Old-Fashioned Goulash

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Description:
Old-Fashioned Goulash is a comforting, hearty dish that combines ground beef, elbow macaroni, and a rich, tomato-based sauce. This American-style goulash is perfect for a cozy family meal, offering warmth and nostalgia with every bite. It’s simple to prepare and packed with flavors that have been enjoyed for generations.

Ingredients:

  • Ground beef: 1 lb (450 g)
  • Elbow macaroni: 2 cups (200 g)
  • Onion (chopped): 1 medium
  • Garlic (minced): 3 cloves
  • Canned diced tomatoes (with juice): 2 cans (14.5 oz / 411 g each)
  • Tomato sauce: 1 can (15 oz / 425 g)
  • Beef broth: 2 cups (480 ml)
  • Worcestershire sauce: 1 tbsp
  • Paprika: 1 tsp
  • Italian seasoning: 1 tsp
  • Bay leaf: 1
  • Salt: 1 tsp (adjust to taste)
  • Black pepper: ½ tsp
  • Olive oil: 1 tbsp
  • Cheddar cheese (shredded, optional for topping): 1 cup (100 g)
  • Fresh parsley (chopped, for garnish)

Optional Ingredients:

  • Green bell pepper (chopped): 1 (adds a nice crunch)
  • Red pepper flakes (for extra heat): ¼ tsp
  • Sliced mushrooms: 1 cup (optional for added texture)

Instructions:

  1. Cook the macaroni:
    Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  2. Cook the ground beef:
    In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart, until browned and cooked through (about 7-8 minutes). Drain excess fat.
  3. Sauté onion and garlic:
    Add the chopped onion to the skillet and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add tomatoes and seasoning:
    Stir in the canned diced tomatoes (with juice), tomato sauce, beef broth, Worcestershire sauce, paprika, Italian seasoning, bay leaf, salt, and black pepper. Add optional green bell pepper or mushrooms at this stage, if desired.
  5. Simmer the goulash:
    Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally to let the flavors meld together.
  6. Combine pasta and sauce:
    Remove the bay leaf, then stir in the cooked macaroni and let the goulash heat through for an additional 5 minutes.
  7. Serve:
    Serve the goulash hot, garnished with chopped parsley. You can top each serving with shredded cheddar cheese for extra richness if desired.

Tips for Success:

  • Make it heartier: For a more filling meal, you can add vegetables like peas or corn.
  • Cheesy twist: Stir in a handful of shredded cheese directly into the goulash for a creamier, cheesier version.
  • Control the thickness: If you prefer a thicker goulash, let it simmer uncovered for a few more minutes to reduce the liquid.

Recommendations:

  • Side dishes: Serve with a slice of crusty bread or a simple green salad to balance the meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
  • Freezing: Goulash freezes well! Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 450
  • Protein: 26 g
  • Fat: 16 g
  • Carbohydrates: 52 g
  • Fiber: 5 g
  • Sugar: 7 g
  • Sodium: 960 mg

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