Classic American Goulash

Ingredients

• 1.5 lbs (680g) beef stew meat, cubed 1.5 lbs (680g) beef stew meat, cubed
• 2 tbsp (30ml) olive oil 2 tbsp (30ml) olive oil
• 1 large onion, diced 1 large onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 1 can (6 oz/170g) tomato paste 1 can (6 oz/170g) tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tsp (10g) paprika 2 tsp (10g) paprika
• 1 tsp (5g) dried oregano 1 tsp (5g) dried oregano
• 1 tsp (5g) dried basil 1 tsp (5g) dried basil
• 1/2 tsp (2.5g) red pepper flakes (optional) 1/2 tsp (2.5g) red pepper flakes (optional)
• Salt and black pepper, to taste Salt and black pepper, to taste
• 2 cups (240g) elbow macaroni, cooked according to package instructions 2 cups (240g) elbow macaroni, cooked according to package instructions
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 480 / 2010
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 38g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. 2.
   Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant.
4. 4.
   Return the beef to the pot and add the diced tomatoes, tomato paste, beef broth, paprika, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Stir in the cooked elbow macaroni and let it simmer for an additional 10 minutes to allow the flavors to blend.
7. 7.
   Serve the American Goulash hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For tender and flavorful beef, choose well-marbled cuts like chuck or round. Trim any excess fat before cubing.
• Elbow macaroni — Cook the pasta until al dente, as it will continue to cook slightly when added to the goulash. Rinse with cold water after cooking to prevent sticking.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the goulash.
• Customize the spice level by adjusting the amount of red pepper flakes.
• Leftovers can be refrigerated for up to 3 days or frozen for future meals.
• Feel free to add additional vegetables like carrots or celery for extra flavor and nutrition.
• Serve the goulash with a dollop of sour cream on top for added creaminess.

Serving advice

American Goulash is best served hot, straight from the pot. It pairs well with a simple side salad or crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley on top of the goulash before serving. The vibrant green color will add a pop of freshness to the dish.