Goulash

Instructions

1. 1

   Brown Beef and Sauté Aromatics (10-12 minutes)

   • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
   • Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
   • Carefully drain off the excess grease from the pot.
   • Add the chopped onion and bell pepper to the pot with the beef. Sauté for 4-5 minutes until they begin to soften.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
2. 2

   Build the Sauce (5 minutes)

   • Add the tomato paste to the pot and stir constantly for 1 minute. This step toasts the paste and deepens the tomato flavor.
   • Pour in the diced tomatoes (with their juice), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, and optional sugar.
   • Stir everything together thoroughly to combine and bring the mixture to a gentle simmer.
3. 3

   Cook the Macaroni (10-15 minutes)

   • Stir the dry elbow macaroni directly into the simmering sauce.
   • Reduce the heat to medium-low, cover the pot, and let it simmer for 10-15 minutes, or until the macaroni is cooked to your desired tenderness (al dente).
   • Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
4. 4

   Finish and Serve (5 minutes)

   • Once the pasta is tender, remove the pot from the heat.
   • Taste and season with salt and black pepper as needed.
   • Let the goulash rest, uncovered, for 5 minutes. The sauce will thicken slightly as it cools.
   • Serve hot, garnished with shredded cheddar cheese if desired.