Minced ground beef, onions, garlic, and warm spices simmered with elbow noodles in a silky tomato sauce.
I like making goulash. It’s hearty, simple, and easy. It’s like spaghetti sauce without all the time involved. Chili without all the spice but it still maintains a ton of flavor. A reprieve from the heat always gets the wheels in my head turning on how I can sneak in a comforting classic. Since I know here in Texas the humidity can be back the next day. I like to get my mind and palette excited for the seasons changing and sometimes I just can’t wait.
For this recipe, I went with a classic goulash finely, and I mean finely minced ground beef that’s seasoned with paprika, a variety of ground peppers, and a few herbs all simmered together in a super simple crushed tomato sauce. I simmered the ever classic elbows noodles in the same pot so that every noodle absorbs the sweet tomato sauce and each bit has the meat sauce inside and out. Check out my tips and tricks below for the best goulash. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST GOULASH
minced meat: finely minced meat is the key to a silky goulash. to achieve finely minced meat make sure the beef isn’t frozen and you break it apart with your hands while adding it into the pan. use a fork to crush it apart.
uncooked pasta: uncooked pasta is big here. goulash is quick. you’ll need to simmer the pasta in the sauce. that way the sauce will get soaked into the pasta and the meat catches in the noodle.
fine vegetable: fine vegetables are important because it stays on the fork. finely minced veg keeps the vegetables quick-cooking and consistent with the pasta and meat.
worcestershire: worcestershire is key here. It adds a savory depth. don’t skip the Worcestershire sauce it adds a subtle savoriness that rounds out the dish. if something tastes likes it’s missing it’s probably worcestershire or bay leaves.
leave it a little loose: leave the sauce a little loose that way the pasta will have something to absorb: you don’t want to toss it too much to break up the pasta. don’t cook the pasta at a rapid boil like you normally would. lower the temperature, cover, and cook for about double to triple the cooking time.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- BAKED ZUCCHINI WEDGES + ROASTED TOMATO DIP
- FROSTED STRAWBERRY SWIRL VANILLA POUND CAKE
- CUCUMBER VINAIGRETTE