Description
Hearty Hungarian Goulash brings robust flavors of Central European comfort to your kitchen, combining tender beef, paprika-rich sauce, and rustic charm. Savory one-pot magic delivers classic warmth you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 2 pounds ground beef
- 1 pound elbow macaroni
- 2 (15 ounces) cans tomato sauce
- 2 (14.5 ounces) cans petite diced tomatoes
Flavor Enhancers:
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1.5 tablespoons Italian seasoning
- 2 teaspoons salt
- 0.5 teaspoon black pepper
Topping:
- 1 cup shredded cheddar cheese
Instructions
- Warm the oven to 350°F (175°C), creating an ideal environment for baking the goulash.
- Partially cook macaroni in boiling water for 3 minutes less than package directions, ensuring a perfect al dente texture. Drain thoroughly.
- In a large skillet, brown ground beef and onions over high heat, breaking meat into small crumbles. Drain excess fat to prevent greasiness.
- Introduce minced garlic to the skillet, releasing its aromatic essence for approximately 1 minute.
- Pour in Worcestershire sauce, tomato sauce, and diced tomatoes, blending the ingredients into a rich, flavorful mixture.
- Sprinkle Italian seasoning, salt, and pepper, carefully balancing the flavors to create a harmonious taste profile.
- Gently fold in cooked macaroni and shredded cheddar cheese, ensuring even distribution throughout the mixture.
- Transfer the skillet to the preheated oven (or pour into a casserole dish if skillet is not oven-safe). Bake for 20-25 minutes until the surface becomes golden and bubbly, and cheese melts completely.
Notes
- Undercook pasta slightly to prevent mushiness during baking, ensuring perfect texture when the dish is finished.
- Drain ground beef thoroughly to reduce excess grease and keep the goulash from becoming too oily.
- Try cheese varieties like sharp cheddar or smoked gouda for deeper flavor complexity.
- Freeze individual portions for quick weeknight meals, storing in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 8
- Calories: 445 kcal
- Sugar: 6 g
- Sodium: 730 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 75 mg