Description
A hearty and comforting classic American goulash recipe featuring ground beef, tender elbow macaroni, and a rich tomato-based sauce infused with paprika and herbs. This easy one-pot meal is perfect for a quick weeknight dinner, topped with melted cheddar cheese and fresh parsley for added flavor.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or water)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika (smoked or regular)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 1/2 cups elbow macaroni (or your preferred pasta)
- 1/2 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley (optional, for garnish)
Instructions
- Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat until it is nicely browned, breaking it apart with a spoon as it cooks to ensure even cooking. Drain any excess fat to avoid a greasy dish.
- Sauté the vegetables: Add the finely chopped onion and minced garlic to the browned beef. Cook for about 3-4 minutes until the onion becomes soft and translucent, releasing its natural sweetness into the mixture.
- Add the liquids and seasonings: Stir in the diced tomatoes along with their juices, tomato paste, beef broth, Worcestershire sauce, paprika, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Add the pasta: Mix in the elbow macaroni, cover the pot, and let the goulash simmer for 15-20 minutes, or until the pasta is tender and has absorbed most of the sauce. Stir occasionally to prevent sticking, and if the sauce becomes too thick, add a splash more broth or water as needed.
- Final touch: Once the pasta is cooked through, taste and adjust seasoning if necessary. If desired, sprinkle shredded cheddar cheese over the top and allow it to melt into the hot goulash before serving.
- Serve: Dish out the goulash while hot, garnished with freshly chopped parsley to add a pop of color and fresh herbaceous note.
Notes
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- Adding smoked paprika adds a deeper, smoky flavor, but regular paprika works well too.
- To make this gluten-free, use gluten-free pasta instead of elbow macaroni.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- Adjust salt and seasoning to your taste preference, especially depending on the sodium content in your broth and canned tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
