Smothered Goulash Recipe
Ingredients
- 1 lb (450g) ground beef – Use lean beef (85/15) for the best flavor without excess grease.
- 1 small onion, diced – Adds a subtle sweetness and depth to the dish
- 2 cloves garlic, minced – Enhances the savory flavor.
- 1½ (360ml) beef broth – Creates a rich base and enhances the sauce.
- 1 can (14.5oz/410g) diced tomatoes – Fire-roasted tomatoes add extra depth of flavor.
- 1 can (15oz/425g) tomato sauce – Forms the rich, saucy base.
- 1 teaspoon smoked paprika – Adds a mild smoky kick.
- 1 teaspoon Italian seasoning – Provides an herby balance.
- 1 teaspoon salt – Adjust to taste.
- 1 teaspoon black pepper – Adds mild heat.
- 1 cup (200g) elbow macaroni – Cooks directly in the sauce for a hearty finish.
- 1 cup (100g) shredded cheddar cheese (optional) – For a creamy, cheesy touch.
Instructions
- Cook the Beef:In a large pot or Dutch oven, heat over medium heat and brown the ground beef.Break it apart with a wooden spoon, cooking until no longer pink (about 5 minutes).Drain any excess grease.
- Sauté Aromatics:Add the diced onions and garlic, cooking until softened and fragrant (2–3 minutes).
- Build the Sauce:Stir in the diced tomatoes, tomato sauce, beef broth, paprika, Italian seasoning, salt, and black pepper.Bring to a gentle simmer, letting the flavors meld (5 minutes).
- Cook the Pasta:Add the elbow macaroni directly into the pot, stirring well.Cover and let simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Finish & Serve:If using, stir in shredded cheddar cheese until melted and creamy.Garnish with fresh parsley and serve warm!
Notes
- Customization: Add bell peppers, mushrooms, or spinach for extra nutrition.
- Spice It Up: A pinch of red pepper flakes or hot sauce adds a spicy kick!
- Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze in portions for up to 3 months—thaw overnight in the fridge before reheating.
