Hi Linda – yes, if you’re not using lean ground beef or there is a lot of fat after browning, I would drain off the fat.

No other changes need. 🙂

I did not care for this recipe. I’ve had success with other dishes on this website but I think the canned tomatoes is what made it not great. I think next time I’ll try pasta sauce instead of canned whole and diced tomatoes. It was pretty flavorless, and I pretty much doubled salt and Worcestershire sauce. It has a tomato paste type taste, and that’s not a good thing, too bad cuz I I really wanted to like it. Now I have so much leftovers.

Thanks so much for sharing your tips Sigrid. So nice to hear the dish was a big hit!

Made this tonight for supper and we loved it. It makes enough to feed a small army so unless you’re feeding a large group or want lots of leftovers you might make just half the recipe. I did a couple of things a little differently than described in the recipe. I used my immersion blender to puree the whole, peeled tomatoes. Recipe describes adding the beef broth to deglaze the pan. I added the broth, but no deglazing was necessary as after sautéing the veggies and beef there was sufficient moisture in the pot to prevent sticking. Perhaps I had more than a cup of bell pepper and onion and that resulted in additional liquid. I used cavatappi instead of elbow macaroni.
The recipe calls for putting the pasta mixture, once pressure-cooked, into an oven-safe dish and placing it under the broiler until the cheese is melted and starts to brown. I didn’t want to dirty an extra dish, so used my Mealthy CrispLid to melt and brown the grated mozzarella and Parmesan cheeses. The recipe calls for 16 oz. of low-moisture, whole milk mozzarella cheese half of which is grated and the other half cut into ½” cubes. If you’d like to save yourself a bit of time as I did, purchase 8 oz. of shredded mozzarella and an 8 oz. block for cutting into cubes.

Once the pasta mixture was pressure-cooked and the pressure quick-released, I added the mozzarella cubes and stirred them into the pasta as they melted. Next, I turned the Instant Pot off, unplugged it and sprinkled the grated mozzarella and Parmesan mixture over the top of the pasta. Then I put my Mealthy CrispLid on the Instant Pot and browned the cheeses for 8 minutes at 400 degrees. Next time I might try a higher temperature and shorter browning time.

As I said, this dish was perfection. Great for family suppers, guests for dinner and potlucks. Another time I might use dried basil instead of dried oregano or fresh basil as I currently have a garden full of beautiful fresh basil.

It’s called goulash if it doesn’t use soy sauce and just tomato sauce and tomatoes.

That seems to be the only difference between the two goulashes.

What an easy way to get a nice big casserole of comfort food on the table for dinner!