A Goulash for the Ages So Easy
Get ready to savor comfort food at its finest with "A Goulash for the Ages So Easy," a hearty, one-pot meal that brings flavor and simplicity to the dinner table. This American spin on the classic goulash combines tender ground beef, savory spices like paprika and oregano, and a rich tomato-based broth, all simmered together with elbow macaroni for a meal that’s as filling as it is delicious. In just 45 minutes start to finish, you’ll create a wholesome meal featuring the vibrant flavors of sautéed onions, garlic, and bell peppers, topped off with optional cheddar cheese and parsley for a pop of color and creaminess. With its easy preparation and crowd-pleasing appeal, this goulash recipe is perfect for busy weeknights or casual family dinners. Don't miss this simple yet satisfying recipe that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 2 cups beef broth
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese (optional, for serving)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Drain any excess fat if needed.
Add the diced onion and green bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic, paprika, oregano, basil, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
Add the tomato paste and mix well. Cook for another 1-2 minutes to deepen the tomato flavor.
Pour in the canned diced tomatoes (with their juices) and beef broth. Stir to combine and bring the mixture to a boil.
Add the uncooked elbow macaroni to the pot and reduce the heat to a simmer. Stir occasionally to ensure the pasta doesn't stick to the bottom.
Cook for 12-15 minutes, or until the macaroni is tender and has absorbed much of the liquid.
Turn off the heat and let the goulash sit for 5 minutes to thicken slightly.
Serve hot, optionally topped with shredded cheddar cheese and chopped fresh parsley for garnish.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
