Description
This classic American goulash recipe features a hearty mix of ground beef, elbow macaroni, and a savory tomato sauce seasoned with Italian herbs and paprika. Cooked entirely on the stovetop, it’s a comforting one-pot meal perfect for family dinners, topped with melted cheddar cheese and fresh parsley for added flavor and color.
Ingredients
Scale
Main Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 lb. ground beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. tomato paste
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can tomato sauce
- 1 1/4 cups low-sodium beef broth
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 1/2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- Chopped fresh parsley, for serving
Instructions
- Sauté Onions and Garlic: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute more.
- Cook Ground Beef: Add the ground beef to the skillet, season with kosher salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until no longer pink and fully browned, about 6 minutes. Drain excess fat from the skillet.
- Add Tomato Base and Liquids: Stir in the tomato paste to coat the beef mixture evenly. Then add the diced tomatoes, tomato sauce, and low-sodium beef broth. Season with Italian seasoning and paprika. Stir well to combine.
- Cook the Macaroni: Stir in the elbow macaroni. Bring the mixture to a simmer and cook, stirring occasionally, until the pasta is tender but not mushy, about 10 to 15 minutes. Make sure the sauce thickens slightly and the pasta absorbs the flavors.
- Finish with Cheese and Parsley: Stir in the shredded cheddar cheese until fully melted into the sauce. Taste and adjust seasoning with salt and pepper if necessary. Remove from heat and sprinkle chopped fresh parsley over the top before serving.
Notes
- Use low-sodium beef broth to control the salt level in the dish.
- To make this dish gluten-free, substitute elbow macaroni with a gluten-free pasta variety.
- For a richer flavor, use a sharp cheddar cheese or add a bit of smoked paprika.
- Stir frequently when simmering the macaroni to prevent sticking and ensure even cooking.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 370
- Sugar: 6g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
