Old-fashioned American goulash is a satisfying, one pan dinner made with ground beef, macaroni, tomatoes, and paprika. It's economical and easy to make.
In Dutch oven or large skillet, over medium high heat, brown ground beef, onion, and green pepper, seasoning with salt and pepper. Break ground beef into smaller chunks as it browns. Cook until meat is no longer pink and vegetables are softened, about 10 minutes.
Add garlic and paprika, cooking and stirring for one minute, or until fragrant.
Add tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine. Bring to a simmer over medium high heat. Stir in uncooked macaroni.
Reduce heat to low; cover and simmer 8 to 10 minutes or until pasta is tender, stirring occasionally. Add more broth, as needed.
Remove from heat, leave covered for 3 minutes. Goulash will thicken as it cools.
Remove bay leaf. Serve with shredded cheddar cheese and chopped parsley, if desired.
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Notes
Nutrition information was calculated with ground beef (90/10) and low-sodium beef broth. Makes 10 cups.
Storage/Freezing: Refrigerate leftover goulash promptly. It will keep for three to four days. Goulash freezes well for up to 3 months.
Instant Pot instructions: Using the Sauté function, brown meat and vegetables; add garlic and paprika. Turn off pot. Add remaining ingredients, stirring well. Cover and set to pressure cook for 5 minutes (allow 10 minutes to come to pressure). Quick release. Let set, covered loosely, for 5 minutes or until goulash thickens slightly.