Basic Ground Beef American Goulash Recipe 425

CHEF JOHN'S AMERICAN GOULASH

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

AMERICAN GOULASH

Steps:

• Brown ground beef, onion and pepper.
• Season with garlic salt and pepper.
• Add tomatoes and tomato sauce.
• Simmer 10 minutes while macaroni is cooking.
• Boil macaroni al dente, drain, rinse.
• Return macaroni to pot, add beef and tomato mixture.
• Serve in bowls with shredded cheese.
• Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).

BASIC GROUND BEEF AMERICAN GOULASH RECIPE - (4.2/5)

Steps:

• Cook the macaroni according to the package directions for al dente. Reserve two cups of the pasta water; drain macaroni and set aside. Meanwhile, using a lidded skillet, sauté the ground beef uncovered until done; drain off any excess fat. Add the onion and garlic and continue sautéing about 5 minutes. Add the Italian seasoning, seasoned salt, pepper, Cajun seasoning, and bay leaves; stir. Add the tomato sauce, undrained diced tomatoes and sugar, scraping up any browned bits in the bottom of the skillet. Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes, stirring occasionally. Add the cooked, drained macaroni and stir in enough of the reserved pasta water as needed to loosen; continue to simmer until pasta is warmed through, adding additional pasta water as needed. Sprinkle with red pepper flakes if desired, stir, remove from heat, discard bay leaves and serve immediately. Cook's Notes: For a cheesy variation, cube 1/2 cup of Velveeta and stir in just before serving, until melted and creamy.

EASY CLASSIC GOULASH

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
• Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
• Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.