American Goulash with Ground Beef and Macaroni
A one pot dinner of macaroni, lean ground beef, and tomato sauce finished with Parmesan.
Equipment
- Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup yellow onion chopped
- 1 lb lean ground beef 90 percent lean
- 3 cloves garlic minced
- 2 tsp paprika
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
- 1 can diced tomatoes 14 oz can, no salt added, undrained
- 1 can tomato sauce 8 oz can, no salt added
- 1 ½ cup low sodium beef broth
- 2 cup elbow macaroni about 8 oz dry
- ¼ cup grated Parmesan cheese plus more for serving
Instructions
Cooking
- Brown. Cook onion in olive oil, then brown the beef until no pink remains and it reaches 160 degrees F.
- Season. Stir in garlic, paprika, oregano, salt, and pepper for 30 seconds.
- Simmer. Add tomatoes, sauce, and broth, cover, and boil, then simmer 4 minutes.
- Cook the pasta. Stir in the macaroni and simmer covered 10 to 12 minutes until tender.
- Finish. Stir in Parmesan off the heat and let stand 5 minutes.
Notes
Substitutions: Use ground turkey for the beef or small shells for the macaroni.
Tips: Brown the beef well and stir the pasta a few times so it does not stick.
Storage: Refrigerate up to 3 days or freeze up to 2 months and add broth when reheating.