Hearty One-Pot Comfort Meal (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb (about 450g) ground beef
02 -
1 tablespoon olive oil, if needed
03 -
1 large onion, diced
04 -
3 cloves garlic, minced
05 -
14.5 oz (about 410g) canned diced tomatoes, undrained
06 -
15 oz (about 425g) tomato sauce
07 -
2 cups water or beef broth for more flavor
08 -
2 cups uncooked elbow macaroni
→ Seasonings
09 -
2 bay leaves
10 -
1 teaspoon paprika
11 -
1 teaspoon Italian seasoning
12 -
Salt, to taste
13 -
Pepper, to taste
14 -
1 tablespoon Worcestershire sauce (optional)
→ For Serving (Optional)
15 -
Shredded cheddar cheese
16 -
Chopped fresh parsley for garnish
# Instructions:
01 -
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it is no longer pink. Drain excess fat if necessary.
02 -
Add the diced onion to the pot with the beef. Cook until the onion is translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
03 -
Stir in the diced tomatoes (with their juice), tomato sauce, water or beef broth, bay leaves, paprika, Italian seasoning, salt, pepper, and Worcestershire sauce (if using). Mix well to combine.
04 -
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.
05 -
Add the uncooked elbow macaroni to the pot. Stir well and return the lid. Continue to simmer for about 15 minutes, or until the macaroni is cooked through and most of the liquid is absorbed. Stir occasionally to prevent sticking. Add more water or broth if the mixture seems too dry.
06 -
Once the macaroni is tender, remove the bay leaves and adjust seasoning to taste. If the goulash is too thick, you can add a little more water or broth to reach your desired consistency.
07 -
Serve the goulash hot, garnished with shredded cheddar cheese and chopped fresh parsley if desired.
# Notes:
01 -
This American-style goulash is different from traditional Hungarian goulash, which typically includes beef chunks and paprika sauce without pasta.
02 -
For extra flavor, you can add a diced bell pepper when cooking the onions.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
04 -
The dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.