Recipe Library
American Goulash
Ground beef simmers with tomatoes, tomato sauce, and broth until the whole wheat elbows drink up every savory drop, yielding a rich, tomato laced bowl that tastes deeply comforting.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 418
- Protein
- 31g
- Carbs
- 40g
- Fat
- 16g
- Fiber
- 7g
- Sugar
- 8g
- Sodium
- 726mg
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 1/2 cup chopped onion
- 1 lb lean ground beef
- 2 large cloves garlic, minced
- 2 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp 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 cup whole-wheat elbow macaroni
- 2 tbsp grated Parmesan cheese
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1½ cups onion and 1 pound beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, 2 teaspoons paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt and ¼ teaspoon pepper; cook, stirring, for 1 minute. Stir in 14 ounces tomatoes and their juices, 8 ounces tomato sauce and 1 cup broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add 1¼ cups 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 2 tablespoons Parmesan, if desired.