Cooking Thursday

Today's recipe is for Goulash.  It's something I rarely make, but I needed something quick with things I had on hand.  I tried a new recipe, which didn't require boiling the noodles separately, so the whole thing was done in one skillet. It turned out really good, and even Bob who isn't a big fan of goulash said it was good and to make it again.
So, if you need a quick supper idea, this one took about 30 minutes from start to finish and was very good.  I guess I'll be making more goulash in the future!

All American Goulash

1 pound ground beef
1 diced onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
16 ounces tomato sauce
15 ounce can Rotel (or regular diced tomatoes if you want less spice)
2 bay leaves
1 1/2 cup beef broth
2 cups elbow macaroni
shredded cheddar cheese

Brown ground beef and onion in skillet. Drain grease and stir in the salt, pepper, onion powder, Italian seasoning, Worcestershire sauce and garlic.  Then add the rest of the ingredients, except the cheese.
Stir well and let it come to a simmer.  Cover and continue to simmer for 12-15 minutes until liquid is reduced and pasta is tender.
Remove bay leaves and stir. Sprinkle shredded cheese on top, allow to sit for a few minutes to let cheese melt and serve.