This Is the Best Goulash Recipe, One of My Childhood Favorites That I Still Make (Print version)
A cozy American goulash with ground beef, macaroni, tomatoes, paprika, and cheddar, all cooked in one pot.
# Ingredients:
For the beef and sauce
01 -
1 tablespoon olive oil
02 -
1 1/2 lb (680 g) ground beef, 85 percent lean
03 -
1 medium yellow onion, diced
04 -
1 green bell pepper, diced
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
2 teaspoons sweet paprika
08 -
1 1/2 teaspoons Italian seasoning
09 -
1 1/2 teaspoons kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper
11 -
1 can (14.5 oz or 411 g) diced tomatoes, with juices
12 -
1 can (15 oz or 425 g) tomato sauce
13 -
2 1/2 cups (590 ml) low-sodium beef broth
14 -
1 tablespoon Worcestershire sauce
15 -
1/2 teaspoon sugar, optional
For the pasta and finish
16 -
2 cups (225 g) dry elbow macaroni
17 -
1 cup (115 g) shredded cheddar cheese
18 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up, until browned and cooked through. Drain excess grease if needed.
02 -
Add the onion and green bell pepper. Cook for 4-5 minutes, stirring often, until softened. Add the garlic and cook for 1 minute.
03 -
Stir in the tomato paste, paprika, Italian seasoning, salt, and black pepper. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
04 -
Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and sugar if using. Scrape up the browned bits from the bottom and bring to a simmer.
05 -
Stir in the dry macaroni. Cover and simmer over medium-low heat for 12-14 minutes, stirring every few minutes, until the pasta is tender. Add a splash of broth or water if the pot gets too thick before the pasta is done.
06 -
Turn off the heat and stir in the cheddar until melted. Let the goulash rest uncovered for 5 minutes, then taste and adjust salt. Sprinkle with parsley if using.
# Good to know:
01 -
The goulash thickens as it rests, so wait 5 minutes before serving.
02 -
For a saucier pot, add 1/4 to 1/2 cup extra broth near the end.
03 -
Leftovers keep refrigerated for up to 4 days.