Description
The Best Goulash
Ingredients:
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
2 cups elbow macaroni
1 can (15 oz) diced tomatoes
1 cup tomato basil sauce
2 cups beef broth
1 tsp dried oregano
Fresh parsley for garnish
Instructions:
Brown beef in a pot, drain fat, and set aside.
Sauté onion and garlic, then add diced tomatoes, basil sauce, broth, and oregano.
Bring to a boil, add macaroni, and cook until tender.
Garnish with parsley and serve hot.
A fresh herbaceous twist to your goulash!
#HerbedGoulash
Step-by-Step Guide
Follow these detailed instructions for a foolproof herbed goulash. First, in a large pot or Dutch oven over medium-high heat, brown one pound of ground beef until fully cooked. Drain any excess fat and transfer the beef to a plate. In the same pot, add the diced onion and minced garlic, sautéing for 3-4 minutes until fragrant and softened. Return the beef to the pot. Add the entire can of diced tomatoes (with juices), one cup of tomato basil sauce, two cups of beef broth, and one teaspoon of dried oregano. Stir thoroughly to combine.
Increase the heat to high and bring the mixture to a rolling boil. Once boiling, add two cups of dry elbow macaroni directly to the pot. Stir well to ensure the pasta is submerged. Reduce the heat to a medium simmer, cover the pot, and cook for 10-12 minutes, stirring occasionally to prevent sticking. Cook until the pasta is al dente and has absorbed most of the liquid. Remove from heat, let it sit covered for 5 minutes to thicken, then garnish with fresh parsley.
Serving Suggestions
This hearty goulash is a complete meal on its own, but it pairs wonderfully with a side of crusty garlic bread or a simple green salad with a light vinaigrette to cut through the richness. For a creamier texture, stir in a half-cup of sour cream just before serving. Leftovers taste even better the next day as the flavors continue to meld.
How-to Summary
Brown beef and set aside. Sauté onion and garlic. Combine all ingredients (including dry pasta) in the pot. Bring to a boil, then simmer covered until pasta is cooked. Garnish and serve.
Frequently Asked Questions
Can I use a different type of pasta? Yes, any small pasta like shells, rotini, or cavatappi will work. Adjust cooking time according to package directions.
How can I make this goulash vegetarian? Substitute the ground beef with plant-based crumbles or a can of drained lentils, and use vegetable broth instead of beef broth.
Can I make this dish ahead of time? Absolutely. Prepare as directed, let it cool, and store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of broth or water to loosen the sauce.
My goulash turned out too watery. How can I fix it? Simply simmer the uncovered pot for an additional 5-10 minutes to reduce the liquid. The pasta will also continue to absorb liquid as it sits.
Can I freeze herbed goulash? Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little broth if needed.
Common Mistakes to Avoid
- Overcooking the Pasta: Add the dry pasta only when the sauce is boiling and monitor the time closely to avoid mushy results.
- Not Draining the Beef Fat: Skipping this step can make the final dish greasy.
- Using Cold Broth: Using room temperature or warm broth helps maintain a steady boil when you add the pasta, leading to more even cooking.
- Stirring Infrequently: Stir the pot occasionally after adding the pasta to prevent it from sticking to the bottom.
Conclusion
This Herbed Goulash recipe is the perfect blend of comfort and flavor, delivering a satisfying, one-pot meal with minimal cleanup. Its versatility allows for easy customization based on dietary needs or pantry staples. By following the step-by-step guide and heeding the common mistakes, you’ll create a delicious, family-friendly dinner that’s sure to become a regular in your weekly rotation. Enjoy the rich, herbaceous twist on a classic comfort food.
