Old-Fashioned Goulash with Beef, Macaroni, and Tomato (Print version)
Old-fashioned goulash with ground beef, elbow macaroni, and a rich tomato sauce simmered together in one pot. A budget-friendly comfort dinner ready in about 40 minutes.
# Ingredients:
For the goulash
01 -
1 lb (450 g) ground beef, 80/20 lean
02 -
1 large yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 green bell pepper, diced
05 -
1 red bell pepper, diced
06 -
2 cups (475 ml) crushed tomatoes
07 -
1 cup (240 ml) tomato sauce
08 -
2 tablespoons tomato paste
09 -
2 teaspoons paprika
10 -
1 teaspoon dried oregano
11 -
1 teaspoon dried basil
12 -
1 teaspoon salt
13 -
1/2 teaspoon black pepper
14 -
8 oz (225 g) elbow macaroni, uncooked
For finishing
15 -
1 cup (120 g) shredded sharp cheddar cheese
# Instructions:
01 -
Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until well browned. Drain excess fat.
02 -
Add the diced onion, garlic, and bell peppers to the skillet. Cook for 3 to 4 minutes, stirring often, until the onion turns translucent and the peppers begin to soften.
03 -
Stir in the crushed tomatoes, tomato sauce, and tomato paste. Scrape the bottom of the pan to release any browned bits. Sprinkle in the paprika, oregano, basil, salt, and pepper. Stir well.
04 -
Fold the uncooked elbow macaroni into the sauce, making sure every piece is coated. The pasta will cook directly in the liquid.
05 -
Cover the pot, reduce the heat to low, and simmer for 15 to 20 minutes. Stir once or twice to prevent sticking, until the macaroni is tender but still has a slight bite.
06 -
Remove from heat. Scatter the shredded cheddar evenly over the top, cover, and let stand for 2 to 3 minutes until the cheese is fully melted and gooey.
# Good to know:
01 -
For a looser sauce, add a splash of beef broth or water when reheating.
02 -
Use block cheddar and grate it yourself for the smoothest melt.