I butchered the original recipe. At first I was going to post the original and say I halved everything but then when I started making it things got chaotic. I halved something things like the macaroni, ground beef and tomatoes. I left the veggies and seasonings at their original measurements. Then I removed the stewed tomatoes all together because Christopher isn't fond of cooked tomato pieces. Is it still considered goulash? I have no clue but thought it tasted good. My family however requested I never make it again and donate the leftovers to someone else.
1/2 lb macaroni
1 lb lean ground beef
1 small yellow onion, diced
1 green bell pepper, diced
1 cup sliced mushrooms
1 (8.75 oz) can whole kernel corn, drained
1 (8 oz) can peas, drained
1 (14.5 oz) can crushed tomatoes
1 (6 oz) cans tomato paste
1 (15 oz) cans tomato sauce
12 oz water
1 tablespoon chopped garlic
1 tablespoon grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon white sugar
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, brown the ground beef with the onion, green pepper, and mushrooms; drain. Add corn, peas, crushed tomatoes, tomato paste, tomato sauce, and water. Stir and bring to boil over medium heat. Mix in garlic, parmesan cheese, parsley, salt, pepper, sugar and simmer for 20 to 25 minutes.
Mix together cooked macaroni and meat sauce. Serve hot or refrigerate for later.