Chris's Goulash - Master Cookbook Recipe # 88

Name: Chris's Goulash - Master Cookbook Recipe # 88
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Southern
Ingredients: 2 Tbsp olive oil; 2 medium yellow onions, chopped; 2 large cloves garlic, minced; 1 lb. ground beef; 1/4 tsp salt; 1/4 tsp ground black pepper; 3 Tbsp tomato paste; 1-1/4 cups low-sodium beef broth; 15 oz. can tomato sauce; 15 oz. can diced tomatoes; 1-1/2 tsp Italian seasoning; 1-1/2 tsp paprika; 1-1/2 cups elbow macaroni (uncooked); 1-1/2 cups shredded cheddar cheese

A classic, hearty Southern comfort meal. This one-pan wonder combines tender macaroni, savory beef, and a rich tomato sauce that the whole family will love.

This is recipe #88 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 25 minTotal time: 35 min

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Ingredients

The Sauté:
2 Tbsp olive oil
2 medium yellow onions, chopped
2 large cloves garlic, minced
The Meat:
1 lb. ground beef
1/4 tsp salt
1/4 tsp ground black pepper
The Sauce & Pasta:
3 Tbsp tomato paste
1-1/4 cups low-sodium beef broth
15 oz. can tomato sauce
15 oz. can diced tomatoes
1-1/2 tsp Italian seasoning
1-1/2 tsp paprika
1-1/2 cups elbow macaroni (uncooked)
The Finish:
1-1/2 cups shredded cheddar cheese

Instructions

Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook for about 5 minutes until soft. Stir in the minced garlic and cook for 1 minute more until fragrant.
Brown the Beef: Add the ground beef to the skillet. Cook, breaking it apart, until it is no longer pink. Drain the excess fat and season the meat with salt and pepper.
Build the Sauce: Stir in the tomato paste, beef broth, tomato sauce, diced tomatoes, Italian seasoning, and paprika.
Cook the Pasta: Add the uncooked elbow macaroni directly into the skillet. Stir well to combine.
Simmer: Bring the mixture to a simmer. Cover and cook, stirring occasionally, for about 15 minutes or until the pasta is tender and has absorbed the flavors of the sauce.
Cheese it Up: Stir in the shredded cheddar cheese and remove the skillet from the heat. Let it sit for a moment until the cheese is perfectly melted and creamy.

Notes

Tammy’s Tip: Cooking the macaroni right in the sauce is the secret to great goulash,the pasta releases starch that thickens the sauce, and it soaks up all that beefy, tomato goodness!