American Goulash

They were forecasting our first real forecast of snow while only a dusting to and inch predicted it still made me crave something that would warm up a soul. I love American Chopsuey, then there was Southwestern Chopsuey and recently found out that it is related to the Goulash family. This one was not only healthy but looked good. I was right.

American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot.

By CAROLYN CASNER

Prep: 25 mins

Total: 30 mins

Additional: 5 mins

Servings: 4

Ingredients

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  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped onion
  • 1 pound lean ground beef
  • 2 large cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup low-sodium beef or chicken broth
  • 1 1/4 cups whole-wheat elbow macaroni
  • Grated Parmesan cheese (optional)

Directions

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.

Tips

To make ahead: Refrigerate goulash for up to 2 days. Reheat before serving.