Chef John’s American Goulash

Chef John’s American Goulash

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American goulash ranked among my cherished childhood comfort meals. It made regular appearances in my school cafeteria, accompanied by a slice of buttered white bread and a carton of milk. This Americanized twist on goulash emerged as a solution to make a modest amount of beef feed a not-so-modest family. It's an uncomplicated dish that offers far more complexity in flavor, making it an ideal addition to your weeknight dinner repertoire.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Additional Time 5 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine world cuisine
Servings 12
Calories 336 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 pounds ground beef
  • 1 large onion, diced
  • 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)

Instructions
 

  • Gather all ingredients.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

 
Make your own Italian herb mix with a blend of oregano, thyme, rosemary, sage, parsley, and basil.
 
Feel free to use water instead of chicken broth.
 
You can also add beans to turn this into an excellent pasta fazool.
 

Nutrition

Calories: 336kcalCarbohydrates: 25gProtein: 19gFat: 17gSaturated Fat: 7gCholesterol: 58mgSodium: 1169mgPotassium: 452mgFiber: 3gSugar: 7gVitamin C: 8mgCalcium: 115mgIron: 4mg
Keyword Chef John’s American Goulash
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One-Pot Meal Recipes

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