Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion chopped (white or yellow onion)
- 1 green pepper chopped
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon chopped parsley
- 1 tablespoon Worcestershire sauce
- 2 14.5 ounces can diced tomatoes not drained
- 1 pound elbow macaroni
Instructions
- Prepare the elbow macaroni following the instructions on the label. Make sure not to overcook your pasta; otherwise, it will be mushy.
- Heat the olive oil in a frying pan over medium heat.
- Cook the ground beef for 3 minutes. At this point, it doesn’t have to be cooked thoroughly, as you will see that some pieces are still pink.
- Drain the grease and add green pepper, chopped onions, and garlic. Cook for 5 minutes and stir frequently.
- Add the Worcestershire sauce, basil, oregano, parsley, and salt. Mix and cook for 3 more minutes.
- Add the diced tomatoes together with the juice from the can. Reduce the heat and cook covered for 10 minutes.
- Add the cooked pasta and mix to incorporate.
- Cook for 3 more minutes, and your goulash is ready to be enjoyed.
- Category: Main
- Method: Stovetop
- Cuisine: American