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The Best Midwest Goulash Recipe

We’re talkin’ ground beef, elbow macaroni, a rich tomatoey sauce, and a whole lotta shredded cheese.
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The Best Midwest Goulash Recipe (Cheesy, Beefy & So Simple!)
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes

Ingredients

  • 1 tablespoon avocado oil
  • 1/2-1 yellow onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 tablespoon paprika
  • 1 pound ground beef
  • 1/2 tablespoon Italian seasoning
  • 1/2 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon brown sugar
  • 2 bay leaves
  • 2 cups water
  • 2 teaspoons Better than bouillon beef
  • 1 cup elbow macaroni - uncooked
  • 2 cups cheddar cheese - shredded

Instructions

  • Sauté the veggies: Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Toss in the diced onion + red bell pepper and sauté for 5–6 minutes until it starts to look soft and and the onions translucent. Stir often. Add the minced garlic and cook for about a minute, just until it smells amazing.
  • Season it up: Reduce the heat to medium, then sprinkle in the salt, black pepper and paprika. Stir it all together so those veggies are coated in flavor.
  • Brown the beef: Add the ground beef to the pot. Break it up with a wooden spoon and cook until it’s browned and no pink remains.
  • Add flavor boosters: Stir in the Italian seasoning, Worcestershire sauce, and tomato paste. Mix it all together so the beef gets coated in that rich, tomato-y goodness.
  • Tomato time: Pour in the tomato sauce and diced tomatoes. Add the brown sugar and bay leaves. Bring the mixture to a light simmer, then cover and reduce the heat to low. Let it simmer for 15–20 minutes, stirring occasionally to keep things from sticking.
  • Pasta party: Stir in the water, bouillon (let it dissolve for a minute) then add elbow macaroni. Simmer for about 10-15 minutes, or until the noodles are perfectly al dente. Be sure to stir every couple minutes so nothing sticks to the bottom of the pot.
  • Pull out the bay leaves before serving. Once the pasta’s done, take the pot off the heat and serve it up, top with the shredded cheddar cheese and maybe some sour cream!
  • Optional but cute: Garnish with fresh parsley if you’re feelin’ a little fancy.
Servings: 4