Goulash americano de la abuela en una sola sartén

Ingredientes

• 1 tbsp Olive Oil
• 1 lb Lean Ground Beef (85/15 or 90/10)
• 1 large Yellow Onion, chopped
• 3 cloves Garlic, minced
• 2 tsp Italian Seasoning
• 1 tsp Paprika
• 1 tsp Salt, or to taste
• 1/2 tsp Black Pepper, or to taste
• 1 tbsp Worcestershire Sauce
• 2 cups Beef Broth
• 1 Bay Leaf
• 8 oz Elbow Macaroni, uncooked
• 2 cups Shredded Sharp Cheddar Cheese

Preparación

1. 1

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, break it apart, and cook until deeply browned and no pink remains. Drain excess grease, leaving about a tablespoon in the pot.

2. 2

   Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Sprinkle in the Italian seasoning, paprika, salt, and pepper. Stir constantly for 30 seconds to bloom the spices.

4. 4

   Pour in the tomato sauce, diced tomatoes (with juices), and Worcestershire sauce. Stir, scraping up any browned bits from the bottom of the pot.

5. 5

   Add the beef broth and the bay leaf. Stir to combine and bring the mixture to a simmer.

6. 6

   Stir in the uncooked elbow macaroni, ensuring it is submerged. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente. Stir occasionally to prevent sticking.

7. 7

   Turn off the heat. Remove and discard the bay leaf. Sprinkle the shredded cheddar cheese over the top. Cover the pot for 1-2 minutes to melt the cheese, or stir it in for a creamy sauce.

8. 8

   Let the goulash rest for a few minutes before serving to allow the sauce to thicken.