Goulash Soup

This is one of those recipes where the photo looked so appetizing. And I'm sure this recipe would have been delicous had I not goofed.

First it calls for petite diced tomatoes. For some reason I bought tomato puree. With tomato sauce already, and then a thick tomato puree it was VERY tomato - y. And super thick. 

The second thing is I forgot to dump in the corn. I was hungry by the time it was ready and I just scooped it up and ate it. It wasn't until I was putting the food away that I found the corn sitting there. 

Goulash Soup
Recipe from Southernbite.com

Serves 12

• 

  Photo from Southernbite

  2 pounds ground chuck
  
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 c beef broth
• 1 (28-ounce) can Red Gold Petite Diced Tomatoes
• 1 (29-ounce) can Red Gold Tomato Sauce
• 1 (6-ounce) can Red Gold Tomato Paste
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 T Worcestershire sauce
• 1 T paprika
• 2 tsp salt
• 1/2 tsp black pepper
• 2 c uncooked elbow macaroni
• shredded cheddar cheese for topping (optional)

In a large stock pot, cook the ground beef with the onions over medium heat until it is brown and cooked through. Drain the excess grease away and return the ground beef and onions to the pot over the heat.

Add the garlic and cook, stirring constantly for 1 minute. Add the beef broth and stir to combine. Add the undrained tomatoes, tomato sauce, tomato paste, drained corn, and mix well. Add the Worcestershire sauce, paprika, salt, and pepper. Stir to combine. Bring a boil. Add the macaroni and stir well. Reduce the heat to a simmer and cook uncovered for about 10 minutes or until the macaroni is tender to your liking. Add additional salt and pepper to taste, if desired. Serve topped with shredded cheddar cheese, if desired.