Easy Goulash (Print version)
A cozy one-pot Easy Goulash with ground beef, macaroni, tomato sauce, and optional cheddar, ready in about 35 minutes.
# Ingredients:
For the goulash
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 medium yellow onion, diced
04 -
1 red bell pepper, diced
05 -
3 cloves garlic, minced
06 -
1 tablespoon tomato paste
07 -
2 teaspoons sweet paprika
08 -
1 1/2 teaspoons Italian seasoning
09 -
1 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper, plus more to taste
11 -
1 tablespoon Worcestershire sauce
12 -
1 (14.5 oz) can diced tomatoes, undrained
13 -
1 (15 oz) can tomato sauce
14 -
2 1/2 cups (590 ml) beef broth
15 -
2 cups (225 g) dry elbow macaroni
For finishing
16 -
1 cup (115 g) shredded cheddar cheese, optional
17 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef, onion, and bell pepper. Cook for 6-8 minutes, breaking up the beef, until the meat is browned and the vegetables are softened. Drain excess grease if needed.
02 -
Stir in the garlic, tomato paste, paprika, Italian seasoning, salt, pepper, and Worcestershire sauce. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly.
03 -
Add the diced tomatoes, tomato sauce, and beef broth. Scrape the bottom of the pot to lift up any browned bits. Bring to a gentle simmer.
04 -
Stir in the dry elbow macaroni. Cover and simmer for 10-12 minutes, stirring every few minutes, until the pasta is just tender and the sauce has thickened. Add a splash of broth or water if the pot looks dry before the pasta is done.
05 -
Turn off the heat. Stir in the cheddar if using, cover for 2 minutes, then stir again until melted. Taste and adjust salt and pepper. Sprinkle with parsley and serve hot.
# Good to know:
01 -
Best served hot from the pot while the sauce is loose and glossy.
02 -
For saucier leftovers, reheat with a splash of broth or tomato sauce.