Hearty Old Fashioned Goulash (Printer-Friendly)
A filling dish with ground beef, elbow macaroni, tomato sauce, and cheddar cheese, perfect for a cozy meal.
# What You’ll Need:
→ Pasta
01 -
1 pound elbow macaroni
→ Meat
02 -
2 pounds ground beef
→ Vegetables and Aromatics
03 -
1 onion, finely chopped
04 -
3 cloves garlic, minced
→ Sauces and Canned Goods
05 -
1 tablespoon Worcestershire sauce
06 -
2 cans (15 oz each) tomato sauce
07 -
2 cans (14.5 oz each) petite diced tomatoes
→ Seasonings
08 -
1 1/2 tablespoons Italian seasoning
09 -
2 teaspoons salt
10 -
1/2 teaspoon freshly ground black pepper
→ Cheese
11 -
1 cup shredded cheddar cheese
# Steps to Follow:
01 -
Preheat the oven to 350 degrees Fahrenheit.
02 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 3 minutes less than package directions. Drain and set aside.
03 -
Heat a large skillet over high heat. Add ground beef and chopped onions, breaking up the meat with a spatula. Cook until beef is browned, about 6 to 7 minutes. Drain excess fat.
04 -
Add minced garlic to the skillet and cook until fragrant, approximately 1 minute.
05 -
Stir in Worcestershire sauce, tomato sauce, and diced tomatoes. Mix thoroughly to combine.
06 -
Add Italian seasoning, salt, and freshly ground black pepper. Stir well and adjust seasoning to taste.
07 -
Fold in the cooked elbow macaroni and shredded cheddar cheese until evenly combined.
08 -
If the skillet is oven-safe, place it directly in the preheated oven. Otherwise, transfer the mixture to a casserole dish. Bake for 20 to 25 minutes until cheese is fully melted and the mixture is bubbling.
# Helpful Hints:
01 -
For best flavor, salt the pasta cooking water lightly. Taste and adjust seasoning gradually after adding herbs and spices.
02 -
Browning the beef well enhances the depth of flavor significantly.
03 -
Store leftovers in airtight containers refrigerated for up to 4 days or frozen for up to 3 months.