Cheesy Beef Goulash
Dive into the comforting world of Cheesy Beef Goulash, a hearty and flavorful dish that’s bound to become a family favorite, just like Beef Stroganoff and Pot Roast.
This one-pot wonder is packed with tender ground beef, rich tomato sauce, and perfectly cooked macaroni, all smothered in melted cheddar cheese. It’s a satisfying meal that combines simplicity with delicious, robust flavors, making it perfect for busy weeknights or lazy weekend dinners.
The combination of Italian seasoning and soy sauce gives this goulash a unique twist, enhancing the meaty sauce with a depth of flavor that’s both familiar and intriguing. Whether you’re feeding a crowd or just looking for a filling dish to warm you up, this cheesy goulash is sure to hit the spot.
Ingredients
- 2 lbs ground beef
- 3 tsp minced garlic
- 3 cups water
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes
- 2 tablespoons Italian seasoning
- 3 bay leaves
- 3 tablespoons soy sauce
- 1 tablespoon seasoned salt
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
Instructions
- Cook the Beef:
- In a large skillet over medium-high heat, sauté the ground beef until it’s fully cooked and browned. Drain any excess grease from the skillet.
- Add the minced garlic to the beef and continue to sauté for about 5 minutes, allowing the garlic to soften and become fragrant.
- Add Sauce and Seasonings:
- To the skillet, add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt.
- Stir everything together to combine. Cover the skillet with a lid and let the mixture simmer for 15-20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.
- Incorporate the Macaroni:
- Add the uncooked elbow macaroni to the skillet, stirring well to ensure it is fully submerged in the sauce.
- Replace the lid and continue to simmer for about 30 minutes, or until the macaroni is tender and most of the liquid has been absorbed.
- Add Cheese and Serve:
- Once the macaroni is cooked, remove the skillet from heat and discard the bay leaves.
- Stir in the cup of shredded cheddar cheese until it is completely melted and mixed throughout the goulash.