Brown the Beef: Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until thoroughly browned, breaking it up with a wooden spoon as it cooks (about 6 to 8 minutes).
Sauté the Vegetables: If there is excess grease, drain all but 1 tablespoon from the pan. Lower the heat to medium and stir in the diced onion, green bell pepper, and celery. Cook, stirring occasionally, until the vegetables begin to soften and become fragrant, about 5 to 7 minutes. Stir in the minced garlic and cook for 1 more minute.
Simmer the Sauce: Pour in the drained kidney beans, tomato sauce, diced tomatoes with their juices, and beef broth. Stir in the Italian seasoning, paprika, salt, and black pepper, mixing well to combine.
Reduce and Merge Flavors: Bring the mixture to a gentle boil, then turn the heat down to low. Cover the skillet and let it simmer for 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Serve: Remove from heat. Ladle the hot, steaming goulash over bowls of warm, cooked elbow macaroni, or serve it on its own with crusty bread.