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American goulash was one of my all-time favorite comfort food meals when I was growing up. They served it in my school cafeteria alongside a slice of buttered white bread and a carton of milk. This Americanized version of goulash was invented to stretch a small amount of beef into enough food for a not-so-small family. It's a simple dish that doesn't taste simple, so it's perfect for your weeknight dinner rotation.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 large bay leaves
2 tablespoons paprika
2 teaspoons Italian seasoning
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 quart chicken broth
1 (24 ounce) jar marinara sauce
1 (15 ounce) can diced tomatoes
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
¼ cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
- Step 1
Gather all ingredients.
- Step 2
- Heat oil in a pot over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly and onion is translucent, about 5 minutes. Continue to cook and stir until liquid is evaporated, 3 to 5 minutes. Add garlic, bay leaves, paprika, Italian seasoning, salt, black pepper, and cayenne.
- Step 3
- Cook, stirring occasionally, until flavors come together, about 3 minutes. Pour in broth, marinara sauce, and diced tomatoes. Pour water into the sauce jar, swirl, and pour into the pot. Stir in soy sauce; bring to a simmer. Reduce the heat to medium and simmer until flavors intensify, about 30 minutes.
- Step 4
- Increase the heat to medium-high and bring to a rapid simmer. Stir in macaroni; cook, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
- Step 5
Remove from the heat and discard bay leaves. Stir in Cheddar and parsley. Cover and let rest for 5 minutes. Taste and season as desired.