Southern Goulash
A hearty, one-pot American comfort food featuring ground beef, macaroni, and a savory tomato-based sauce, enhanced with onions and bell pepper
Equipment
- kitchen knife
- cutting board
- glass bowl
- large skillet
- slotted spoon
Ingredients
- 1 tbsp olive oil
- 1 pound ground beef - 80/20 works best
- 1 small yellow onion - chopped
- ¼ green bell pepper - chopped
- 3 cloves garlic - minced
- 24 oz Whole stewed tomatoes - such as San Marzano
- 1 tbsp Worcestershire Sauce
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried basil flakes
- ½ tsp dried oregano flakes
- 2 cup beef stock
- 1 cup macaroni pasta - large macaroni pasta works best
- 2 cups cheddar cheese - shredded
Instructions
- Empty tomatoes into a glass bowl, and crush with clean hands. Remove any tomato leaves that were included in the can.
- Add olive oil to a large skillet, and bring up to medium heat. Add the ground beef, and cook until browned.
- Add chopped onion and bell pepper, and cook until soft. Stir to incorporate.
- Add the minced garlic and cook until aromatic (about 1 minute). Stir to incorporate.
- Add the crushed tomatoes, stir to incorporate, and cook for a few minutes.
- Add the Worcestershire sauce.
- Add the salt, pepper, basil, and oregano.
- Add the beef stock.
- Add the pasta. Stir well to incorporate, then bring back to a simmer.
- Simmer for about 15 minutes, or until the pasta is tender and has soaked up most of the liquid. Stir the contents every few minutes.
- Turn off the heat. Add the shredded cheddar to the top. Allow the cheese to melt while the goulash slightly cools (about 5 minutes).
- Serve topped with a pinch of freshly chopped Italian parsley.
Nutrition
Calories: 723kcal | Carbohydrates: 37g | Protein: 40g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1699mg | Potassium: 1074mg | Fiber: 3g | Sugar: 9g | Vitamin A: 897IU | Vitamin C: 22mg | Calcium: 514mg | Iron: 6mg
