Ah, American Goulash—it’s like a warm hug in a bowl, isn’t it? Imagine a symphony of seasoned beef, pasta, and tomatoes all mingling in one pot, creating a medley of flavors that practically sings comfort with every spoonful. And here’s a funny thing: every time I make it, I can’t help but think of that time my old college roommate tried to cook it in a dorm kitchen with a single hot plate—chaos, but delicious chaos!
Steps
- Begin by preparing the vegetables: dice one yellow onion and mince four cloves of garlic. Sauté them in a large soup pot with olive oil over medium heat until the onions become translucent. Meanwhile, dice two bell peppers and add them to the pot, cooking for an additional two minutes.
- Introduce one pound of ground beef to the pot and continue to cook over medium heat until the beef is fully browned. If desired, drain excess fat to suit your taste preference, although a bit of fat can enhance the sauce’s flavor.
- Pour in half a cup of red wine, stirring to deglaze the pot and dissolve any browned bits at the bottom. This will enhance the depth of flavor in the sauce.
- Add one 28oz can of diced tomatoes with their juices, one 15oz can of tomato sauce, two tablespoons of soy sauce, two bay leaves, half a teaspoon each of oregano and basil, a quarter teaspoon of crushed red pepper, and half a cup of water. Stir everything together well.
- Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
- After 30 minutes, add two cups of macaroni to the pot, stirring to incorporate it into the sauce. Cover again and let simmer for another 10-12 minutes, or until the pasta is tender, stirring occasionally.
- Taste the goulash and season with salt if needed. Remove the bay leaves before serving, and enjoy the hearty dish.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion
- 4 cloves garlic
- 2 bell peppers
- 1 pound ground beef
- 1/2 cup red wine
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons soy sauce
- 2 bay leaves (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper
- 1/2 cup water
- 2 cups elbow macaroni (approximately 1/2 pound)
- Salt to taste
Nutritional Values
Calories: 2802 kcal | Carbohydrates: 300g | Protein: 132g | Fat: 114g | Sodium: 6440mg | Fiber: 25g
FAQ
- Do I have to use red wine in this recipe?
- For the best possible flavor, red wine is recommended. However, if you prefer not to use wine, beef broth can be used as an alternative. The sauce will still be delicious but may lack the depth that red wine provides.
- Can I add cheese to the goulash?
- Absolutely! Adding medium or sharp cheddar cheese is a popular modification. You can sprinkle it over individual servings or mix it into the entire pot for a cheesy twist.
- What type of pot should I use for this recipe?
- A large, thick, and heavy-duty pot, such as an enamel-coated cast iron Dutch Oven, is ideal for this one-pot dish. This ensures even cooking and prevents the pasta from cooking unevenly due to hot spots.
- Can I customize the goulash with additional ingredients?
- Yes, this recipe is quite versatile. Feel free to incorporate extra vegetables like mushrooms or spinach, or adjust the seasonings to suit your taste.
- Is it possible to freeze American goulash?
- Yes, this dish is freezer-friendly. Allow it to cool completely in the refrigerator before transferring it to the freezer. It can be stored for up to three months. Don’t forget to label and date the container for easy reference.
Tips
- Choose the Right Pot: Use a large, heavy-duty soup pot or an enamel-coated cast iron Dutch Oven for this recipe. Thick and heavy cookware ensures even heating, preventing the pasta from cooking unevenly due to hot or cold spots.
- Simmer Before Adding Pasta: To intensify the flavors and reduce the acidity of the tomatoes, simmer the meat, veggies, and sauce together before adding the pasta. This prevents the pasta from becoming too mushy while the sauce thickens.
- Customize Your Goulash: Feel free to personalize the dish by adding more vegetables, such as mushrooms or spinach, and adjusting the seasonings to suit your taste.
- Cheese It Up: For a cheesy twist, consider adding medium or sharp cheddar cheese. Sprinkle it on top of each serving or stir it into the pot for an overall cheesy flavor.
Equipment
- Dutch Oven (or a large, heavy-duty soup pot)
- Measuring Cups and Spoons
