• 1 lb. elbow macaroni, cooked according to directions on box
• 2 lbs. lean ground beef
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin (a few healthy pinches)
• 1 tablespoon (half a palmful) paprika
• A pinch ground nutmeg
• Salt and pepper, to taste
• 2 sprigs fresh marjoram, chopped, or a healthy sprinkle of dried
• 1 can (14 oz.) crushed tomatoes
• 3 rounded tablespoons sour cream
• 2 pats butter or a drizzle of extra-virgin olive oil
• Chopped fresh parsley
• 1 teaspoon caraway seeds (Pour a little into the center of your palm and eyeball it)

While the macaroni is cooking, heat a deep skillet over medium-high heat.  Add ground beef and brown.  Grate an onion into the pot with a hand grater.  Add garlic and seasonings.  Mix in tomatoes.  Heat through, then stir in sour cream.  Drain macaroni and toss with butter or oil, parsley and caraway seeds.

Serve scoops of goulash over bowls of macaroni.  Feeds up to 6, go for leftovers if you are fewer in number.  Freezes well.