Tasty One-Pot Dish (Printable Version)
A cozy, budget-friendly meal that blends flavorful ground beef, soft elbow macaroni, and a rich tomato sauce loaded with spices. It’s easy, filling, and a crowd-pleaser!
# Ingredients:
→ Main Ingredients
01 -
2 cups uncooked elbow macaroni
02 -
15 oz (about 425g) tomato sauce
03 -
14.5 oz (about 410g) canned diced tomatoes, including liquid
04 -
1 lb (about 450g) ground beef
05 -
1 large onion, chopped finely
06 -
3 cloves garlic, finely chopped
07 -
2 cups water or beef broth for a richer taste
08 -
1 tablespoon olive oil, if needed
→ Seasonings
09 -
1 tablespoon Worcestershire sauce (optional)
10 -
2 bay leaves
11 -
1 teaspoon Italian seasoning
12 -
1 teaspoon paprika
13 -
Salt to your liking
14 -
Pepper to your liking
→ For Serving (Optional)
15 -
Chopped fresh parsley as a topping
16 -
Cheddar cheese, shredded
# Steps:
01 -
Grab a large pot or Dutch oven and warm up some olive oil over medium heat. Toss in the ground beef, breaking it into smaller pieces as it cooks. Let it cook until the pink color is gone and drain extra grease if needed.
02 -
Throw the chopped onion into the same pot. Stir often and let it cook until it softens and becomes translucent, about 5 minutes. Add the garlic and keep cooking for one more minute, stirring until you can really smell it.
03 -
Add the diced tomatoes, their liquid, the tomato sauce, water or broth, bay leaves, paprika, Italian seasoning, salt, pepper, and Worcestershire sauce (if you’re using it). Mix everything well so it’s combined.
04 -
Crank the heat to high until it boils, then turn it down low. Cover it and let it gently bubble for around 20 minutes. Stir every now and then so nothing sticks.
05 -
Drop the dry elbow macaroni into the mixture. Stir, pop the lid back on, and simmer. Keep it going for around 15 minutes until the macaroni is soft and most of the liquid has been soaked up. Stir here and there to avoid sticking. If it starts looking too dry, add a splash of water or broth.
06 -
Check the macaroni to make sure it's cooked nicely. Take out the bay leaves. Taste test and season more if you think it needs it. If things are too thick, pour in a bit more water or broth to loosen it up.
07 -
Scoop it into bowls and enjoy while hot. Sprinkle some cheddar cheese and freshly chopped parsley on top if you want to fancy it up.
# Notes:
01 -
This American version of goulash is quite different from the Hungarian one, which typically uses chunks of beef and doesn’t include pasta.
02 -
Add bonus flavor by tossing in a diced bell pepper when cooking the onion.
03 -
Store any leftovers in the fridge using an airtight container for up to 4 days.
04 -
Freeze your leftovers for up to 3 months. Make sure they thaw in the fridge overnight before reheating.