Grandma’s Goulash with Savory Flavors (Print version)
A cozy one-pot American goulash with ground beef, elbow macaroni, tomatoes, paprika, Worcestershire, and melty cheddar.
# Ingredients:
For the beef base
01 -
1 tablespoon olive oil
02 -
1 1/2 lb (680 g) lean ground beef
03 -
1 medium yellow onion, diced
04 -
1 green bell pepper, diced
05 -
4 cloves garlic, minced
06 -
3 tablespoons tomato paste
07 -
1 tablespoon Worcestershire sauce
08 -
1 1/2 teaspoons smoked paprika
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
For the sauce and pasta
12 -
1 can (14.5 oz or 411 g) diced tomatoes with juices
13 -
1 can (15 oz or 425 g) tomato sauce
14 -
2 1/2 cups (590 ml) low-sodium beef broth, plus more as needed
15 -
1 bay leaf
16 -
2 cups (200 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 Dutch oven or deep skillet over medium-high heat. Add the beef, onion, and bell pepper and cook for 6-8 minutes, breaking up the meat, until the beef is browned and the vegetables are softened. Drain excess fat if needed.
02 -
Add the garlic, tomato paste, Worcestershire sauce, smoked paprika, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring often, until the tomato paste darkens slightly and smells savory.
03 -
Stir in the diced tomatoes, tomato sauce, beef broth, and bay leaf. Scrape the bottom of the pot, then bring the mixture to a simmer.
04 -
Stir in the dry macaroni. Cover, reduce the heat to medium-low, and simmer for 10 minutes, stirring every few minutes so the pasta does not stick.
05 -
Uncover and simmer for 3-5 minutes more, until the macaroni is tender and the sauce is thick. Add a small splash of broth if the pasta needs more liquid.
06 -
Remove the bay leaf. Sprinkle cheddar over the top, cover the pot off the heat, and let it rest for 5 minutes. Stir lightly, garnish with parsley if using, and serve hot.
# Good to know:
01 -
Best served after a 5-minute rest so the sauce thickens around the macaroni.
02 -
Add broth in small splashes if the pasta absorbs liquid before it is tender.
03 -
Leftovers keep refrigerated for up to 4 days.