Description
A simple and hearty one-pot beef and macaroni goulash, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1½ lbs ground beef
- 1½ tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 bay leaf
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth (or water)
- 2 cups elbow macaroni (uncooked)
- ½ cup shredded cheddar cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and green bell pepper and cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed. Season with salt and pepper.
- Stir in tomato paste and cook 1 minute. Add Worcestershire sauce, Italian seasoning, paprika, and bay leaf.
- Pour in tomato sauce, diced tomatoes, and beef broth. Bring to a simmer.
- Stir in uncooked elbow macaroni. Reduce heat to medium-low, cover, and simmer 12–15 minutes, stirring every few minutes, until pasta is tender and the sauce is thick.
- Taste and adjust seasoning. Remove bay leaf. Serve as-is or top with cheddar cheese.
Notes
- For a richer flavor, use beef broth instead of water.
- Adjust seasoning to taste before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg