A traditional Hungarian dish, goulash is similar to a stew and features beef and paprika. These two ingredients link American-style goulash to its Hungarian cousin, but little else. A version of goulash dates to Eastern Europe in the 9th century, though it was in the 1500s that Hungary embraced using paprika in its goulash. This one-pot meal was brought to the US in the mid-1800s by Hungarian immigrants. A recipe for goulash was printed in the US in 1914. By 1969, a Gallup poll found it to be among the top five most popular meat entrees in the US.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp tomato paste
- 1¼ cup beef broth
- 15 oz tomato sauce
- 15 oz diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1½ cup elbow macaroni, uncooked
- 1 cup cheddar cheese, shredded
- Fresh parsley, chopped as needed for garnish
Directions
- Heat oil in a large skillet set over medium heat, add onion, and cook 5–7 minutes, until it becomes soft.
- Add the garlic and cook for 1 minute, until it becomes fragrant.
- Add ground beef, and cook about 6 minutes, stirring, until the meat is completely browned. Drain the fat and return to the pan, seasoning to taste with salt and black pepper.
- Add tomato paste, mixing to coat ingredients thoroughly.
- Add the broth, tomato sauce, and diced tomatoes, and season with Italian seasoning and paprika. Mix well.
- Stir in the macaroni. Bring the pan to a simmer and cook, stirring, for about 15 minutes, allowing the pasta to become tender.
- Stir in the shredded cheese just prior to removing the pan from heat.
- Garnish the dish with parsley and serve hot.
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