Southern Style Goulash
Elbow pasta cooks directly in a paprika-seasoned tomato and beef pot; cheddar is an optional finish for six bowls.
Ingredients
For the Goulash
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 pounds ground beef
- 2 cups dry elbow macaroni
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes undrained
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt (or to taste)
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese optional
- fresh chopped parsley optional, for garnish
Instructions
- Warm olive oil in a deep pot. Cook onion with ground beef over medium-high for approximately 8–10 minutes, crumbling until at least 160°F. Drain extra fat and stir garlic over reduced heat for 30–60 seconds.
- Pour in tomato sauce, undrained diced tomatoes and beef broth. Mix in Worcestershire, paprika, Italian seasoning, salt and pepper; bring to a boil, allowing about 5 minutes.
- Add the 2 cups dry macaroni, cover and simmer gently for 12–15 minutes, stirring frequently across the base, until the noodles are tender. Keep a spoonable amount of sauce rather than cooking it dry.
- Take the pot off the heat and melt in optional cheddar. Stand 5 minutes, loosen with a little hot water only if needed, and divide into 6 bowls. Sprinkle optional parsley over servings.
Notes
- Refrigerate leftovers promptly at 40°F or colder.
- Use refrigerated leftovers within three to four days; reheat savory cooked dishes to 165°F.