American Goulash with Cheddar Macaroni

Ingredients

• 4 oz Smoked bacon strips (Thinly sliced)
• 2 lb Ground beef (85/15) (Can use 80/20)
• 1 large Yellow onion (Medium dice)
• 3 cloves Garlic cloves (Mince)
• 2 medium Carrots (Peeled, sliced, pulsed)
• 2 stalks Celery stalks (Slice before pulsing)
• 1 each Red bell pepper (Thinly slice then dice)
• 1 each Green bell pepper (Thinly slice then dice)
• 4 each Roma tomatoes (Diced to about 2 cups)
• 2 cup Beef broth (low‑sodium) (Preferably homemade or store‑bought)
• 2 cup Crushed San Marzano tomatoes (Hand‑crushed)
• 2 tbsp Tomato paste (Cook to rust color)
• 2 tsp Dry oregano (Ground)
• 2 leaves Bay leaves (Whole)
• 2 tsp Sweet paprika (Hungarian paprika preferred)
• 1 tsp Coarse salt (Season in stages)
• 1 tsp Fresh cracked black pepper (To taste)
• 1 lb Elbow macaroni (Cook al dente, then rinse and oil)
• 3 tbsp Olive oil (For coating pasta)
• 8 oz Sharp white and orange cheddar cheese (Grated, about 2 cups)
• 2 stalks Green onions (Thinly sliced for garnish)

Instructions

1. Slice the bacon

   Thinly slice the 4 oz of smoked bacon into small pieces.

   Time: PT5M

2. Render the bacon

   Heat the Rondo pot over low‑medium heat, add the bacon slices, and spread them out. Cook, stirring occasionally, until the fat is rendered and the bacon is crispy (about 6‑7 minutes).

   Time: PT7M

   Temperature: medium

3. Drain the bacon

   Using a slotted spoon, transfer the crispy bacon to a bowl and set aside. Drain as much rendered fat as possible, leaving about ¼ cup in the pot.

   Time: PT2M

4. Sear the ground beef

   Increase the heat to medium‑high until the pot begins to smoke. Add the 2 lb ground beef, flatten it with a wooden spoon to cover the surface, and let it sit untouched for 3‑4 minutes to develop a crust. Then break it up and continue cooking until browned (total about 8 minutes).

   Time: PT8M

   Temperature: medium-high

5. Season the beef and set aside

   Season the browned beef with a pinch of coarse salt, then use a slotted spoon to transfer the beef to a bowl, leaving the rendered fat in the pot.

   Time: PT2M

6. Caramelize the onions

   Add the diced yellow onion to the pot, sprinkle with a pinch of coarse salt, and sauté over medium heat for 5 minutes. Reduce heat to low and continue cooking, stirring occasionally, for another 10 minutes until deep golden and caramelized.

   Time: PT15M

   Temperature: medium

7. Sweat carrots and celery

   While the onions caramelize, pulse the peeled carrots and celery stalks in the food processor until finely minced. Add them to the pot, season lightly with salt, and sweat over low‑medium heat for 10 minutes without browning.

   Time: PT10M

   Temperature: low-medium

8. Sauté the bell peppers

   Add the diced red and green bell peppers to the pot, season with a pinch of salt, and sauté over medium heat for 3‑4 minutes until the edges are lightly browned.

   Time: PT4M

   Temperature: medium

9. Add garlic

   Stir in the minced garlic and cook for 30‑45 seconds until fragrant.

   Time: PT1M

   Temperature: medium

10. Add fresh tomatoes and simmer

    Add the diced Roma tomatoes, season with a pinch of salt, and cook, stirring occasionally, for 8‑10 minutes until the tomatoes break down and the mixture thickens.

    Time: PT9M

    Temperature: medium

11. Incorporate spices and tomato paste

    Stir in 2 tsp dried oregano, 2 bay leaves, 2 tsp sweet paprika, and 2 tbsp tomato paste. Cook, stirring, for 3‑4 minutes until the paste turns a rust color.

    Time: PT4M

    Temperature: medium

12. Add liquids and return proteins

    Pour in 2 cups beef broth and the hand‑crushed San Marzano tomatoes. Return the browned ground beef and ¾ of the crispy bacon to the pot. Stir, bring to a gentle boil, then reduce to low and simmer for 15 minutes, allowing flavors to meld.

    Time: PT15M

    Temperature: low

13. Cook the macaroni

    In a large pot of boiling salted water, cook the 1 lb macaroni for 5 minutes (just shy of al dente). Drain, rinse under cold water, and return to the pot.

    Time: PT8M

    Temperature: boiling

14. Oil the pasta

    Drizzle 2‑3 tbsp olive oil over the drained macaroni and toss to coat evenly, preventing clumping.

    Time: PT2M

15. Grate the cheddar

    Grate the 8 oz of sharp white and orange cheddar cheese onto parchment; you should have about 2 cups shredded.

    Time: PT5M

16. Melt cheese into the goulash

    Add half of the grated cheese (1 cup) to the hot goulash and stir until fully melted and incorporated.

    Time: PT2M

    Temperature: low

17. Assemble and serve

    Place a portion of the oiled macaroni in a bowl, ladle hot goulash over it, and toss to combine. Top with the remaining shredded cheese, the reserved crispy bacon, and sliced green onions.

    Time: PT5M

Nutrition Facts

Calories

680

Protein

20 g

Carbohydrates

30 g

Fat

24 g

Fiber

5 g