Description
Craving a comforting, crowd-pleasing meal that’s easy to whip up? Chef John’s American Goulash is a classic American dish, blending ground beef, tender macaroni, and a rich, tomato-based sauce with a touch of spice
Ingredients
Chef John’s American Goulash uses pantry staples and fresh ingredients to create its signature bold, savory flavor. Here’s what you’ll need for 12 servings:
- 1 tablespoon olive oil: For sautéing the beef and vegetables.
- 2 pounds ground beef: Provides a hearty, meaty base.
- 1 large onion, diced: Adds sweetness and depth.
- 4 cloves garlic, minced: Boosts savory flavor.
- 2 large bay leaves: Infuses subtle, aromatic depth.
- 2 tablespoons Hungarian paprika: Adds smoky, sweet warmth.
- 2 teaspoons Italian seasoning: Contributes herbal complexity.
- 2 teaspoons kosher salt: Enhances overall flavor.
- ½ teaspoon ground black pepper: Adds mild heat.
- 1 pinch cayenne pepper, or to taste: Provides a subtle spicy kick.
- 1 quart (4 cups) chicken broth or water: Forms the liquid base.
- 1 (24 ounce) jar marinara sauce: Adds rich tomato flavor.
- 1 (15 ounce) can diced tomatoes: Contributes tangy, chunky texture.
- 1 cup water: Helps rinse the sauce jar and adjust consistency.
- 2 tablespoons soy sauce: Enhances umami depth.
- 2 cups elbow macaroni: The classic pasta for goulash.
- ¼ cup chopped Italian parsley: Adds fresh, herbaceous brightness.
- 1 cup shredded white Cheddar cheese (optional): Provides a creamy, tangy finish.
Why These Ingredients Matter
- Ground Beef: Creates a hearty, protein-packed base.
- Paprika and Spices: Hungarian paprika and Italian seasoning give a nod to traditional goulash with a warm, complex flavor.
- Marinara and Tomatoes: Form a rich, tangy sauce that binds the dish.
- Macaroni: Adds a comforting, starchy texture that soaks up the sauce.
Substitutions and Variations
- Ground Beef: Use ground turkey, chicken, or a beef-pork blend for a different flavor.
- Marinara Sauce: Substitute with crushed tomatoes or tomato sauce plus 1 teaspoon sugar and ½ teaspoon oregano.
- Vegan Option: Replace beef with plant-based ground meat or lentils, use vegetable broth, and omit cheese or use vegan cheese.
- Gluten-Free: Use gluten-free elbow macaroni and ensure soy sauce and broth are gluten-free.
- Spicy Goulash: Increase cayenne to ¼ teaspoon or add a diced jalapeño with the vegetables.
- Cheesy Goulash: Stir in an extra ½ cup cheese or use a mix of Cheddar and mozzarella
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 tablespoon olive oil, 2 pounds ground beef, 1 large onion, 4 cloves garlic, 2 large bay leaves, 2 tablespoons Hungarian paprika, 2 teaspoons Italian seasoning, 2 teaspoons kosher salt, ½ teaspoon ground black pepper, 1 pinch cayenne pepper, 1 quart chicken broth or water, 1 (24 ounce) jar marinara sauce, 1 (15 ounce) can diced tomatoes, 1 cup water, 2 tablespoons soy sauce, 2 cups elbow macaroni, ¼ cup chopped Italian parsley, and 1 cup shredded white Cheddar cheese (optional).
- Dice the onion, mince the garlic, and chop the parsley.
Tip: Prep ingredients ahead to streamline cooking.
Step 2: Cook the Beef and Vegetables
- Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- Add 2 pounds ground beef and 1 diced onion; cook, stirring, until beef is browned and crumbly and onion is translucent, about 5 minutes.
- Continue cooking until any liquid evaporates, 3-5 minutes.
- Stir in 4 minced garlic cloves, 2 bay leaves, 2 tablespoons Hungarian paprika, 2 teaspoons Italian seasoning, 2 teaspoons kosher salt, ½ teaspoon black pepper, and a pinch of cayenne pepper.
- Cook, stirring occasionally, until flavors meld, about 3 minutes.
Tip: Break up the beef thoroughly to ensure even browning.
Step 3: Add Liquids and Simmer
- Pour in 1 quart chicken broth (or water), 1 (24 ounce) jar marinara sauce, and 1 (15 ounce) can diced tomatoes.
- Pour 1 cup water into the marinara jar, swirl to rinse, and add to the pot.
- Stir in 2 tablespoons soy sauce.
- Bring to a simmer, reduce heat to medium, and simmer until flavors intensify, about 30 minutes.
Tip: Stir occasionally to prevent sticking and ensure even cooking.
Step 4: Cook the Macaroni
- Increase heat to medium-high to bring the mixture to a rapid simmer.
- Stir in 2 cups elbow macaroni and cook, stirring occasionally, until just barely tender, about 12 minutes. Check doneness after 10 minutes.
Tip: Stir frequently to prevent macaroni from sticking to the pot.
Step 5: Finish and Serve
- Remove from heat and discard the bay leaves.
- Stir in ¼ cup chopped Italian parsley and, if using, 1 cup shredded white Cheddar cheese.
- Cover and let rest for 5 minutes to thicken slightly.
- Taste and adjust seasoning with additional salt, pepper, or cayenne as needed.
- Serve hot in bowls.
Tip: Let the goulash rest to allow the macaroni to absorb the sauce fully.