From Matt Springer
If you need a recipe to feed a small village, this is it! Cowboy Goulash is cheap to make and is fantastic. I prefer using my cast iron Dutch oven. It just gives a little hidden flavor. I can also cook it over a campfire!
Recipe for Cowboy Goulash
Ingredients
2 pounds of ground beef
1 large yellow onion chopped
1 tablespoon smoked paprika
1 to 1 ½ tablespoons Red River Ranch Original Seasoning or salt and pepper to taste
3 cloves garlic minced
1-15-ounce can of stewed tomatoes
1-14.5-ounce can of diced tomatoes, undrained
1-6-ounce can of tomato paste
1-10-ounce can Rotel diced tomatoes and green chiles
1/2 cup water
1 cup chicken broth
2 tablespoons soy sauce
2 bay leaves
1 Hatch green Chile roasted and peeled or 1 (4 ounces) can diced green chiles
2 cups dry large elbow macaroni
Directions
Crumble the beef into a large cast iron skillet and cook over medium-high heat. When the meat begins to brown, stir in the onion. Continue cooking until the meat has browned.
Drain any excess fat off the beef and place in a 12-inch Dutch oven or stew pot over medium heat. Stir in the smoked paprika, Red River Ranch Original Seasoning (or salt and pepper, to taste), garlic cloves, stewed tomatoes, diced tomatoes, tomato paste, RoTel, water, chicken broth, soy sauce, bay leaves and green chile. Cover and reduce heat to a simmer for 20 minutes.
Stir in the macaroni and continue to simmer, covered, stirring occasionally until the pasta is tender (about 20 minutes). Be careful not to overcook the noodles.
Remove and discard the bay leaves. Serve warm.