Ingredients:

  • 2 Tbsp Neutral cooking oil (such as rapeseed or vegetable oil)
  • 1 large Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1.5 lbs Lean ground beef (85/15 blend recommended)
  • 1 tsp Fine sea salt, plus more to taste
  • ½ tsp Freshly cracked black pepper
  • 3 Tbsp Tomato paste
  • 1 Tbsp Worcestershire sauce
  • 2 tsp Smoked paprika (sweet, not hot)
  • 1 (400 g) can Crushed tomatoes
  • 1 (400 g) can Diced tomatoes, undrained
  • 4 cups Beef broth (low sodium)
  • 1 Bay leaf
  • 1 tsp Granulated sugar (to balance acidity)
  • 2 cups Dry elbow macaroni pasta
  • ½ cup Sharp Cheddar cheese, grated (optional, for garnish)
  • 2 Tbsp Fresh parsley, chopped (for garnish)

Instructions:

  1. Prep Aromatics: Dice the onion and mince the garlic. Measure out all seasonings and liquids—this makes the process smoother, like clockwork.
  2. Sauté Onions: Heat oil in the Dutch oven over medium-high heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to burn it.
  4. Brown the Beef: Increase heat slightly. Add the ground beef to the pot, breaking it up with a wooden spoon. Season generously with 1 tsp salt and ½ tsp pepper. Cook until the beef is fully browned, about 6–8 minutes.
  5. Drain Fat: Carefully tilt the pot and spoon out or drain off any excess rendered fat. This prevents the final dish from tasting greasy.
  6. Toast Paste and Spices: Push the meat to one side of the pot. Add the tomato paste and smoked paprika to the cleared space and cook directly on the heat for 2 minutes, stirring until the paste darkens slightly. This step caramelizes the paste, intensifying its flavour.
  7. Deglaze: Stir the tomato paste and spices into the meat and vegetable mixture. Add the Worcestershire sauce and stir well, scraping up any browned bits from the bottom of the pot.
  8. Add Liquids and Seasoning: Pour in the beef broth, crushed tomatoes, diced tomatoes (with their juices), and the granulated sugar. Add the bay leaf.
  9. Bring to Simmer: Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot loosely and let the sauce simmer for 15 minutes to allow the flavours to marry properly.
  10. Introduce Macaroni: Stir in the dry elbow macaroni. Ensure the pasta is fully submerged in the sauce.
  11. Cook Pasta: Increase the heat slightly to maintain a gentle simmer. Cover the pot and cook for 15–20 minutes, stirring every 5 minutes to prevent the macaroni from sticking to the bottom of the pot.
  12. Test for Doneness: The pasta should be tender but not mushy. If the sauce seems too thick, add a splash of water or broth. If it's too thin, simmer uncovered for the last 5 minutes.
  13. Rest and Serve: Remove the pot from the heat. Discard the bay leaf. Let the goulash rest, covered, for 5 minutes—it will thicken beautifully. Adjust final seasoning if necessary. Serve hot, topped with grated Cheddar and a sprinkle of fresh parsley.