Stir the tomatoes, tomato sauce, and broth in with the meat and vegetables, then add the elbow macaroni. Heat the goulash until it starts boiling, then turn the heat down, and allow it to simmer for 30 minutes. Check it periodically as it cooks — once the noodles are al dente, remove from the heat, and serve.
Johnson says of this American-style goulash: “I like to serve this with a salad, and good bread,” but you may prefer to pair it with another cafeteria staple, such as tater tots to make for a truly nostalgic meal. If you’re not going to finish the entire pot in 1 sitting, Johnson tells us that it should be good in the refrigerator for 3 days, but you can also freeze it in individual portions.