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- 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 2 cups elbow macaroni - 1 (28 oz) can diced tomatoes - 2 cups beef broth - 1 tablespoon tomato paste - 1 tablespoon smoked paprika - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper to taste - 1 cup shredded sharp cheddar cheese - Fresh parsley, finely chopped (for garnish) Gathering these ingredients is simple. You can find most in your pantry or at the store. The ground beef gives the dish its hearty base. The diced onion and garlic add a rich flavor. A bell pepper adds color and sweetness. The elbow macaroni makes it filling and fun to eat. For pantry staples, use diced tomatoes, beef broth, and tomato paste. These create a saucy, tasty mix. Don’t forget your herbs! Smoked paprika, oregano, and basil bring depth to the dish. A pinch of salt and pepper rounds out the flavors perfectly. Lastly, cheese and garnishes make it special. Shredded sharp cheddar cheese melts into a creamy delight. Fresh parsley adds a nice touch of color and freshness. Enjoying this meal is easy with these tasty ingredients ready to go! {{ingredient_image_2}} Start by browning the ground beef. Heat a large pot or Dutch oven over medium heat. Add a little oil, then the beef. Break it up with a spatula as it cooks. Let it brown for about 5 to 7 minutes. This step builds flavor. Once the beef is brown, drain any excess fat. This keeps your goulash from being greasy. Next, add the diced onion, minced garlic, and bell pepper. Sauté them in the pot for about 5 minutes. Stir occasionally. You want them to be tender and fragrant. This step adds depth to your dish. The timing is key for getting the best flavors. Now, it’s time to combine everything. Pour in the elbow macaroni, diced tomatoes with juice, and beef broth. Add the tomato paste, smoked paprika, oregano, and basil. Stir everything well to mix. This is where your goulash starts to come together. Season with salt and freshly ground black pepper to your taste. Increase the heat until the mixture boils gently. Once it boils, turn the heat down low and cover the pot. Let it simmer for 12 to 15 minutes. Stir occasionally. Check the macaroni for doneness. You want it al dente, which means it should still have a little bite. After cooking, remove the pot from the heat. Stir in the shredded sharp cheddar cheese. This will make your goulash creamy and delicious. Taste it, and adjust the seasoning if needed. Allow the goulash to sit for a few minutes before serving. This helps the flavors blend nicely. To get the best flavors in your goulash, use fresh ingredients. Always choose ripe tomatoes and fresh herbs. They make a big difference. Browning the ground beef well adds rich flavor. Don't rush this step. To prevent sticking, make sure you use enough oil in your pot. Stir the mixture often while it cooks. This keeps everything from sticking to the bottom. If the goulash thickens too much, add a splash of beef broth. This helps maintain a nice, creamy texture. Serve your goulash hot in deep bowls. This keeps it warm longer and looks great. Top it with freshly chopped parsley for color. This simple touch makes your dish pop. For side dishes, crusty bread works well. It’s perfect for soaking up the sauce. A simple side salad adds freshness and crunch. These sides balance the rich flavors of the goulash. Using pre-chopped ingredients can save you time. Many stores offer diced onions and peppers. These can cut your prep time in half. Goulash is a one-pot meal, making clean-up easy. You cook everything in one pot, so there's less mess. This means you can spend more time enjoying your meal and less time washing dishes. Pro Tips Season Your Beef: Don't forget to season your ground beef with salt and pepper as it cooks. This enhances the overall flavor of the dish right from the start. Choose the Right Pasta: Elbow macaroni is traditional, but feel free to experiment with other pasta shapes like shells or rotini for a fun twist on texture. Add Extra Veggies: Boost the nutritional value by adding in more vegetables like zucchini or spinach. They add flavor and color to your goulash! Let It Rest: Allowing the goulash to sit for a few minutes after cooking helps the flavors meld together, making each bite even more delicious. {{image_4}} You can easily switch out the meat in this dish. Ground turkey or chicken works well. They both provide a lighter option. If you prefer a vegetarian meal, use lentils or black beans. These swaps keep the meal hearty and satisfying. Want to spice things up? Try adding different herbs or sauces. A splash of hot sauce can offer a nice kick. You might also add cumin for warmth or Italian seasoning for a twist. For more nutrition, toss in vegetables like spinach or zucchini. They add color and taste while boosting health benefits. Goulash is great as a casserole. Just layer it in a baking dish and top with cheese. Bake until bubbly and golden brown. You can also serve goulash with different types of cheese. Try mozzarella for a milder taste or pepper jack for heat. Each option adds a new twist to this classic dish. After you make goulash, let it cool a bit. Place it in a container that seals well. I like to use glass or plastic containers with tight lids. This keeps moisture in and prevents smells from spreading. Your goulash will stay fresh in the fridge for about three to four days. Always label the container with the date. This helps you track how long it’s been stored. If you want to save goulash for later, freezing is a great option. First, let it cool completely. Then, portion it into freezer bags or containers. Squeeze out as much air as you can before sealing. This keeps your goulash safe from freezer burn. It can last for up to three months in the freezer. When you’re ready to eat it, take it out and thaw it in the fridge overnight. You can reheat it on the stove or in the microwave. Just make sure it heats all the way through. In the fridge, goulash lasts about three to four days. In the freezer, it can last up to three months. Always check for signs of spoilage. If it looks off or smells bad, it's best to toss it. Trust your senses! Keeping your goulash stored properly will ensure it stays tasty for your next meal. Goulash is a hearty dish that mixes meat, pasta, and vegetables. Traditional goulash comes from Hungary. It often has a rich sauce with paprika. Contemporary goulash varies by region. It may include different spices, ingredients, or even cheeses. My recipe is a mix of both styles. It offers a comforting taste while using familiar ingredients like ground beef and macaroni. Yes, you can make goulash ahead of time. Cooking it in advance saves you time on busy nights. To prepare, cook the dish as usual. Let it cool completely before storing. Use an airtight container for the fridge. It lasts for about 3 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Goulash pairs well with many sides. Here are a few options to consider: - Crusty bread for dipping - Simple green salad with a light dressing - Steamed vegetables for added nutrition - Garlic bread for extra flavor These sides complement the flavors of the goulash and make a filling meal. Absolutely! You can use gluten-free pasta in this recipe. Look for brands that hold their shape well. Cook it according to package instructions. Add the pasta at the same time as you would regular pasta. This way, it absorbs the flavors of the goulash. Enjoy a delicious meal that fits your diet! This blog post covered everything you need for a perfect goulash. We talked about key ingredients like ground beef, tomatoes, and cheese. I shared steps for cooking, from browning meat to adding pasta. You learned cooking tips for flavor and time-saving hacks. Feel free to get creative with variations and make it your own! Proper storage keeps leftovers fresh and tasty. Enjoy hearty, warm goulash any time. You have all the tools to make a delicious meal that satisfies.

