Next, it’s time to add the tomato sauce, diced tomatoes, and beef broth into the pot. Stir it all together, and then add the Worcestershire sauce, paprika, salt, and pepper. Let the mixture come to a gentle boil, which usually takes about 5 minutes. I love how the colors blend together—a rich, red tomato hue mixed with the brown of the beef and green from the spices. Bring back the simmer by reducing the heat. Once it’s bubbling away, it’s time to add the elbow macaroni.
I usually let the goulash simmer for about 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed some of that amazing flavor from the sauce. Keep an eye on it though! If it looks like it’s drying out, add a splash more beef broth to keep everything nice and saucy. Right before serving, I sometimes sprinkle cheese on top and pop a lid on to let it melt deliciously. There’s nothing like gooey melted cheese over goulash!
Finally, when everything is cooked to perfection, it’s time to serve! I ladle it into bowls and often find myself just standing at the counter, eagerly taking that first bite straight from the pot. It’s simply irresistible!
Pro Tips for Best Results
I’ve experimented with several brands of tomato sauce, and I have to say, the brand makes a difference in flavor. My go-to is usually the one that has a touch of seasoning already added; it helps deepen the overall taste without a lot of extra work on my part.
Another tip I learned the hard way is not to rush the browning of the beef. If you don’t let it caramelize nicely, you might miss out on that rich, savory flavor that really elevates the dish. Patience here makes all the difference!
Lastly, I enjoy adding a bit of heat to my goulash. If you like a little spice, consider tossing in a dash of red pepper flakes or even some diced jalapeños. Just be careful to adjust the rest of the seasonings accordingly.
Common Mistakes to Avoid
One mistake I often see is overcooking the pasta. This can turn a delicious meal into a mushy disaster. Make sure to keep an eye on your macaroni when it’s simmering—al dente is what you want! Remember, it will continue to cook a little even after you remove it from the heat.
Another common issue is using low-quality ground beef. I usually opt for a higher fat content, around 80/20, to ensure there’s enough flavor and moisture. Lean beef can dry out, and nobody wants a dry goulash! (See the next page below to continue…)