Hungarian Goulash, cooking on a budget

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This is comparable to spaghetti with elbows. Much cheaper and easy to make while the children are home to help

2 tbsp.  extra-virgin olive oil
medium yellow onion, chopped
cloves garlic, minced
1 lb. ground beef

Kosher salt 

Freshly ground black pepper

1 tbsp. tomato paste
1 1/4 c. low-sodium beef broth
(15-oz.) can tomato sauce
(15-oz.) can diced tomatoes
1 tsp. Italian seasoning
1 tsp. paprika
1 1/2 c. elbow macaroni, uncooked
1 c. shredded cheddar

Freshly chopped parsley, for garnish

  1. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
  2. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper.
  3. Add tomato paste and stir to coat, then pour in the broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
  4. Stir in cheese and remove from heat. 
  5. Garnish with parsley before serving.