American Goulash, not to be confused with dishes with a similar name from Europe as the latter is usually a meaty stew whereas the American version is basically macaroni in a tomato meat sauce. I don’t recall ever making the American version but it has been on my radar for a pretty long time.
When I recently saw a post for American Goulash and remembering some items we had on hand, I thought it would work well for our Friday card night on a chilly winter day. It’s one pan, can be partially cooked early to finish while we play, and uses the gluten free pasta and some mushrooms (my addition) we had on hand. There are many recipes on line but the one I chose was American Goulash Recipe (One-Pot) from Jessica on her “The Forked Spoon” blog. I followed the recipe except for the addition of eight ounces of mushrooms.
American Goulash – Adapted from The Forked Spoon
1 tablespoon olive oil
1 medium yellow onion - minced
1 green bell pepper - seeded and diced
8 oz. cremini mushrooms, sliced
8 cloves garlic - minced
2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon paprika
2 pounds ground beef
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
2 tablespoon tomato paste
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans diced tomatoes
2 bay leaves
2 cups low-sodium beef broth - (or 2 cups water)
2 cups elbow macaroni - uncooked
2 cups cheddar cheese – shredded
Chopped parsley, garnish
1. Heat olive oil in a large stock pot or Dutch oven over medium-high heat (Larry used a 12" saute pan) Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
2. Reduce heat to medium and add the salt, pepper, and paprika to the mirepoix. Mix well. Remove to a bowl.
3. Add the ground beef to the pan. Use a wooden spatula to break apart the ground meat into small crumbles. Stir frequently and continue to cook until meat is browned. Tilt the pan and spoon out the fat.
4. Add the Italian seasoning, Worcestershire sauce, and tomato paste and veggies. Mix well to combine.
5. Stir in the tomato sauce and diced tomatoes and bring to a simmer.
6. Add the bay leaves, cover, and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
7. Stir in the broth (Larry made it to this point earlier in the day) and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
It was very good and we couldn’t tell it was gluten free pasta except it did not get as big as regular macaroni.
I got my cast off on 1/25 and moved to a boot and if all goes well with therapy, I’ll be walking in a shoe in 3-4 weeks.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
01/27/23 meal date
I like this version may have to try it sometime when the weather is cooler, its actually hot in Florida this week looks great!ReplyDelete
Good friend Cauleen's son is Type 1 Diabetes, so whenever I cook pasta for him it must be gluten free. We can't tell the difference. This looks really good, and for some reason American Goulash has been on my mind lately. When I was growing up, my mom made a much simpler version with ground beef, tomatoes and spaghetti noodles.ReplyDelete
Larry, Ahhh...memories! My mother used to make a form of American goulash...inexpensive and easy for her. Of course, much to her dismay, she did have to leave out a few ingredients that I wouldn't eat. I was a pain even back then... I would have lost my mind by now with your healing process...and if Laurie was going through the same thing, she would have to be kept away from anything that could be used as a weapon! The good news is that you'll be mobile soon... Take Care, Big Daddy Dave and LaurieReplyDelete
Glad the toes are healing nicely! This version of ghoulish is the version my mom made growing up. We didn't top it with cheese but I'm wishing we had.ReplyDelete