A cozy, one-pot American goulash made with tender elbow macaroni, seasoned ground beef, onion, garlic, bell pepper, and a rich tomato sauce. Budget-friendly, family-approved, and even better the next day—perfect for easy weeknight dinners and meal prep.
Heat a large Dutch oven over medium heat. Add the ground beef, season with a pinch of salt and pepper, and cook, breaking it into small crumbles, until no longer pink. Drain excess fat if needed.
Stir in the chopped onion, minced garlic, and diced green bell pepper. Cook 5–7 minutes, stirring often, until onions are translucent and peppers soften.
Sprinkle in the paprika and stir for 30 seconds to bloom the spice.
Add the diced tomatoes (with juices), tomato sauce, and broth. Season with the remaining salt and pepper. Add the bay leaf if using. Bring to a gentle boil, then reduce heat to low.
Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce slightly thickens and flavors meld.
Meanwhile, bring a separate pot of salted water to a boil. Cook the elbow macaroni until just under al dente (1–2 minutes shy of package time). Drain well.
Stir the drained macaroni into the simmered sauce. Cook together for 5 minutes so the pasta absorbs flavor. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, optionally garnished with chopped parsley or a light sprinkle of shredded cheese. Enjoy!