Description
Pioneer Woman’s Old Fashioned Goulash delivers hearty Hungarian comfort straight from grandma’s kitchen. Robust beef, tender macaroni, and rich tomato sauce create a nostalgic one-pot meal that will warm hearts and satisfy hungry souls.
Ingredients
Scale
Meat:
- 1.5 lb (680 grams) ground beef
Spices and Seasonings:
- 1 tablespoon ground paprika
- 1 teaspoon seasoned salt
- 2 teaspoons dried Italian seasoning
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
Vegetables and Aromatics:
- 1 onion, chopped
- 3 garlic cloves, chopped
Liquids and Sauces:
- 2 tablespoons olive oil
- 1 (15 ounces / 443 milliliters) can of beef broth
- 1 (15 ounces / 443 milliliters) can of tomato sauce
- 1 (15 ounces / 443 milliliters) can of diced tomatoes
Pasta and Cheese:
- 2 cups elbow macaroni
- 1 cup sharp cheddar cheese, grated
Optional Garnish:
- Chopped fresh herbs, like parsley, chives, or dill
Instructions
- Prepare the aromatic base by heating 2 tablespoons (30 milliliters) of olive oil in a large Dutch oven over medium-high heat. Sauté finely chopped onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Introduce minced garlic to the onion mixture and cook for an additional 45-60 seconds, releasing its fragrant essence without allowing it to brown.
- Add 1 pound (454 grams) of lean ground beef to the pot, using a wooden spoon to break the meat into small, uniform crumbles. Cook until the beef is completely browned and no pink remains, which takes about 6-7 minutes.
- If excess fat accumulates, carefully tilt the pot and use a spoon to remove the liquid, ensuring a cleaner, more concentrated flavor profile.
- Pour in 2 cups (480 milliliters) of beef broth, 1 can (15 ounces/425 grams) of tomato sauce, and 1 can (14.5 ounces/411 grams) of diced tomatoes. Add 2 tablespoons (30 milliliters) of Worcestershire sauce for depth.
- Incorporate 1 teaspoon seasoned salt, 1 tablespoon Italian seasoning, 1 teaspoon paprika, and 1/2 teaspoon ground black pepper. Stir thoroughly to distribute the seasonings evenly.
- Allow the mixture to simmer gently for 5-6 minutes, letting the flavors meld and intensify.
- Introduce 2 cups (227 grams) of uncooked elbow macaroni directly into the sauce. Stir to ensure the pasta is fully submerged and cook for 10-12 minutes, stirring occasionally to prevent sticking.
- Once the pasta reaches al dente consistency, remove the pot from heat and fold in 2 cups (226 grams) of shredded cheddar cheese until completely melted and integrated.
- Optional: Garnish with freshly chopped parsley or chives for a bright, herbaceous finish before serving hot.
Notes
- Transforms basic ground beef into a memorable, crowd-pleasing dish everyone will request again.
- Offers a balanced combination of protein, pasta, and robust tomato sauce that fills hungry bellies.
- Perfect for busy weeknights when you want something delicious and satisfying in under an hour.
- Freezes beautifully for future meals, making meal prep a breeze for busy households.
- Incredibly forgiving recipe that welcomes personalization with different cheese or seasoning options.
- Works wonderfully as a complete meal that feeds a hungry family with minimal cleanup.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg