Ingredients
- 1 Tbsp neutral oil (vegetable or canola)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 1/4 tsp paprika
- 1 1/4 tsp Italian seasoning
- 1 bay leaf
- 2 cups chicken stock
- 1 (15 oz) can of diced or crushed tomatoes
- 3 oz tomato paste (about 1/2 of a 6 oz can)
- 1 Tbsp soy sauce
- 1 cup elbow macaroni
- Salt and pepper to taste
Brown the Beef and Onions
Add the neutral oil to a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for ~5 minutes, breaking it apart with a wooden spoon.
Add the diced onion and continue cooking. You will notice a lot of liquid release from the beef and onions; keep cooking, stirring occasionally, until all that liquid has evaporated and the onions are translucent.
Add the minced garlic, paprika, and Italian seasoning. Stir constantly for about one minute until the spices are fragrant.
Build the Sauce
Pour in the chicken stock to deglaze the pot, scraping up any browned bits from the bottom. Whisk in the tomato paste until it fully dissolves into the stock.
Add the canned tomatoes, bay leaf, and soy sauce. Stir everything to combine.
Bring the sauce to a boil, then reduce the heat to low, cover the pot, and let it simmer for ~20-25 minutes to let the flavors meld.
Cook the Pasta
Uncover the pot and stir in the dry, uncooked elbow macaroni. Cover the pot again and continue to simmer for ~15-20 minutes.
The pasta will absorb a good amount of the liquid as it cooks.
Stir the goulash and check the pasta for doneness; it should be fully cooked and the sauce should be thick. Taste and add salt and pepper as needed.
Remove the bay leaf before serving.
American Goulash
Ingredients
- 1 Tbsp neutral oil vegetable or canola
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 1/4 tsp paprika
- 1 1/4 tsp Italian seasoning
- 1 bay leaf
- 2 cups chicken stock
- 1 can of diced or crushed tomatoes 15 oz
- 3 oz tomato paste about 1/2 of a 6 oz can
- 1 Tbsp soy sauce
- 1 cup elbow macaroni
- Salt and pepper to taste
Instructions
- Heat oil in pot, brown beef and onions for 10 minutes until liquid evaporates.
- Add garlic and spices, cook 1 minute.
- Pour chicken stock, deglaze pan, whisk in tomato paste.
- Add tomatoes, bay leaf, soy sauce, bring to boil.
- Reduce heat, simmer covered 20 minutes.
- Stir in uncooked macaroni, cover and simmer 15-20 minutes.
- Check pasta doneness, season with salt and pepper.
- Remove bay leaf before serving.
