Saute the beef and onion: Get out a large pot/dutch oven, pour the 2 tablespoons of oil into it, and place it over high heat. Toss in the ground beef and cook it for 5 minutes making sure to break it into small crumbles with a wooden spoon. Then add onion and continue to cook everything until the onion is translucent and all the liquid from the beef and onion has cooked off.

Add in the garlic, paprika, and Italian seasoning, and continue to saute everything for another minute.

Make the sauce: Pour the chicken stock into the pot and let it come to a light boil. Then add in the tomato paste and stir until the paste has dissolved into the chicken stock. Follow this up by tossing in the canned tomatoes, bay leaves, and soy sauce making sure to stir all of the ingredients together. Let the liquid come to a boil, then cover the pot, lower the heat, and let everything simmer for 20 to 30 minutes.

Add and cook the macaroni: After 20 to 30 minutes has passed take off the lid and give everything a quick stir. Then toss in the uncooked macaroni and stir to incorporate everything together. Cover the pot again and let it simmer for 15 to 20 minutes, or until the macaroni is fully cooked.

Stir the goulash one more time and taste it to see if it need any salt and pepper. If it is to your liking then turn off the heat and serve up the American goulash into individual bowls. Enjoy!