American Style Goulash

Ingredients

• 2 lb Ground Beef (80% lean)
• to taste tsp Cracked Black Pepper (Freshly cracked)
• to taste tsp Salt (Kosher or table salt)
• 1 whole Green Bell Pepper (Diced)
• 0.5 large White Onion (Diced)
• 1 whole Jalapeño (Seeded and diced)
• 1 tsp Garlic (Minced)
• 1 tbsp Smoked Paprika
• 0.5 tbsp Onion Powder
• 0.5 tbsp Garlic Powder
• 1 tbsp Italian Seasoning
• 1 tsp Worcestershire Sauce
• 2 15‑oz cans Tomato Sauce
• 2 14.5‑oz cans Diced Tomatoes (With basil, garlic, oregano)
• 2 cups Beef Broth (Low‑sodium)
• 1 lb Elbow Macaroni (Uncooked)
• 0.25 cup Parmesan Cheese (Grated)
• 0.5 cup Shredded Cheddar Cheese (For topping)

Instructions

1. Brown the ground beef

   Heat the Dutch oven over medium‑high heat, add the ground beef, season with salt and cracked black pepper, and break it up with a wooden spoon. Cook until the meat is almost browned, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

2. Drain excess grease

   Carefully tilt the pot or pour the liquid into a colander to remove most of the rendered fat.

   Time: PT2M

3. Add vegetables and sauté

   Add the diced green bell pepper, half of a white onion, the diced jalapeño, and the minced garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Season the mixture

   Stir in smoked paprika, onion powder, garlic powder, Italian seasoning, and a pinch more cracked black pepper. Cook for another 2 minutes to toast the spices.

   Time: PT2M

   Temperature: medium

5. Add sauces and broth

   Mix in Worcestershire sauce, the two cans of tomato sauce, the two cans of diced tomatoes, and the beef broth. Scrape the bottom of the pot to release any browned bits.

   Time: PT3M

   Temperature: medium

6. Simmer the sauce

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 25 minutes, stirring once halfway through.

   Time: PT25M

   Temperature: low

7. Add elbow macaroni

   Stir in the uncooked elbow macaroni, replace the lid, and continue to simmer on low for another 25 minutes, or until the pasta is tender.

   Time: PT25M

   Temperature: low

8. Finish with cheese and serve

   Remove the lid, stir in the grated Parmesan, then sprinkle the shredded Cheddar on top. Let the cheese melt for 2‑3 minutes before serving with buttered French bread or cornbread.

   Time: PT3M

   Temperature: low

Nutrition Facts

Calories

630

Protein

30g

Carbohydrates

60g

Fat

25g

Fiber

5g