Description
This comforting goulash features ground beef, elbow macaroni, and a rich tomato sauce, making it an ideal one-pot meal for busy weeknights. Topped with melted cheddar cheese and fresh parsley, it’s a deliciously satisfying dish that the whole family will love.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color you prefer)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until the onion is translucent and the bell pepper softens. Add the minced garlic and cook for an additional minute, stirring frequently.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
- Stir in the diced tomatoes (with juice), tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, paprika, and a pinch of salt and pepper. Mix well and bring to a gentle boil. Reduce heat to low and let it simmer for about 10 minutes.
- Add the elbow macaroni to the pot, stirring to coat with the sauce. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender but not mushy. If the mixture is too thick, add more beef broth or water as needed.
- Taste the goulash and adjust seasoning if necessary. If using cheese, sprinkle it on top, cover, and let it sit for a few minutes until melted. Garnish with freshly chopped parsley.
- Serve hot in bowls, paired with crusty bread or a green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- Customize the goulash by adding vegetables like corn, peas, or zucchini for extra nutrition.
- For a spicier version, consider adding diced jalapeños or red pepper flakes.
- This dish is great for meal prep and can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes