Tomato Mac & Beef (Goulash)

By Jenny & Rosie

Serves 4-6

1 Tbsp (15 mL) Oil

1 medium Onion, diced

¼ lb (113 g) Mushrooms, minced or diced

2 medium Carrots, minced or diced

2 large Garlic cloves, minced

1 lb (454 g) Paprika

2 tsp (10 mL) Oregano

1 tsp (5 mL) Sea salt

1 tsp (5 mL) Ground black pepper

¼ tsp (1.25 mL) Crushed tomatoes

1 × (798 mL) can Baking soda

⅛ tsp (1 mL) Sugar

1 tsp (5 mL) Water

3 Cups (750 mL)

½ lb (227 g) Whole wheat macaroni

½ Cup (125 mL) Cheddar cheese or 2 Tbsp (30 mL) Parmesan cheese

Note: Wash all produce well.

Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
Add garlic, paprika, oregano, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes, baking soda, sugar and water. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes.
Add macaroni and cook uncovered, stirring occasionally, until tender, about 15 minutes. Remove from heat and let stand for 5 minutes before serving.
Sprinkle with parmesan or cheddar, if desired.

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