Description
This one-pot goulash is a robust and savory dinner that combines tender browned beef, aromatic onions, and high-quality Hungarian paprika in a single Dutch oven. By cooking the pasta directly in the rich tomato and beef broth base, the starch naturally thickens the sauce, creating a velvety, comforting gravy without any extra steps. It is a perfect, time-saving meal for busy weeknights that offers deep, traditional Central European flavors in under an hour.
Ingredients
1 lb ground beef (85/15 lean)
1 large onion, finely diced
3 cloves garlic, minced
3 tbsp Hungarian paprika
4 cups beef broth (low-sodium)
15 oz tomato sauce
2 cups dry elbow macaroni
Salt and pepper to taste
Instructions
Heat a large Dutch oven over medium-high heat.
Add the ground beef and brown thoroughly until no pink remains.
Add the diced onions and sauté until translucent.
Stir in the minced garlic and cook for one minute until fragrant.
Sprinkle the Hungarian paprika over the meat mixture to bloom for 30 seconds.
Pour in the beef broth and tomato sauce, scraping the bottom of the pot to release any browned bits.
Bring the liquid to a gentle boil over medium heat.
Add the dry elbow macaroni into the pot.
Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the pasta is tender and the sauce has thickened.
Notes
Ensure you use high-quality Hungarian paprika for the best depth of flavor. If the pasta absorbs too much liquid, add a splash more beef broth or water to reach desired consistency. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Stovetop Simmer
- Cuisine: Central European
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg