Ingredients
- For the Goulash:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (green or red)
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1 (8-ounce) can tomato sauce
- 1 cup beef broth (or water)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese (for topping)
- For Garnish (optional):
Instructions
- Brown the Beef:
- In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Sauté Vegetables:
- Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the Sauces:
- Stir in the diced tomatoes (with juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a simmer.
- Cook the Macaroni:
- Add the uncooked elbow macaroni to the pot, stirring to combine. Cover and let it simmer for about 10-12 minutes, or until the pasta is cooked and tender, stirring occasionally to prevent sticking. If the mixture gets too thick, you can add a bit more beef broth or water.
- Add Cheese:
- Once the macaroni is cooked, remove the pot from the heat. Stir in half of the shredded cheddar cheese until melted and combined.
- Serve:
- Serve the goulash in bowls, topping each serving with the remaining cheddar cheese. Garnish with chopped fresh parsley if desired.
