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American Goulash, comforting post-layoff creation, with an easy blend of pantry essentials.
Back when I was freshly laid-off and finding solace in my dusty, sunlit kitchen, I stumbled upon this American Goulash recipe. It was a time when my pantry looked sparse but somehow still held treasures like that forgotten can of tomato sauce and a lonely package of macaroni. I remember standing there, thinking about how the onion and garlic would bring a familiar aroma to the air—comforting and grounding when everything felt a bit upside down.
The recipe unfolded naturally in my hands, just like that. I let the beef brown and sizzle with paprika, a spice I've always loved for its depth. In went the Worcestershire sauce, splashing with a promise of umami, as if it was the salt of the earth itself. Somehow, the act of stirring the creamy mixture with noodles reassured me—it demanded my full attention, shaking me out of the lethargy of a tough day. I learned to sprinkle in some cheese at the end for that extra bit of indulgence, truly letting the goulash sit and meld, gathering all its flavors in a delightful hug.
It became a tradition, almost a ritual, on days when I needed a comforting reminder of resilience and warmth. A reminder that even with just a few basics, like diced bell peppers or a hidden stash of ground beef, you can create something extraordinary in simplicity. My practical tip? Let the macaroni sit for a bit once simmered—those few minutes make all the difference for a hearty, cohesive dish.
Ingredients
- 1 teaspoon oil
- 1 pound lean ground beef
- 1 small onion diced
- 1 clove garlic minced
- 1 teaspoon ground paprika
- 1/2 teaspoon dried parsley
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce or soy sauce
- 1 stick celery finely diced
- 2 bell peppers diced, of any color
- 1 1/2 cups beef or chicken broth
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can petite diced tomatoes
- salt to taste
- ground pepper to taste
- 1 (8-ounce) package dried macaroni pasta
- 1/4 cup cream cheese plus more to taste
- 1 cup cheese shredded and of your choice
Directions
- Heat the oil in a large skillet over medium-high heat.
- Add the beef and brown it, breaking it up as it cooks, about 5-7 minutes.
- Drain the fat from the skillet if desired.
- Stir the onion and the garlic into the beef mixture and sauté until the onion is translucent, about 3 minutes.
- Stir the ground paprika, the parsley, the tomato paste, and the Worcestershire sauce into the skillet.
- Stir the celery and the diced bell peppers into the meat mixture and stir-fry until tender, about 4 minutes.
- Add the broth, the tomato sauce, and the diced tomatoes to the meat mixture, stirring well and bringing it to a boil.
- Season the meat mixture with the salt and the pepper.
- Stir the macaroni into the meat mixture and reduce the heat to medium.
- Cover the skillet with a lid and simmer until the macaroni is al dente, about 15 minutes.
- Stir the mixture and mix in the cream cheese.
- Sprinkle the goulash with the cheese, then cover the skillet and let sit until the cheese has melted, about 2 minutes.
- Serve.
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