Recipe Background
Elementary Goulash combines simple pantry staples for an easy, comforting meal—a perfect moving-day reward.
The first time I made this goulash was during a particularly chaotic moving day in college. My best friend and I had spent hours lugging boxes up to my new third-floor apartment. Once the dust settled, we realized neither of us had eaten since morning. The pantry was barren except for some canned tomatoes and pasta. He dug out a bottle of red wine, which we both knew was essential for soothing more than just the soul.
As we unpacked the kitchen, I was determined to make something comforting yet quick. Bell peppers were among the few fresh items I had salvaged from the previous place. I always prefer sautéing them with onions and garlic for that deep, savory aroma that envelops a room. Ground beef found its way into the mix, sizzling and browning perfectly. My secret weapon was soy sauce, a remnant from my last stir-fry, which gave it a unique umami twist.
Among the unpacked items was a bay leaf that my grandmother always insisted on adding. Its subtle presence adds a complexity to the dish. A simmer later, the macaroni joined the party, absorbing all those rich flavors. I remember we barely let the goulash rest before diving in, leaning against stacks of boxes that would remain untouched until the next day. That simple goulash became our reward, signaling both a new beginning and a delicious reminder of home.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 bell peppers diced
- 1 pound ground beef
- 1/2 cup red wine
- 1 (28-ounce) can diced tomatoes undrained
- 1 (15-ounce) can tomato sauce
- 2 tablespoons soy sauce
- 2 bay leaves optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper
- 1/2 cup water
- 2 cups elbow macaroni
- salt to taste
Directions
- In a large stockpot over medium heat, add the oil, the onion, and the garlic and sauté until the onions are translucent, about 1-2 minutes.
- Add the bell peppers to the onion mixture and sauté, about 2 minutes.
- Add the ground beef to the onion mixture and cook, while crumbling, until the beef is no longer pink, about 5-7 minutes.
- Add the red wine to the ground beef mixture and stir to dissolve any browned bits from the bottom of the pot.
- Add the diced tomatoes, the tomato sauce, the soy sauce, the bay leaves, the oregano, the basil, the crushed red pepper, and the water to the ground beef mixture and stir to combine.
- Cover the stockpot and bring to a boil.
- Reduce the heat to low, and simmer the ground beef mixture, stirring occasionally, about 30 minutes.
- Add the macaroni to the ground beef mixture and stir to combine.
- Cover the stockpot and simmer, stirring occasionally, until the macaroni is tender, about 10-12 minutes.
- Taste the goulash and season with the salt.
- Remove and discard the bay leaves from the goulash.
- Serve.
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