To make hamburger goulash with elbow macaroni, 1 pound of cooked elbow macaroni, 1 chopped onion, 1 1/2 to 2 pounds of browned ground beef, 1 large can of crushed tomatoes and pepper to taste. Combine all of the ingredients, and heat thoroughly before serving.
Alternatively, in a large stockpot or Dutch oven, brown 2 pounds of ground beef, along with 2 large chopped yellow onions and 3 chopped cloves of garlic. Once the beef, onion and garlic are browned, drain the fat from the pan, and add 3 cups of water, 3 tablespoons of soy sauce, 2 tablespoons of dried Italian herb seasoning, 3 bay leaves, 1 tablespoon of seasoned salt, 2 15-ounce cans of tomato sauce and 2 14.5-ounce cans of diced tomatoes.
Bring all of the ingredients to a boil over medium heat. Then reduce the heat to low, cover the mixture and allow it to simmer for 20 minutes. Add 2 cups of uncooked elbow macaroni, cover and simmer until the pasta is tender. Cook for another 25 minutes, stirring occasionally. Remove the bay leaves before serving.
This recipe can also be prepared in a slow cooker, cooking the ingredients on high for approximately one hour.