American Goulash

American Goulash

Ingredient:

 

  • ¼ teaspoon ground pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup low-sodium beef or chicken broth
  • 1¼ cups whole-wheat elbow macaroni
  • Grated Parmesan cheese (optional)
  • 2 large cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt

 

Instructions:

  1. Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute.
  2. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes.
  3. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired
  4. To make ahead: Refrigerate goulash for up to 2 days. Reheat before serving.

Yields: 4

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