Goulash

I got the inspiration for this recipe from here…But I did a few things differently to make it my own

2 pounds lean ground beef
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1 pound hot ground Italian Sausage
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1 large onion, chopped
1 large green bell pepper, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans fire roasted, diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni (I did whole grain)
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Mix ingredients together and store in an airtight container for up to 6 months.

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In a Dutch oven, saute the ground beef and ground Italian sausage over medium-high heat,
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until no pink remains. Break up meat while sauteing; spoon off any grease. (I drained mine in a colander)
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Add the onions, and green bell pepper to the pot and saute
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until they are tender about 5 minutes.
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then add in the garlic,
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cook that for a few minutes

Add 3 cups water, along with the tomato sauce,
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add in fire roasted tomatoes,
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Italian seasoning, bay leaves,
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soy sauce,
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House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
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