Description of this recipe:
This homemade goulash recipe is a simple, yet incredibly satisfying dish that brings together ground beef, tender macaroni, and a rich, savory tomato-based sauce. It’s a one-pot wonder that’s perfect for busy weeknights, offering a comforting and flavorful meal the whole family will love. This recipe is a twist on the classic American goulash, focusing on fresh ingredients and robust flavors that elevate it beyond a simple pantry staple. We’re talking about a dish that’s warm, hearty, and packed with all the right flavors to evoke nostalgia and leave you feeling utterly content.
Why you will love this recipe:
You’ll fall in love with this homemade goulash for several reasons. First, it’s incredibly easy to make. The recipe is straightforward, with minimal steps and readily available ingredients. Second, it’s a budget-friendly option that stretches a pound of ground beef into a generous, family-sized meal. Third, the flavors are simply irresistible. The combination of savory beef, sweet tomatoes, aromatic garlic and Italian seasoning, and tender macaroni creates a symphony of tastes and textures that will have everyone asking for seconds. Finally, it’s incredibly versatile. You can easily customize the recipe with different vegetables, cheeses, or spices to suit your preferences. It also tastes even better the next day, making it perfect for meal prepping or leftovers. Goulash is true comfort food that can be enjoyed all year round, satisfying hungry mouths and providing warming goodness.
Ingredients:
- 1 Tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound lean ground beef (90/10 blend)
- 2 cloves garlic, minced (2 cloves = ~ 1 teaspoon jarred minced garlic)
- 1 (15-ounce) can petite diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 + ½ Cups beef broth
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 1 bay leaf
- 1 Cup UNCOOKED elbow macaroni
- OPTIONAL shredded cheddar cheese (mixing in about 1 Cup per batch just before serving)
- OPTIONAL toppings: fresh parsley, fresh basil, shredded cheese (cheddar, mozzarella, or parmesan)
Preparation:
Step 1: In a large skillet or pot over medium-high heat, sauté the finely diced yellow onion and green bell pepper with olive oil, salt, and pepper. Cook until the onion begins to soften and turn translucent, about 3-5 minutes. Stir occasionally to ensure even cooking and prevent burning. The aromatic base of onion and pepper is key to the flavor profile of the dish.
Step 2: Add the lean ground beef to the skillet, breaking it into small pieces as it cooks. Continue cooking until no pink remains and the vegetables are softened, about 5-7 minutes. Use a spatula to crumble the beef evenly, ensuring it cooks through without forming large clumps. Once cooked, turn off the heat and carefully remove any excess fat or liquid from the pan. This step is crucial for preventing a greasy final product.
Step 3: Reduce the heat to medium and add the minced garlic to the skillet. Sauté until the garlic is fragrant, approximately 30 seconds to 1 minute. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic at this stage will fill your kitchen with an inviting scent.
Step 4: Add the can of petite diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, and bay leaf to the skillet. Stir well to combine all the ingredients, ensuring the spices are evenly distributed. Cover the skillet and bring the mixture to a simmer. The bay leaf will infuse a subtle, yet essential, depth of flavor into the goulash.
Step 5: Stir in the uncooked elbow macaroni noodles. Ensure that the noodles are submerged in the sauce, adding a little more broth if necessary to achieve the right consistency. Continue to simmer, stirring often, until the macaroni noodles are tender, about 8-12 minutes. Cooking time may vary depending on the type of pasta used. Monitor the liquid level and add more broth as needed to prevent the noodles from sticking or the sauce from becoming too thick.
Step 6: Remove the skillet from heat, leaving the pan covered for about 3 minutes. This allows the goulash to thicken slightly as it cools. The residual heat will also help the flavors meld together.
Step 7: Before serving, remove the bay leaf from the goulash.
Step 8: If desired, stir in the optional shredded cheddar cheese just before serving. The cheese will melt into the goulash, creating a creamy and decadent texture.
Step 9: Add any optional toppings, such as fresh parsley, fresh basil, or additional shredded cheese (cheddar, mozzarella, or parmesan). Serve hot and enjoy!
COOKING Rating:
Easy
Serving Suggestions:
Homemade goulash is a complete meal on its own, but it can also be paired with a simple side salad or crusty bread for dipping into the flavorful sauce. For a more substantial meal, consider serving it with a side of steamed green beans or roasted vegetables. Goulash is also excellent served with a dollop of sour cream or plain Greek yogurt for added creaminess and tang. Alternatively, for a spicier kick, a dash of hot sauce or a sprinkle of red pepper flakes can add an exciting layer of flavor.
Tips:
- For a richer flavor, use bone broth instead of regular beef broth.
- Add other vegetables like carrots, celery, or mushrooms for extra nutrition and texture.
- Use different types of pasta, such as penne or rotini, if you don’t have elbow macaroni on hand.
- If you prefer a spicier goulash, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- To make this recipe in a slow cooker, brown the ground beef and sauté the vegetables on the stovetop before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritional Information: (Approximate, per serving)
Calories: 400-450 (depending on serving size and optional toppings) Protein: 30-35g Sodium: 700-800mg
Conclusion
Homemade goulash is a testament to the idea that simple ingredients and straightforward techniques can create a truly exceptional dish. Its comforting flavors, hearty texture, and easy preparation make it a go-to meal for busy weeknights and cozy weekends alike. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is guaranteed to deliver a delicious and satisfying experience. So gather your ingredients, put on your apron, and get ready to enjoy a classic dish that’s sure to become a family favorite.
Questions and Answers about this Recipe:
- Q: Can I make this goulash vegetarian? A: Absolutely! You can easily adapt this recipe to be vegetarian by substituting the ground beef with plant-based ground meat alternatives, lentils, or beans. Ensure to adjust the cooking time accordingly.
- Q: Can I freeze leftover goulash? A: Yes, goulash freezes very well. Allow the goulash to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
- Q: Can I add cheese to the goulash while it is cooking? A: You can add cheese while cooking but adding it just before serving allows it to melt without making the dish overly creamy or potentially clumping. You can also add cream cheese or a dollop of ricotta.
- Q: How can I thicken the goulash if it’s too watery? A: If your goulash is too watery, you can thicken it by simmering it uncovered for a few minutes to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, and then stir it into the goulash while it simmers. Be sure to stir constantly to prevent lumps from forming.
- Q: Can I use different types of tomatoes in this recipe? A: Yes, you can experiment with different types of tomatoes to create variations of this recipe. Canned crushed tomatoes, tomato puree, or even fresh tomatoes (peeled and chopped) can be used in place of the petite diced tomatoes and tomato sauce. Just be sure to adjust the amount of liquid accordingly to achieve the desired consistency. Consider roasting your tomatoes first, to improve their sweetness and add a depth of flavour that the canned variety may lack.
