American Goulash with Ground Beef and Macaroni
A hearty, tomato-forward American goulash made in one pot with browned ground beef, onion, elbow macaroni, paprika, and Italian herbs. The pasta cooks directly in the savory tomato broth for an easy family dinner.
Prep: 10 min · Cook: 30 min · Yield: 6 · Method: Stovetop
Ingredients
- 1.5 lb (680 g) lean ground beef
- 1 medium (about 170 g) yellow onion
- 3 cloves garlic
- 28 oz (794 g) crushed tomatoes
- 3 cups (720 ml) low-sodium beef broth
- 12 oz (340 g) elbow macaroni
- 2 teaspoons (6 g) paprika
- 1 teaspoon (1 g) dried italian seasoning
- 1.5 teaspoons (9 g), plus more to taste kosher salt
- 0.5 teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) olive oil
Cooking instructions
- Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and onion, breaking up the meat as it cooks, until the beef is no longer pink and the onion is softened, about 6 to 8 minutes. Drain excess fat if needed. (about 8 min) — Medium-high heat
- Stir in the garlic, paprika, Italian seasoning, salt, and black pepper. Cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
- Add the crushed tomatoes and beef broth, scraping up any browned bits from the bottom. Bring the mixture to a steady boil. (about 5 min) — Medium-high heat
- Stir in the elbow macaroni. Reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring every few minutes so the pasta does not stick. (about 10 min) — Medium-low heat
- Uncover and continue simmering until the macaroni is tender and the sauce has thickened, 3 to 5 minutes more. Taste and adjust the seasoning. The beef should reach at least 160°F (71°C) if checked with an instant-read thermometer; serve hot. (about 5 min) — Medium-low heat