This delicious, easy goulash recipe is made with hearty beef, tender macaroni pasta, lots of vegetables and a savory tomato based sauce. Makes about 7 cups.
Ready in: 40minutes
1mediumyellow onion,chopped (1 1/2 cups)
1cupchopped red bell pepper
1mediumcarrot,thinly diced (1/2 cup)
1lb.lean ground beef
3garlic cloves,minced (1 Tbsp)
1 1/4cupslow-sodium chicken broth,plus more as needed
1(15 oz) cantomato sauce
1(14.5 oz)can petite diced tomatoes
Salt and pepper,to taste
1 2/3cups (6.7 oz)macaroni pasta
Saute veggies: Heat a large pot over medium-high heat. Add onion, bell pepper and carrot and saute 6 minutes. Scoot to one far side.
Brown beef: Add beef in about 5 chunks and let brown on bottom, about 2 - 3 minutes then break up beef and toss with veggies. Cook beef through, tossing occasionally.
Drain fat, saute garlic: Drain off excess fat as needed*. Add garlic and saute 1 minute longer.
Add canned ingredients and seasonings, simmer: Pour in chicken broth, tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning and paprika. Season with salt and pepper to taste. Bring mixture to a simmer.
Add pasta and cook to al dente: Add pasta and stir. Reduce to medium-low cover and let simmer, stirring occasionally until pasta is nearly tender, about 10 - 12 minutes. If needed add a little more broth to thin.
Let rest: Remove from heat and let rest a few minutes until pasta is tender and sauce has thickened.
Garnish: Stir in parsley. Serve warm.
*To drain fat easily I use a ball of a couple of paper towels held by tongs to dab up excess fat.
Optional ingredients: try it with 1 cup frozen corn (add along with tomatoes), 1/4 tsp red pepper flakes for spicy kick, or garnish servings with parmesan or cheddar cheese.