Chef John's American Goulash Recipe

Ingredients

This recipe was originally created to yield 12 servings. Quantities adjust automatically, but cooking times remain the same. Scaling may affect the results slightly.

• 1 tablespoon olive oil
• 2 pounds ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 large bay leaves
• 2 tablespoons Hungarian paprika
• 2 teaspoons Italian seasoning
• 2 teaspoons kosher salt
• teaspoon ground black pepper
• 1 pinch cayenne pepper, or to taste
• 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
• cup chopped Italian parsley
• 1 cup shredded white Cheddar cheese (optional)

Directions

Step 1: Gather all ingredients and have them ready at your workspace.

Step 2: Heat the olive oil in a large pot over medium-high heat. Add the ground beef and diced onion. Cook while stirring until the beef is fully browned and crumbly and the onion becomes translucent, approximately 5 minutes.

Step 3: Continue cooking for another 3 to 5 minutes, stirring occasionally, until any excess liquid evaporates.

Step 4: Add minced garlic, bay leaves, Hungarian paprika, Italian seasoning, salt, black pepper, and cayenne. Stir occasionally until the spices release their aroma, about 3 minutes.

Step 5: Pour in the chicken broth, marinara sauce, and diced tomatoes. Rinse the marinara jar with 1 cup of water and add it to the pot. Stir in soy sauce and bring the mixture to a gentle simmer.

Step 6: Reduce the heat to medium and let the stew simmer for 30 minutes, allowing flavors to meld and deepen.

Step 7: Increase heat to medium-high and bring the stew to a rapid simmer. Add the elbow macaroni and cook, stirring occasionally, until pasta is just tender, around 12 minutes (check for doneness after 10 minutes).

Step 8: Remove from heat and discard bay leaves. Stir in shredded Cheddar cheese and chopped parsley. Cover the pot and let rest for 5 minutes to allow the cheese to melt and flavors to settle.

Step 9: Taste and adjust seasoning if needed, then serve warm.

Chef's Notes

• Create your own Italian seasoning blend with oregano, thyme, rosemary, sage, parsley, and basil for a fresher taste.
• If Hungarian paprika is unavailable, sweet Spanish paprika works well as a substitute.
• Add beans to make this a satisfying pasta fazool variation.

Nutrition Facts (per serving)

• Calories: 303
• Total Fat: 16g (20% DV)
• Saturated Fat: 5g (27% DV)
• Cholesterol: 70mg (23% DV)
• Sodium: 1065mg (46% DV)
• Total Carbohydrate: 15g (6% DV)
• Dietary Fiber: 3g (11% DV)
• Total Sugars: 5g
• Protein: 24g (48% DV)
• Vitamin C: 8mg (9% DV)
• Calcium: 68mg (5% DV)
• Iron: 4mg (20% DV)
• Potassium: 660mg (14% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Nutrient information is approximate and may vary depending on ingredient brands and preparation methods.