1. Heat the olive oil or bacon drippings in a large skillet over medium heat. Once shimmering, add the chopped onion and bell pepper. Sauté until softened and fragrant, about 5 minutes. I always remember Mama Lu telling me to keep an eye on the onions—they should be translucent but never browned, just like a soft whisper in the pan.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. Garlic is one of those flavors that builds a foundation, and you want it just right.
3. Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon, cooking until no longer pink, about 7-8 minutes. Drain excess fat if desired, but I usually leave a little for richness—it reminds me of the warmth of that farmhouse kitchen.
4. Sprinkle in the paprika, oregano, and red pepper flakes. Stir well to coat the beef and veggies in these spices. This step is where the magic happens—the paprika’s sweet earthiness turns the dish from simple to soulful.
5. Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir everything together, scraping the bottom of the pan to lift up any browned bits. Bring the mixture to a gentle simmer.
6. Add the uncooked elbow macaroni, stir well, and cover the skillet. Reduce heat to low and let it cook for about 15 minutes, or until the pasta is tender and the sauce has thickened slightly. I usually peek in around the 12-minute mark, stirring gently to prevent sticking—just like Mama Lu’s advice about watching the pot without hovering.
7. Season with salt and freshly ground black pepper to taste. If the goulash feels too thick, add a splash more broth or water to loosen it.
8. Once the pasta is cooked through and the flavors have melded beautifully, remove from heat. Sprinkle with freshly chopped parsley before serving for a burst of color and brightness.

This dish is best enjoyed hot and fresh, but it also holds up beautifully if you make it ahead of time — a true testament to its homey, stick-to-your-ribs character.