Description
This classic Old-Fashioned Goulash is a comforting and hearty one-pot meal featuring ground beef, tender elbow macaroni, and a rich tomato sauce seasoned with Italian herbs. Perfect for a quick and satisfying dinner, it’s topped with melted cheddar cheese and fresh parsley for added flavor and color.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups elbow macaroni
Optional Toppings
- ½ cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef along with the diced onion and minced garlic until the beef is fully browned and the onions are softened. Drain any excess grease from the skillet to keep the dish from becoming too oily.
- Add the Sauce and Seasoning: Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Allow the mixture to simmer gently for about 10 minutes so the flavors can blend together nicely and the sauce thickens slightly.
- Cook the Elbow Macaroni: While the sauce simmers, cook the elbow macaroni according to the package instructions, usually boiling it until al dente. Drain the pasta well and then stir it directly into the meat and tomato sauce mixture, combining everything evenly.
- Optional: Add Cheese: If desired, sprinkle the shredded cheddar cheese evenly over the top of the goulash in the skillet. Cover the skillet and let it sit for 2 to 3 minutes until the cheese melts to a gooey, delicious layer.
- Serve: Garnish the goulash with fresh parsley to add a pop of color and a hint of freshness. Serve hot for a satisfying and hearty meal.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For a spicier kick, add red pepper flakes or hot sauce to the tomato mixture.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- If preferred, mix the cheese into the hot pasta mixture rather than topping it.
