• 8 oz. uncooked elbow macaroni
• 1 1/2 lbs lean ground beef
• 1 cup chopped celery
• 1 chopped medium onion
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 2 cans (10 3/4 oz each) condensed tomato soup
• 1 Tbsp. vinegar
• 1 tsp. dried basil leaves
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Cook and drain pasta as directed on package.
2. Meanwhile, in a 12-inch nonstick skillet or Dutch oven, cook ground beef, celery and onions over medium-high heat, 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
3. Stir in cooked pasta, and all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered for 10 minutes, stirring occasionally.

I dropped by my parents house yesterday and much to my delight I found leftover homemade goulash in the fridge. I am a cheese hound, so I tend to add a little sharp cheddar to mine, but that is extremely optional. Even as leftovers, the celery wasn't mushy. I love that! Adapted from a recipe by Pillsbury