Ingredients
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Tomato sauce: 1 (15 ounce) can
- Diced tomatoes: 1 (14.5 ounce) can, undrained
- Beef broth: 1 cup
- Elbow macaroni: 1 cup
- Paprika: 2 tablespoons
Instructions
- Step 1: Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion and minced garlic to the pot and cook until the onion is softened, about 5 minutes.
- Step 3: Stir in the tomato sauce, diced tomatoes, beef broth, macaroni, and paprika. Bring to a boil.
- Step 4: Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the macaroni is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Step 5: Season with salt and pepper to taste. Serve hot.
Notes
- Refrigerate leftover goulash in an airtight container for up to 3 days.
- For best results, reheat goulash gently on the stovetop with a splash of extra beef broth or water to loosen it up.
- Grandma always served her goulash with a dollop of sour cream and a sprinkle of fresh parsley.
- Don't be afraid to add a pinch of smoked paprika along with the regular paprika for an extra layer of smoky flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American