Goulash is a traditional Hungarian recipe, with an equally hearty and delicious American version! It is the perfect cold season comfort meal. Goulash has macaroni shaped carbohydrates, ground beef protein, and vegetable fiber. Not to mention, the tomato-based sauce is also full of nutrients and vitamins.
Having all these elements in one single dish makes it an ideal choice for dinner. No need to think about other dishes, only this can satisfy one ‘s desire for comfort food. The traditional Hungarian recipe is so good it inspired the Americans. That eventually led to the creation of this dish. There are no leftovers every time I make this for the family! It’s a success and I think your family will love it just as much as mine does.
2 lbs ground beef
1 yellow onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
4 cloves garlic (minced)
3 cups chicken broth
29 oz tomato sauce
29 oz diced tomatoes
1 tbsp Worcestershire sauce
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried Italian seasoning
1 tsp paprika
1 tsp kosher salt
1 cup cheddar cheese (shredded)
1 tbsp parsley
8 oz elbow macaroni (uncooked)
1. Place a large pan over medium-high heat, or Dutch oven.
2. When dry, add the ground beef and cook to split with a wooden spoon until no pink anymore.
3. Add chopped garlic and bell peppers, and cook for 5-7 minutes.
4. Drain most of the fat, then add except the macaroni to the remaining ingredients. Bring the mixture to a boil then raising heat to low and cover for 15 minutes to simmer.
5. Add the raw macaroni, then blend well, cover and simmer for another 20 minutes, stirring frequently before serving.
6. Add more broth if needed, 1/4 cup at a time.
7. Stir in shredded cheese until it has completely melted.
8. Garnish, and serve with parsley.
1. Ground turkey, pork, or sausage can be used as a substitute for the beef.
2. Use beef lean from the ground. The leaner the meat is, the less fat it creates during browning, which means you can skip draining the fat to avoid losing the flavor.
3. You can add it in a roux if you want to make it thicker. Or, exposed it to boil. If you think it’s too thick you can add more broth to it.
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