American One Pot Beef and Macaroni Goulash

with Cheese

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Instructions

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1 Prep

Deseed and finely chop the green and red peppers. Peel and finely chop the onion. Peel and crush the garlic

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2 Fry

Use a very large pan or soup pot, or 2 pans to cook the dish. Heat the pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and peppers with a pinch of salt and fry for 7 min until softened. Add the garlicsmoked paprika and paprika and fry for 1 min further. 

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3 Add mince

Once softened, increase the heat to medium. Add the beef and fry for 5 min or until browned.

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4 Make sauce

Once browned, add the tomato passata, measured water, beef stock cube, tomato paste, brown sugar, Worcestershire sauce, red vinegarbay leaves and dried oregano and simmer, covered, for 7 min.

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5 Simmer

After 7 min, add the macaroni to the pan and simmer, covered, for 8-10 min further or until the macaroni is tender. Add a splash of water, if needed.

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6 Grate cheese and serve

Meanwhile, grate the cheddar cheese. Once the macaroni is tender, check the seasoning and adjust if necessary. Serve with a generous helping of grated cheese over the top.

Tips for fussy eaters

Chop the green peppers into large chunks so they're easy to pick out.

Pro tip

Save those leftovers for tomorrow's lunch - this one reheats beautifully!

This American classic is the ultimate comfort food. Best enjoyed from the sofa with your favourite show at the ready!

Cooking Time: 40 min

Cals 894 · Prot 59 · Carbs 76 · Fat 40

Ingredients

Number of people

Lean beef mince 350 Grams
Green pepper 1 Piece
Red pepper 1 Piece
White onion 1 Piece
Garlic cloves 4 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams
Paprika powder 2 Grams
Tomato passata 200 Grams
Water 300 ML
Beef stock cube 1 Piece
Tomato paste 30 Grams
Brown sugar 5 Grams
Worcestershire sauce 15 Grams
Red vinegar 15 ML
Dried bay leaves 1 Piece
Dried oregano 2 Grams
Macaroni pasta 100 Grams
Cheddar cheese 100 Grams

This American classic is the ultimate comfort food. Best enjoyed from the sofa with your favourite show at the ready!

Cooking Time: 40 min

Cals 894 · Prot 59 · Carbs 76 · Fat 40

Instructions

photo

1 Prep

Deseed and finely chop the green and red peppers. Peel and finely chop the onion. Peel and crush the garlic

photo

2 Fry

Use a very large pan or soup pot, or 2 pans to cook the dish. Heat the pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and peppers with a pinch of salt and fry for 7 min until softened. Add the garlicsmoked paprika and paprika and fry for 1 min further. 

photo

3 Add mince

Once softened, increase the heat to medium. Add the beef and fry for 5 min or until browned.

photo

4 Make sauce

Once browned, add the tomato passata, measured water, beef stock cube, tomato paste, brown sugar, Worcestershire sauce, red vinegarbay leaves and dried oregano and simmer, covered, for 7 min.

photo

5 Simmer

After 7 min, add the macaroni to the pan and simmer, covered, for 8-10 min further or until the macaroni is tender. Add a splash of water, if needed.

photo

6 Grate cheese and serve

Meanwhile, grate the cheddar cheese. Once the macaroni is tender, check the seasoning and adjust if necessary. Serve with a generous helping of grated cheese over the top.

Tips for fussy eaters

Chop the green peppers into large chunks so they're easy to pick out.

Pro tip

Save those leftovers for tomorrow's lunch - this one reheats beautifully!

Ingredients

Number of people

Lean beef mince 350 Grams
Green pepper 1 Piece
Red pepper 1 Piece
White onion 1 Piece
Garlic cloves 4 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams
Paprika powder 2 Grams
Tomato passata 200 Grams
Water 300 ML
Beef stock cube 1 Piece
Tomato paste 30 Grams
Brown sugar 5 Grams
Worcestershire sauce 15 Grams
Red vinegar 15 ML
Dried bay leaves 1 Piece
Dried oregano 2 Grams
Macaroni pasta 100 Grams
Cheddar cheese 100 Grams
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