Old-Fashioned Goulash (Print version)

Ground beef, elbow macaroni, and a rich tomato sauce cooked in one pot. Ready in 40 minutes, this old-fashioned goulash is weeknight comfort at its best.

# Ingredients:

For the beef base

01 - 1.5 lb (680 g) ground beef, 85/15
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 1 green bell pepper, diced
05 - 4 cloves garlic, minced
06 - Salt and black pepper to taste

For the sauce and pasta

07 - 1 can (15 oz / 425 g) diced tomatoes, undrained
08 - 1 can (15 oz / 425 g) tomato sauce
09 - 2 tablespoons tomato paste
10 - 2 cups (480 ml) beef broth, low-sodium
11 - 1 cup (240 ml) water
12 - 1 tablespoon Worcestershire sauce
13 - 2 teaspoons Italian seasoning
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon garlic powder
16 - 1.5 cups (170 g) dry elbow macaroni

To finish

17 - 1 cup (115 g) shredded cheddar cheese

# Instructions:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef, break it apart well, and cook until no pink remains, about 8 minutes. Drain all but a thin coat of fat from the pot.
02 - Add the diced onion and bell pepper to the beef in the pot. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
03 - Pour in the diced tomatoes with their liquid, tomato sauce, tomato paste, beef broth, water, Worcestershire sauce, Italian seasoning, smoked paprika, garlic powder, salt, and pepper. Stir to combine and bring to a boil over medium-high heat.
04 - Add the dry elbow macaroni to the boiling sauce and stir to submerge it. Reduce heat to medium-low, cover loosely, and cook 12-14 minutes, stirring every 3-4 minutes to prevent sticking. The pasta should be tender and the sauce nicely thickened.
05 - Taste and adjust salt and pepper. Scatter shredded cheddar across the top, cover the pot for 1-2 minutes until melted, and serve straight from the pot.

# Good to know:

01 - Best served immediately while the sauce is thick and the cheese freshly melted.
02 - Leftovers thicken overnight, add a splash of broth when reheating.

Back