Midwest Goulash
This isn't Hungarian goulash – this is the American Midwest version that's basically comfort in a pot. If you go to New England, they call it American Chop Suey. No matter what you call it, its good. Its even better the next day. This will always take me back to my grandmother's table on 12 Mile in Farmington Hills, MI. Ground beef, elbow macaroni, tomatoes, and spices all cooked together in one pot. It's quick, it's cheap, and it tastes like home. Whatever you call it, it's the kind of meal that fed families during hard times and still hits the spot today.
Ingredients
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 cans (15 oz each) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp Italian seasoning
- 1 tbsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 cups elbow macaroni, uncooked
- 1½ cups shredded cheddar cheese
Instructions
- In a large pot or Dutch oven, brown ground beef over medium-high heat, breaking it up as it cooks. Drain excess fat.
- Add diced onion and bell pepper to the beef. Cook for 5-7 minutes until softened. Add garlic and cook 1 minute more.
- Stir in tomato sauce, diced tomatoes (with juice), beef broth, soy sauce, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Bring to a boil.
- Add uncooked elbow macaroni and stir to combine. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat. Stir in 1 cup of shredded cheddar cheese until melted.
- Serve hot, topped with remaining ½ cup cheddar cheese. Pairs well with garlic bread.