Classic American goulash

• • 2 cups Beef broth.

  • 2 cups Elbow macaroni (uncooked).

2. Step-by-Step Instructions

1. The Brown: In a large pot or Dutch oven, brown the ground beef with the onion over medium-high heat. Drain any excess fat.

2. The Garlic: Add the garlic and tomato paste. Stir for 1–2 minutes until the paste turns a deep brick red.

3. The Everything Mix: Stir in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, and bay leaves.

4. The Pasta: Add the uncooked macaroni. Bring the mixture to a boil.

5. The Simmer: Reduce the heat to low, cover, and simmer for 12–15 minutes.

   Note: Just like pancakes for supper, the key here is the “rest.” Stir occasionally to ensure the noodles don’t stick to the bottom.

6. The Finish: Once the pasta is tender, remove the bay leaves. If you like it extra “cheesy” like the Cheeseburger Mac, you can stir in 1 cup of shredded cheddar at this point, though traditional goulash is often served without it.

3 Tips for Goulash Perfection

• Don’t Drain the Tomatoes: The juice from the canned diced tomatoes is full of flavor and provides the liquid needed to cook the pasta.

• The Texture: If the goulash is too thick after simmering, add a splash more beef broth. It should be “soupy-stewy” but not thin.

• Better the Next Day: Like most tomato-based dishes, American Goulash tastes even better the next day after the flavors have had time to marry in the fridge.