Weeknight Goulash

Ingredients

#### For the One-Pot Goulash

• 1 lb lean ground beef (85/15)
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, finely diced
• 3 cloves garlic, finely minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 can (15 oz) canned tomato sauce
• 1 can (14.5 oz) diced tomatoes in juice, un-drained
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1.5 cups dry elbow macaroni

#### For Serving & Garnish

• 1/2 cup shredded sharp yellow cheddar cheese (optional)
• 2 tablespoons chopped fresh parsley leaves
• Fresh herb garnish

Equipment

• 12-inch deep stainless steel skillet
• Wooden spoon or spatula
• Measuring cups and measuring spoons
• Chef's knife and warm oak cutting board

Instructions

1. Place a 12-inch deep stainless steel skillet over medium-high heat on your stovetop.
2. Add 1 lb lean ground beef, finely chopped yellow onion, and diced green bell pepper to the dry skillet.
3. Cook for 6 to 7 minutes, breaking up the beef into small crumbles with a wooden spoon, until the meat is thoroughly browned and onions are translucent.
4. Drain off any excess fat from the skillet, leaving about 1 teaspoon of rendered fat for flavor.
5. Add 3 minced garlic cloves, 2 tablespoons sweet Hungarian paprika, 1 teaspoon Italian seasoning, kosher salt, and black pepper to the skillet.
6. Stir continuously for 1 minute until the garlic is fragrant and the paprika blooms, turning the meat a rich reddish-brown hue.
7. Pour in 1 can (15 oz) canned tomato sauce, 1 can (14.5 oz) diced tomatoes with juices, 2 cups low-sodium beef broth, and 1 tablespoon Worcestershire sauce.
8. Stir well to combine all liquid ingredients, scraping up any browned bits stuck to the bottom of the stainless steel skillet.
9. Add 1.5 cups of dry elbow macaroni directly into the skillet, stirring to submerge all the pasta under the liquid.
10. Bring the goulash mixture to a full rolling boil over medium-high heat.
11. Turn heat down to medium-low, cover the skillet tightly with its lid, and simmer gently for 10 to 12 minutes.
12. Stir the goulash twice during simmering to ensure the elbow macaroni cooks evenly and does not stick to the bottom.
13. Remove lid and test pasta; macaroni should be tender to the bite and sauce should be thick and glossy.
14. Stir in 1/2 cup shredded sharp yellow cheddar cheese until completely melted into the rich sauce (if using).
15. Remove skillet from heat and let sit uncovered for 2 minutes to allow the sauce to thicken slightly.
16. Garnish with chopped fresh parsley leaves and serve hot directly from the skillet into warm bowls.

Process Visuals

Step 1 - Browning Ground Beef and Vegetables: An overhead flat-lay shot showing ground beef, finely chopped yellow onions, and diced green bell peppers cooking in a 12-inch deep stainless steel skillet. The ground beef is seared into rich brown crumbles while the green peppers add vibrant color. Set on a light quartz countertop with soft natural window light from the left. A warm oak cutting board with fresh herbs, an oatmeal linen towel, cream stoneware dishes, matte-black and brass accents, and a blurred white shaker cabinet background complete the bright and airy scene.

Step 2 - Blooming Paprika and Garlic: A 45-degree angle shot of minced garlic, sweet Hungarian paprika, and Italian seasoning being stirred into the browned beef in the 12-inch deep stainless steel skillet. The deep red paprika coats the meat in a fragrant, gleaming spice mixture. Illuminated by soft natural window light from the left on a light quartz countertop, with an oatmeal linen towel and warm oak cutting board nearby.

Step 3 - Pouring Tomatoes and Beef Broth: A medium 45-degree angle view showing canned tomato sauce, diced tomatoes with juices, and rich amber low-sodium beef broth being poured into the 12-inch deep stainless steel skillet over the spiced beef mixture. The liquid swirls into a rich, deep red sauce. Placed on a light quartz countertop under soft left window light with matte-black and brass accents.

Step 4 - Adding and Simmering Macaroni: An overhead shot capturing 1.5 cups of dry elbow macaroni being stirred into the bubbling tomato beef broth in the 12-inch deep stainless steel skillet. The pasta submerges into the rich, simmering red sauce. Set in a bright and airy kitchen with light quartz countertop, oatmeal linen towel, blurred white shaker cabinet background, and soft natural window light from the left.

Step 5 - Stirring in Cheddar Cheese: A close-up 45-degree photograph of melted sharp yellow cheddar cheese being stirred into the thick, bubbling goulash in the 12-inch deep stainless steel skillet with a wooden spoon. Ribbons of golden melted cheese swirl into the glossy tomato beef sauce and tender elbow macaroni. Set on a warm oak cutting board over a light quartz countertop with fresh parsley garnish, cream stoneware, and soft natural window light from the left.

Hero Shot

A vertical 2:3 aspect ratio photograph of Weeknight Goulash served in a deep cream stoneware bowl. Tender elbow macaroni and crumbles of savory ground beef are smothered in a glossy, dark crimson paprika-tomato sauce with specks of green bell pepper and melted yellow cheddar cheese, crowned with fresh chopped parsley leaves. The bowl rests on an oatmeal linen towel on a warm oak cutting board over a light quartz countertop. Soft natural window light from the left creates a bright and airy cookbook cover presentation, accented by matte-black and brass cutlery and a blurred white shaker cabinet background.

Chef's Tips

1. Don't Overcook the Pasta: Keep an eye on the elbow macaroni while it simmers in the sauce. Test a noodle at 10 minutes so it stays tender-firm (al dente); it will continue to absorb liquid as it sits.
2. Use Sweet Hungarian Paprika: High-quality sweet Hungarian paprika gives American goulash its iconic warm color and depth of flavor. Avoid smoked paprika unless you want a distinctly smoky bacon flavor profile.
3. Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. As the goulash sits, the pasta absorbs sauce; when reheating on the stovetop or in the microwave, add a splash of beef broth or water to restore the saucy texture.

Nutrition Estimate (per serving)

• Calories: 482 kcal
• Protein: 32 g
• Carbs: 48 g
• Fat: 18 g