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Aromatic, protein-packed Goulash with creamy noodles – soul-satisfying comfort food!
This german_american dish is perfect for dinner. With 1106.48 calories and 61.79g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cups
elbow macaroni
(dry)
2 tsp italian seasoning
1 tsp sweet paprika
1 tbsp worcestershire sauce
1 tsp granulated sugar (optional, to balance acidity)
1 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
1 cup shredded cheddar cheese (for topping, optional)
Instructions
1
Brown Beef and Sauté Aromatics (10-12 minutes)
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
Carefully drain off the excess grease from the pot.
Add the chopped onion and bell pepper to the pot with the beef. Sauté for 4-5 minutes until they begin to soften.
Stir in the minced garlic and cook for 1 more minute until fragrant.
2
Build the Sauce (5 minutes)
Add the tomato paste to the pot and stir constantly for 1 minute. This step toasts the paste and deepens the tomato flavor.
Pour in the diced tomatoes (with their juice), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, and optional sugar.
Stir everything together thoroughly to combine and bring the mixture to a gentle simmer.
3
Cook the Macaroni (10-15 minutes)
Stir the dry elbow macaroni directly into the simmering sauce.
Reduce the heat to medium-low, cover the pot, and let it simmer for 10-15 minutes, or until the macaroni is cooked to your desired tenderness (al dente).
Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
4
Finish and Serve (5 minutes)
Once the pasta is tender, remove the pot from the heat.
Taste and season with salt and black pepper as needed.
Let the goulash rest, uncovered, for 5 minutes. The sauce will thicken slightly as it cools.
Serve hot, garnished with shredded cheddar cheese if desired.
291cal
11gprotein
48gcarbs
5gfat
Ingredients
2 cup all-purpose flour (plus more for dusting)
3 pcs large eggs (room temperature)
0.5 tsp salt (for the dough)
1 tsp olive oil
1 tbsp water (if needed)
Instructions
1
Prepare the Dough Base
In a large bowl or on a clean work surface, whisk together 2 cups of all-purpose flour and 0.5 tsp of salt.
Create a deep well in the center of the flour mixture.
2
Combine Wet and Dry Ingredients
Crack the 3 large eggs into the well and add 1 tsp of olive oil.
Using a fork, gently beat the eggs and oil, then gradually start incorporating the flour from the inner walls of the well.
Continue mixing until a shaggy, clumpy dough forms.
3
Knead the Dough
Turn the dough out onto a lightly floured surface.
Knead for 8-10 minutes until the dough transforms into a smooth, firm, and elastic ball. It should spring back slowly when poked.
If the dough feels too dry and crumbly, add water, one teaspoon at a time. If it's too sticky, add a little more flour.
4
Rest the Dough
Wrap the dough ball tightly in plastic wrap or place it in a covered bowl.
Let the dough rest at room temperature for at least 30 minutes, and up to 2 hours. This crucial step allows the gluten to relax, making the dough much easier to roll out.
5
Roll and Cut the Noodles
Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
On a well-floured surface, use a rolling pin to roll one piece of dough into a very thin sheet, about 1/16-inch thick. The dough should be almost translucent.
Generously flour the entire surface of the rolled-out dough sheet.
Loosely roll the sheet up into a log (like a jelly roll).
Using a sharp knife or pizza cutter, slice the log into noodles of your desired width (e.g., 1/4-inch for standard noodles).
6
Cook the Noodles
Gently unfurl the cut noodles and toss them with a little more flour to prevent sticking. You can cook them immediately or let them air-dry for 15-30 minutes.
Bring a large pot of water to a rolling boil and add 2 tbsp of salt.
Carefully add the fresh noodles to the boiling water. Cook for 2-4 minutes, or until they are tender and float to the surface. Fresh pasta cooks very quickly, so taste one to check for doneness.
Drain the noodles well and immediately toss with your favorite sauce, butter, or add to a soup to prevent sticking.
