Description
This Easy Goulash Recipe is a hearty, comforting one-pot meal combining ground beef, tomatoes, macaroni, and flavorful seasonings simmered to tender perfection. Perfect for a quick weeknight dinner, it delivers rich, cheesy goodness with minimal effort.
Ingredients
Scale
Meat and Vegetables
- 1 Tablespoon olive oil
- 1 large onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 2 pounds lean ground beef
- 3 cloves garlic, peeled and minced
Liquids and Sauces
- 2 (15 ounce) cans tomato sauce
- 2 (15 ounce) cans petite diced tomatoes
- 3 cups beef broth
- 3 Tablespoons Worcestershire Sauce
Seasonings and Pasta
- 2 teaspoons seasoned salt
- 2 teaspoons Italian Seasoning
- 3 bay leaves
- 2 cups macaroni noodles, uncooked
Dairy
- 2 cups cheddar cheese, shredded
Instructions
- Brown the Meat and Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion, bell pepper, and ground beef. Cook, stirring frequently, until beef is completely browned. Drain excess fat, then add minced garlic and cook for 30 seconds to release its aroma.
- Add Liquids, Seasonings, and Pasta: Pour in tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, and add bay leaves. Stir in the uncooked macaroni noodles thoroughly. Bring the entire mixture to a boil over medium-high heat.
- Simmer and Cook Pasta: Lower heat to a simmer on low, stirring occasionally to prevent sticking. Let the goulash simmer for about 20 minutes until the macaroni is tender and flavors meld together.
- Finish with Cheese: Remove and discard the bay leaves. Stir in shredded cheddar cheese until melted and integrated just before serving to give the dish a creamy finish.
Notes
- Use lean ground beef to reduce grease and improve flavor.
- Stir occasionally while simmering to prevent noodles from sticking to the bottom.
- Adjust seasoning to taste, especially the seasoned salt and Italian seasoning.
- This recipe can be made in advance and reheated; add a splash of beef broth if it thickens too much when reheated.
- For a creamier texture, you can substitute half of the cheddar cheese with Velveeta or a similar meltable cheese.
