Old Fashioned American Goulash
Old Fashioned American Goulash
Ingredients
- 1 pound lean ground beef
- 2 cups elbow macaroni, uncooked
- 1 onion, large, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can tomato sauce, 15 ounce
- 1 can diced tomatoes, 15 ounce, undrained
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika, smoked or sweet
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the lean ground beef, chopped onion, and chopped green bell pepper.
⏱️ 2 min
- 2
Cook, breaking up the beef with a spoon, until the meat is browned and the vegetables are soft (about 5-7 minutes). Drain any excess grease from the pot.
⏱️ 7 min
- 3
Add the minced garlic to the pot and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Stir in the tomato sauce, diced tomatoes (with their juice), beef broth, Worcestershire sauce, soy sauce, Italian seasoning, paprika, salt, and pepper.
⏱️ 2 min
- 5
Bring the mixture to a gentle boil.
⏱️ 3 min
- 6
Stir in the uncooked elbow macaroni noodles. Reduce the heat to low, cover the pot, and let it simmer for 12-15 minutes.
⏱️ 15 min
- 7
Stir the pot occasionally while it simmers to prevent the pasta from sticking to the bottom.
- 8
Continue to cook until the pasta is tender and most of the liquid has been absorbed. The dish should still be saucy.
- 9
Remove the pot from the heat. Stir in 1/2 cup of the shredded sharp cheddar cheese until it is completely melted into the goulash.
⏱️ 2 min
- 10
Top the goulash with the remaining 1/2 cup of shredded sharp cheddar cheese. Cover the pot for 2 minutes to allow the cheese to melt.
⏱️ 2 min
- 11
Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Old Fashioned American Goulash
- 1 pound lean ground beef
- 2 cups elbow macaroni, uncooked
- 1 onion, large, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can tomato sauce, 15 ounce
- 1 can diced tomatoes, 15 ounce, undrained
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika, smoked or sweet
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the lean ground beef, chopped onion, and chopped green bell pepper.
⏱️ 2 min - 2
Cook, breaking up the beef with a spoon, until the meat is browned and the vegetables are soft (about 5-7 minutes). Drain any excess grease from the pot.
⏱️ 7 min - 3
Add the minced garlic to the pot and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Stir in the tomato sauce, diced tomatoes (with their juice), beef broth, Worcestershire sauce, soy sauce, Italian seasoning, paprika, salt, and pepper.
⏱️ 2 min - 5
Bring the mixture to a gentle boil.
⏱️ 3 min - 6
Stir in the uncooked elbow macaroni noodles. Reduce the heat to low, cover the pot, and let it simmer for 12-15 minutes.
⏱️ 15 min - 7
Stir the pot occasionally while it simmers to prevent the pasta from sticking to the bottom.
- 8
Continue to cook until the pasta is tender and most of the liquid has been absorbed. The dish should still be saucy.
- 9
Remove the pot from the heat. Stir in 1/2 cup of the shredded sharp cheddar cheese until it is completely melted into the goulash.
⏱️ 2 min - 10
Top the goulash with the remaining 1/2 cup of shredded sharp cheddar cheese. Cover the pot for 2 minutes to allow the cheese to melt.
⏱️ 2 min - 11
Serve hot.
⏱️ 1 min