Ingredients and Weight:
- 1 pound (454 g) ground beef
- 1 large onion (about 8 ounces), chopped
- 2 cloves garlic (about 1 ounce), minced
- 1 cup (240 ml) dry elbow macaroni
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can tomato paste
- 1 (14.5-ounce) can low-sodium beef broth
- 1/2 cup (120 ml) water
- 1 teaspoon (5 g) dried oregano
- 1 teaspoon (5 g) dried basil
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1.25 g) black pepper
- 1/2 cup (120 ml) shredded cheddar cheese (for topping)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- In a large skillet, brown the ground beef over medium heat. Drain the fat.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Add the macaroni, tomato sauce, tomato paste, beef broth, water, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the macaroni is tender.
- Preheat the oven to 350°F (175°C).
- Transfer the goulash to an 8x8-inch baking dish. Top with shredded cheddar cheese and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving.
Nutritional Information:
- Serving size: 1/8 of recipe
- Calories: 290
- Fat: 12 g
- Saturated fat: 6 g
- Cholesterol: 50 mg
- Sodium: 400 mg
- Carbohydrates: 35 g
- Fiber: 3 g
- Sugar: 12 g
- Protein: 20 g
Dish Characteristics:
- Cheesy and hearty
- Comforting and nostalgic
- Variations are endless
- Can be made ahead of time
- Perfect for a quick and easy meal
User Comments:
- "This is the best goulash I've ever had! The flavors are amazing and the cheese is just the right amount."
- "I love that this recipe is so easy to make. It's a great way to use up leftover macaroni."
- "I added some diced green peppers and mushrooms to mine and it was delicious!"
- "This is a perfect dish for a cold night. It's so warm and comforting."
- "My kids love this goulash. It's a great way to get them to eat their vegetables."
Special Precautions and Tips:
- Be sure to use low-sodium beef broth if you are watching your salt intake.
- You can add any other vegetables you like to this recipe, such as carrots, celery, or peas.
- If you don't have an 8x8-inch baking dish, you can use a 9x13-inch dish or a 12-inch skillet.
- This recipe can be made ahead of time and reheated when you're ready to serve.
