Six Maple Leaves

One-Pan Goulash

 

1 pound lean ground beef

1 14.5 ounce can diced tomatoes, undrained

1 10.5 ounce can condensed tomato soup, plus 10 ounces water

1 1/2 cups dry elbow macaroni

1 tablespoon Worcestershire

1 tablespoon brown sugar

1 tablespoon instant minced onion

1 teaspoon garlic powder

 

In a non-stick skillet with a tight-fitting lid, brown and drain beef. Add remaining ingredients and stir. Bring mixture to a boil. Reduce heat, put on the cover, and simmer about 20 minutes, until macaroni is tender. Remove lid and stir a few times to make sure it doesn’t stick. You may need to add a little water for the right consistancy.