OLD FASHIONED GOULASH
A classic, hearty American goulash made with ground beef, tomatoes, elbow macaroni and simple seasonings — a comforting one-pot meal ready in under an hour.
Ingredients
Main Ingredients
- 1.5 pound ground beef
- 1 tablespoon vegetable oil
- 1 cup onion, diced
- 2 clove garlic, minced
- 1 cup green bell pepper, diced
- 15 ounce tomato sauce 15 ounce can
- 14.5 ounce diced tomatoes 14.5 ounce can
- 2 cup beef broth
- 2 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cup elbow macaroni uncooked
- 0.25 cup sharp cheddar cheese, shredded optional for topping
Instructions
Preparation Steps
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes.
- If there is excess fat, carefully drain most of it from the pot.
- Add the diced onion and bell pepper to the pot and cook until softened, about 4–5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the tomato sauce, diced tomatoes (with juices), beef broth and add Worcestershire sauce, paprika, oregano, salt, and black pepper. Stir to combine and bring to a gentle boil.
- Add the uncooked elbow macaroni, reduce heat to medium-low, cover, and simmer until the pasta is tender, about 12–15 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve hot, sprinkled with shredded cheddar cheese if desired.
Notes
Leftovers keep in the refrigerator for up to 3 days. Add a splash of broth when reheating if mixture thickens.
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