๐โ๐ ๐ต๐๐ ๐ก ๐บ๐๐ข๐๐๐ โ
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
1 lb ground beef ๐
1 small onion, diced ๐ง
2 cloves garlic, minced ๐ง
1 can (15 oz) tomato sauce ๐
1 can (14.5 oz) diced tomatoes ๐
2 cups beef broth ๐ฅฃ
1 tablespoon Worcestershire sauce
1 teaspoon paprika ๐ถ๏ธ
1/2 teaspoon Italian seasoning ๐ฟ
1/4 teaspoon crushed red pepper flakes (optional) ๐ถ๏ธ
2 cups elbow macaroni pasta ๐
1 cup shredded cheddar cheese ๐ง
Fresh parsley for garnish ๐ฟ
Salt and pepper to taste ๐ง๐ถ๏ธ
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Cook the Ground Beef: ๐๐ณ
Begin by heating a large skillet over medium heat ๐ฅ. Add 1 lb of ground beef and cook for about 6-8 minutes, breaking it apart with a spatula as it browns. Stir occasionally to ensure the beef cooks evenly. Once fully browned, drain off any excess grease to keep the dish from becoming too oily. Remove the beef from the skillet and set it aside.
2. Sautรฉ the Vegetables: ๐ง
๐ง๐
In the same skillet, add the diced onion ๐ง
and minced garlic ๐ง. Cook for about 3-4 minutes until the onion becomes soft and translucent, stirring frequently to prevent the garlic from burning. The combination of onion and garlic will bring a fragrant base to the goulash, infusing the dish with rich flavor.
3. Prepare the Sauce: ๐
๐ฅฃ
Add the browned beef back into the skillet with the sautรฉed onions and garlic. Pour in 1 can of tomato sauce ๐
, 1 can of diced tomatoes ๐
, and 2 cups of beef broth ๐ฅฃ. Stir to combine everything thoroughly, then add 1 tablespoon of Worcestershire sauce, 1 teaspoon of paprika ๐ถ๏ธ, 1/2 teaspoon of Italian seasoning ๐ฟ, and a pinch of crushed red pepper flakes ๐ถ๏ธ (if you like a little heat). Season with salt and pepper ๐ง๐ถ๏ธ to taste. Stir well and bring the mixture to a simmer over medium heat. Allow the sauce to cook for 10-15 minutes โฒ๏ธ, letting the flavors meld together and the sauce slightly thicken.
4. Cook the Pasta: ๐๐ฒ
๐ช๐ต๐ถ๐น๐ฒ ๐๐ต๐ฒ ๐๐ฎ๐๐ฐ๐ฒ ๐๐ถ๐บ๐บ๐ฒ๐ฟ๐, ๐ฐ๐ผ๐ผ๐ธ ๐ฎ ๐ฐ๐๐ฝ๐ ๐ผ๐ณ ๐ฒ๐น๐ฏ๐ผ๐ ๐บ๐ฎ๐ฐ๐ฎ๐ฟ๐ผ๐ป๐ถ ๐ฎ๐ฐ๐ฐ๐ผ๐ฟ๐ฑ๐ถ๐ป๐ด ๐๐ผ ๐๐ต๐ฒ ๐ฝ๐ฎ๐ฐ๐ธ๐ฎ๐ด๐ฒ ๐ฑ๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐ ๐๐ป๐๐ถ๐น ๐ฎ๐น ๐ฑ๐ฒ๐ป๐๐ฒ. ๐๐ฟ๐ฎ๐ถ๐ป ๐๐ต๐ฒ ๐ฝ๐ฎ๐๐๐ฎ ๐ฎ๐ป๐ฑ ๐๐ฒ๐ ๐ถ๐ ๐ฎ๐๐ถ๐ฑ๐ฒ. ๐๐ฒ ๐๐๐ฟ๐ฒ ๐ป๐ผ๐ ๐๐ผ ๐ผ๐๐ฒ๐ฟ๐ฐ๐ผ๐ผ๐ธ ๐๐ต๐ฒ ๐ฝ๐ฎ๐๐๐ฎ, ๐ฎ๐ ๐ถ๐ ๐๐ถ๐น๐น ๐ฐ๐ผ๐ป๐๐ถ๐ป๐๐ฒ ๐๐ผ ๐ฐ๐ผ๐ผ๐ธ ๐๐น๐ถ๐ด๐ต๐๐น๐ ๐๐ต๐ฒ๐ป ๐ฐ๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ๐ฑ ๐๐ถ๐๐ต ๐๐ต๐ฒ ๐๐ฎ๐๐ฐ๐ฒ. ๐ง๐ต๐ฒ ๐บ๐ฎ๐ฐ๐ฎ๐ฟ๐ผ๐ป๐ถ ๐๐ถ๐น๐น ๐ฎ๐ฏ๐๐ผ๐ฟ๐ฏ ๐๐ผ๐บ๐ฒ ๐ผ๐ณ ๐๐ต๐ฒ ๐๐ฎ๐๐ฐ๐ฒ, ๐ฎ๐ฑ๐ฑ๐ถ๐ป๐ด ๐๐ผ ๐๐ต๐ฒ ๐ฑ๐ถ๐๐ตโ๐ ๐ฐ๐ผ๐บ๐ณ๐ผ๐ฟ๐๐ถ๐ป๐ด ๐๐ฒ๐
๐๐๐ฟ๐ฒ.
5. Combine and Simmer: ๐ฅ๐
Once the sauce has thickened, add the cooked macaroni to the skillet. Stir well to ensure that the pasta is evenly coated with the tomato-beef sauce. Reduce the heat to low and let the goulash simmer for another 5 minutes, allowing the pasta to soak up all the delicious flavors of the sauce. Stir occasionally to prevent the goulash from sticking to the bottom of the pan.
6. Add the Cheese and Serve: ๐ง๐ฝ๏ธ
When the goulash is ready, sprinkle 1 cup of shredded cheddar cheese ๐ง over the top. Cover the skillet with a lid for 2-3 minutes, allowing the cheese to melt and become gooey. Once the cheese has melted, garnish the dish with freshly chopped parsley ๐ฟ for a pop of color and added freshness. Serve the goulash hot, straight from the skillet, for a cozy, comforting meal thatโs perfect for any night of the week! ๐
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐
Cooking Time: 30 minutes
๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ฐ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐
๐๐ฐ๐ฎ๐น: ๐ฏ๐ด๐ฌ ๐ธ๐ฐ๐ฎ๐น ๐ฝ๐ฒ๐ฟ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด
๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: ๐ฒ
~ ๐ซ๐๐๐๐๐ ๐น๐๐๐๐๐๐