I’m always on the lookout for easy recipes that require minimal ingredients. They’re great for those nights on the fly for our family, when what I’ve planned on the menu for that evening hasn’t turned out…for one reason or another. Y’all know what I’m talking about! Dishes like these, where I have all the ingredients I need handy in the pantry, are a lifesaver.
Oddly, I’d never had goulash before. To me, it was very reminiscent of Beefaroni – which reminds me of school lunches and childhood. Ground beef and macaroni are simmered in a rich, lightly spiced tomato sauce until it’s a thick stew. It’s classic lowbrow comfort food, but it’s delicious.
I’d imagine it would be great with all kinds of things thrown in as well… veggies, different proteins, beans, cheese, you name it! Definitely a great base for one of those clean out the fridge nights…
I like the simplicity of the basic version, though. Not to mention that when it’s made with ground sirloin and whole wheat pasta, it’s not terribly bad for you either. Better than the “heart attack in a sack” you might end up with otherwise on those busy nights.
Goulash
1 lb ground sirloin
1 onion, chopped
3 cloves garlic, minced
1 (6 oz) can tomato paste
1 (15 oz) can stewed tomatoes
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 cups water
1 tsp dried oregano
1 tsp paprika
1/2 tsp chili powder
8 oz elbow macaroni
kosher salt
black pepper
olive oil
In large saute pan heat oil over medium-high heat. Add ground beef and cook until brown, about 5 minutes. Add chopped onion and cook for about 5 minutes longer, until onion is translucent. Add in garlic and tomato paste, and cook for about 3 minutes until tomato paste is starting to brown. Add in the stewed tomatoes, diced tomatoes, tomato sauce, water, and spices. Stir to combine. Cover, bring to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally.
Add pasta into the pot and stir to combine, recover, and cook on low for an additional 20 minutes. Check pasta for doneness. Add 1/4 cup additional water and cook for 5 minutes longer, if necessary. If mixture is too thick, add 1/4 cup warm water and stir to combine until it’s the consistency you’d like. Season to taste with salt and pepper before serving.
Source: adapted from Feral Kitchen
