Old Fashioned (American) Goulash

Just in time for cozy season!!

Last month, when I was trying to come up with a recipe for September, I wanted cozy, easy, comforting foods that would work well for busy days and back to school. While I think Baked Ziti fits that bill, I completely forgot about the OG: easy to fix, one-pot, always a fan favorite, perfect dinner on the run, even when everyone is eating at different times. And that, my friend, is Goulash.

Old Fashioned (American) Goulash

Not Hungarian, but the good old, totally Americanized dish that’s a hearty cross between chili and pasta, topped with a sprinkle of cheddar cheese. (It’s what Hamburger Helper only dreams it was, and was one of my all time favorites when I was a kid, and probably still, when I’m cold, not feeling great, or I just crave comfort.)

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Course: Soups and Salads

Ingredients Method

Ingredients

  

• 1 lb. lean ground beef or turkey
• 1 cup finely diced yellow onion
• 1 cup finely diced green bell pepper about 1 pepper- I don’t like green, so I use yellow or red. You do you!
• ½ teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 3 cloves garlic minced
• 1 tablespoon paprika
• 1 14.5 oz can of diced tomatoes, undrained (I love the petite diced)
• 1 15 oz can tomato sauce (no salt added)
• 2 cups low socium beef broth more if needed
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoon Italian seasoning
• 1 bay leaf
• 8 oz uncooked elbow macaroni 2 cups
• Optional but recommended- shredded cheddar cheese for topping

Method

 

1. In a Dutch oven or large skillet, over medium high heat, brown ground beef, onion, and green pepper, seasoning with salt and pepper. Break ground beef into smaller chunks as it browns. Cook until meat is no longer pink and vegetables are softened, about 10 minutes.
2. Add garlic and paprika, cooking and stirring, for one minute or until fragrant.
3. Add tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine. Bring to a simmer over medium high heat. Stir in uncooked macaroni.
4. Reduce heat to low; cover and simmer 8 to 10 minutes or until pasta is just tender, stirring occasionally. Add more broth, as needed.
5. Remove from heat, leave covered for 3 minutes. Goulash will thicken as it cools.
6. Remove bay leaf.
7. Serve with shredded cheddar cheese and chopped parsley, if desired.

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