Ingredients
- 1 lb. box Cavatappi or elbow pasta elbow, fusilli, or ruote (wagon wheel) pasta's work well
- 1 lb. ground beef preferably less fat version
- ½ C onion, diced
- ½ C celery, diced
- 2 10¾oz. cans tomato soup
- ¼ C brown sugar*
- 1 tsp yellow mustard
- 1 T Worcestershire sauce
- ¾ C cheddar cheese, shredded
- freshly grated parmesan cheese
Instructions
- In a large skillet, cook the ground beef over medium heat, breaking it up as it browns. Add the onion and celery to the skillet and continue cooking until the beef is fully browned and the vegetables are soft, about 8-10 minutes. Season with salt and pepper to taste, ensuring the flavors are well balanced.
- Lower the heat and add the tomato soup, brown sugar, mustard, and Worcestershire sauce to the skillet. Stir everything together until well combined. Once the mixture starts to bubble slightly, reduce the heat to a simmer and let it cook for about 5 minutes, allowing the flavors to meld while you prepare the pasta.
- Boil the pasta according to the package instructions, making sure not to overcook it—you want the pasta to have a slight "bite" or al dente texture. Once cooked, drain the pasta well and set it aside.
- Combine the cooked pasta with the beef and tomato mixture in the skillet or a large mixing bowl. Stir everything together until the pasta is evenly coated with the sauce. Next, fold in the cheese, allowing it to melt into the goulash, creating a rich and creamy texture.Serve the goulash hot, topped with a generous sprinkle of Parmesan cheese for an extra burst of flavor.
Notes
*The sugar in this recipe helps to neutralize the acidity of the tomatoes, balancing the overall flavor of the goulash. However, if you find the dish too sweet for your taste, feel free to reduce the amount of sugar.