Cheesy American Goulash (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 garlic cloves, finely chopped
02 -
1 medium onion, finely chopped
03 -
1 green bell pepper, finely chopped
04 -
1 ½ cup uncooked macaroni noodles
05 -
1 lb. lean ground beef (90%)
→ Sauce & Liquids
06 -
2 tablespoon olive oil
07 -
2 tablespoon Worcestershire sauce
08 -
1 15-oz can diced tomatoes (with liquid)
09 -
1 15-oz can of tomato sauce
10 -
2 ½ cups beef stock
→ Seasonings
11 -
½ teaspoon ground black pepper
12 -
½ teaspoon salt
13 -
2 dried bay leaves
14 -
1 teaspoon paprika
15 -
1 tablespoon of Italian spices
→ Finish
16 -
1 cup of shredded cheddar cheese
# Instructions:
01 -
In a big pan or pot, warm up the olive oil over medium heat. Toss in the chopped onion, green pepper, and ground beef. Stir and cook until the beef is evenly browned and no pink is visible anymore.
02 -
Sprinkle in the chopped garlic and stir it around for about half a minute until you can smell it.
03 -
Mix in the beef broth, diced tomatoes (including their liquid), tomato sauce, Worcestershire sauce, and seasonings like Italian herbs, salt, pepper, and paprika. Stir everything together, let it boil, then lower the heat. Cover and simmer gently for 20 minutes.
04 -
Turn the heat back up to medium. Add the macaroni to the pot and let them cook for about 10 to 12 minutes, stirring every now and then so they don’t stick. The pasta will absorb the sauce as it cooks.
05 -
Take out and throw away the bay leaves. Mix in the shredded cheddar until it’s all melted. Give it a taste and adjust the salt or pepper if needed. Dish it up warm, and you can top with extra cheese or some fresh greens.
# Notes:
01 -
Should have a thick texture with some sauce – pour in more broth if it’s too dry.
02 -
Keeps well and tastes even better the next day. Just add a dash of broth when reheating.