Ingredients:
1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes
2 cups beef broth
2 tbsp tomato paste
1 tsp dried oregano
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 cups elbow macaroni
1 cup shredded cheddar cheese (optional)
Instructions:
Brown the Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned and fully cooked through, breaking it up with a spoon. Drain any excess fat.
Sauté the Vegetables: Add the chopped onion, garlic, and green bell pepper to the pot. Sauté for about 5 minutes, until the veggies are soft and fragrant.
Add Tomatoes & Spices: Stir in the diced tomatoes, beef broth, tomato paste, oregano, paprika, salt, and black pepper. Mix everything together until well combined.
Cook the Pasta: Bring the mixture to a boil. Add the elbow macaroni, reduce the heat to low, cover, and let it simmer for 15-20 minutes. Stir occasionally, until the pasta is cooked through and the sauce has thickened.
Optional Cheesy Finish: If you’re craving extra comfort, sprinkle the shredded cheddar cheese over the top once the goulash is ready. Cover the pot for a few minutes to let the cheese melt before serving.
Serve & Enjoy: Ladle the warm, hearty goulash into bowls and enjoy this cozy, satisfying meal!