I made this Cheesy Goulash a few cold weekends ago, when I was craving some comfort-type food. This is the kind of dish you want to make when you are wanting something good and filling…and cheesy! It’s one of those meals that you cook up in one pot, and you just gotta love those—easy to make and easy to clean up afterward! Serve it with a salad and some good crusty bread or garlic bread, and you have a great meal!
The cheesiness comes from the shredded Sharp Cheddar cheese that you sprinkle on top, right before serving, letting it get nice and melty over the Goulash. The sour cream and fresh chopped parsley are great toppings too! I’m not sure if these garnishes are traditionally used on Goulash, but they sure add to the flavor!
If you want your Goulash to be extra-cheesy, stir a cup of shredded Sharp Cheddar cheese into the Goulash mixture right after it’s finished cooking, before you dish up your servings (this is in addition to the cheese you sprinkle on top of each serving). It ‘s always nice to have the option of making something cheesy or extra-cheesy! 🙂
CHEESY GOULASH by NancyC
Makes 8 servings
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 3 Tablespoons tomato paste
- 2 (14.5-ounce) cans diced tomatoes
- 2 (15-ounce) cans tomato sauce
- 1 large green bell pepper, chopped (you can leave this out if you want)
- 2 Tablespoons Italian seasoning
- 2 Tablespoons soy sauce
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons paprika
- 2 cups elbow macaroni, uncooked
- Sharp Cheddar cheese for sprinkling on top, as much or as little as you want (2 to 3 Tablespoons per serving is a good amount)
- Optional: an additional 1 cup of Sharp Cheddar cheese to stir in the Goulash mixture right after it’s done cooking
- Optional garnishes: Sour cream and fresh chopped parsley
In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking up the meat while cooking, until browned and no longer pink, about 10 minutes. Spoon off excess grease. Add the onions and garlic, and cook about 10 more minutes, until onions are translucent.
Stir the broth, tomato paste, diced tomatoes, tomato sauce, chopped green bell pepper (if using), Italian seasoning, soy sauce, salt, pepper, and paprika into the meat mixture and bring to a boil over medium heat. Reduce heat to low, place a lid on the pot, and simmer for 20 minutes, stirring occasionally.
Stir the elbow macaroni into the mixture, cover, and simmer over low heat for another 25 minutes, until pasta is tender. For extra-cheesy Goulash, stir 1 cup of shredded Sharp Cheddar cheese into the mixture right after it’s done cooking.Then as you spoon servings in individual bowls or on plates, sprinkle each serving with shredded Sharp Cheddar cheese (as much or as little as you want—2 to 3 Tablespoons is a good amount) and top with sour cream and chopped parsley if desired.
Recipe from NancyC | nancy-c.com
This Goulash is best when eaten right away, but it makes good leftovers for a few days afterward. Do you have a favorite recipe for making Goulash?