Name: American Goulash recipe
Ingredients: Ground Beef: 1 to 1.5 lbs. Lean ground beef (80/20 or 85/15) works well, providing good flavor. You can also use ground turkey or a mix.; Elbow Macaroni: 1 to 1.5 cups (8-12 oz) uncooked. This is the traditional pasta choice, but other small pasta shapes like shells, rotini, or ditalini can also be used.; Onion: 1 large, chopped. Yellow or white onions are standard.; Bell Pepper (Optional but Common): 1 green bell pepper, chopped. Some recipes also include red or yellow bell peppers for color and sweetness.; Garlic: 2-4 cloves, minced. Adjust to your preference.; Tomatoes: This is a key component, and various forms can be used: 1 (28-ounce) can diced or crushed tomatoes, undrained.; 1 (15-ounce) can tomato sauce.; 2-4 tablespoons tomato paste (for concentrated flavor).; Broth or Water: 1-3 cups beef broth, chicken broth, or water. The amount will depend on whether you cook the pasta directly in the sauce.; Seasonings: 1-2 teaspoons Italian seasoning (or a mix of dried oregano, basil, thyme).; 1 teaspoon paprika (sweet or smoked, not Hungarian hot paprika unless desired).; ½ – 1 teaspoon garlic powder (optional, for extra garlic flavor).; ½ – 1 teaspoon onion powder (optional).; Salt and freshly ground black pepper to taste.; Oil or Fat: 1-2 tablespoons olive oil or vegetable oil for browning the beef and sautéing vegetables.; Optional Enhancements: 1-2 tablespoons Worcestershire sauce for umami depth.; 1-2 bay leaves, removed before serving.; A pinch of red pepper flakes for a touch of heat.; Shredded cheddar cheese or Parmesan cheese for topping (often stirred in or sprinkled on top before serving).

Ingredients

Scale

- Ground Beef: 1 to 1.5 lbs. Lean ground beef (80/20 or 85/15) works well, providing good flavor. You can also use ground turkey or a mix.

- Elbow Macaroni: 1 to 1.5 cups (8-12 oz) uncooked. This is the traditional pasta choice, but other small pasta shapes like shells, rotini, or ditalini can also be used.

- Onion: 1 large, chopped. Yellow or white onions are standard.

- Bell Pepper (Optional but Common): 1 green bell pepper, chopped. Some recipes also include red or yellow bell peppers for color and sweetness.

- Garlic: 2-4 cloves, minced. Adjust to your preference.

- Tomatoes: This is a key component, and various forms can be used:
  - - 1 (28-ounce) can diced or crushed tomatoes, undrained.
  - - 1 (15-ounce) can tomato sauce.
  - - 2–4 tablespoons tomato paste (for concentrated flavor).

- Broth or Water: 1-3 cups beef broth, chicken broth, or water. The amount will depend on whether you cook the pasta directly in the sauce.

- Seasonings:
  - - 1–2 teaspoons Italian seasoning (or a mix of dried oregano, basil, thyme).
  - - 1 teaspoon paprika (sweet or smoked, not Hungarian hot paprika unless desired).
  - - ½ – 1 teaspoon garlic powder (optional, for extra garlic flavor).
  - - ½ – 1 teaspoon onion powder (optional).
  - - Salt and freshly ground black pepper to taste.

- Oil or Fat: 1-2 tablespoons olive oil or vegetable oil for browning the beef and sautéing vegetables.

- Optional Enhancements:
  - - 1–2 tablespoons Worcestershire sauce for umami depth.
  - - 1–2 bay leaves, removed before serving.
  - - A pinch of red pepper flakes for a touch of heat.
  - - Shredded cheddar cheese or Parmesan cheese for topping (often stirred in or sprinkled on top before serving).

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Instructions

1. Brown the Ground Beef:
  - - In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat if your ground beef is very lean. If using 80/20 beef, you may not need additional oil.
  - - Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it’s nicely browned, about 7-10 minutes.
  - - Drain off any excess fat from the pot.

1. Sauté Aromatics:
  - - Add the chopped onion and bell pepper (if using) to the pot with the browned beef. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
  - - Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

1. Build the Sauce Base:
  - - Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor.
  - - Add the diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, pepper, and bay leaves (if using). Stir everything together well to combine.

1. Simmer the Sauce:
  - - Bring the sauce mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes to allow the flavors to meld. This step is crucial for developing a rich taste. For even deeper flavor, you can simmer for up to an hour if time permits, adding more broth if it becomes too thick.

1. Cook the Macaroni:
  - - Stir the uncooked elbow macaroni directly into the simmering sauce. Ensure the macaroni is mostly submerged in liquid. If it seems too dry, add another ½ to 1 cup of beef broth or water. The macaroni will absorb liquid as it cooks.
  - - Bring the mixture back to a gentle simmer. Cover the pot again and cook for 12-18 minutes, or until the macaroni is tender (al dente or to your liking). Stir occasionally (every 5 minutes or so) to prevent the macaroni from sticking to the bottom of the pot and to ensure even cooking.

1. Finish and Serve:
  - - Once the macaroni is cooked through and the sauce has thickened nicely, remove the pot from the heat. Remove and discard the bay leaves.
  - - Taste the goulash and adjust seasonings as needed (more salt, pepper, or even a pinch of sugar if the tomatoes are too acidic).
  - - If using, stir in about half of the shredded cheddar cheese until melted.
  - - Serve hot, garnished with the remaining shredded cheddar cheese and perhaps some chopped fresh parsley for color.

Nutrition

Serving Size: one normal portion
Calories: 400-550