My family loves this recipe so much, we make large batches to store away for a later meal

As the seasons shift and the crisp autumn air begins to kiss our cheeks, our thoughts often turn to comforting dishes that bring warmth and coziness to our tables. Among the many hearty meals that capture the essence of this time of year, one particular dish stands out as a classic, steeped in tradition and beloved by generations: Old Fashioned Goulash. This humble yet flavorful dish hails from Central Europe, and its rich, savory flavors have won the hearts of home cooks around the world. Made with tender chunks of beef, aromatic paprika, and a medley of vegetables, it's no wonder that this dish has earned its place as a cherished comfort food.

I still remember the first time I tasted goulash. I was a young child visiting my grandmother's house, and the aroma of simmering meat, onions, and spices wafted through the kitchen, enveloping my senses. As I sat at the table, my grandmother placed a steaming bowl of goulash in front of me, the elbow macaroni peeking through the rich, tomato-based sauce. The flavors were warm and comforting, and each bite brought a sense of nostalgia that I carry with me to this day. I encourage you to save and make this recipe for your loved ones, as it's sure to create cherished memories for years to come.

1 1/2 pounds ground beef
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 tablespoon paprika
1 (14.5-ounce) can diced tomatoes
2 cups beef broth
1 tablespoon tomato paste
1 cup elbow macaroni
Salt and pepper to taste
Chopped fresh parsley, for garnish

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and brown on all sides. Remove the beef from the pot and set aside.

2. In the same pot, add the diced onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.

3. Add the paprika, black pepper, diced tomatoes, beef broth, and tomato paste to the pot. Stir well to combine.

4. Return the beef to the pot, reduce the heat to low, and let the mixture simmer for about 1 hour, or until the beef is tender.

5. Meanwhile, cook the elbow macaroni according to package instructions. Drain and set aside.

6, Once the beef is tender, add the cooked elbow macaroni to the pot and stir well to combine. Let the goulash simmer for an additional 10 minutes to allow the flavors to meld.

7. Season with salt to taste and garnish with chopped fresh parsley before serving. Serve hot with crusty bread, if desired.