American Goulash Recipe

Heat the olive oil in a large skillet over medium high heat until it's shimmering. Brown the hamburger until it's no longer pink, roughly 4 minutes. Use a wooden turner to break up the hamburger into smaller pieces while it cooks. Drain the fat off the meat and pour the fat out of the pan into a small bowl. Set the meat aside.
Add 1 tablespoon of olive oil in the skillet. Turn the heat to medium-high and add the onion. Saute until soft, roughly 4 minutes, then add the garlic and cook until fragrant.
Deglaze the pan by pouring ½ cup of water into the pan and scraping off the browned bits on the pan with a wooden turner.
Add the dried spices (oregano, basil, rosemary, salt, black pepper and sugar). Cook for a minute, stirring constantly, to let the spices bloom.
Return the cooked hamburger back to the skillet. Mix in the Worcestershire sauce, diced tomatoes with the juice, uncooked macaroni, and the water. Cover the skillet and bring to a boil, then simmer with the lid on for 15 minutes. Taste and adjust seasonings if necessary.
Serve warm with a generous sprinkling of freshly grated Parmesan cheese and fresh parsley.

Follow steps 1 to 4 from the stovetop directions above.
Put the cooked hamburger, Worcestershire sauce, diced tomatoes with the juice, the onion mixture, and filtered water into a slow cooker.
Cook covered on high for 3 to 4 hours or on low for 6 to 8 hours.
During the last 15 minutes, add the uncooked elbow macaroni, stir, and cover and set on high.
Garnish with grated cheese and parsley.