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Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
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Pro Tip: Cooking the pasta separately prevents it from becoming mushy and absorbing all the sauce.
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Brown the Beef: While the pasta cooks, brown the ground beef and chopped onion in a large skillet or Dutch oven over medium-high heat. Break up the meat with a spoon until it’s fully cooked and no pink remains. If using bell pepper, add it now. Drain off any excess grease.
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Season & Simmer: Season the beef mixture generously with salt, pepper, garlic powder, onion powder, and a dash of chili powder. Stir to combine.
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Pro Tip: Start with about a teaspoon of each powder and a ½ teaspoon of salt and pepper. You can always add more later!
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Create the Sauce: Add the stewed tomatoes (roughly mashing them with your hands or a spoon for a chunkier texture) and the ketchup to the beef. Stir everything together and let it simmer for 5 minutes to allow the flavors to meld.
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Combine and Finish: Add the drained macaroni to the skillet and stir until everything is well-coated and heated through. For a saucier goulash, stir in splashes of tomato juice until your desired consistency is reached. Give it a final taste and adjust any seasonings.
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Serve: Ladle the goulash into bowls and enjoy this cozy, one-pot wonder immediately. It’s also fantastic reheated the next day, making it the perfect make-ahead meal!
