A no-hassle, American version of the Hungarian classic, our goulash is a simple, one-pot recipe that everyone loves, featuring tender beef, cheese, macaroni, and tomatoes.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Main Course
Keyword: Goulash Recipe
2onions,chopped, (1 cup)
1green bell pepper,chopped, (¾ cup)
15ounce canstewed tomatoes
salt and pepper to taste
2cupssharp cheddar cheese,shredded
Add ground beef, onions, bell pepper, paprika, and garlic to a large stockpot. On medium-high heat, cook until meat is no longer pink. Drain any excess fat.
Add broth, water, tomato sauce, diced tomatoes (with liquids), stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves, salt, and pepper. Then bring to a boil. Once boiling, reduce the heat and simmer with a cover on for 30 minutes.
Add the macaroni and stir well. Cover and simmer an additional 20 minutes, stirring occasionally.
Remove from heat and remove bay leaves.
Stir in shredded sharp cheddar cheese.
Garnish with parsley.
Note: Grate your own cheddar cheese instead of buying pre-shredded. Pre-shredded cheese is coated in an anti-caking agent causing it to not melt quite as well.Note: Drain any excess fat so your dish will be less oily. Just pour the beef into a colander, give it a rinse, then put it back in the pot.Note: If the water is running low and the pasta isn’t quite close to cooked, don’t add cold water. Add very hot tap water – or better yet, boiling water – in 1 cup increments. You don’t want to add too much!