Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1-hr | Yield: 8 Servings
Enjoy one of the best comfort food even when you are on a budget with this flavour-packed American Goulash! It is a simple, yet hearty skillet meal perfect to serve with some homemade biscuits.
Ingredients
1 ¾ c beef broth or water or as needed
14.5 oz. canned diced tomatoes with juices
1 large onion chopped
2 cloves garlic minced
2 c marinara or tomato-based pasta sauce approx. ½ of a 26 ounces jar
1 lb. lean ground beef
1 ¼ c elbow macaroni noodles uncooked
1 ½ tsp Italian seasoning
1 bay leaves 2 if they are small
3 tbsp tomato paste
½ c cheddar or mozzarella cheese, shredded, optional
1 green bell pepper diced, optional
Salt & black pepper to taste
How to make American Goulash
Step 1: Place a skillet on the stove and turn the heat to medium-high. Add the ground beef to the hot pan and cook until crumbly and brown.
Step 2: Add the garlic and onion to the meat and saute until aromatic and soft. When done, discard the excess grease.
Step 3: Add the tomato paste and continue to cook for about a minute to remove the raw taste.
Step 4: Then, add the tomatoes along with the water, pasta sauce, bay leaves, green peppers, and seasonings. Stir until well blended.
Step 5: Put the lid on and simmer everything for about 15 minutes or so.
Step 6: Uncover the pot and add the macaroni. Replace the cover and cook for additional 20 minutes or until the macaroni is al dente.
Step 7: Discard the bay leaves, then sprinkle a generous amount of cheese on top.
Step 8: Put the lid back on to allow the cheese to melt completely. This takes only a few minutes.
Step 9: Serve and enjoy!
Notes:
If feeding the crowd, easily double the recipe.
For this recipe, you can any ground meat apart from beef.
I suggest beginning adding the exact amount of water/broth indicated and only adding more depending on the pasta shape. Watch as it cooks and add extra liquid if needed. Note that the mixture will slightly thicken as it cools.
In an airtight container, place any leftovers and store them in the fridge for up to 4 days.
Nutrition Facts:
Serving: 2cups, Calories: 217, Carbohydrates: 24g, Protein: 21g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 562mg, Potassium: 812mg, Fiber: 3g, Sugar: 7g, Vitamin A: 587IU, Vitamin C: 23mg, Calcium: 59mg, Iron: 4mg
Ingredients
- 1 ¾ c beef broth or water or as needed
- 14.5 oz. canned diced tomatoes with juices
- 1 large onion chopped
- 2 cloves garlic minced
- 2 c marinara or tomato-based pasta sauce approx. ½ of a 26 ounces jar
- 1 lb. lean ground beef
- 1 ¼ c elbow macaroni noodles uncooked
- 1 ½ tsp Italian seasoning
- 1 bay leaves 2 if they are small
- 3 tbsp tomato paste
- ½ c cheddar or mozzarella cheese, shredded, optional
- 1 green bell pepper diced, optional
- Salt & black pepper to taste
Instructions
Step 1: Place a skillet on the stove and turn the heat to medium-high. Add the ground beef to the hot pan and cook until crumbly and brown.
Step 2: Add the garlic and onion to the meat and saute until aromatic and soft. When done, discard the excess grease.
Step 3: Add the tomato paste and continue to cook for about a minute to remove the raw taste.
Step 4: Then, add the tomatoes along with the water, pasta sauce, bay leaves, green peppers, and seasonings. Stir until well blended.
Step 5: Put the lid on and simmer everything for about 15 minutes or so.
Step 6: Uncover the pot and add the macaroni. Replace the cover and cook for additional 20 minutes or until the macaroni is al dente.
Step 7: Discard the bay leaves, then sprinkle a generous amount of cheese on top.
Step 8: Put the lid back on to allow the cheese to melt completely. This takes only a few minutes.
Step 9: Serve and enjoy!
Notes
If feeding the crowd, easily double the recipe. For this recipe, you can any ground meat apart from beef. I suggest beginning adding the exact amount of water/broth indicated and only adding more depending on the pasta shape. Watch as it cooks and add extra liquid if needed. Note that the mixture will slightly thicken as it cools. In an airtight container, place any leftovers and store them in the fridge for up to 4 days.
