Chef John’s American Goulash

Chef John’s American Goulash One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn’t really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple–perfect for your weeknight dinner rotation.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 1 hr

    TOTAL : 5 mins

    SERVING : 12

    YIELD : 12 servings

  • Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

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  • Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

  • Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

  • Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Per Serving: 336 calories; protein 18.9g; carbohydrates 25.1g; fat 17.3g; cholesterol 58.1mg; sodium 1168.9mg. Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.