Hearty Old Fashioned Goulash (Printer-Friendly)
A rich blend of ground beef, tomatoes, elbow macaroni, and cheddar for cozy meals in 45 minutes.
# What You’ll Need:
→ Pasta
01 -
1 pound elbow macaroni
→ Meat
02 -
2 pounds ground beef
→ Vegetables
03 -
1 yellow onion, finely chopped
04 -
3 cloves garlic, minced
→ Sauces and Liquids
05 -
1 tablespoon Worcestershire sauce
06 -
2 cans (15 oz each) tomato sauce
07 -
2 cans (14.5 oz each) petite diced tomatoes
→ Seasonings
08 -
1 1/2 tablespoons Italian seasoning
09 -
2 teaspoons salt
10 -
1/2 teaspoon freshly ground black pepper
→ Cheese
11 -
1 cup shredded cheddar cheese
# Steps to Make This:
01 -
Preheat the oven to 350°F.
02 -
Bring a large pot of salted water to a boil and cook the elbow macaroni for 3 minutes less than package directions. Drain thoroughly.
03 -
Heat a large skillet over high heat. Add ground beef and chopped onions, breaking the beef apart. Cook until browned, approximately 6 to 7 minutes, then drain excess fat.
04 -
Add minced garlic to the skillet and cook until fragrant, about 1 minute.
05 -
Stir in Worcestershire sauce, tomato sauce, and diced tomatoes until evenly combined.
06 -
Add Italian seasoning, salt, and freshly ground black pepper. Adjust seasoning to taste.
07 -
Fold in the cooked elbow macaroni and shredded cheddar cheese until thoroughly mixed.
08 -
If the skillet is oven-safe, place it in the oven; otherwise, transfer the mixture to a casserole dish. Bake for 20 to 25 minutes until bubbling and cheese is melted. Serve warm.
# Additional Notes:
01 -
Salting the boiling water adds subtle seasoning to the pasta. Browning the beef enhances depth of flavor.
02 -
Store leftovers in an airtight container refrigerated for up to 4 days or frozen for 3 months.
03 -
Reheat in the microwave at 80% power in 30-second intervals until warm.