1 lb lean ground beef or turkey

1 cup finely diced yellow onion (about 1 medium)

1 cup finely diced green bell pepper (about 1 pepper)

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 cloves garlic, minced

1 tablespoon paprika

1 can (14.5 oz) diced tomatoes, undrained

1 can (15 oz) tomato sauce (no salt added)

2 cups low-sodium beef or chicken broth (add more if needed)

1 tablespoon Worcestershire sauce

1 teaspoon Italian seasoning

1 bay leaf

8 oz uncooked elbow macaroni (2 heaping cups)

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In a large skillet or Dutch oven, heat over medium-high. Add ground beef, onion, and green pepper. Season with salt and pepper. Cook until the meat is browned and vegetables are tender, about 8–10 minutes, breaking the meat into small pieces as it cooks.
Stir in minced garlic and paprika. Cook for 1 minute until fragrant.
Add diced tomatoes, tomato sauce, broth, Worcestershire sauce, Italian seasoning, and bay leaf. Stir well to combine.
Stir in the dry macaroni. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 8–10 minutes, stirring occasionally, until pasta is tender. Add a splash more broth if needed.
Turn off the heat. Let the goulash sit, covered, for 5 minutes to thicken.
Remove bay leaf. Serve in bowls and top with shredded cheddar cheese and fresh parsley if desired.

Make Ahead: Goulash reheats well and tastes even better the next day. Perfect for meal prep!
Freezing: Store cooled portions in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Broth: Start with 2 cups of broth, but have some extra on hand in case the pasta absorbs too much liquid.
Vegetarian Option: Replace the meat with 1–2 cans of white beans or a meat substitute, and use vegetable broth instead.