Old-Fashioned American Goulash 🥘
Grandma's beefy macaroni and tomato skillet, humble, hearty, and even better the next day.
Ingredients (serves 6)
- 1.5 lbs ground beef
- 1 onion
- 1 bell pepper
- 3 cloves garlic
- 2 cans canned tomatoes
- 2 tbsp tomato paste
- 2 cups beef stock
- 8 oz elbow pasta
- 1 tbsp worcestershire
- 2 tsp paprika
- 1 tsp italian seasoning
- 1 cup shredded cheddar cheese
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Try AnychefInstructions
- 1
Dice the onion and bell pepper. Brown the ground beef in a large Dutch oven over medium-high heat, 7 minutes, then drain excess fat.
- 2
Add the onion and pepper and cook 5 minutes, then stir in the minced garlic, tomato paste, paprika, and italian seasoning for 1 minute.
- 3
Add the canned tomatoes with their juice, beef stock, worcestershire, and elbow pasta. Bring to a boil.
- 4
Reduce to a simmer, cover, and cook, stirring occasionally, until the macaroni is tender, 15 minutes.
- 5
Rest off the heat 5 minutes, uncovered, so the sauce thickens.
- 6
Stir in the cheddar, season with salt and pepper, and serve in deep bowls.
