Single Dude Life

A variation of this recipe has been passed down from my grandmother to my father, and I’ve adapted it to suit my tastes. This is how true Okies (Oklahomans, for those unfamiliar) make goulash. I call my version Wild Bill’s Okie Elbows. It’s a crowd favorite, and I’ve had many requests to share the recipe. Here it is—enjoy!

Unlike many online recipes that combine everything in one pot, I cook the elbow noodles and sauce separately. This method prevents the noodles from becoming soggy or absorbing all the liquid, making storage easier. It also lets you customize the noodle-to-sauce ratio in your bowl based on your preference.

Ingredients

Meat and Onion Base

• 1 large yellow onion, diced
• 1 lb ground beef
• ½ lb Jimmy Dean sausage

Meat Seasoning

• 1 tsp dried thyme
• 2 tsp paprika
• 1 tsp sweet basil
• ½ tsp ground black pepper
• 1 Tbsp Worcestershire sauce
• 2 garlic cloves, minced

Sauce

• ½ of a 6 oz can Hunt’s tomato paste (3 oz)
• 1 (10 oz) can mild Rotel
• 1 (8 oz) can Hunt’s tomato sauce
• 1 (46 oz) can tomato juice
• 1 cup beef broth

Sauce Seasoning

• 1 tsp dried thyme
• 1 tsp sweet basil
• ½ tsp sugar
• 2 dashes Louisiana hot sauce (optional)

Noodles

• 4–5 cups elbow macaroni

Directions

• Cook the Noodles: Bring a large pot of salted water to a boil. Add 4–5 cups of elbow macaroni and cook, stirring occasionally, for 6–10 minutes or until your desired doneness is reached. Drain and set aside.
• Cook the Meat and Onions: In a large, heavy-bottomed Dutch oven, heat your oil of choice over medium heat. Sauté the diced onion until it begins to brown. Add the ground beef, Jimmy Dean sausage, and meat seasoning. Cook, stirring occasionally, until the meat is browned and slightly crispy. Drain excess fat.
• Add Tomato Paste: Stir in 3 oz (half of a 6 oz can) of Hunt’s tomato paste. Cook over high heat for at least 5 minutes, stirring frequently, to deepen the flavor.
• Make the Sauce: Add the beef broth, mild Rotel, Hunt’s tomato sauce, tomato juice, and sauce seasoning to the meat mixture. Stir well to combine.
• Simmer and Season: Simmer the sauce for about 20 minutes, stirring occasionally. Taste and adjust with salt and pepper as needed.
• Serve: Spoon the sauce over the cooked elbow macaroni in individual bowls. Top with shredded cheese if desired, or enjoy as is.

Tip: Customize your bowl by adjusting the noodle-to-sauce ratio to your liking. This dish stores well when noodles and sauce are kept separate.