American Goulash
A comforting and nutritious one-pot dish with ground beef, elbow macaroni, and a rich tomato sauce, perfect for family dinners and meal prep.
Ingredients
Main ingredients
- 1 lb Ground beef The protein base that provides a rich flavor.
- 1 medium Onion, chopped Adds sweetness and depth to the dish.
- 2 cloves Garlic, minced Provides aromatic punch and taste.
- 1 medium Bell pepper, chopped Gives freshness and color.
- 15 oz Tomato sauce Forms the juicy, savory base of our dish.
- 14.5 oz Diced tomatoes Contributes texture and tanginess.
- 2 cups Elbow macaroni Adds heartiness and absorbs the flavors.
- 1 cup Beef broth Enhances the overall flavor profile.
- 1 tbsp Italian seasoning Infuses a blend of herbs that brings out the best in the ingredients.
- 1 tsp Salt Essential seasoning components for balance.
- 1 tsp Pepper Essential seasoning components for balance.
- 1 cup Grated cheese for serving Optional topping for added richness.
Instructions
Preparation
- Start by gathering all ingredients for easy access.
- Chop the onion and bell pepper into small, bite-sized pieces.
- Mince the garlic cloves finely to release their flavor.
- Set a large pot or Dutch oven over medium heat.
Cooking
- Add the ground beef to the pot and cook until browned, about 5-7 minutes. Break it apart with a wooden spoon.
- Stir the chopped onion, bell pepper, and minced garlic into the pot. Cook for an additional 3-4 minutes until the vegetables soften.
- Pour in the tomato sauce and diced tomatoes, followed by the elbow macaroni and beef broth.
- Add the Italian seasoning, salt, and pepper; stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Cook for about 15 minutes or until the macaroni is tender.
Serving
- Once the macaroni is cooked, check the seasoning and adjust if necessary.
- Serve hot, adding a sprinkle of grated cheese on top if desired.
- Pair with a fresh salad or whole grain bread for a complete meal.
Notes
For best results, swap ground beef for ground turkey or chicken for a leaner option. Allow the goulash to simmer for full flavor development. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.