Everything cooks in one large pot. The beef and onion brown first, the tomatoes, broth and seasoning go in next, and the dry macaroni simmers straight in the sauce.
This version keeps to a straightforward tomato sauce seasoned with paprika and oregano. There is no cheese, no beans and no mustard.
How to Make It
Beef and onion browned to 160°F
Brown the ground beef and onion in a large pot over medium heat until the beef reaches 160°F, then drain off the fat.
Tomatoes, broth and seasoning brought to a simmer
Stir in the garlic, diced tomatoes, tomato sauce, tomato paste, beef broth, paprika, oregano, salt and black pepper and bring to a simmer.
Macaroni simmered in the sauce
Stir in the elbow macaroni, partly cover and simmer 12 to 15 minutes, stirring often, until the pasta is tender and coated in sauce.
Seasoned and rested 5 minutes
Adjust the seasoning and let the goulash stand 5 minutes to thicken slightly.
Parsley to finish
Finish with chopped parsley.
Why This Recipe Works
- Cooking the macaroni in the sauce means the pasta absorbs flavour and its starch thickens the pot.
- Three forms of tomato - diced, sauce and paste - give body and chunks at the same time.
- Two cups of broth provide exactly the liquid the pasta needs to cook through.
- A five-minute rest lets the sauce thicken slightly around the pasta.
One Pot, Three Additions
First
1 lb ground beef and a diced onion
Browned to 160°F and drained.
Next
Garlic, diced tomatoes, tomato sauce, tomato paste, 2 cups broth, paprika, oregano, salt and pepper
Brought to a simmer.
12 to 15 minutes
8 oz dry elbow macaroni
Partly covered, stirred often, until tender.
Last
A 5-minute rest, then chopped parsley
The sauce thickens slightly around the pasta.
Ingredient Notes
- Elbow macaroni
- Eight ounces, added dry and cooked right in the sauce.
- Diced tomatoes, tomato sauce and tomato paste
- A can of each form of tomato plus two tablespoons of paste make the sauce.
- Ground beef
- One pound, browned with the onion to 160°F before anything else goes in.
Success Tips
- Stir the pot every couple of minutes so the macaroni does not stick to the bottom.
- Keep the simmer gentle once the pasta is in.
- If the sauce tightens too much while resting, loosen it with a splash of broth.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly; the pasta keeps absorbing sauce, so add a little broth when reheating.
Frequently Asked Questions
Does this have cheese on top?
No. This goulash is cheese-free.
When is the beef cooked?
When it reaches 160°F with no pink left, before the sauce ingredients go in.
Is this a paprika beef stew?
No. This is the American-style dish: ground beef and macaroni in a tomato sauce.
Serving Ideas
Ladle into bowls straight from the pot, with the macaroni well coated in tomato sauce and parsley over the top.
