Cook the Beef:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
Sauté the Aromatics:
Add the diced onion and garlic to the beef. Cook until the onion is softened, about 3-4 minutes. Add the bell pepper if using, and cook for another 2 minutes.
Add the Sauce and Spices:
Stir in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Bring to a gentle boil.
Cook the Pasta:
Add the elbow macaroni to the pot and stir well. Reduce heat to a simmer, cover, and cook for 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Optional Cheese Topping:
If desired, sprinkle shredded cheddar cheese over the top of the goulash and let it melt before serving.
Serve and Garnish:
Serve warm, garnished with fresh parsley for a pop of color.
Tips for Success:
For extra flavor, add a dash of red pepper flakes or hot sauce.
Customize with other veggies like zucchini or mushrooms.
Leftovers store well in the fridge for up to 3 days.
⏱ Prep Time: 10 minutes
⏳ Cook Time: 25 minutes
🕒 Total Time: 35 minutes
🍽 Servings: 4-6
🔥 Calories: ~350 per serving