Goulash

1. In a large Dutch oven, on medium-high heat, cook and stir the ground beef. While cooking, you must crumble the meat until it is not pink anymore and starts to brown slightly, this takes 10 minutes.
2. Clean off the excess fat and add in the onions and garlic. Cook the meat with the onions until they are translucent, this will take 10 minutes. Make sure you are constantly stirring so the meat does not burn or stick.
3. Once the onions have become translucent, add the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and the seasoned salt, and let it boil on medium heat. After it starts boiling, reduce the heat to low, cover it with a lid, and let it simmer for 20 minutes. Keep stirring occasionally.
4. Add in the macaroni, cover with a lid, and let it simmer on low heat until the pasta has cooked through and keep stirring, this will take 25 minutes.
5. When the pasta has cooked properly, take it off the heat, discard the leaves, stir in the cheese, and serve. Garnish with freshly chopped parsley.

Trivia

• Goulash originates from medieval Hungary and it is most popularly eaten in Central Europe, but others parts of Europe have started eating it as well.
• Originally (and traditionally), goulash is a soup of vegetables and meat that is seasoned with paprika and a few other spices.
• Many counties around the world have given goulash their own twist.

One of the most popular goulashes would be the American goulash because it is made with ground beef, some form of tomatoes, elbow macaroni, and cheese.