Categorized:
- Beef and Pork
- Main Dish
Tagged:
- bell pepper
- carrots
- chicken broth
- garlic
- ground beef
- italian seasoning
- paprika
- parsley
- pasta
- tomato paste
- tomato sauce
- tomatoes
- yellow onion
Goulash
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped (1 1/2 cups)
- 1 cup chopped red bell pepper
- 1 medium carrot, thinly diced (1/2 cup)
- 1 lb. lean ground beef
- 3 garlic cloves, minced (1 Tbsp)
- 1 1/4 cups low-sodium chicken broth, plus more as needed
- 2 Tbsp tomato paste
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- 1 tsp paprika
- Salt and pepper, to taste
- 1 2/3 cups (6.7 oz) macaroni pasta
- 1/4 cup chopped parsley
Instructions
- Saute veggies: Heat a large pot over medium-high heat. Add onion, bell pepper and carrot and saute 6 minutes. Scoot to one far side.
- Brown beef: Add beef in about 5 chunks and let brown on bottom, about 2 - 3 minutes then break up beef and toss with veggies. Cook beef through, tossing occasionally.
- Drain fat, saute garlic: Drain off excess fat as needed*. Add garlic and saute 1 minute longer.
- Add canned ingredients and seasonings, simmer: Pour in chicken broth, tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning and paprika. Season with salt and pepper to taste. Bring mixture to a simmer.
- Add pasta and cook to al dente: Add pasta and stir. Reduce to medium-low cover and let simmer, stirring occasionally until pasta is nearly tender, about 10 - 12 minutes. If needed add a little more broth to thin.
- Let rest: Remove from heat and let rest a few minutes until pasta is tender and sauce has thickened.
- Garnish: Stir in parsley. Serve warm.
Notes
- *To drain fat easily I use a ball of a couple of paper towels held by tongs to dab up excess fat.
Copyright 2026 Cooking Classy
