Goulash is one of those final comforts of comfort and it doesn’t take it forever! This is too easy not to put in the rotation. It is time to stock up on grinded cattle and noodles of macaroni!
For more abundant comfort recipes of comfort, try our homemade Joas Joas.
Because my recipe
- Total comfort food with ground meat, melted cheese and pasta.
- Simple and convenient ingredients.
- A pot keeps it simple and makes cleaning a kids game.
Goulash comes from Hungary, dating back to the 9th century. This recipe is for an American gulasch, which dates back to the early 1900s and is generally made using ground meat and pasta in a pepper dust and paprika tomato stew. There is a reason why it has been a favorite from food for over 100 years!
Note ingredients
- Minced beef: Opt for ground meat with at least 80/20 fat content or lean to avoid excess fat.
- White onion: White onions have a more clear flavor, but the yellow onions also work.
- Garlic: The freshly chopped garlic offers the best flavor, but the brass garlic works in a pinch.
- Beef broth: Choose a good quality sodium beef broth to create a tasty stew base.
- Diced tomatoes: We use canned diced tomatoes, but you can use the fire tomatoes on fire instead for a little more flavor.
- Tomato sauce: This inspects the Gallash and adds a concentrated tomato flavor.
- Italian brushes: Found in most food stores in the spice and cooking corridor. You can also easily prepare with our homemade Italian home seasoning recipe.
- Macaroni Elbow: Any short pasta such as fusilli, pens or bowtie works well. For a gluten -free version, opt for gluten -free pasta.
- Mozzarella Cheese: Use grated mozzarella for a milder flavor or a cherdar cheese for a more clear flavor.
Meat options
A traditional American -style goulash requires ground meat. For a lighter version, you can exchange ground meat for ground chicken or turkey. If you prefer the pig, use the Italian earth sausage.
Add vegetables
We love how easy it is to customize the gulasch! If you like additional vegetables in your meal, you can add almost everything. The common favorites are carrots with slices, green beans, peas and corn.
Archiving and heating
Refrigerate leftovers in an airtight container for a maximum of 5 days.
Heat In a large saucepan over medium heat, adding a little water or broth if necessary to adjust the consistency.
Microwave with increases of 30 seconds.
