American Goulash

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Servings: 6

Ingredients

• The Meat & Aromatics:
  • 1 1/2 pounds lean ground beef (80/20 or 85/15)
  • 1 tablespoon olive oil or neutral cooking oil
  • 1 large yellow onion, finely chopped
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
• The Tomato & Broth Base:
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes (undrained)
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 tablespoon Italian seasoning (or equal parts dried oregano and basil)
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
• The Pasta & Finish:
  • 2 cups uncooked elbow macaroni
  • 1 cup freshly shredded cheddar cheese or Italian blend (optional, for melting on top)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef and Sauté the Vegetables

• Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the ground beef and cook, breaking it up with a wooden spoon, for 5 to 6 minutes until browned and no longer pink.
• Add the chopped yellow onion, green bell pepper, and minced garlic directly into the pot with the beef. Cook, stirring occasionally, for another 4 to 5 minutes until the vegetables soften. Drain excess grease from the pot if necessary.

2. Build the Sauce Base

• Pour in the tomato sauce, diced tomatoes (with their juices), beef broth, and Worcestershire sauce.
• Add the bay leaves, Italian seasoning, paprika, salt, and black pepper. Stir well to combine all ingredients.
• Bring the mixture to a gentle boil over medium-high heat.

3. Simmer the Pasta

• Stir the uncooked elbow macaroni directly into the boiling tomato sauce mixture.
• Turn the heat down to low, cover the pot with a tight-fitting lid, and let it simmer gently for 12 to 15 minutes, stirring occasionally to prevent the macaroni from sticking to the bottom of the pot. Cook until the pasta is tender and has absorbed the flavors of the broth.

4. Season and Serve

• Remove the pot from the heat and discard the bay leaves.
• Taste the goulash and adjust the salt and pepper to your preference.
• Optional: Sprinkle the shredded cheddar cheese over the top, place the lid back on for 2 to 3 minutes until the cheese melts into a creamy layer.
• Garnish with freshly chopped parsley and serve hot directly from the pot.