Old Fashioned Goulash (Printer-Friendly)
Savory beef, elbow macaroni, tomatoes, and cheddar combine in a warm, hearty American classic.
# What You'll Need:
→ Pasta
01 -
1 pound elbow macaroni
→ Protein
02 -
2 pounds ground beef
→ Vegetables
03 -
1 yellow onion, finely chopped
04 -
3 cloves garlic, minced
→ Sauces and Canned Goods
05 -
2 (15 oz) cans tomato sauce
06 -
2 (14.5 oz) cans petite diced tomatoes
07 -
1 tablespoon Worcestershire sauce
→ Seasonings
08 -
1 1/2 tablespoons Italian seasoning
09 -
2 teaspoons salt
10 -
1/2 teaspoon freshly ground black pepper
→ Dairy
11 -
1 cup shredded cheddar cheese
# Steps to Follow:
01 -
Preheat the oven to 350 degrees Fahrenheit.
02 -
Bring a large pot of water to a boil, salt it lightly, and cook the elbow macaroni for 3 minutes less than the package instructions. Drain and set aside.
03 -
In a large skillet over high heat, add ground beef and chopped onions. Break the meat apart and cook until browned, about 6 to 7 minutes. Drain excess fat.
04 -
Add minced garlic to the skillet and cook until fragrant, approximately 1 minute.
05 -
Stir in Worcestershire sauce, tomato sauce, and diced tomatoes. Mix well, then add Italian seasoning, salt, and black pepper. Taste and adjust seasonings as needed.
06 -
Fold the cooked macaroni and shredded cheddar cheese into the beef mixture until evenly combined.
07 -
If your skillet is oven-safe, place it in the preheated oven, otherwise transfer the mixture to a casserole dish. Bake for 20 to 25 minutes until the cheese is melted and the mixture is bubbling.
# Extra Suggestions:
01 -
For optimal flavor, salt the pasta water and brown the beef thoroughly to develop a rich taste.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
03 -
Reheat in the microwave at 80% power in 30-second intervals until warmed through.