Goulash
Dinners, International, Soups
Ingredients
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 lb. stew beef
Kosher salt
Freshly ground black pepper
1 tbsp. tomato paste
2 Cups low-sodium beef broth
1 Cup water
2 Cups tomato sauce
2 Cups diced tomatoes, fresh or canned
1/4 tsp. Basil
1/4 tsp. Oregano
1/4 Rosemary
1/4 Thyme
1 tsp. paprika
1 1/2 c. elbow macaroni, uncooked
1 c. shredded cheddar
Description
Traditional Hungarian goulash is a stew with chunks of beef in a tomato based sauce, sometimes with seasonal vegetables thrown in. It now often includes potatoes or pasta depending on region and personal taste.
The common Americanized version retains the basic idea, but replaces the chunks of beef with ground. It's an easy substitution to make if that is what you have.
Directions
Cut stew beef into bite sized pieces. Put them in a bowl and season lightly with salt and pepper.
Heat the oil in your pan on medium heat and add the meat. Cook just until browned, then move to a plate.
Add more oil if needed. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
Add tomato paste, broth, water, tomato sauce, and diced tomatoes. Add seasonings and paprika. Stir together.
Add the meat back in, bring to a simmer, and cook until meat is tender, about 1 hour. Check flavor and stir occasionally.
Stir in macaroni and cook, stirring occasionally, until pasta is tender.
Stir in the cheese and remove from heat. Serve with a slice of bread and butter.
Notes
*The herb proportions given are about the same as 1 tsp. Italian seasoning.
*This is a strong, filling dish and you aren't likely to need a second serving.