Goulash

Ingredients

• 2 tablespoons olive oil
• 1 green or red bell pepper, cut into ½-inch pieces
• 1 large yellow onion, chopped
• 4 to 5 mushrooms, diced
• 2 tablespoons minced garlic (about 5 cloves)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1½ teaspoons sweet paprika
• 1½ teaspoons dried oregano
• 1 teaspoon kosher salt
• Black pepper, to taste
• 1 pound ground beef (at least 85% lean)
• 1 tablespoon tomato paste
• 3.25 cups low-sodium beef broth, plus more as needed
• 1 (24-ounce) can crushed tomatoes
• 2 tablespoons Worcestershire sauce
• 8 oz uncooked macaroni
• 1 cup (4 ounces) shredded sharp Cheddar cheese

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, about 4–6 minutes. Add the garlic, thyme, paprika, oregano, salt, and pepper and cook for about 30 seconds, until fragrant.
2. Add the ground beef and cook, stirring often and breaking it up with a spoon, until no longer pink, about 3–5 minutes. Stir in the tomato paste and cook for 1 minute.
3. Pour in the beef broth, crushed tomatoes, diced tomatoes, and Worcestershire sauce. Bring to a boil. Stir in the macaroni, reduce the heat to medium-low, and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is tender and the sauce has thickened, about 18–20 minutes.
4. Remove from the heat and stir in the Cheddar cheese. Taste and adjust seasoning with salt and pepper as needed. Serve hot.