Old Fashioned Goulash
A comforting and hearty dish featuring ground beef, tomato sauce, and melted cheese, perfect for family dinners.
Servings: 6 servings
Equipment
- Large Pot or Dutch Oven
- Mixing Spoon
Ingredients
Ingredients
- 2 lbs Ground Beef
- 3 cups Chopped Garlic
- 1 large Yellow Onion, diced
- 2.5 cups Water
- 0.5 cup Beef Broth
- 0.33 cup Olive Oil
- 2 cans (15 oz each) Tomato Sauce
- 2 cans (15 oz each) Diced Tomatoes
- 1 tablespoon Italian Seasoning
- 1 tablespoon Adobo Seasoning
- 3 leaves Bay Leaves
- 1 tablespoon Seasoned Salt
- 0.5 cup Black Pepper
- 2 cups Elbow Macaroni, uncooked
- 1 cup Grated Mozzarella Cheese
- 0.5 cup Grated Cheddar Cheese
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain excess fat if needed.
- 2. Stir in the diced onion and chopped garlic. Sauté for 3-4 minutes until the onion is soft and translucent.
- 3. Pour in the tomato sauce, diced tomatoes, water, and beef broth. Stir well to combine all ingredients.
- 4. Add Italian seasoning, Adobo seasoning, seasoned salt, black pepper, and bay leaves. Stir again, then bring the mixture to a low simmer.
- 5. Add the uncooked elbow macaroni directly into the simmering sauce. Cover and cook over medium-low heat for 15–20 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
- 6. Remove and discard the bay leaves. Sprinkle mozzarella and cheddar cheese over the top, cover again, and let sit for 2–3 minutes until the cheese melts into the sauce.
- 7. Give everything a gentle stir, ladle into bowls, and serve hot!
Notes
Store cooled goulash in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.