American Goulash – Just Like the Non-Hungarian Lunch Lady Used to Make

One of my all-time favorite comfort food meals growing up
was the beef goulash served in my school cafeteria. It was served with a slice
of buttered white bread, and an ice-cold carton of milk. Little did I know that
it wasn’t really goulash, but an Americanized version, invented, I’m guessing,
to stretch a small amount of beef into enough food for a not so small family.

Real goulash is like a beef stew, and I’m pretty proud of
this version we posted a while back, but while it’s a wonderful recipe in its
own right, it just doesn’t hold the same place in my heart as this version. So,
you can imagine my disappointment the first time I ordered beef goulash, and
actually got beef goulash. Anyway, live and learn.

Not much can go wrong here, as long as you don’t under-cook,
or horribly over-cook the macaroni. So, set your timer for 10 minutes, and
start checking. We want the pasta very tender, but not falling apart. By the
way, this goes by many names, including American Chop Suey, Chili Mac, Johnny Marzetti,
and my personal favorite,
Slumgullion. No matter what you call this, I
really do hope you give it a try soon. Enjoy!

Ingredients for 6 portions:

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic minced

2 generous teaspoons kosher salt, plus more to taste

1/2 teaspoon black pepper

cayenne to taste

2 tablespoons paprika

2 teaspoons dried Italian herbs (blend of oregano, thyme,
rosemary, sage, parley, basil)

1 or 2 bay leaves

1 quart chicken broth

1 (15-ounce) can diced tomatoes

1 (24-ounce) jar prepared marinara sauce, rinsed with 1 cup

2 tablespoons soy sauce

2 rounded cups elbow macaroni

1 packed cup shredded white cheddar cheese

Freshly chopped Italian parsley


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