30-Minute American Goulash
A quick and comforting American goulash with ground beef, elbow macaroni, and a rich tomato-based sauce loaded with vegetables and melted cheddar cheese.
Ingredients
Meat & Veggies
- 1 lb lean ground beef 85/15
- 1 large yellow onion diced
- 1 medium green bell pepper diced
- 2 cloves garlic minced
Sauce
- 2 cups beef broth
- 1 can diced tomatoes 15 oz, undrained
- 1 can tomato sauce 15 oz
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 bay leaf bay leaf
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
Pasta & Cheese
- 2 cups uncooked elbow macaroni
- 1.5 cups shredded sharp cheddar cheese
Instructions
- In a large pot, cook ground beef over medium-high heat until browned, breaking apart with a spoon. Drain excess grease.
- Add diced onion and bell pepper. Cook 4-5 minutes until softened. Stir in garlic and cook 1 more minute.
- Pour in beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Stir in Italian seasoning, bay leaf, salt, and pepper.
- Bring to a simmer, then stir in uncooked elbow macaroni. Reduce heat to low, cover, and cook 10-12 minutes until pasta is tender, stirring occasionally.
- Remove from heat and discard bay leaf. Stir in 1 cup shredded cheddar cheese until melted and creamy. Top with remaining 1/2 cup cheese and serve immediately.
Notes
Try using a Colby-Jack or mozzarella blend for the cheese. Add 1/4 teaspoon red pepper flakes for heat. Optionally include additional vegetables like mushrooms or zucchini, sautéed with onions and peppers.
