Image result for Goulash
We love the fact that EVERYTHING in this recipe cooks in one skillet—the beef, the sauce, and the macaroni. Once you cook pasta this way, you'll never go back to boiling water again. (Our Italian Mac N Cheese uses the same hack, and it's one of our all time favorite recipe.)
Originally hailing from medieval Hungary, goulash was a common dish prepared by cowboys and herdsmen in the region—so you know it's bound to be a hearty and filling meal. We keep our version simple but heavy on the flavor: onions, paprika, and tomato in three different forms come together to season the beef on all fronts, and because we're cooking the pasta in tomato sauce and beef broth, none of the flavors are diluted by water. Just 1 cup of cheddar melted in goes a long way to seal the deal on the flavor package—and if you're eating with friends, the skillet will be empty before you can go back for seconds!
If you've made this recipe, we'd love to know your thoughts! Comment below and leave us a rating. For more one-pan meals, check out these 75 easy skillet dinners!
2 tbsp. 
extra-virgin olive oil
medium yellow onion, chopped
cloves garlic, minced
1 lb. 
ground beef
Kosher salt
Freshly ground black pepper
1 tbsp. 
tomato paste
1 1/4 c. 
low-sodium beef broth
(15-oz.) can tomato sauce
(15-oz.) can diced tomatoes
1 tsp. 
Italian seasoning
1 tsp. 
1 1/2 c. 
elbow macaroni, uncooked
1 c. 
shredded cheddar
Freshly chopped parsley, for garnish
 Powered by Chicory
  1. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
  2. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper.
  3. Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
  4. Stir in cheese and remove from heat. 
  5. Garnish with parsley before serving. 


No comments:

Post a Comment