Cowboy Goulash

Ingredients

• 2 pounds Ground Beef (80/20 lean-to-fat ratio)
• 1 large Yellow Onion (diced)
• 1.5 tablespoons Smoked Paprika (Red River Ranch original or any smoked paprika)
• 3 cloves Garlic (large cloves, minced)
• 1 can Stewed Tomatoes (28‑oz can, whole tomatoes, roughly chopped)
• 2 tablespoons Tomato Paste (adds thickness)
• 1 can Rotel (10‑oz can of diced tomatoes, green chilies and onion)
• 0.5 cup Chicken Broth (low‑sodium)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 2 pieces Bay Leaves (dried)
• 0.5 cup Hatch Green Chilies (diced, fresh or canned)
• 2 cups Elbow Macaroni (uncooked)
• to taste Salt (add at end if needed)
• to taste Black Pepper (add at end if needed)

Instructions

1. Preheat Dutch Oven

   Place the 12‑inch Dutch oven over medium heat and let it warm for a few minutes.

   Time: PT5M

2. Brown Ground Beef

   Add the 2 lb ground beef, crumble it with the spoon, and cook until no longer pink, about 5 minutes.

   Time: PT5M

3. Sauté Onion

   Stir in the diced yellow onion and cook until softened and lightly caramelized, about 5 minutes.

   Time: PT5M

4. Add Smoked Paprika

   Sprinkle 1½ tablespoons smoked paprika over the meat and onion, stir for 1 minute to release aroma.

   Time: PT1M

5. Incorporate Garlic

   Add the minced garlic cloves, stir for another minute.

   Time: PT1M

6. Drain Excess Fat (Optional)

   If there is a lot of rendered fat, tilt the pot and spoon it out.

   Time: PT1M

7. Add Tomatoes and Paste

   Stir in the chopped stewed tomatoes, tomato paste, and the can of Rotel. Mix well.

   Time: PT3M

8. Season and Add Liquids

   Pour in ½ cup chicken broth, add 2 tablespoons soy sauce, 2 bay leaves, and the diced Hatch green chilies. Stir to combine.

   Time: PT2M

9. Simmer Goulash Base

   Bring the mixture to a gentle simmer, then cover and let it cook for 20 minutes, allowing flavors to meld.

   Time: PT20M

   Temperature: low simmer

10. Add Elbow Macaroni

    Stir in 2 cups uncooked elbow macaroni, re‑cover, and cook for 15‑20 minutes until the pasta is al dente.

    Time: PT18M

    Temperature: low simmer

11. Finish and Serve

    Remove the bay leaves, taste and adjust salt and pepper if needed, then ladle into bowls.

    Time: PT2M

Nutrition Facts

Calories

340

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

3g