Description
This American Goulash recipe is a comforting one-pot meal combining ground beef, tomatoes, elbow macaroni, and classic seasonings. It’s a hearty, flavorful dish perfect for a quick family dinner, finished optionally with melted cheddar cheese and fresh parsley for a touch of richness and color.
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: Heat a skillet over medium-high heat and add the ground beef. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the onion softens and becomes translucent.
- Add Tomato and Seasonings: Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, sugar, and salt and pepper. Mix well to combine all ingredients.
- Cook the Pasta: Add the elbow macaroni to the skillet, bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until the macaroni is tender and has absorbed most of the liquid.
- Finish and Serve: Optionally sprinkle shredded cheddar cheese on top and cover for a few minutes to melt the cheese. Garnish with chopped fresh parsley before serving warm.
Notes
- Use lean ground beef to reduce fat content.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- Adding a pinch of crushed red pepper flakes will give the dish a subtle heat.
- For a gluten-free version, use gluten-free pasta.
- Leftovers refrigerate well and taste even better the next day.
