Goulash Recipe
This easy goulash recipe is a classic one-pan dinner with juicy ground beef and macaroni pasta cooked in savory homemade tomato sauce.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 green bell pepper seeded, chopped
- 1 pound ground beef
- 1 large clove garlic minced
- 15 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 2 cups beef stock or beef broth
- 1½ tablespoons Worcestershire sauce
- ½ tablespoon Italian seasoning
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1 cup elbow macaroni
- ½ cup shredded pepper jack cheese
Instructions
- Make the base. Heat the olive oil in a large pot set over medium heat. Add the onion and bell pepper, and cook, stirring for 4-5 minutes.
- Cook the ground beef. Stir in the ground beef and cook at medium-high heat, breaking down the lumps with a wooden spatula, until the meat is no longer pink, about 4-6 minutes. Drain the excess fat, if any. Then return the pot to the heat, add the garlic, and cook for 1 minute.
- Add the rest of the ingredients. Add the diced tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and elbow macaroni. Season to taste with salt and pepper.
- Cook. Stir well and bring the mixture to a boil. Then, reduce the heat and simmer for 20 minutes, stirring occasionally. If it's too thick for your liking, add a little more broth. See notes.
- Add cheese. Remove from the heat and stir in the pepper jack cheese.
- Rest and serve. Let the goulash rest for 5 minutes and serve it warm.
Notes
- Spice it up. For some extra flavor, you can use canned chopped tomatoes with green chilies.
- Add-ins. You can also add some canned corn at the end of cooking. It will be a delicious addition.
- Pasta shapes. I used 4 ounces of elbow macaroni, but you can use other small pasta shapes like cavatappi or small shells.
- Cheese options. If you do not have pepper jack cheese, use cheddar cheese or sharp cheddar cheese.
- Stir. Make sure you stir the goulash while it simmers.
- Consistency. If needed, add more broth or stock to your goulash. This recipe should be “stew-like”. The pasta will absorb some of the liquid, so keep an eye on that.
Nutrition
Calories: 305kcal | Carbohydrates: 29g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 1153mg | Potassium: 917mg | Fiber: 3g | Sugar: 7g | Vitamin A: 569IU | Vitamin C: 30mg | Calcium: 136mg | Iron: 4mg
