This no-hassle, American version of the Hungarian classic, our Goulash is a simple, one-pot recipe that everyone loves. Tender beef, cheese, macaroni, and tomatoes will make the whole family happy.
- 2 pounds ground beef
- 2 onions chopped
- 1 green bell pepper chopped
- 3 teaspoons garlic minced
- 2 cups beef broth
- 1 cup water
- 15 ounces tomato sauce
- 14.5 ounces diced tomatoes
- 15 ounce can stewed tomatoes
- 6 ounce can tomato paste
- 4 tablespoons Worcestershire sauce
- 3 teaspoons Italian seasoning
- 2 teaspoons paprika
- salt and pepper to taste
- 3 bay leaves
- 16 ounces elbow macaroni uncooked
- 2 cups cheddar cheese shredded
- parsley for garnish
Add ground beef, onions, bell pepper, and garlic to a large stockpot and on medium-high heat cook until meat is no longer pink. Drain any excess fat.
Add broth, water, tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves, paprika, salt, and pepper. Then bring to a boil. Once boiling, reduce the heat and simmer with a cover on for 15 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 cheddar cheese.
Garnish with parsley.
TIP: 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.
TIP: 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.
TIP: 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!
Calories: 695kcalCarbohydrates: 61gProtein: 38gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 110mgSodium: 1134mgPotassium: 1251mgFiber: 6gSugar: 12gVitamin A: 1313IUVitamin C: 33mgCalcium: 321mgIron: 7mg