Ground beef, paprika-spiced broth, and cheesy elbow macaroni simmered to one-pot perfection
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Serves: 6

Imagine a rustic pot simmering with ground beef, its savory aroma mingling with the smoky sweetness of Hungarian paprika and the earthy warmth of toasted garlic. The broth, a rich tapestry of marinara, diced tomatoes, and soy sauce, clings to al dente elbow macaroni, while melted white cheddar weaves through every forkful like a creamy golden thread. Each bite is a harmony of bold flavors—umami depth from the soy sauce, a whisper of cayenne heat, and the bright freshness of parsley cutting through the richness.

This goulash is weeknight magic meets old-world charm. The ground beef, browned to crispy crumbles, forms a hearty base, while the toasted spices (paprika, bay leaves, Italian seasoning) infuse the broth with warmth that lingers on the palate. The pasta, cooked directly in the pot, soaks up the savory liquid, ensuring every noodle is flavor-packed. Finished with a melt of sharp cheddar, it’s a dish that’s both nostalgic and reinvented—comfort food with a global twist.

Ladle it into deep bowls and garnish with extra parsley or a dollop of sour cream for tang. Serve alongside crusty bread to mop up the broth or a crisp arugula salad dressed in lemon. Perfect for family dinners, meal prep, or chilly evenings when only a steaming bowl of carbs and comfort will do.

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Why You’ll Love It

✅ Flexible and fast: Swap cheddar for Monterey Jack, or use gluten-free pasta and tamari for dietary needs.
✅ Heat to taste: Double the cayenne or add hot sauce for fiery flair.
✅ Leftover alchemy: Flavors deepen overnight, making it even more irresistible.
✅ One-pot wonder: Minimal cleanup, maximum flavor payoff.

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This Hungarian-Inspired Goulash isn’t just a meal—it’s a culinary embrace, where simmered spices and melted cheese transform humble ingredients into a bowl of soul-soothing satisfaction. Dig in and let the comfort cascade! 🥄🔥

Nutrition Information (Per serving) | Calories | Carbohydrates | Protein | Fat | |————–|——————-|————-|———| | 580 kcal | 42g | 38g | 28g | Estimates include cheese. Adjust based on ingredient brands.

Ingredients

Proteins

• 2 lbs ground beef

Aromatics & Spices

• 1 large onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 2 tbsp Hungarian paprika
• 2 tsp Italian seasoning
• 1 pinch cayenne pepper

Broth & Sauces

• 1 (24 oz) jar marinara sauce
• 1 (15 oz) can diced tomatoes
• 1 quart chicken broth (or water)
• 2 tbsp soy sauce

Pasta & Cheese

• 2 cups elbow macaroni
• 1 cup shredded white Cheddar

Finishing Touches

• ¼ cup chopped Italian parsley
• 1 tbsp olive oil
• Kosher salt & black pepper

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Instructions:

1. Sizzle the Beef Base:
   Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 2 lbs ground beef and 1 diced onion. Cook, breaking up the meat, until browned and crumbly (5–7 minutes). Let the liquid evaporate for concentrated flavor.

2. Bloom the Spices:
   Stir in 4 minced garlic cloves, 2 bay leaves, 2 tbsp Hungarian paprika, 2 tsp Italian seasoning, 2 tsp kosher salt, ½ tsp black pepper, and 1 pinch cayenne. Toast for 2–3 minutes until fragrant—this unlocks their depth!

3. Build the Broth:
   Pour in 1 jar marinara sauce, 1 can diced tomatoes, 1 quart chicken broth, 1 cup water (swirled in the empty marinara jar), and 2 tbsp soy sauce. Simmer uncovered for 30 minutes, letting the flavors meld into a rich, savory base.

4. Pasta Power:
   Increase heat to medium-high. Stir in 2 cups elbow macaroni and cook 10–12 minutes, stirring occasionally, until al dente. Don’t overcook—it’ll keep softening off the heat!

5. Cheesy Finish:
   Remove from heat. Discard bay leaves. Fold in 1 cup shredded white Cheddar and ¼ cup chopped parsley. Let rest covered for 5 minutes—this melts the cheese into silky perfection. Taste and adjust salt/pepper.

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Pro Tips:

• Swap white Cheddar for sharp yellow Cheddar or Monterey Jack for a creamier texture.
• Use gluten-free elbows and tamari (instead of soy sauce) for dietary needs.
• For extra heat, add hot sauce or double the cayenne.
• Let leftovers sit overnight—the flavors deepen like a good stew!

Serve this goulash with crusty bread or a simple green salad. It’s comfort in a bowl—smoky, savory, and packed with nostalgia. Perfect for feeding a crowd or freezing for later! 🥄✨

🥖 Pair With: Crusty sourdough or garlic bread Tangy cucumber-dill salad Pickled red onions or giardiniera