Description
This classic American Goulash recipe is a hearty one-pot meal featuring ground beef, tender elbow macaroni, and a rich tomato-based sauce seasoned with Italian herbs and Worcestershire sauce. Perfect for a comforting weeknight dinner, it combines simple ingredients to create a flavorful and satisfying dish that the whole family will enjoy.
Ingredients
Scale
Main Ingredients
- 1 pound (450g) ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the beef: In a large skillet over medium-high heat, cook the ground beef until it is browned and no longer pink, breaking it apart as it cooks. Drain excess fat if necessary.
- Sauté aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes or until the onion becomes translucent and fragrant.
- Add liquids and seasonings: Stir in the diced tomatoes with their juices, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, sugar, salt, and pepper. Mix well to combine all the flavors.
- Cook the pasta: Add the elbow macaroni directly to the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for about 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed the sauce.
- Optional cheese topping: Once the pasta is cooked, sprinkle shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit for a few minutes until the cheese melts.
- Garnish and serve: Garnish with chopped fresh parsley if desired, and serve hot for a comforting and delicious meal.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer a spicier dish, add a pinch of red pepper flakes or hot sauce.
- For a creamier version, stir in a splash of milk or cream after cooking the pasta.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
- If avoiding gluten, use gluten-free pasta instead of elbow macaroni.
