2 Tablespoons oil
1 small yellow onion, finely diced
2 Tablespoons smoky paprika
1/4 teaspoon marjoram
1 large can (28 oz.) whole peeled plum tomatoes
3/4 cup water
1 can (16 oz.) kidney beans
1 package (12 oz.) ground lean beef
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 oz.) whole wheat macaroni
2 Tablespoons salt for the macaroni water
Prep Day: Add oil to a large skillet and heat. Add the diced onions and saute until translucent. Add meat and brown. Add the paprika and marjoram, cook a minute on low and mix well. Add the can of tomatoes and water and bring to a boil. Cover and turn down the heat to low and simmer 1 hour, stirring every 15 minutes to help break up the tomatoes. Add the kidney beans. Bring back to a boil. Cover and turn the heat down to low. Cook 15 more minutes. Season with salt and pepper.
Cool and freeze mixture.
Serve Day: Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
Bring a large pot to boil for the macaroni. Stir in 2 Tablespoons of salt to the water. Add the macaroni and cook according to directions. When finished, drain.
Put the goulash meat mix in a large skillet. Add the cooked macaroni. Heat through and serve.