Description
Grandma’s Goulash is a comforting and hearty one-pot meal featuring ground beef, tender elbow macaroni, and a rich tomato-based sauce seasoned with Italian herbs. Perfect for a family dinner, this classic recipe combines savory flavors and melted cheese for a satisfying dish that cooks easily on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce (or tomato based pasta sauce)
- 2 cups beef broth (or water, more as needed)
- 1 (14 ounce) can diced tomatoes with juices
- 3 tablespoons tomato paste
- 1 green bell pepper, diced (optional)
- 1½ teaspoons Italian seasoning
- 1 bay leaf (2 if they are small)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces elbow macaroni, uncooked
- ½ cup shredded cheddar cheese or mozzarella cheese (optional)
Instructions
- Cook the Meat and Aromatics: In a Dutch oven or a large skillet with a lid, cook the ground beef, chopped onion, and minced garlic over medium-high heat until the beef is browned and no pink remains. Drain any excess fat to keep the dish lean and flavorful.
- Add Liquids and Seasonings: Stir in the marinara sauce, beef broth, diced tomatoes with their juices, tomato paste, diced green bell pepper if using, Italian seasoning, bay leaf, salt, and black pepper. Increase the heat to bring the mixture to a boil.
- Cook the Pasta: Once boiling, add the uncooked elbow macaroni to the pot. Reduce the heat to medium-low and cover the pot. Let it simmer for about 10 minutes, stirring occasionally to prevent the pasta from sticking.
- Simmer Until Tender: Remove the lid and continue simmering for an additional 5 to 10 minutes or until the macaroni is tender and the sauce has thickened to your liking.
- Finish and Serve: Remove and discard the bay leaf. Sprinkle the shredded cheddar or mozzarella cheese over the top, then cover and let it rest for about 5 minutes until the cheese melts and the dish firms up slightly. Serve warm for a hearty, comforting meal.
Notes
- For a vegetarian version, substitute the ground beef with plant-based crumbles and use vegetable broth.
- If the goulash becomes too thick while cooking, add a splash of water or broth to reach desired consistency.
- Using fresh herbs instead of dried Italian seasoning can add a brighter flavor.
- The cheese topping is optional but adds a creamy richness to the dish.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
