Dutch Oven Beef Goulash with Macaroni
Lean ground beef, tomatoes, and Italian herbs simmered in a Dutch oven with elbow macaroni cooked right in the sauce.
Equipment
- Large Dutch oven
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 32 oz lean ground beef about 2 lb
- 3 cloves garlic chopped
- 3 cup water
- 2 can tomato sauce 15 oz each
- 2 can diced tomatoes 14.5 oz each
- 3 tbsp low sodium soy sauce
- 2 tbsp dried Italian herb seasoning
- 1 tsp seasoned salt
- 3 bay leaves
- 8 oz elbow macaroni uncooked
Instructions
Cooking
- Brown. Cook the onion in the oil for 3 minutes, add the beef, and cook about 5 minutes until browned, then stir in the garlic for 1 minute.
- Simmer. Add the water, tomato sauce, diced tomatoes, soy sauce, herbs, seasoned salt, and bay leaves, then cover and simmer 5 minutes.
- Add pasta. Stir in the macaroni, cover, and simmer 11 to 13 minutes until tender, stirring occasionally.
- Finish. Discard the bay leaves and rest the pot 5 minutes before serving.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F, or swap the macaroni for small shells.
Tips: Use low sodium soy sauce and taste before adding more seasoned salt.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months, and reheat to 165 degrees F with a splash of water.