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The family will love this American goulash and so will you! It’s easy and this mac and beef dinner cooks all in one skillet.
Servings: 4 -6
- 2 tbs oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 lb. ground beef
- kosher salt
- Freshly ground black pepper
- 1 tbs tomato paste
- 1 1/4 cup low sodium beef broth
- 16 oz tomato sauce
- 15 oz diced tomatoes drained
- 1 tsp Italian seasoning
- 2 tsp paprika (good quality)
- 1 1/2 cup uncooked elbow macaroni (casserole sized)
- 1 cup shredded extra-sharp cheddar cheese
- Chopped fresh parsley for garnish
In a large skillet over medium heat, heat oil. Place onion in pan and cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
Crumble ground beef in the pan, season with salt and pepper, and cook until no longer pink, about 8 minutes. Drain fat and return to pan.
Stir in tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
Stir in cheese and remove from heat. Garnish with parsley.
Serving: 1serving | Calories: 731kcal | Carbohydrates: 55g | Protein: 38g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 1025mg | Potassium: 1335mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2287IU | Vitamin C: 26mg | Calcium: 279mg | Iron: 5mg