1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 cups elbow macaroni or similar pasta
1 can (15 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 cup beef broth
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 cup shredded cheddar cheese (optional, for topping)
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart into crumbles as it cooks. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet and cook for a few minutes until the onion becomes translucent.
Stir in the chopped green bell pepper and cook for another 2-3 minutes.
Add the diced tomatoes, tomato sauce, beef broth, paprika, chili powder, dried oregano, salt, and black pepper. Mix well and bring the mixture to a simmer.
Stir in the uncooked pasta and make sure it’s well-distributed throughout the mixture.
Cover the skillet or Dutch oven and simmer for about 15-20 minutes, or until the pasta is cooked al dente and the sauce has thickened. Stir occasionally to prevent sticking.
If you’d like to add some extra flavor, you can adjust the seasoning at this point, adding more paprika, chili powder, salt, or pepper to taste.
Once the pasta is cooked, remove the skillet or Dutch oven from the heat. If desired, sprinkle shredded cheddar cheese over the top.
Cover the dish for a few minutes to allow the cheese to melt.
Serve your old-fashioned goulash hot, garnished with additional chopped fresh parsley, if desired.