American Goulash
A hearty, comforting dish combining pasta, meat, and rich tomato sauce, perfect for weeknight dinners.
Ingredients
For the goulash
- 1 tablespoon olive oil
- 1 pound ground beef Can substitute with ground turkey or chicken for a leaner option.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 28 ounces can of crushed tomatoes
- 15 ounces can of tomato sauce
- 15 ounces can of kidney beans, drained and rinsed
- 15 ounces can of diced tomatoes, undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1/2 cup elbow macaroni
Instructions
Cook the Meat and Veggies
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess grease.
- Add chopped onion, minced garlic, and chopped green bell pepper. Cook for about 5 minutes until softened.
Simmer the Sauce
- Stir in crushed tomatoes, tomato sauce, drained kidney beans, diced tomatoes, and beef broth.
- Mix in chili powder, paprika, cumin, oregano, salt, black pepper, and bay leaf.
- Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes to 1 hour, stirring occasionally.
Add Pasta and Finish
- During the last 15-20 minutes of cooking, add elbow macaroni.
- Stir to combine and ensure the macaroni is fully cooked and the sauce thickens.
- Remove the bay leaf before serving.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat using an air fryer or oven to avoid soggy macaroni.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 10gSugar: 6g
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