Step 1: Brown the Beef
Place a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon as it cooks.
Continue until the beef is browned and no longer pink.
Drain excess grease if necessary.
Step 2: Add the Onion
Add the diced onion to the browned beef.
Cook for approximately 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Step 3: Add the Garlic
Stir in the minced garlic.
Cook for about 30 seconds, just until fragrant.
Be careful not to burn the garlic.
Step 4: Add the Tomato Ingredients
Stir in:
- Diced tomatoes
- Tomato sauce
- Tomato paste
- Beef broth
Mix everything together until well combined.
Step 5: Season the Goulash
Add the Italian seasoning, paprika, salt, black pepper, and Worcestershire sauce.
Stir thoroughly.
Taste the sauce and adjust the seasoning if needed.
Step 6: Bring It to a Simmer
Bring the mixture to a gentle boil.
Once bubbling, reduce the heat to medium-low and let it simmer for approximately 10 minutes.
This allows the flavors to develop.
Step 7: Add the Macaroni
Stir the uncooked elbow macaroni directly into the pot.
Make sure the pasta is mostly covered by the liquid.
Cover the pot and cook for approximately 10–12 minutes, stirring every few minutes to prevent the pasta from sticking.
Cook until the macaroni is tender but not mushy.
Step 8: Check the Consistency
If the goulash becomes too thick before the pasta is completely cooked, add a small amount of beef broth or water.
If it’s too thin, continue cooking uncovered for a few additional minutes.
Step 9: Add Cheese
If you want a cheesy version, turn off the heat and sprinkle the shredded cheddar over the top.
Cover the pot for 2–3 minutes, allowing the cheese to melt.
You can also stir the cheese throughout the goulash for a creamy, cheesy finish.
Step 10: Serve
Let the goulash rest for a few minutes before serving.
Spoon it into bowls and serve warm with crusty bread, dinner rolls, or a simple green salad.
⭐ Helpful Tips
Don’t overcook the macaroni: It continues to soften slightly after the heat is turned off.
Make it spicy: Add a pinch of red pepper flakes or a little hot sauce.
Add vegetables: Diced bell peppers or mushrooms work beautifully in this dish.
For leftovers: Store cooled goulash in an airtight container in the refrigerator and reheat thoroughly. Add a splash of water or broth when reheating if the pasta has absorbed too much sauce.
🍽️ Final Result
You’ll have a rich, tomato-filled, savory bowl of old-fashioned goulash with tender macaroni and seasoned ground beef—a classic comfort-food dinner that’s easy enough for a busy weeknight.
If this looks like your kind of comfort food, say “Yum”! 🍲❤️
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