Entree: United States – Great Plains – Goulash (Hearty American one-pot tomato and beef pasta stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 14.5 oz (411 g) canned diced tomatoes
- 15 oz (425 g) tomato sauce
- 2 cups (480 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) paprika (preferably sweet)
- 1 tsp (2.5 g) dried oregano
- 1/2 tsp (2.5 g) chili powder or to taste
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 12 oz (340 g) elbow macaroni
- 1 cup (113 g) shredded sharp cheddar cheese, optional for topping
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat, leaving about 1 tbsp in the pan.
2. Add chopped onion and bell pepper to the beef and cook until softened, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
3. Pour in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, oregano, chili powder, salt, and pepper. Stir to combine and bring to a simmer.
4. Add elbow macaroni, reduce heat to medium-low, cover, and simmer gently, stirring occasionally, until pasta is tender and sauce has thickened, about 12–15 minutes. Add a splash of water or broth if mixture becomes too thick.
5. Taste and adjust seasoning. If using, sprinkle shredded cheddar over the top, cover briefly to melt, then garnish with chopped parsley and serve hot.
6. Leftovers keep well refrigerated for 3–4 days and can be reheated gently on the stove with a splash of water or broth.