americanEasynon vegetariannut freehigh protein

Goulash

Name: Goulash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup elbow macaroni (dry); 1 lb ground beef (85% lean); 1 pcs onion (medium, diced); 1 pcs bell pepper (medium, diced); 3 pcs garlic (cloves, minced); 3 pcs tomato (large, diced); 2 tbsp tomato paste; 2 cup water; 1 tbsp paprika; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 1 pinch red chili powder; 1 pinch black pepper; 0.25 tsp salt; 1 tbsp oil; 0.25 cup cheddar cheese (shredded, for garnish); 1 tbsp parsley (fresh, chopped, for garnish)

RATING

4.6/5(135)

TASTE SCORE

8/10

A hearty, one-pot comfort classic loaded with tender elbow macaroni, seasoned ground beef, and a rich, tangy tomato sauce. This all-American skillet supper comes together in about 30 minutes and tastes just like grandma's kitchen on a chilly weeknight.

PREP

10m

COOK

25m

SERVES

1 CUP

603 cal

SERVINGS

METHOD · 8 STEPS

prep
Prep the vegetables.
1.Dice the onion and bell pepper into small, even pieces.
2.Mince the garlic cloves.
3.Dice the fresh tomatoes.
saute · ~7 min
Brown the ground beef.
1.Heat oil in a large skillet or Dutch oven over medium-high heat.
2.Add ground beef and cook, breaking it apart with a wooden spoon, until browned (5-7 minutes).
3.Drain any excess fat from the pan.
saute · ~6 min
Sauté the aromatics.
1.Add diced onion and bell pepper to the beef.
2.Cook until the onion turns translucent and softens (4-5 minutes).
3.Add minced garlic and cook until fragrant (30 seconds).
saute · ~1 min
Bloom the spices.
1.Stir in paprika, dried oregano, dried thyme, red chili powder, and black pepper.
2.Cook for 1 minute to toast the spices and deepen their flavor.
TIPDon't skip toasting the spices — it releases their natural oils and makes the goulash more aromatic.
simmer · ~5 min
Build the tomato base.
1.Add diced tomatoes and tomato paste to the skillet.
2.Stir well and cook until the tomatoes break down and release their juices (5 minutes).
3.Pour in the water and salt, then stir everything together.
simmer · ~15 min
Cook the macaroni in the sauce.
1.Bring the sauce to a gentle boil over medium-high heat.
2.Add the dry elbow macaroni and stir to combine.
3.Reduce heat to low, cover, and simmer until the pasta is tender, stirring occasionally to prevent sticking (12-15 minutes).
TIPStir every few minutes — the pasta can stick to the bottom as it absorbs the sauce.
rest · ~5 min
Rest the goulash.
Remove the skillet from heat. Let the goulash rest uncovered for 5 minutes — the sauce will thicken as it cools slightly.
garnish
Garnish with cheese and parsley, then serve.
1.Sprinkle shredded cheddar cheese over the top while still warm.
2.Scatter fresh chopped parsley for color.
3.Serve straight from the skillet in bowls.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use 85% lean ground beef — it's lean enough to avoid greasiness but fatty enough for flavor.
2
Drain the beef after browning to prevent the sauce from becoming oily.
3
Toast the paprika and dried herbs for 1 minute to unlock their full aroma.
4
Stir the macaroni every few minutes while simmering to keep it from sticking to the bottom.
5
Let the goulash rest uncovered for 5 minutes so the sauce thickens to a perfect consistency.
6
Leftover goulash tastes even better the next day as flavors meld; refrigerate in an airtight container for up to 4 days.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the oil and brown the beef in a nonstick skillet; use lean ground beef and sauté the aromatics in a splash of water or broth.

high protein

High-protein

Replace half the ground beef with ground turkey or chicken, or add a can of drained kidney beans or lentils to boost protein without changing the comfort-food feel.

jain

Jain

Omit garlic and onion, use asafoetida (hing) for a similar savory base, replace cheese with a vegan alternative, and ensure no root vegetables are used.

vegan