Ingredients
Scale
- 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)
Instructions
- 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
Notes
Goulash can be refrigerated and stored in an airtight container up to 3 days.