Classic American Goulash

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat a large Dutch oven over medium-high heat. Add beef, onion and bell pepper; cook for 8–10 minutes, breaking up the beef, until the vegetables soften and the meat reaches 160°F. Drain excess fat.
2. 2Stir in garlic and tomato paste and cook for 1 minute, stirring so the garlic does not burn.
3. 3Add crushed tomatoes, diced tomatoes with their juices, broth, Italian seasoning, paprika, Worcestershire sauce, salt and pepper. Bring to a simmer and cook uncovered for 10 minutes.
4. 4Stir in the dry macaroni. Reduce heat to maintain a gentle simmer and partially cover. Cook for 12–15 minutes, stirring every few minutes, until the pasta is tender. Add broth a little at a time if the sauce gets too thick before the pasta cooks.
5. 5Remove from heat and let stand for 5 minutes; the pasta will absorb more sauce. Taste and adjust seasoning. Sprinkle with optional cheddar and parsley and serve.
6. 6Refrigerate in shallow containers within 2 hours for up to 3–4 days. Reheat to 165°F with a splash of broth to loosen the sauce.