Beef Goulash

Instructions

1. 1

   Sauté Aromatics and Brown Beef

   • Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
   • Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
   • Stir in the minced garlic and cook for 1 minute more until fragrant.
   • Add the ground beef to the pot. Use a spoon to break it apart and cook for 5-7 minutes until fully browned. Drain off any excess grease.
2. 2

   Build the Sauce

   • Return the pot to the heat and stir in the paprika and Italian seasoning. Cook for 30 seconds to toast the spices.
   • Pour in the diced tomatoes (with juice), tomato sauce, beef broth, and Worcestershire sauce. Add the bay leaf.
   • Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a lively simmer.
3. 3

   Cook the Macaroni

   • Add the dry elbow macaroni to the simmering sauce and stir to incorporate.
   • Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the pasta is tender (al dente). Stir every 5 minutes to prevent sticking.
4. 4

   Finish and Serve

   • Once the pasta is cooked, remove the pot from the heat. Find and discard the bay leaf.
   • Season with salt and pepper to taste. Stir to combine.
   • If using, stir in the shredded cheddar cheese until it melts into a creamy sauce.
   • Let the goulash rest for 5 minutes before serving. Garnish with fresh parsley and serve hot.