Modern American Goulash
Modern American Goulash takes "my Mom's standard" and dials it up by adding umami rich mushrooms, briny olives and cheese. This family friendly one-dish week-night - or weekend -- meal comes together quickly with minimal clean-up. And the best part? These are the kind of leftovers you can't wait to devour.
Equipment
- large deep-sided skillet or Dutch oven
- pasta or stock pot
Ingredients
- 12 ounces large elbow macaroni or curly tube pasta such as cavatappi
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped, about one cup
- 5 ounces mushrooms trimmed and sliced
- ½ cup diced red bell pepper
- 2 garlic cloves minced
- 1-½ pounds ground beef
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 3 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 15 ounce can diced tomatoes
- 15 ounce can tomato sauce two 8 oz cans
- 1 cup beef broth or stock
- 1 tablespoon Worcestershire sauce
- ½ cup sliced green olives optional
- 1 cup shredded cheese cheddar or cheddar Jack
- ¼ cup chopped parsley plus more for serving
Instructions
- Cook the pasta according to package instructions. Drain and reserve.
- Heat olive oil In a large skillet over medium heat. Add onions mushrooms and bell peppers and sauté until softened, about 10 minutes. Add garlic and sauté for 1 minute.
- Add the ground beef, salt and pepper, breaking up the ground beef with the back of a wooden spoon and cook until cooked through, about 8 minutes. Add tomato paste, Italian seasoning and paprika, stirring until fragrant and tomato paste has darkened.
- Add the diced tomatoes, tomato sauce, beef broth, olives (optional), Worcestershire sauce and stir to combine. Bring to a boil and then reduce heat to a simmer and simmer for 15 or 20 minutes. Add the cheese and cooked pasta and stir until combined and cheese has melted. Add 3 tablespoons parsley, stirring to combine.
- Serve in bowls topped with remaining parsley.