1 pound ground beef 1 small onion, diced 1 can condensed tomato soup (or double for thicker sauce) 4 ounces water 8 ounces dried elbow macaroni, cooked according to package instructions salt and pepper, to taste
In large skillet, cook the chuck and break large pieces up while cooking. Spoon out the fat. Add the onion and cook till transparent. Add the soup and water; blend well with meat and onions. If you like a really thick sauce, add two cans of soup w/o the water.
When this is heated, add the already cooked macaroni and stir all well. Add the salt and pepper to your taste. If you'd like, add parsley or oregano or Italian herbs for a little more flavor -- to your taste.
Cook till all well heated. Serve over your favorite . . . mashed potatoes or additional macaroni or fried potato cakes or whatever.
We called this goulash growing up. It's super easy to make and pretty much all the ingredients can be adjusted to taste. I've made it with plain tomato sauce instead of tomato soup too - just based on what I had on hand. I've also used other pasta than the macaroni like rotini and penne. You can also use ground turkey or sausage. Totally flexible. I don't serve it over anything like the directions say since it's already got pasta in it.