Goulash
This American-style Goulash is a quick and easy one-pan dinner with ground beef and elbow macaroni in a richly flavored cheesy tomato sauce.
Yield: 4 -6 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 1 - 1.5 lbs. ground beef (I use 80% lean)
- 1 ½ cups low sodium beef broth
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 2 teaspoons Italian seasoning
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and pepper and sauté for 5-7 minutes, until softened. Add garlic and cook an additional 30 seconds, until fragrant.
- Add the ground beef and cook, breaking up with a spatula, until browned and cooked through.
- Add the broth, tomato sauce, diced tomatoes, Worcestershire sauce, paprika, Italian seasoning, seasoned salt, black pepper and macaroni pasta. Stir well to combine.
- Increase the heat to bring to a simmer then reduce the heat to medium/medium low to maintain a simmer. Cook for about 12 minutes, until the pasta is al dente.
- Stir the cheese into the pot and serve hot.
Notes
Beef: I use 80% lean ground beef for this recipe, which is a good mixture of fat and flavor. Mine typically comes in a 1 to 1.3 pound package and that seems like enough, but you could certainly use up to 1.5 pounds. You could also substitute ground turkey if you prefer, I’ve done that as well.
Broth: I always use and recommend low-sodium broth in recipes so you can control the amount of sodium.
Tomatoes: You need a can of tomato sauce and a can of diced tomatoes. Regular diced tomatoes are great, or you could use petit diced tomatoes or some fire-roasted diced tomatoes for some extra oomph.
Pasta: Elbow macaroni is traditional for our family and the pasta is going into the dish raw and uncooked. It cooks in the liquid. Feel free to use another small pasta, but adjust the cook time as needed.
Cheese: You can stir the cheddar cheese into the pot or serve the goulash sprinkled with cheddar cheese. (Or use extra cheese and do both!)
Toppings: Feel free to add additional toppings if desired. Extra shredded cheese, diced avocado, sliced green onions, chopped fresh chives, hot sauce, etc., are all good options.
Leftovers: Leftover goulash, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Or you can freeze the leftovers for up to 4-5 months. Let thaw in the refrigerator overnight and then heat and serve.
Video
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 20g | Protein: 39g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 766mg | Fiber: 3g | Sugar: 4g
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