American goulash with minced meat and pasta
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 422, total fat 20 G., saturated fats 7 G., proteins 22 G., carbohydrates 39 G., fiber 5 G., cholesterol 58 mg, sodium 764 mg, sugar 7 G.
Calories 422, total fat 20 G., saturated fats 7 G., proteins 22 G., carbohydrates 39 G., fiber 5 G., cholesterol 58 mg, sodium 764 mg, sugar 7 G.
American goulash is made with ground meat and pasta, and shouldn't be confused with Hungarian goulash, which is a meat and vegetable stew with paprika. This recipe features ground beef sautéed with a host of aromatic spices and then simmered in a tomato sauce with macaroni and cheese, creating a delicious and filling comfort dish perfect for a family dinner. This goulash also features a touch of paprika—a nod to its Hungarian namesake. When serving, garnish with fresh herbs and grated cheese, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 450 g of ground beef
- 1 teaspoon paprika
- 2 tsp Italian seasoning
- 1 tbsp tomato paste
- 1 can (425 g) canned diced tomatoes
- 1 can (425 g) of canned tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 cup lightly salted beef broth
- 220 g of cavatappi pasta
- 110g sharp cheddar, grated on a coarse grater (about 1 cup), + extra for serving
- 2 tbsp chopped fresh parsley + extra for serving
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Recipes with similar ingredients: ground beef, cavatappi pasta, tomatoes, tomato sauce, Worcestershire sauce, cheddar cheese, parsley, Italian seasonings, paprika
Cooking the dish according to the recipe:
- Heat olive oil in a heavy-bottomed wok or saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the ground beef and cook, stirring and breaking up any lumps with a wooden spoon, until browned and darkened, about 8 minutes. Add 1 teaspoon of salt, some freshly ground black pepper, paprika, and Italian beef seasoning and toss to combine.
- Cook, stirring, until the paprika begins to brown and become fragrant, about 1 minute. Stir the tomato paste into the browned ground beef to coat, then cook until the paste thickens and darkens, about 2 minutes.
- Add chopped tomatoes, tomato sauce, Worcestershire sauce, and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. Bring to a simmer over medium heat.
- Reduce heat to medium and add the cavatappi pasta. Cook, stirring occasionally, until al dente, 8-10 minutes.
- Remove the pan from the heat. Gently stir in the parsley and cheddar until the cheese begins to melt. Divide the goulash into 6 deep bowls and sprinkle with grated cheese and finely chopped parsley.
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