Goulash
The beauty of this goulash is that everything cooks harmoniously in a single pot, including the pasta! By simmering the macaroni directly in the goulash, it has the opportunity to absorb all the rich flavors of beef and tomato while also releasing some starch into the pan. This process thickens the goulash, resulting in a satisfying and comforting stew. Once you experience the magic of cooking pasta this way, you'll never want to go back to traditional boiling methods again.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. tomato paste
- 1 1/4 c. low-sodium beef broth
- 1 (15-oz.) can tomato sauce
- 1 (15-oz.) can diced tomatoes
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 1/2 c. elbow macaroni, uncooked
- 1 c. shredded cheddar
- Freshly chopped parsley, for garnish
Instructions
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper.
- Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
- Stir in cheese and remove from heat.
- Garnish with parsley before serving.
Nutrition
Calories: 457kcalCarbohydrates: 26gProtein: 24gFat: 27gSaturated Fat: 10gTrans Fat: 1gCholesterol: 73mgSodium: 800mgPotassium: 816mgFiber: 4gSugar: 7gCalcium: 204mgIron: 4mg
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