Servings: 5-6 (10 cups total) 1x
Scale
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 small yellow onion, finely chopped (~1 cup)
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tablespoons tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 ½ cups low-sodium beef broth
- 1 ½ teaspoons Italian seasoning
- 2 cups dry elbow macaroni
- 2 cups frozen corn
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- Optional garnish: finely chopped fresh parsley
Instructions
- In a large skillet over medium heat, add the oil. After heating for about 30 seconds, swirl the skillet to coat the bottom. Add the onion and garlic, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef and heat, using a spatula to break up the meat as it cooks, until no longer pink, about 5 minutes.
- Add the tomato paste, diced tomatoes, tomato sauce, broth, and Italian seasoning; stir to combine. Bring the mixture to a simmer.
- Once the mixture is simmering, stir in the pasta and frozen corn. Cover, and continue to simmer until the pasta is al dente, stirring occasionally. This will take 10-15 minutes, depending on the pasta type.
- Remove from heat. Add the salt and pepper, then taste and adjust seasonings as desired. NOTE: The goulash will thicken as it sits and cools slightly.
- If desired, garnish with fresh parsley before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
– Make this dish gluten-free by using gluten-free elbow macaroni noodles.
– Increase the protein and depth of flavor by using store-bought bone broth or homemade bone broth.
– Feel free to include any additional chopped veggies (add them with the onion and garlic).
– May top with shredded cheese before serving, if desired.
Nutrition Information
- Serving Size: ⅙ of the recipe or about 1 ⅔ cups
- Calories: 375
- Fat: 11 g
- (Sat Fat: 4 g)
- Sodium: 625 mg
- Carbohydrate: 45 g
- (Fiber: 5 g
- Sugar: 9 g)
- Protein: 24 g
- Cholesterol: 49 m