• 4lbs. 90/10 ground beef
  • 3 large onions, julienned
  • 3 tbsp garlic, chopped
  • 2, 28oz cans crushed tomatoes
  • 2, 32oz cartons beef stock
  • 3 tbsp Colden's Freakin' Greek Rub
  • 3lbs. elbow macaroni
  • 1lb. sharp cheddar cheese, grated


  • Pre-heat Matador to high heat.
  • Add ground beef and cook until done, removing excess grease if needed.
  • Add onions, Colden's Freakin' Greek Rub, and garlic, cooking for 4-5 minutes until the onions are soft.
  • Add the crushed tomatoes, beef stock, and more Colden's Freakin' Greek Rub, then bring to a simmer.
  • Add the macaroni and simmer for 15-20 minutes until the macaroni is cooked and all the liquid is absorbed (if needed, you can add some water if the liquid cooks out too quickly).
  • Finish the goulash with shredded cheese.