We love that everything in this goulash cooks together in one pot– even the pasta! Cooking the macaroni directly in the goulash means the pasta gets to soak up all that beef and tomato flavor while simultaneously releasing some of its starch into the pan, thickening the goulash to create a hearty, comforting stew. Once you cook pasta this way, you’ll never go back to boiling water again.
Read on for more information and tips on this easy weeknight dinner. And if you’re hooked on the new pasta-cooking hack, check out this Italian Mac ‘n’ Cheese– it’s one of our all-time favorite baked pastas.
What is goulash, exactly?
Goulash originated in medieval Hungary, where it was first prepared by herdsmen—so you know it’s bound to be hearty and filling. Traditional goulash is typically made with larger chunks of beef and vegetables that cook low and slow together for hours until the meat becomes tender. Our version is simplified but no less flavorful: onions, garlic, and three forms of tomato come together to season the beef, and because the pasta cooks in the skillet, it’s infused with the tomato and beef broth from the very beginning. A cup of cheddar cheese melted in at the end seals the deal on the flavor package. If you’re eating with friends, the pot will be empty before you can go back for more.
I don’t want to use ground beef. Can I substitute something else?
If you’re steering clear of ground beef (pardon the pun), you can use ground turkey, ground chicken, or ground pork instead. The cooking time might change slightly when you’re browning the meat, but as long as you keep an eye on it, you should be fine.
Why are there three types of tomato products in this recipe?
It might seem excessive, but there’s a reason for every different type of tomato in this recipe. The concentrated tomato paste adds rich umami, while the sauce gives the dish body. And those diced tomatoes? They’re there to give you little bursts of tomatoey goodness in every bite. I don’t have elbow macaroni. Can I use another pasta instead?You sure can. Any short pasta shape will work, including penne, rotini, cavatappi, or farfalle. Just keep in mind that these different pasta shapes might have different cooking times, so check the box they come in for the manufacturer’s recommendations and taste as you go to ensure your pasta is perfectly al dente.
Ingredients
2 1/2 lbs. ground beef
3/4 bag of elbow macaroni; not cooked
1 chopped med. onion
1 chopped bell pepper
3 stalks celery, chopped
1 T. Minced garlic
2 cans diced tomatoes
1 can tomato paste
1 can sweet corn (not drained)
3 cups beef broth; I use 3 bullion cubes in 3 c. Hot water
3 t. Tomato paste
Garlic powder
Onion powder
Smoked paprika
Oregano
Italian season
Salt
Pepper
1/4 cup oil, any you prefer
Directions
Step 1. In large pot, cook ground beef with 2 T. Worcestershire sauce. 1/2 t. Liquid smoke(opt). 1 t. Onion powder, garlic powder, oregano, Italian season, and paprika until done. Drain and discard juices . Move ground beef to bowl and set aside.
Step 2: In same large pot add oil, chopped onion, celery, and garlic on med./ High heat for 5 mins. Add broth, tomatoes, tomato paste, and corn until simmering. Add 1 t. of each seasoning and salt and pepper to taste. Bring to low boil and taste your broth to see if you need to add more season to your taste. Add pasta, stir, turn down to med. heat and cover. Cook for 8 to 10 mins. Add ground beef and stir bring back up to simmer and turn heat off, stir, cover, and let set for 10 mins. Serve with cornbread, garlic bread, or crackers.
Note: Garnish with cheese or sour cream