Old-Fashioned Goulash Pioneer Woman Recipe
This recipe is a classic take on an old-fashioned goulash made with ground beef, elbow macaroni, and a variety of seasonings and vegetables. It's a hearty and comforting dish that is perfect for a cold winter day.
Equipment
- Large pot or Dutch oven
- wooden spoon
- Cutting board
- Chef's knife
Ingredients
- 2 pounds ground beef
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 onions chopped
- 2 green bell peppers chopped
- 2 cans 14.5 ounces each diced tomatoes
- 1 can 15 ounces tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups water
- 3 cups elbow macaroni uncooked
- - Shredded cheese for topping (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked, breaking up any clumps with a wooden spoon.
- Add the minced garlic and cook for an additional minute.
- Drain any excess fat from the pan.
- Add the olive oil, onions, and green bell peppers to the pot and sauté until the vegetables are soft and translucent, about 5-7 minutes.
- Add the diced tomatoes, tomato sauce, Worcestershire sauce, soy sauce, oregano, basil, salt, and pepper to the pot and stir to combine.
- Pour in the water and bring the mixture to a boil.
- Add the elbow macaroni to the pot and stir to combine.
- Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the macaroni is fully cooked and tender.
- Serve hot, topped with shredded cheese (optional).
Notes
- This recipe can easily be adjusted to suit your taste preferences by adding or omitting ingredients as desired.
- Leftovers can be stored in the refrigerator for up to four days or frozen for up to three months.