Hamburger Goulash

• 1 lb ground chuck
• 12 cup chopped onion
• 12 cup chopped celery
• 12 cup chopped bell pepper
• 1 minced garlic clove
• 1 (14 1/2 ounce) can stewed tomatoes (undrained)
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can whole kernel corn (drained)
• 1 (8 ounce) box elbow macaroni (cooked)
• salt and pepper

1. Brown meat in a large frying pan.
2. While meat is browning saute in the chopped onion, celery, bell pepper & minced garlic.
3. Drain off any excess fat after the mixture is fully cooked.
4. Add the stewed tomatoes, tomatoe sauce, corn and seasonings.
5. Cover and simmer on low while macaroni is cooking.
6. I cook the macaroni in salted water until it is firm -- uncovered for about 6 to 7 minutes after the water returns to a rolling boil.
7. This keeps the macaroni from becoming mushy after being added into the meat mixture.
8. Drain the cooked macaroni and add to the meat mixture and simmer for about 5 more minutes.
9. Adjust seasoning if needed.

ground chuck, onion, celery, bell pepper, garlic, tomatoes, tomato sauce, whole kernel corn, elbow macaroni, salt

Taken from www.food.com/recipe/hamburger-goulash-383770 (may not work)