Ingredients
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 1 Green bell pepper, diced
- 4 cloves Garlic, minced
- 1.5 lbs Ground beef (85/15)
- 1 tbsp Italian seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 1 can (28-ounce) Diced tomatoes
- 1 can (15-ounce) Tomato sauce
- 2 Bay leaves
- 3 cups Beef broth
- 2 cups Elbow macaroni, uncooked
- 2 cups Cheddar cheese, shredded
- Diamond Crystal kosher salt, to taste
- Black pepper, freshly ground, to taste
Sauté the vegetables
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and bell pepper and cook for ~5-7 minutes, until they begin to soften.
Stir in the garlic and cook for one minute more until fragrant.
Brown the Beef and Build the Sauce
Add the ground beef to the pot with the vegetables. Season with salt and pepper and cook, breaking the meat apart with a spoon, until it’s browned. If there’s excessive grease, carefully drain it from the pot.
Stir in the Italian seasoning, Worcestershire sauce, and tomato paste. Cook for ~1-2 minutes, stirring constantly, until the tomato paste darkens slightly.
Add the diced tomatoes, tomato sauce, and bay leaves to the pot. Bring the mixture to a simmer.
Cook the Pasta and Finish the Goulash
Pour in the beef broth and add the uncooked elbow macaroni. Stir everything together, then bring the liquid back to a simmer.
Once simmering, reduce the heat to low, cover the pot, and let it cook for ~15-20 minutes, or until the macaroni is al dente. Stir it occasionally to prevent the pasta from sticking to the bottom.
Remove the pot from the heat and discard the bay leaves. Stir in the shredded cheddar cheese until it’s melted and the sauce is creamy.
Season with additional salt and pepper to taste before serving.
One-Pot American Goulash
Ingredients
- 1 tbsp Olive oil
- 1 medium Yellow onion diced
- 1 Green bell pepper diced
- 4 cloves Garlic minced
- 1.5 lbs Ground beef 85/15
- 1 tbsp Italian seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 1 can Diced tomatoes 28-ounce
- 1 can Tomato sauce 15-ounce
- 2 Bay leaves
- 3 cups Beef broth
- 2 cups Elbow macaroni uncooked
- 2 cups Cheddar cheese shredded
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
Instructions
- Heat olive oil in Dutch oven over medium-high heat. Add onion and bell pepper, cook 5-7 minutes until softened.
- Add garlic, cook 1 minute until fragrant.
- Add ground beef, salt, and pepper. Cook until browned, breaking apart meat. Drain excess grease.
- Stir in Italian seasoning, Worcestershire sauce, and tomato paste. Cook 1-2 minutes until paste darkens.
- Add diced tomatoes, tomato sauce, and bay leaves. Bring to simmer.
- Pour in beef broth and macaroni. Return to simmer.
- Reduce heat to low, cover, cook 15-20 minutes until pasta is al dente, stirring occasionally.
- Remove bay leaves. Stir in cheddar cheese until melted.
- Season with salt and pepper to taste.
