DOTLAN EveMaps

u'1 lb Ground Beef: 80/20 or 85/15 ground chuck provides the best balance of flavor and fat.
2 cups Elbow Macaroni, uncooked: The classic pasta shape for this dish, perfect for capturing the sauce.
1 (28-ounce) can Crushed Tomatoes: This provides the perfect texture and bright tomato flavor for the sauce base.
2 cups Beef Broth: Using beef broth instead of water adds a significant depth of savory, meaty flavor that elevates the entire dish.

Brown the Beef: In a large pot, Dutch oven, or deep skillet, cook the ground beef over medium-high heat. Use a wooden spoon or spatula to break the meat apart as it cooks. Continue cooking until the beef is fully browned and no pink remains, which should take about 7-10 minutes.

Drain the Grease: Once the beef is cooked, carefully tilt the pot and spoon out any excess grease. This step is crucial for ensuring your goulash isn\u2019t oily. If you are using leaner ground beef (like 90/10 or higher), you may have very little grease to drain.

Combine the Ingredients: Return the pot to the stove over medium heat. Pour in the can of crushed tomatoes and the beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor is).

Add the Pasta: Add the uncooked elbow macaroni directly into the pot with the beef and sauce mixture. Stir well to ensure the pasta is fully submerged in the liquid.

Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the macaroni is tender and has absorbed most of the liquid. It\u2019s important to stir occasionally (every 5 minutes or so) to prevent the pasta from sticking to the bottom of the pot.

Rest and Serve: Once the pasta is cooked to your liking, turn off the heat. Let the goulash sit, covered, for about 5 minutes. This allows the sauce to thicken slightly and the flavors to meld together beautifully. Give it a final stir, season with salt and pepper to taste if desired, and serve hot.'