Beef Goulash with Elbow Macaroni

Ingredients

• 2 pounds Ground Beef (80% lean, fresh)
• 2 cups Elbow Macaroni (Dry, about 8 oz)
• 1 medium Onion (Diced)
• 3 cloves Garlic (Minced)
• 2 cups Beef Broth (Low‑sodium)
• 1 cup Water (Tap water)
• 2 tablespoons Worcestershire Sauce
• 2 15‑ounce cans Tomato Sauce
• 2 14‑ounce cans Diced Tomatoes
• 2 Bay Leaves (Dried)
• 1 tablespoon Italian Seasoning
• 0.5 tablespoon Black Pepper (Freshly ground)
• 0.5 tablespoon Seasoned Salt
• 0.5 tablespoon Salt

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, and measure out all liquids, spices, and pasta.

   Time: PT5M

2. Brown Ground Beef

   Heat the Dutch oven over medium‑high heat. Add the ground beef, sprinkle with ½ tbsp salt and ½ tbsp black pepper, and cook, breaking it up, until fully browned, about 5‑7 minutes.

   Time: PT7M

3. Sauté Onion and Garlic

   Add the diced onion and minced garlic to the pot. Cook, stirring frequently, until the onion becomes translucent, about 3‑4 minutes.

   Time: PT4M

4. Add Water and Beef Broth

   Pour in 1 cup water and 2 cups beef broth, stir, and increase the heat to bring the mixture to a light boil.

   Time: PT3M

5. Add Tomatoes and Seasonings

   Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, seasoned salt, and Italian seasoning. Mix until evenly combined.

   Time: PT2M

6. Simmer First 15 Minutes

   Add the bay leaves, cover the Dutch oven, reduce heat to low, and let the mixture simmer for 15 minutes.

   Time: PT15M

7. Add Macaroni and Finish Cooking

   Uncover, stir in 2 cups dry elbow macaroni, re‑cover, and simmer another 15 minutes until the pasta is tender.

   Time: PT15M

8. Finish and Serve

   Remove the bay leaves, taste and adjust salt or pepper if needed, then ladle the goulash into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g