Old Fashioned Goulash

Classic Goulash
Classic Goulash with ground beef, peppers, onions and macaroni, cooked in a spiced tomato sauce, ready in 45 minutes in one pot!
Yield 8 servings
Preparation time 15 minutes Minutes
Cooking time 30 minutes Minutes
Total time 45 minutes Minutes
Dish Main course
American cuisine
Author Sabrina Snyder

Variations on the classic goulash

Cheese: Make your goulash creamier and cheesy by covering it Plus grated cheddar, mozzarella and parmesan, provolone or Swiss cheese. Noodles
– This goulash recipe calls for macaroni, but you can also use egg noodles for this dish if you have them. Meat : You can lighten up this goulash by using ground turkey or chicken instead of beef and adding more vegetables instead of pasta. Broth : You can add more flavor by replacing the water in this goulash recipe with beef broth so that the noodles absorb the flavor of the beef broth as it cooks.Creamy Goulash: Add a cup of sour cream to make this goulash with cream sauce. You can also add 1/2 cup of cheese while the goulash is still cooking.
Spices: You can replace the spices in this dish with a simple Italian seasoning to save time. This goulash recipe is already seasoned, but if you want even more flavor, add bay leaves, a pinch of paprika or garlic, or deglaze the minced meat with ¼ cup of red wine.
Fresh Tomatoes: I use a can of diced tomatoes in this recipe, but you can also chop fresh tomatoes if you prefer.Fresh herbs: You can replace 1 teaspoon of the dried herbs with 1 tablespoon of the fresh herbs. Garnish with freshly chopped parsley for an even fresher taste.
Low Sodium: Make this recipe low sodium by omitting the salt and using the low sodium version of canned tomatoes and Worcestershire sauce.

Ingredients

• American Customary
• Metric
• 2 pounds ground beef, (85/15)
• 2 yellow onions, chopped
• 1 green pepper, chopped
• 4 garlic cloves, chopped
• 3 cups water
•  29 ounces tomato sauce
• 29 ounces diced tomatoes
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon kosher salt
• 8 ounces elbow macaroni, raw

Instructions

Add the ground beef and onions, Place peppers and garlic in a large pot over medium-high heat and cook until no longer pink, about 5 to 7 minutes.
Drain off most of the fat and then add the remaining ingredients except the macaroni, bring to the boil, then reduce to a simmer and simmer, covered, for 15 minutes.Add the macaroni, mix well, cover and simmer for another 20 minutes, stirring occasionally before serving.

Nutritional value

Calories: 455 kcal Carbohydrates: 35 g Protein: 25 g Fat: 23 g Saturated fat: 8 gCholesterol: 80 mg Sodium: 965 mg Potassium: 1008 mg Fiber: 4 g Sugar: 9 gVitamin A: 620 IE Vitamin C: 31,8 mg Kalzium: 96 mg Hierro: 5.2 mg

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