American Style One-Pot Goulash

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Onion (peeled and diced)
• 1 pound Ground Beef (lean (90% lean))
• 1 medium Bell Pepper (red, diced)
• 3 cloves Garlic (minced)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning
• 1 teaspoon Paprika (sweet or smoked)
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Seasoned Salt
• 1 14.5‑ounce can Canned Diced Tomatoes
• 1 8‑ounce can Tomato Sauce
• 2 Bay Leaves
• 2.5 cups Beef Broth (low‑sodium)
• 2 cups Elbow Macaroni (dry)
• 1 cup Sharp White Cheddar Cheese (shredded, optional)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Vegetables

   Dice the onion, dice the bell pepper, and mince the garlic. Set aside.

   Time: PT5M

2. Sauté Onion

   Heat 2 tbsp olive oil in a large Dutch oven over medium‑high heat. Add the diced onion and sauté for about 3 minutes, until softened and translucent.

   Time: PT3M

   Temperature: medium‑high

3. Brown Ground Beef

   Add the 1 lb ground beef to the pot. Cook, breaking it up with a spoon, until fully browned, about 5 minutes. If using higher‑fat beef, drain excess fat now.

   Time: PT5M

   Temperature: medium‑high

4. Add Bell Pepper & Garlic

   Stir in the diced bell pepper and minced garlic. Cook for another 3 minutes until the pepper softens and the garlic is fragrant.

   Time: PT3M

   Temperature: medium

5. Season the Base

   Season with 1 tsp salt, ½ tsp black pepper, 1 tsp Italian seasoning, 1 tsp paprika, 1 tbsp Worcestershire sauce, and 1 tsp seasoned salt. Stir for 2 minutes to combine.

   Time: PT2M

   Temperature: medium

6. Add Tomatoes & Broth

   Pour in the canned diced tomatoes, tomato sauce, 2 bay leaves, and 2.5 cups beef broth. Stir well, bring to a gentle simmer, then cover and let cook for 8 minutes.

   Time: PT8M

   Temperature: simmer

7. Incorporate Pasta

   Stir in 2 cups dry elbow macaroni. Return to a simmer, cover, and cook for 12 minutes, or until the pasta is al dente and most liquid is absorbed.

   Time: PT12M

   Temperature: simmer

8. Finish with Cheese & Parsley

   Remove the pot from heat. Stir in 1 cup shredded sharp white cheddar until melted. Sprinkle chopped parsley on top for color and freshness.

   Time: PT2M

9. Serve

   Ladle the goulash into bowls and enjoy while hot. Leftovers can be stored as noted below.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

48 g

Fat

15 g

Fiber

4 g