Hearty Cheesy Goulash

A comforting and cheesy goulash made with ground beef, elbow macaroni, and a blend of spices.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced
  • 2 cups elbow macaroni
  • 1 28 oz can diced tomatoes
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • for garnish fresh parsley, finely chopped

Instructions
 

  • In a large pot or Dutch oven, drizzle a bit of oil and heat over medium heat. Add the ground beef, breaking it up with a spatula as it browns. Cook until fully browned, about 5-7 minutes. If there's excess fat, drain it off before proceeding.
  • Once the beef is browned, add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
  • Pour in the elbow macaroni, diced tomatoes (including the juice), beef broth, tomato paste, smoked paprika, oregano, and basil. Stir well to combine everything evenly.
  • Season the mixture with salt and freshly ground black pepper to your taste. Increase the heat until it reaches a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 12-15 minutes, or until the macaroni is al dente and has absorbed some of the liquid.
  • After cooking, remove the pot from heat and stir in the shredded sharp cheddar cheese until it's fully melted and creates a creamy texture. Taste and adjust the seasoning, if needed.
  • Allow the goulash to sit for a few minutes before serving to enhance the flavors.

Notes

Serve hot topped with parsley and pair with crusty bread or a salad.
Keyword beef, cheesy, comfort food, goulash, pasta