Old fashioned goulash

1 lb (450 g) ground beef

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes, undrained

1 1/2 cups (360 ml) beef broth

1 tbsp Worcestershire sauce

1 tsp paprika

1 tsp Italian seasoning

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

2 cups (200 g) uncooked elbow macaroni

1 cup (100 g) shredded cheddar cheese (optional, for topping)

Chopped parsley (optional, for garnish)

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Instructions

1. Cook the ground beef

Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

Drain excess fat, leaving about 1 tablespoon in the pot.

2. Sauté the aromatics

Add the diced onion and garlic to the pot with the beef. Sauté for 2–3 minutes, or until softened and fragrant.

3. Add the sauce and seasonings

Stir in the tomato sauce, diced tomatoes (with their juice), beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Bring to a gentle simmer.

4. Cook the macaroni

Add the uncooked elbow macaroni to the pot and stir well.

Cover the pot and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

5. Add the cheese (optional)

If desired, stir in half of the shredded cheddar cheese for extra creaminess.

Sprinkle the remaining cheese on top and cover the pot for 2–3 minutes, until the cheese is melted.

6. Serve

Garnish with chopped parsley. #goulash #dinnerideas