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- Add bell peppers and spices: Introduce diced bell peppers to the pot, allowing them to sauté briefly until they soften. Sprinkle paprika, caraway seeds, dried thyme, salt, and pepper over the meat and vegetables.
- Pour in liquid ingredients: Pour in beef broth, tomato sauce, diced tomatoes (undrained), and tomato paste.
- Simmer to perfection: Bring the mixture to a gentle boil, then reduce the heat to low and let the goulash simmer for at least 1.5 to 2 hours.
- Cook the pasta: In a separate pot, cook the elbow macaroni or pasta of your choice according to package instructions.
- Combine and serve: Once the goulash reaches a delightful melding of flavors and the beef achieves the desired tenderness, stir in the cooked pasta. Serve piping hot, garnishing with a sprinkle of fresh parsley if desired.
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