Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Intensity: Easy
This recipe is perfect for beginner cooks. It involves basic techniques like browning meat, chopping onions, and stirring. The most demanding part is waiting for it to simmer!
Servings: 6-8
Ingredients
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2 tablespoons olive oil
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2 pounds lean ground beef (90/10 is ideal)
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1 large yellow onion, chopped
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1 green bell pepper, chopped
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3 cloves garlic, minced
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2 tablespoons tomato paste
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2 teaspoons paprika (sweet or smoked both work well)
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1 ½ teaspoons salt
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1 teaspoon black pepper
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½ teaspoon dried oregano
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¼ teaspoon red pepper flakes (optional, for a little heat)
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1 (28-ounce) can crushed tomatoes
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1 (15-ounce) can tomato sauce
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2 cups beef broth
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2 bay leaves
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2 cups elbow macaroni, uncooked
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½ cup grated sharp cheddar cheese, for garnish (optional)
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2 tablespoons fresh parsley, chopped, for garnish
Instructions
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Brown the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned all over. Don’t worry about cooking it through completely at this stage. If there’s a lot of excess fat, carefully spoon it out, leaving about a tablespoon in the pot for flavor.
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Sauté the Aromatics: Add the chopped onion and bell pepper to the pot with the beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
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Bloom the Spices: Push the beef and vegetables to the sides of the pot. Add the tomato paste to the center and let it cook for about a minute, stirring constantly, to caramelize it slightly and deepen its flavor. Then, stir the tomato paste into the beef mixture. Sprinkle in the paprika, salt, black pepper, oregano, and red pepper flakes (if using). Stir well to coat everything evenly and cook for another minute. This step, called “blooming,” awakens the spices and makes them more aromatic.
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Build the Sauce: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir everything together, scraping the bottom of the pot to release any flavorful browned bits. Add the bay leaves.
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Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
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Cook the Pasta: After 20 minutes, remove the lid and stir in the uncooked elbow macaroni. Make sure the pasta is fully submerged in the liquid. Increase the heat slightly to bring it back to a gentle simmer. Cook, uncovered, for 10-12 minutes, stirring frequently to prevent the pasta from sticking to the bottom, until the macaroni is tender (al dente). The pasta will absorb a lot of the liquid, making the goulash thick and hearty.
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Rest and Serve: Remove the pot from the heat. Take out and discard the bay leaves. Let the goulash stand for about 5-10 minutes. It will continue to thicken as it cools. This resting period is crucial for the perfect texture.
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Garnish and Enjoy: Ladle the goulash into bowls. Garnish with a generous sprinkle of grated cheddar cheese and fresh parsley. Serve hot with some crusty bread or a simple green salad on the side.
Recipe Notes & Tips
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Pasta Perfect: Elbow macaroni is traditional, but you can use other small pasta shapes like shells, ditalini, or even cavatappi. Adjust cooking time according to the package instructions.
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Make it Your Own: Feel free to add other vegetables. A cup of frozen corn or peas stirred in during the last 5 minutes of cooking is a great addition.
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Meat Options: Ground turkey, chicken, or Italian sausage (casings removed) can be used in place of or in combination with the ground beef.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so you may need to add a splash of water or broth when reheating to loosen it up.
Nutrition Information
Please note that the following information is an estimate and can vary based on the specific brands and ingredients used.
Serving Size: 1/6 of recipe
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Calories: 521
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Total Fat: 18g
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Saturated Fat: 6g
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Cholesterol: 101mg
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Sodium: 1240mg
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Total Carbohydrate: 52g
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Dietary Fiber: 6g
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Total Sugars: 12g
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Protein: 38g