•INGREDIENTS:
For the Goulash:
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped (green or red)
1 (14.5-ounce) can diced tomatoes (with juices)
1 (8-ounce) can tomato sauce
1 cup beef broth (or water)
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 cups elbow macaroni (uncooked)
1 cup shredded cheddar cheese (for topping)
For Garnish (optional):
Fresh parsley, chopped
•INSTRUCTIONS:
Brown the Beef:
In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
Sauté Vegetables:
Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
Add the Sauces:
Stir in the diced tomatoes (with juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a simmer.
Cook the Macaroni:
Add the uncooked elbow macaroni to the pot, stirring to combine. Cover and let it simmer for about 10-12 minutes, or until the pasta is cooked and tender, stirring occasionally to prevent sticking. If the mixture gets too thick, you can add a bit more beef broth or water.
Add Cheese:
Once the macaroni is cooked, remove the pot from the heat. Stir in half of the shredded cheddar cheese until melted and combined.
Serve:
Serve the goulash in bowls, topping each serving with the remaining cheddar cheese. Garnish with chopped fresh parsley if desired.
