Just in time for cozy season!!
Last month, when I was trying to come up with a recipe for September, I wanted cozy, easy, comforting foods that would work well for busy days and back to school. While I think Baked Ziti fit that bill, I completely forgot about the OG easy to fix, one pot, always a fan favorite, perfect dinner on the run, even when everyone is eating at different times. And that, my friend, is Goulash.
Not Hungarian, but the good old, totally Americanized dish that’s a hearty cross between chili and pasta, topped with a sprinkle of cheddar cheese. (It’s what Hamburger Helper only dreams it was, and was one of my all time favorites when I was a kid, and probably still, when I’m cold, not feeling great, or I just crave comfort.)
American Goulash
- 1 lb. lean ground beef or turkey
- 1 cup finely diced yellow onion
- 1 cup finely diced green bell pepper (about 1 pepper)- I don’t like green, so I use yellow or red. You do you!
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 3 cloves garlic, minced
- 1 tablespoon paprika
- 1 (14.5 oz) can of diced tomatoes, undrained (I love the petite diced)
- 1 (15 oz) can tomato sauce (no salt added)
- 2 cups low socium beef broth (more if needed)
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon Italian seasoning
- 1 bay leaf
- 8 oz uncooked elbow macaroni (2 cups)
- Optional, but recommended- shredded cheddar cheese for topping