Old Fashioned Goulash (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium onion, diced finely
02 -
1 pound ground beef, lean
03 -
2 cloves of garlic, freshly minced
→ Pasta & Dairy
04 -
1 cup cheddar cheese, shredded fresh
05 -
2 cups uncooked elbow macaroni
→ Sauce & Seasonings
06 -
1 teaspoon Italian herbs blend
07 -
1 can (14.5 oz) diced tomatoes, with juices
08 -
1 tablespoon Worcestershire sauce
09 -
½ teaspoon sea salt, adjust to taste
10 -
¼ teaspoon ground black pepper, freshly cracked
11 -
1 can (15 oz) tomato sauce, rich
12 -
1½ cups beef broth, for flavor
13 -
1 teaspoon paprika, sweet
→ Garnish
14 -
Chopped parsley, fresh
# Instructions:
01 -
Heat your big pot over medium. Toss in the ground beef and break it apart as it cooks. Once it’s browned nicely, drain most of the grease, leaving a bit for extra flavor.
02 -
Throw in the garlic and onion right with the beef. Sauté for a few minutes till the onion softens, turns see-through, and smells just right.
03 -
Pour in the tomato sauce, diced tomatoes with their juices, beef broth, and Worcestershire. Add paprika, Italian seasonings, salt, and pepper. Let everything bubble up gently.
04 -
Stir the macaroni straight into the sauce. Cover it and let it cook over medium-low. Stir every now and then. In about 15-20 minutes, the pasta will be tender, and the sauce will have thickened up.
05 -
Mix in half the cheese for creaminess (you know you want to!). Sprinkle the rest on top, cover, and let it melt into dreamy perfection for just a couple minutes.
06 -
Top with chopped parsley and serve up while it's still steamy. Pair with crusty bread or a side of salad, and enjoy!
# Notes:
01 -
This easy meal cooks in one pot and is great for a busy day. Plus, it holds up well in the fridge for around 3 days—if there’s any left!
02 -
Switch it up by adding veggies like mushrooms, peas, or bell peppers. Want a new twist on flavor? Use Parmesan or mozzarella instead of cheddar.