American Goulash

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 large Onion (diced)
• 2 pounds Ground Beef (80% lean, preferably grass‑fed)
• 3 cloves Garlic (minced)
• 1.5 teaspoons Salt (kosher or table salt)
• 1 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Cayenne Pepper (optional for heat)
• 2 teaspoons Paprika (Hungarian preferred, Spanish acceptable)
• 1 tablespoon Italian Herb Mix (dry blend)
• 1.5 leaves Bay Leaves (about one and a half leaves)
• 0.25 cup Chicken Broth (low‑sodium)
• 1 can Diced Tomatoes (14.5 oz, drained)
• 24 ounce Marinara Sauce (jarred, any brand)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 2 cups Elbow Macaroni (dry, any small pasta shape works)
• 0.25 cup Italian Parsley (chopped fresh)
• 1 cup Shredded Cheddar Cheese (optional, can be used as garnish)
• 0.25 cup Parmesan Cheese (grated, optional topping)

Instructions

1. Heat Oil and Begin Browning

   Add olive oil to the pot over medium‑high heat. Once shimmering, add the diced onion and the 2 lb ground beef. Break the meat up with a flat wooden spatula, spreading it thinly.

   Time: PT7M

   Temperature: medium-high

2. Dry the Bottom of the Pan

   Continue cooking, stirring occasionally, until most of the released moisture evaporates and the bottom of the pot looks dry.

   Time: PT5M

   Temperature: medium-high

3. Add Garlic and Spices

   Stir in the minced garlic, salt, black pepper, cayenne, paprika, Italian herb mix, and bay leaves. Sauté for 3–4 minutes to toast the aromatics.

   Time: PT4M

   Temperature: medium-high

4. Introduce Wet Ingredients

   Pour in the chicken broth, canned diced tomatoes, marinara sauce, and splash of soy sauce. Stir to combine and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium-high

5. Simmer the Sauce

   Reduce heat to medium and let the sauce simmer uncovered for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: medium

6. Optional Fat Skim

   If desired, skim off excess beef fat that rises to the surface.

   Time: PT2M

   Temperature: medium

7. Cook the Macaroni in the Sauce

   Increase heat to medium‑high and bring the mixture back to a boil. Add the elbow macaroni and cook, stirring every 2–3 minutes, until the pasta is just tender (about 12 minutes).

   Time: PT12M

   Temperature: medium-high

8. Finish with Cheese and Herbs

   Turn off the heat. Stir in the chopped parsley and shredded cheddar cheese until the cheese melts into the sauce.

   Time: PT2M

9. Rest the Goulash

   Cover the pot and let it sit for 5 minutes to allow the flavors to meld and the pasta to finish absorbing liquid.

   Time: PT5M

10. Serve and Garnish

    Uncover, give a final stir, and serve hot. Top each portion with extra shredded cheddar, a sprinkle of fresh parsley, and optional grated Parmesan.

    Time: PT2M

Nutrition Facts

Calories

700

Protein

44g

Carbohydrates

34g

Fat

42g

Fiber

4g