Ingredients:

  • 1 tbsp Olive Oil (or neutral cooking oil)
  • 5 lb Ground Beef (80/20 preferred)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Italian Seasoning (or Oregano/Basil mix)
  • 1 tsp Smoked Paprika
  • 1 tsp Granulated Sugar
  • Kosher Salt and Fresh Black Pepper, To taste
  • 2 tbsp Tomato Paste
  • 1 (15 oz) can Canned Tomato Sauce (plain)
  • 1 (28 oz) can Canned Crushed Tomatoes
  • 3 cups Beef Stock (low sodium)
  • 1 dried Bay Leaf
  • 2 cups Dried Elbow Macaroni (uncooked)
  • 1 cup Sharp Cheddar Cheese, grated
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat oil in the Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Season lightly with salt and pepper. Cook until the beef is fully browned (about 6–8 minutes).
  2. Carefully tilt the pot and use a ladle to remove and discard most of the rendered fat, or transfer the beef to a colander and drain, then return the beef to the pot.
  3. Reduce the heat to medium. Add the diced onion to the beef and cook until softened and translucent (4–5 minutes). Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  4. Stir in the Worcestershire sauce, Italian seasoning, smoked paprika, and sugar. Cook for 1 minute, allowing the spices to toast slightly.
  5. Pour in the tomato sauce, crushed tomatoes, and beef stock. Add the bay leaf. Stir well to combine all ingredients.
  6. Bring the mixture up to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. Check and adjust salt and pepper if necessary.
  7. Uncover the pot and stir in the dried elbow macaroni. Ensure the pasta is fully submerged in the liquid.
  8. Return the mixture to a gentle simmer (do not cover completely). Cook for 15–20 minutes, stirring occasionally to prevent the macaroni from sticking to the bottom of the pot. Cook until the macaroni is tender but still retains a slight bite (al dente).
  9. Remove the pot from the heat. Crucially, remove and discard the bay leaf. Stir in half of the grated Cheddar cheese. Cover the pot loosely and let it rest for 5–10 minutes; this allows the sauce to thicken perfectly.
  10. Ladle the goulash into bowls. Top each serving with the remaining grated Cheddar and a sprinkle of fresh parsley.