The Best Goulash
Cozy up with "The Best Goulash," a hearty and comforting one-pot wonder perfect for busy weeknights or family gatherings. This classic American-style goulash combines tender ground beef, savory tomato broth, and perfectly cooked elbow macaroni, all infused with fragrant spices like paprika and Italian seasoning. A generous handful of sharp cheddar cheese melts into the dish, creating an irresistibly creamy finish, while fresh parsley adds a delightful pop of color and brightness. Ready in under an hour, with minimal cleanup, this crowd-pleasing recipe is a flavorful, budget-friendly option that serves up six generous portions. Perfectly seasoned and deeply satisfying, this goulash is sure to become a go-to favorite for cozy dinners or leftovers the next day!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 14.5-ounce cans diced tomatoes (with juice)
- 1 15-ounce can tomato sauce
- 2 teaspoons paprika
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups elbow macaroni
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat over medium-high heat and add the ground beef.
Cook the beef, breaking it apart with a wooden spoon, until browned and no longer pink. Drain excess grease if necessary.
Add the diced onion to the pot and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the beef broth, diced tomatoes with their juice, and tomato sauce. Mix well.
Add the paprika, Italian seasoning, salt, and ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to allow the flavors to meld together.
Stir in the elbow macaroni and ensure it's fully submerged in the liquid.
Continue to simmer, stirring occasionally, for about 10 minutes, or until the pasta is tender and cooked through.
Remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy.
Taste and adjust seasonings as needed. Add more salt or pepper if desired.
Serve hot with a sprinkle of chopped parsley on top for garnish, if using.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 6644 mg | 289% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 47.0 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1099 mg | 85% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3476 mg | 74% | |
*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.
