A one-pot meal, brimming with flavors and textures, that has become a staple in many American households. It embodies the warmth and comfort of home-cooked meals.
Ingredients
Scale:
1 pound ground beef (80% lean)
2 cups elbow macaroni
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 can (15 oz) kidney beans, drained and rinsed
2 teaspoons Italian seasoning
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese (optional)
2 cups beef broth or water
Instructions
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onion and bell pepper. Sauté for 5-7 minutes until they are soft and fragrant, stirring occasionally.
Stir in the minced garlic and cook for an additional minute, stirring continuously.
Add the ground beef to the pot. Cook until browned, breaking it apart with a spatula, about 5-6 minutes.
Drain any excess fat from the pot if necessary. Then, add the diced tomatoes, tomato sauce, kidney beans, beef broth, elbow macaroni, Italian seasoning, paprika, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, stirring occasionally.
If desired, sprinkle shredded cheddar cheese on top of the goulash during the last 5 minutes of cooking. Cover the pot again to allow the cheese to melt.
Once cooked, taste and adjust seasonings if necessary. Serve hot in bowls, garnished with fresh parsley.
