Q: WTF is goulash?
A: meaty mac&cheese.
Q: What makes it Hungarian?
A: Hungarian paprika, and other Hungarian spices.
Q: ru srius?
A: always
Easy goulash
Ingredients
- 2 tbsp olive oil NOT EVOO
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 1 pound ground beef ( 454 g )
- buncha buncha salt and pepper - freshly ground is always best
- 1 tbsp tomato paste
- 1.25 cups beef broth ( 240 ml )
- 1 15 oz can tomato sauce ( 443 ml )
- 1 15-oz can diced tomato ( 443 ml )
- 1 tsp Italian seasoning ( see below for recipe )
- 1 tsp paprika
- 1.5 cup elbow macaroni ( knee macaroni also works )
- 1 cup shredded cheddar cheese
- buncha sprigs finely chopped fresh parsley for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Add onion and cook until soft, about 5 mins.
- Add garlic and cook until fragrant, about 1 min.
- Add ground beef and cook until no longer pink, about 6 mins.
- Drain fat, season with salt & pepper.
- Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes.
- Season with Italian seasoning and paprika, and stir in macaroni.
- Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 mins.
- Stir in cheese and remove from heat.
- Garnish with optional parsley before serving.
Notes
https://thedailybear.ca/italianseasoning/