1. Brown the Meat
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess fat if necessary.
2. Build the Flavor Base
- Add onion, garlic, and bell pepper to the pot.
- Cook for 3–4 minutes until softened and fragrant.
3. Add Liquids & Seasonings
- Stir in tomato paste, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, and seasonings (Italian herbs, paprika, bay leaves, salt & pepper).
- Bring mixture to a boil, then reduce heat and simmer uncovered for 15–20 minutes to deepen flavors.
4. Cook the Pasta
- Stir in the elbow macaroni.
- Simmer until pasta is cooked al dente (about 12–15 minutes). Stir occasionally to prevent sticking.
- If mixture gets too thick, add a splash of broth or water.
5. Make It Cheesy (Optional)
- Once pasta is cooked, remove bay leaves.
- Stir in shredded cheddar cheese for extra creaminess, or sprinkle it on top and let it melt before serving.
6. Serve & Enjoy
- Garnish with fresh parsley.
- Serve hot with garlic bread, biscuits, or a crisp side salad.
Variations
- Cheesy Goulash: Add mozzarella or cheddar for a creamy, cheesy version.
- Hungarian Twist: Add more paprika, caraway seeds, and a splash of sour cream.
- Veggie Boost: Stir in mushrooms, zucchini, or corn for extra nutrition.
- Spicy Kick: Add crushed red pepper or hot paprika.
Tips for Success
- Use a Dutch oven or heavy pot for even cooking.
- Cook pasta in the sauce for maximum flavor (instead of separately).
- Leftovers taste even better the next day—store in the fridge for up to 3 days.
- This dish also freezes beautifully—just don’t overcook the pasta before freezing.
Final Thoughts
This Classic Goulash is pure comfort in a bowl—savory beef, tender pasta, and a rich tomato base that will have everyone coming back for seconds. It’s easy enough for busy weeknights but satisfying enough for Sunday dinner.