Easy Goulash Recipe

Ingredients

• 1 tbsp olive oil
• 1 cup onion (diced)
• 1 green bell pepper (diced)
• 2 lb ground beef (lean)
• 3 tsp garlic (minced)
• 2 15 oz cans tomato sauce
• 2 15 oz cans petite diced tomatoes
• 3 cups beef broth
• 3 tbsp Worcestershire sauce
• 2 tsp seasoned salt
• 2 tbsp Italian seasoning
• 3 bay leaves
• 2 cups macaroni noodles (uncooked)
• 1 cup cheddar cheese (shredded; sharp cheddar may be used)

Steps

1. 1

   Heat the olive oil in a large pot or 6-quart Dutch oven over medium-high heat.

2. 2

   Add the diced onion, diced green bell pepper, and lean ground beef. Cook, breaking the beef apart with a spoon, until the beef is no longer pink and the vegetables begin to soften.

3. 3

   Drain any excess fat from the pot, then return the pot to the stovetop over medium heat.

4. 4

   Add the minced garlic and stir for about 30 seconds, until fragrant. Do not let the garlic burn.

5. 5

   Pour in the tomato sauce, petite diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, and Italian seasoning.

6. 6

   Add the bay leaves and uncooked macaroni noodles, then stir thoroughly so the pasta is submerged in the liquid.

7. 7

   Bring the mixture to a boil, then reduce the heat to maintain a light boil. Stir occasionally and cook for about 20 minutes, until the macaroni is tender and the sauce has thickened. The finished goulash should be thick rather than soup-like.

8. 8

   Remove and discard the bay leaves.

9. 9

   Stir in the shredded cheddar cheese just before serving, allowing it to melt into the hot goulash. Serve immediately.

Notes

Optional variations mentioned by the author include adding corn, peas, diced carrots, green beans, or baby spinach. Stir in 1 cup sour cream at the end for a creamier sauce, or add extra beef broth if a soupier consistency is desired. A 6-quart cast-iron Dutch oven is a suitable cooking vessel.

Nutrition per serving

• main dish
• one-pot
• American comfort food
• ground beef
• pasta
• cheesy
• weeknight dinner
• 30-minute meal