Ground Beef Goulash
A favorite of mine while growing up, this recipe comes closest to my memories of the others I've tried.
- 2 tbsp extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 1 tbsp tomato paste, plus a little more
- 1 1/2 cup low-sodium beef broth
- 1 15-oz. can tomato sauce
- 1 15-oz. can diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 - 2 Tbsp sugar, to taste
- 1 1/2 cup elbow macaroni, uncooked - make sure that it's the egg noodle variety, not semolina - semolina will require more liquid, spice, and time. Found that out the hard way.
- 1 cup shredded cheddar
- Freshly chopped parsley, for garnish
- In a large skillet over medium heat, heat oil. Add the onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper.
- Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning, paprika, and sugar and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
- Adjust salt, pepper, seasonings, and sugar to taste after macaroni is cooked to your liking
- Stir in cheese and remove from heat. Garnish with parsley before serving.