Description
Your family will love this yummy dish and you’ll love the how easy it is to make.
Ingredients
Scale
- 6 oz gluten-free elbow macaroni, uncooked*
- 1 lb ground beef
- 1 medium onion, chopped
- 1 ½ cups ketchup, gluten-free
- 1 14.5 oz. can petite diced tomatoes, gluten-free
- 1 teaspoon sea salt
- ¼ teaspoon pepper
Instructions
- Prepare gluten-free elbow macaroni according to the directions on the package (except that you want to stop it from cooking a couple of minutes before fully cooked. The macaroni will finish cooking in the goulash) and drain.
- In a large pot or dutch oven brown the ground beef, chopping as it browns. (If you have any excess grease spoon it out into a heat-proof cup and discard after it cools.)
- Add the chopped onion to the browned ground beef and continue frying for a few minutes until the onion turns translucent.
- Add the drained macaroni to the ground beef along with the ketchup, diced tomatoes, salt, and pepper.
- Stir together and cook over medium heat until it begins to boil then lower the heat to low and let it simmer for 10-15 minutes, stirring occasionally.
Notes
To reheat leftovers you can microwave or heat on the stovetop in a pan with a little bit of water in the bottom of the pan. Heat over medium low heat and carefully stir. Gluten-free macaroni tends to break up a little when reheated so stir and reheat carefully.
*Once the elbow macaroni cooks you should have around 4 cups.