A timeless and comforting weeknight dinner, goulash is a dish that evokes nostalgia and warmth. What sets this recipe apart is its simplicity – everything cooks in one pot, including the pasta, ensuring that each bite is infused with the rich flavors of beef and tomato. Here’s a breakdown of the dish and some tips for making it:
What is Goulash?
Goulash traces its roots to medieval Hungary, crafted by herdsmen for its hearty and filling nature. While traditional goulash involves slow-cooking larger beef chunks and vegetables, this version streamlines the process. Onions, garlic, and three tomato variations impart flavor to the beef, and cooking the pasta in the skillet allows it to absorb the savory broth, resulting in a thick, satisfying stew. A finishing touch of melted cheddar cheese enhances the overall experience.
Tomato Trio
Every type of tomato in this recipe serves a purpose. Tomato paste adds umami, the sauce provides body, and diced tomatoes offer bursts of tomato goodness in each bite.
Variations
- Ground Meat: Swap out ground beef for turkey, chicken, or pork. Adjust browning times accordingly.
- Cheese: Experiment with Monterey Jack, provolone, or mozzarella for a different cheesy twist. Ensure the cheese melts well for that creamy texture.
- Pasta Shapes: While elbow macaroni gives a classic look, feel free to use penne, rotini, cavatappi, or farfalle. Adjust cooking times based on the pasta type.
Serving Ideas
A generous bowl of goulash suffices, but consider pairing it with garlic bread or a Caesar salad for a more rounded meal.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs excess liquid, add more broth when reheating.
Recipe Details
Yield: 6 servings
Prep Time: 15 mins
Total Time: 45 mins
Calories per Serving: 455
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. tomato paste
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can tomato sauce
- 1 1/4 c. low-sodium beef broth
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 1/2 c. elbow macaroni
- 1 c. shredded cheddar
- Chopped fresh parsley, for serving
Directions
- Heat olive oil in a large skillet. Sauté onion until softened, about 7 minutes. Add garlic and cook for an additional minute.
- Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat.
- Stir in tomato paste, diced tomatoes, tomato sauce, broth, Italian seasoning, and paprika. Add macaroni, simmer until pasta is tender (10-15 mins).
- Mix in shredded cheddar until melted. Season with salt and pepper if needed. Remove from heat and garnish with parsley.
If you try this recipe, share your experience in the comments!