One Pot American Goulash with Beef and Macaroni
Lean ground beef and elbow macaroni simmered together in a savory tomato sauce in one pot.
Ingredients
Main Ingredients
- 1 lb lean ground beef (90/10)
- 1 large shallot or small onion chopped
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 2 cup beef broth
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes undrained
- 2 tsp Italian seasoning
- 1 bay leaf
- 2 cup elbow macaroni uncooked, about 8 oz
Instructions
Cooking
- Brown the beef and shallot in a large deep skillet or Dutch oven over medium-high heat, breaking the beef into crumbles. Drain excess fat.
- Stir in the garlic, Worcestershire sauce, salt, and pepper and cook about 1 minute.
- Add the broth, tomato sauce, diced tomatoes, Italian seasoning, and bay leaf and stir well.
- Bring to a boil, reduce the heat to medium-low, cover, and simmer about 10 minutes.
- Stir in the macaroni, cover, and simmer 12 to 15 minutes, stirring often, until tender.
- Remove the bay leaf, rest about 5 minutes, and adjust the seasoning. Add a splash of broth if too thick.
Notes
Nutrition values are an estimate and do not include optional cheese. The beef should reach 160 degrees F. Add a splash of broth when reheating because the pasta absorbs liquid. Leftovers keep up to 3 days in the refrigerator.