Ingredients
Scale
- 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 break up the meat with a spatula as it cooks, until no longer pink, about 5 minutes.
- Stir in the tomato paste, diced tomatoes, tomato sauce, broth, and Italian seasoning; bring to a simmer.
- Once simmering, mix in the pasta and frozen corn. Cover and simmer until the pasta is al dente, stirring occasionally. This takes about 10-15 minutes.
- Remove from heat. Add the salt and pepper, adjusting seasonings to taste. Note: The goulash will thicken as it cools.
- If desired, garnish with fresh parsley before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Feel free to substitute the ground beef with ground turkey for a lighter dish.
Adjust the cooking time if you use a different type of pasta.
For extra flavor, consider adding some diced bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.