Grandma Goulash Skillet Dinner (Printable Format)
# What You’ll Need:
→ Main Ingredients
01 -
1 pound lean ground beef
02 -
1 large yellow onion, chopped
03 -
2 cloves garlic, minced
04 -
2 cups marinara sauce (approximately ½ of a 26 ounce jar)
05 -
2 cups beef broth or water, more as needed
06 -
1 can (14 ounces) diced tomatoes with juices
07 -
3 tablespoons tomato paste
08 -
1 green bell pepper, diced (optional)
09 -
1 ½ cups elbow macaroni, uncooked (about 8 ounces)
→ Seasonings
10 -
1 ½ teaspoons Italian seasoning
11 -
1-2 bay leaves
12 -
½ teaspoon salt
13 -
¼ teaspoon black pepper
→ Toppings
14 -
½ cup shredded cheddar or mozzarella cheese (optional)
# How-To Steps:
01 -
In a large skillet with a lid or a Dutch oven, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any excess fat.
02 -
Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, bay leaves, salt and pepper. Bring to a boil over medium-high heat.
03 -
Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
04 -
Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.
05 -
Remove and discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.
# Extra Tips:
01 -
This recipe can easily be doubled to feed a crowd.
02 -
For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans or chopped vegetables like diced zucchini, sliced mushrooms, corn, or additional bell peppers.
03 -
Any ground meat can be substituted for beef.
04 -
Start with the amount of broth/water as listed and add extra if needed depending on pasta shape. The goulash will thicken as it cools and rests.
05 -
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.