Description
A hearty and comforting one-pot meal featuring ground beef, tender elbow macaroni, and a rich tomato sauce.
Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 cups elbow macaroni, uncooked
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups beef broth
- 1 tablespoon paprika
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a large pot or Dutch oven over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink. Drain any excess grease.
- Add the minced garlic and cook for one more minute until fragrant. Stir in the paprika, Italian seasoning, salt, and pepper.
- Pour in the beef broth, tomato sauce, and diced tomatoes with their juices. Add the bay leaf and bring the mixture to a simmer.
- Stir in the uncooked elbow macaroni. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Remove the bay leaf. Let the goulash stand for 5 minutes before serving to allow the sauce to thicken.
Notes
You can customize the seasonings to taste.