My Favorite Goulash
Comforting, hearty, and bursting with rich flavor, My Favorite Goulash is your go-to weeknight dinner recipe that blends simplicity with bold taste. This one-pot dish features tender elbow macaroni simmered in a savory tomato and beef broth, enhanced by aromatic dried basil, oregano, and sweet paprika. Ground beef and sautéd onions create a satisfying base, while garlic and herbs infuse every bite with warmth. Ready in just 50 minutes, this crowd-pleaser is perfect for busy evenings, offering six generous servings. Top it off with melted cheddar cheese and a sprinkle of fresh parsley for a touch of indulgence and color. Whether you’re meal prepping or serving a hungry family, this goulash is a nostalgic, no-fuss dinner idea that everyone will love.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 28 ounces crushed tomatoes
- 3 cups beef broth
- 2 cups uncooked elbow macaroni
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup shredded cheddar cheese (optional for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 7-8 minutes. Drain any excess grease if necessary.
Stir in the sweet paprika, dried oregano, and dried basil. Cook for 1 minute to toast the spices and enhance their flavor.
Pour in the crushed tomatoes and beef broth. Stir to combine and bring the mixture to a simmer.
Season the sauce with salt and black pepper, adjusting to taste.
Reduce the heat to low, and simmer the sauce uncovered for 15 minutes, stirring occasionally.
Stir in the uncooked elbow macaroni, ensuring it is fully submerged in the sauce.
Cover the pot and cook for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Once the pasta is cooked, taste and adjust the seasoning if needed.
Serve hot, optionally topped with shredded cheddar cheese and garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 6152 mg | 267% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 34.6 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1144 mg | 88% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4094 mg | 87% | |
*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.
