Classic American Goulash
Classic American Goulash
Ingredients
For the Goulash
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 2 garlic, cloves, minced
- 1 can diced tomatoes, 28-ounce, undrained
- 1 can tomato sauce, 15-ounce
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded, for serving (optional)
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a large Dutch oven or pot, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
⏱️ 7 min
- 2
Drain any excess fat from the pot. Add the diced yellow onion and minced garlic to the pot with the browned beef. Cook for 3-5 minutes, or until the onion is softened and translucent.
⏱️ 5 min
- 3
Stir in the undrained diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, dried Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min
- 4
Add the uncooked elbow macaroni to the pot, stirring to combine. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 20 min
- 5
Remove from heat and let stand for a few minutes before serving. If desired, serve hot, topped with shredded cheddar cheese and a sprinkle of fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic American Goulash
Ingredients
For the Goulash
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 2 garlic, cloves, minced
- 1 can diced tomatoes, 28-ounce, undrained
- 1 can tomato sauce, 15-ounce
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded, for serving (optional)
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a large Dutch oven or pot, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
⏱️ 7 min - 2
Drain any excess fat from the pot. Add the diced yellow onion and minced garlic to the pot with the browned beef. Cook for 3-5 minutes, or until the onion is softened and translucent.
⏱️ 5 min - 3
Stir in the undrained diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, dried Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min - 4
Add the uncooked elbow macaroni to the pot, stirring to combine. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 20 min - 5
Remove from heat and let stand for a few minutes before serving. If desired, serve hot, topped with shredded cheddar cheese and a sprinkle of fresh chopped parsley.
⏱️ 5 min