Goulash
A classic nostalgic comfort dish, goulash is a hearty weeknight dinner. The best thing about this goulash recipe? Everything cooks together in one pot–even the pasta!
Cooking the macaroni directly in the goulash means the pasta gets to soak up all that beef and tomato flavor while simultaneously releasing some of its starch into the pan, thickening the goulash to create a hearty, comforting stew. Trust me—once you cook pasta this way, you’ll never go back to boiling water again.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 lb. ground beef
- 1 Tbsp. tomato paste
- 1 (15-oz.) can diced tomatoes
- Salt and pepper (obviously)
- 1 (15-oz.) can tomato sauce
- 1 1/4 cups low-sodium beef broth
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 1/2 cups elbow macaroni
- 1 cup shredded cheddar
- Chopped fresh parsley, for garnish (because always garnish!)
Directions
- In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
- Add ground beef, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink, about 6 minutes. Drain fat.
- Add tomato paste and stir to coat, then pour in diced tomatoes, tomato sauce, and broth. Add Italian seasoning and paprika, then stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, 10-15 minutes.
- Stir in cheese until melted; season with salt and pepper, if needed. Remove from heat. Top with parsley.
What Is Goulash?
Goulash originated in medieval Hungary, where it was first prepared by herdsmen (so you know it’s bound to be hearty and filling). Traditional goulash is typically made with larger chunks of beef and vegetables that cook low and slow together for hours until the meat becomes tender. Our version is simplified but no less flavorful: Onions, garlic, and three forms of tomato come together to season the beef, and because the pasta cooks in the skillet, it’s infused with the tomato and beef broth from the very beginning. The finishing touch is some shredded cheddar, mixed into the dish.
