COOK TIME: 35 MINS | TOTAL TIME: 35 MINS | YIELD: about 10 servings
I love how easy and quick this delicious goulash is. It’s a simple meal loaded with beef and veggies that is perfect for busy weeknights, even for entertaining. It does not break the bank and is fantastically scrumptious!
INGREDIENTS :
- 1 pound lean ground beef
- 16 ounces dry pasta (I used Cavatappi)
- 1/2 c. onion, diced
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 c. beef broth
- 1 14.5 ounces can diced tomatoes
- 1 c. tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh Italian parsley, chopped
- Salt to taste
- 1/2 – 1 teaspoon sugar (as needed)
DIRECTIONS :
Step 1: Following the package directions, cook the pasta. Drain when done and set aside.
Step 2: In a large skillet, cook the ground beef over medium-high heat, breaking the meat apart as it cooks. Add the onions when there is no more visible raw beef along with the garlic, basil, paprika, oregano, and pepper. Stir well. Adjust the heat to medium and continue to cook for an additional 3 to 4 minutes.
Step 3: To the skillet, add the diced tomatoes. Break the large pieces using the back of a spoon.
Step 4: Now, add the tomato sauce followed by the Worcestershire sauce, and broth. Mix well and bring to a simmer.
Step 5: To let the flavours combine, gently simmer everything for about 10 to 15 minutes. Add half a tsp of sugar if the sauce is too acidic. Stir to combine. If needed, add the rest of the half tsp sugar. Continue to cook for an additional 4 to 5 minutes.
Step 6: To the skillet, add the pasta and sprinkle with parsley. Toss to combine. To taste, season with salt.
Step 7: Serve the goulash right away garnished with Parmesan cheese. Enjoy!
Nutrition Facts:
YIELD: 10, SERVING SIZE: 2
Amount Per Serving: CALORIES: 297TOTAL FAT: 6gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 40mgSODIUM: 452mgCARBOHYDRATES: 39gFIBER: 3gSUGAR: 4gPROTEIN: 20g
OLD FASHIONED GOULASH RECIPE
Ingredients
- 1 pound lean ground beef
- 16 ounces dry pasta (I used Cavatappi)
- 1/2 c. onion, diced
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 c. beef broth
- 1 14.5 ounces can diced tomatoes
- 1 c. tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh Italian parsley, chopped
- Salt to taste
- 1/2 – 1 teaspoon sugar (as needed)
Instructions
Step 1: Following the package directions, cook the pasta. Drain when done and set aside.
Step 2: In a large skillet, cook the ground beef over medium-high heat, breaking the meat apart as it cooks. Add the onions when there is no more visible raw beef along with the garlic, basil, paprika, oregano, and pepper. Stir well. Adjust the heat to medium and continue to cook for an additional 3 to 4 minutes.
Step 3: To the skillet, add the diced tomatoes. Break the large pieces using the back of a spoon.
Step 4: Now, add the tomato sauce followed by the Worcestershire sauce, and broth. Mix well and bring to a simmer.
Step 5: To let the flavours combine, gently simmer everything for about 10 to 15 minutes. Add half a tsp of sugar if the sauce is too acidic. Stir to combine. If needed, add the rest of the half tsp sugar. Continue to cook for an additional 4 to 5 minutes.
Step 6: To the skillet, add the pasta and sprinkle with parsley. Toss to combine. To taste, season with salt.
Step 7: Serve the goulash right away garnished with Parmesan cheese. Enjoy!
