American Beef and Tomato Goulash

This one-pot American goulash combines ground beef, elbow macaroni, tomatoes, peppers, and paprika in a thick savory sauce. Cooking the pasta directly in the pot lets its starch give the sauce body.

Details

• Yield: 6 servings
• Prep: 15 minutes
• Cook: 35 minutes

Ingredients

• 1 pound lean ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons sweet paprika
• 1 teaspoon dried oregano
• 1 can (28 ounces) crushed tomatoes
• 3 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 8 ounces dry elbow macaroni
• 3/4 teaspoon kosher salt
• Black pepper to taste

Equipment

Use a knife, cutting board, measuring tools, wooden spoon, instant-read thermometer, and 5-quart Dutch oven with lid.

Method

1. Heat the pot over medium-high. Add beef, onion, and pepper. Break meat into small crumbles and cook until browned and 160°F/71°C. Drain excess fat.
2. Add garlic, tomato paste, paprika, and oregano. Stir one minute until fragrant.
3. Add tomatoes, broth, Worcestershire, salt, and pepper. Bring to a boil.
4. Stir in macaroni, reduce to a lively simmer, and cover partially. Cook 10 to 14 minutes, stirring every two minutes to prevent sticking.
5. When pasta is tender and sauce coats it, remove from heat and rest five minutes. Taste and adjust seasoning.

Cues and troubleshooting

The sauce looks slightly loose when the pasta first becomes tender, then thickens during the rest. If dry before pasta is done, add hot broth 1/4 cup at a time. If soupy, simmer uncovered. Stir across the bottom because starch settles and scorches. Different pasta shapes absorb liquid at different rates; use elbows for the stated timing.

Substitutions

Ground turkey works if cooked to 165°F/74°C. Small shells can replace elbows but need monitoring. Add diced mushrooms with the onion or fold in spinach during the final minute. Smoked paprika gives a stronger flavor; replace only half the sweet paprika initially. A small amount of grated cheddar may be added at serving.

Storage and safety

Serving plan

Offer chopped parsley, grated cheese, or crushed red pepper at the table rather than stirring them into the whole pot. A green salad or steamed broccoli balances the rich tomato sauce. When cooking ahead, stop while the pasta is barely tender; it will soften further during cooling and reheating.

Warm serving bowls help the thick sauce remain fluid at the table.

Cool in shallow containers within two hours and refrigerate for up to four days. Reheat to 165°F, adding broth because pasta continues absorbing sauce. Freeze for up to two months; thaw overnight in the refrigerator. Keep raw meat and ready-to-eat ingredients separate, and wash the thermometer after checking the beef.

Stir reheated portions gently so the tender pasta does not break apart.