Cheesy One-Pot American Goulash (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 lb. ground beef (90% lean)
02 -
1 ½ cup macaroni noodles, uncooked
03 -
1 medium onion, diced
04 -
1 green bell pepper, diced
05 -
3 garlic cloves, minced
→ Sauce & Liquids
06 -
2 ½ cups beef broth
07 -
1 15-oz can tomato sauce
08 -
1 15-oz can petite diced tomatoes (undrained)
09 -
2 tablespoon Worcestershire Sauce
10 -
2 tablespoon olive oil
→ Seasonings
11 -
1 tablespoon Italian Seasoning
12 -
2 bay leaves
13 -
1 teaspoon paprika
14 -
½ teaspoon salt
15 -
½ teaspoon pepper
→ Finish
16 -
1 cup shredded cheddar cheese
# Instructions:
01 -
Heat olive oil in a large pot or skillet over medium-high heat. Add diced onion, bell pepper, and ground beef. Cook, stirring occasionally, until the beef is browned and no longer pink.
02 -
Add minced garlic and cook for 30 seconds, stirring until fragrant.
03 -
Pour in the beef broth, tomato sauce, diced tomatoes (with their juice), Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir well and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 20 minutes.
04 -
Turn the heat back up to medium-high. Add the uncooked macaroni noodles to the pot. Cook for 10-12 minutes or until the pasta is al dente and the sauce thickens. Stir occasionally to prevent the pasta from sticking to the bottom.
05 -
Remove the bay leaves. Stir in the shredded cheddar cheese until melted and well combined. Taste and adjust salt and pepper if needed. Serve warm, garnished with additional cheese or fresh herbs if desired.
# Notes:
01 -
Consistency should be hearty and slightly saucy - add broth if too thick.
02 -
Great for leftovers and reheats well with a splash of broth.