SANDRA'S ONE POT VENISON GOULASH

 

Prep: 10 Mins.

Cook: 40 Mins.

Rest: 5-10 Mins.

Servings: 8-10

Ingredients

1 pound ground venison
1 small onion, diced
½ red bell pepper, diced
1/2 cup diced celery
1 small can sliced mushrooms, drained
2 teaspoons granulated garlic
1 teaspoon onion powder
1-1/2 cups water
1 can (14.5 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes, undrained
1-1/2 teaspoon Italian seasoning
½ teaspoon agave
½ teaspoon crushed red pepper flakes
1 tablespoons Worcestershire sauce
1/4 cup ketchup
2 teaspoons apple cider vinegar
1-1/4 cups uncooked elbow macaroni

Method

In a 6 quart heavy bottom saucepan, cook and crumble beef over medium-high heat until no longer pink.
Add the onion, green pepper, celery and mushrooms. Cook until tender, about 3-5 minutes.
Add garlic and onion powders, water, tomato sauce, diced tomatoes and its juice, Italian seasoning, agave, crushed red pepper flakes, Worcestershire sauce, ketchup, and apple cider vinegar.  
Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 20 minutes. 
Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes, covered, or until the noodles are done. 
Remove from heat, and allow to sit, covered, for 5-10 minutes and mix well before serving.