Old-Fashioned Goulash

Ingredients

For the Goulash

• 2 pounds (900 g) lean ground beef
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2½ cups beef broth
• 2 (15-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Italian seasoning
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 bay leaves
• 2 cups elbow macaroni, uncooked
• 1½ cups shredded cheddar cheese (optional)
• Fresh parsley for garnish

Instructions

Step 1: Brown the Beef

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Step 2: Cook the Vegetables

1. Add onions and bell peppers. Cook for about 5 minutes until softened. Stir in garlic and cook for another minute.

Step 3: Build the Sauce

1. Mix in tomato paste and cook for one minute.
2. Add:
3. Diced tomatoes
4. Tomato sauce
5. Beef broth
6. Worcestershire sauce
7. Italian seasoning
8. Paprika
9. Oregano
10. Basil
11. Salt
12. Pepper
13. Bay leaves
14. Bring everything to a gentle boil.

Step 4: Simmer

1. Reduce heat to low and simmer uncovered for 20 minutes, allowing the flavors to blend.

Step 5: Add the Pasta

1. Stir in the uncooked elbow macaroni.
2. Cook for 12–15 minutes, stirring occasionally until the pasta becomes tender.

Step 6: Add Cheese

1. If using cheddar cheese, stir in half until melted.
2. Sprinkle the remaining cheese on top and cover for 2 minutes until melted.

Step 7: Serve

1. Remove the bay leaves.
2. Garnish with chopped parsley and serve hot.

Nutrition

Calories: 420 kcal · Protein: 24 g · Fat: 20 g · Carbohydrates: 36 g · Saturated Fat: 8 g · Fiber: 4 g · Sugar: 7 g · Sodium: 640 mg