Dorothy's Goulash

This is American goulash the way your mom or grandma used to make it. No frills, no fancy ingredients, just honest, stick-to-your-ribs comfort in a skillet.

Ground beef gets browned with buttery onions, then tossed with cooked elbow macaroni and a simple tomato soup sauce. Fifteen minutes of simmering under a lid and everything melds into one cohesive, savory bowl of goodness.

Serve it up with a side of cornbread and a lettuce salad, just like Dorothy intended. This is weeknight cooking at its most reliable.

Pro Tips

• Use a heavy skillet with a tight-fitting lid so the macaroni absorbs the sauce evenly without drying out
• Break up the ground beef into small crumbles while browning for the best texture in every bite
• Add a dash of Worcestershire sauce or a sprinkle of garlic powder if you want to sneak in extra flavor
• Leftovers reheat well with a splash of water to loosen the sauce back up