Description
This classic American goulash is a hearty and comforting one-pot dish featuring ground beef, elbow macaroni, and a rich tomato-based sauce seasoned with Italian herbs and paprika. Ready in under an hour, it’s perfect for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 lb. ground beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. tomato paste
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can tomato sauce
- 1 1/4 cups low-sodium beef broth
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 1/2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- Chopped fresh parsley, for serving
Instructions
- Cook the aromatics: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Then add the finely chopped garlic and cook, stirring frequently, until fragrant, about 1 minute, taking care not to burn it.
- Brown the beef: Add the ground beef to the skillet and season with kosher salt and freshly ground black pepper. Cook the beef, breaking it up with a spoon, until it is no longer pink and fully browned, about 6 minutes. Drain any excess fat from the skillet to keep the dish from being greasy.
- Build the sauce and simmer: Stir in the tomato paste until the beef is coated. Then pour in the diced tomatoes, tomato sauce, and low-sodium beef broth. Add Italian seasoning and paprika. Stir in the elbow macaroni and bring the mixture to a gentle simmer. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens, about 10 to 15 minutes.
- Finish with cheese and garnish: Remove the skillet from heat and stir in the shredded cheddar cheese until completely melted and incorporated. Adjust seasoning with additional salt and pepper if needed. Serve topped with freshly chopped parsley for a pop of color and freshness.
Notes
- Use low-sodium beef broth to better control the salt content.
- Drain the fat after browning the beef to reduce greasiness and calories.
- For a creamier texture, stir in a splash of milk or cream with the cheese.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
