Pescatarian One-Pot Beef Goulash
Total time45 min
Prep time10 min
Cook time35 min
4.9(22)
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Learn more āIngredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp worcestershire sauce
- 1 tsp salt
- Ā½ tsp black pepper
- 2 cups elbow macaroni, uncooked
For serving
- 1 cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7ā8 minutes. Drain off all but about 1 tablespoon of fat.
- 2
Add the diced onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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