I love many things about this Goulash recipe but mostly for its one pan simplicity! Yes, we’re talking about cooking your pasta together all in one pot!
You will never go back to boiling water for your pasta ever again. Oh, and of course you can never go wrong with a hearty beef and pasta recipe. Not to mention, it is a great way to sneak some vegetables if you have children who refuse to eat their vegetables.
Traditional Hungarian goulash is made up of a few ingredients that yield incredible flavour. It dates back to the 9th century as a stew eaten by Hungarian shepherds. The American version, however, involves adding pasta to make it even heartier!
This recipe is perfect for your last-minute dinner ideas or even an emergency date night! Your date will definitely be impressed.Print
- 1 lb. lean ground meat
- 1 cup onions
- chopped 1/2 cup green bell pepper, chopped (optional)
- 1 tsp garlic minced (15 oz.)
- 1 can diced tomatoes (15 oz.)
- 1 can tomato sauce
- 3 tbsp tomato paste
- 1–1/2 cup water
- 2 tsp. dried oregano
- 1 tsp. paprika
- 2 tsp. kosher salt Pinch Crushed Red Pepper
- 1 bay leaf
- 2 tsp. Worcestershire sauce
- 1 cup (wheat or white) pasta
- Colby Jack shredded cheese (optional)
- Cook ground beef over medium heat until meat is lightly brown
- Add onions and green bell pepper
- Cook until onions are translucent
- Add garlic and cook for 1 minute
- Add oregano, paprika, bay leaf, salt, and crushed red pepper and stir well
- Bring everything to a boil, cover, and cook for 15 minutes
- Stir in pasta once the tomato sauce is bubbling
- Cover and cook the pasta according to package directions
- Let the Goulash rest before serving
Goulash can be refrigerated and stored in an airtight container up to 3 days.