Goulash is a Hungarian stew of meat, vegetables, and paprika that dates all the way back to the 9th century. We’ve had Goulash on the table as far back as I can remember. But growing up in Texas, our version was more reminiscent of a chili mac. Our version had ground beef, tomatoes, elbow macaroni, and CHEESE! Whatever you call it, this one-pot dream of delicious comfort food is easy to make and it’s ready in 30 minutes!
- 1 lb. ground sirloin
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 (15-oz.) can diced tomatoes, with juice
- 1 (15-oz.) can tomato sauce
- 1 1/2 cups water
- 1 Tb. Worcestershire sauce
- 1 Tb. Italian seasoning
- 2 tsp. Kosher salt
- 1 (8-oz.) pkg. elbow macaroni
- 1 to 2 cups Tillamook Sharp or Extra Sharp Cheddar Cheese, shredded (optional garnish)
- In a high-sided saucepan (with a lid), sauté the ground beef, onion, and garlic until the beef is browned and the onions have softened, approximately 3-4 minutes.
- Stir in the diced tomatoes with juice, tomato sauce, water, Worcestershire sauce, Italian seasoning, salt, and elbow macaroni to the pan. Mix well and bring to a boil.
- Cover with lid, reduce heat, and simmer on medium-low heat for 15-20 minutes, or until the pasta is cooked through to desired tenderness.
- Remove from heat and serve immediately with a generous garnish of sharp cheddar cheese!
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To make this recipe more low-carb/keto friendly, substitute a low-carb pasta for the elbow macaroni. Try Impastable Low Carb Pasta Elbows by ThinSlim Foods with 9 Net Carbs (without the cheese garnish).