Description
Hungarian Goulash, a hearty stew from Central Europe, blends tender beef with paprika-rich sauce. Rustic spices and slow-cooking techniques create a comforting meal that pulls you into Hungary’s culinary traditions.
Ingredients
Scale
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz/425 g) tomato sauce
- 1 can (14.5 oz/411 g) diced tomatoes, undrained
- 1 ½ cups (360 ml) beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 cups (200 g) uncooked elbow macaroni
- 1 cup (100 g) shredded cheddar cheese (optional, for topping)
- Chopped parsley (optional, for garnish)
Instructions
- Meat Preparation: Sear ground beef in a large pot over medium heat, breaking it down into fine crumbles while browning. Drain excess fat, leaving a thin layer for depth of flavor.
- Aromatic Base: Add onions and garlic to the browned beef, sautéing until vegetables become translucent and release their fragrant notes, creating a rich flavor foundation.
- Liquid Infusion: Combine tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Integrate paprika, Italian seasoning, salt, and pepper, stirring thoroughly to blend all components into a harmonious sauce.
- Pasta Integration: Introduce uncooked elbow macaroni directly into the sauce, ensuring complete coverage. Reduce heat to a gentle simmer, cover, and let the pasta absorb the robust flavors.
- Final Cooking Stage: Simmer the goulash, stirring occasionally, until pasta reaches optimal tenderness and sauce thickens to a perfect consistency, approximately 15-18 minutes.
- Cheese Finale: Incorporate half the cheddar cheese into the goulash, then sprinkle remaining cheese on top, creating a luxurious melted surface that adds creamy richness.
- Resting and Serving: Allow the dish to rest briefly, letting flavors meld and cheese fully melt. Garnish with fresh parsley and serve immediately with crusty bread or a light salad.
Notes
- Meat Browning Mastery: Sear ground beef thoroughly, breaking it into small, uniform pieces for even cooking and maximum flavor development.
- Fat Management Technique: Drain excess fat but keep a thin layer to preserve the rich, meaty taste without making the dish overly greasy.
- Pasta Cooking Precision: Submerge macaroni completely in sauce and avoid overcooking; monitor closely to achieve perfect al dente texture without turning mushy.
- Cheese Melting Strategy: Add cheese in two stages – first folding half into the goulash for creaminess, then sprinkling remaining cheese on top for a beautiful melted finish that enhances visual appeal and taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 7
- Calories: 380
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg