American Goulash (One-Pot Beef & Macaroni) – Food Wishes

American Goulash (One-Pot Beef & Macaroni) – Food Wishes


hello this is chef john from food wishes
comm with american goulash that’s right the first time I was ever served real
goulash I was very confused because they gave me what looked like beef stew and I
was like hey where’s the ground beef and macaroni are you guys sure this is
goulash and they were like yes we’re sure we’re Hungarian anyways it turns
out what I had been enjoying as a child in the high school cafeteria was not
actually goulash but was American goulash which is the version I’m going
to show you how to make today so with that let’s go ahead and get started with
a well olive oil pot set over medium-high heat
to which we will add a diced onion as well as two pounds of ground beef
ideally grass-fed if you can find it and the first phase of this operation is
referred to as breaking and browning since what we’re going to do while this
comes up to temperature is break up the meat as small as we can with a spatula
or spoon and for me the best tool for the job here is a flat wooden spatula or
as we called in the business of flatulence going to happen as we break
this up and it starts to brown so you’re probably going to see a fair amount of
moisture in the bottom of the pan which is totally normal and fine but what we
want to do before we move on to the next step
there’s cook this until virtually all that moisture evaporates and we can see
that the bottom of the pan is basically dry are you see that and then once that
happens in some recipes we’d actually keep cooking this until our beef and
onions got nicely browned but for this recipe that is not traditionally done
but anyway what we’ll do once we’ve reached dry bottom status to stop and
toss in some minced garlic as well as a generous amount of salt it will also
toss in some black pepper and cayenne pepper at the same time for a little
change of pace we are also definitely going to need some paprika
preferably Hungarian but Spanish will do and then we will finish up with a big
spoon of dry Italian herb mix as well as one or two bay leaves or in my case one
and a half bay leaves and what we’ll do is stir that in and then cook it for
about three or four minutes which we are not only doing a saute the garlic but
also just sort of toast and wake up those spices so we’ll go ahead and cook
that for a few minutes during at which point we can proceed to add our wet
ingredients which for me is going to be a quarter
chicken broth or if you want you could use water which is what I’m pretty sure
the lunch ladies at my school cafeteria use and then we will also add some diced
tomatoes either can or if they’re in season fresh plus one 24 ounce jar of
prepared marinara sauce and of course as usual we will rinse the jar with some
cold fresh water and for this recipe we want to use about a cup followed by the
one and only secret ingredient a splash of soy sauce oh yeah oh and by the way
some people will tell you the secret ingredient is wish to stir sauce but
it’s not it’s soy sauce but anyway we will go ahead and stir that together and
wait for it to come back to a simmer at which point I like to lower the heat to
medium and let this cook for about thirty minutes ok a lot of people make
the mistake of adding their macaroni as soon as it starts to bubble again but I
really think we want to let this simmer so that all our flavors get extracted
into our cooking liquid since that flavorful liquid is what’s going to
hydrate our pasta and if we cook the macaroni now I don’t think it’s gonna be
as tasty so I did that mine simmer for about thirty minutes at which point it
looked like this oh and if you want to skim some of that beef fat off the top
go ahead but I’m not going to for this all right especially if it’s grass-fed
beef that stuff’s good for you and then what we’re gonna do is raise our heat to
medium-high and as soon as our mixture starts to boil again we’ll go ahead and
dump it a couple cups of macaroni and I’m going with the classic elbow since
that’s what I grew up eating but really any small pasta shape should work and
then what we’ll do is stir that in and cook it for about twelve minutes or so
or until it is just tender and this is not something you’ll have to stir
continually but I’d say at least every two to three minutes and you’ll see
every time you stir that macaroni will get a little bit plumper and of course
as always your times may vary so make sure you taste a piece or two if you’re
not sure right this is definitely a dish we don’t want the pasta al dente and if
everything goes according to plan after about 10 to 12 minutes you should have
something that looks very close to this and then what we’ll do as soon as we
think our macaroni is just cooked is turn off the heat and stir in some
freshly chopped Italian parsley as well as a nice big handful of
shredded cheddar cheese which by the way I should mention is technically optional
okay a lot of recipes don’t include it or the cheese has just used a garnish
the top but I really think it does wonderful things here so I add it and
then what we’ll do as soon as that stirred in is cover this and leave it
alone for five minutes we’ll just let it sit there resting and absorbing all
those flavors and that’s it after five minutes we can uncover it and we’ll give
it a stir and at this point our American goulash is officially done
except of course we always have to give it a taste and check for salt or
whatever else but I’m very happy to report mine tasted exactly how I wanted
which means we can grab a ladle and serve it up and I went ahead and finish
this off with a little bit of extra shredded cheddar cheese plus one more
sprinkling of Italian parsley and if you wanted you could also top this with
parmesan which is also a nice choice so that’s up to you I mean you are after
all the Chuck Mangione of this Beefaroni and speaking of feel so good I’m gonna
go ahead and grab a spoon and relive some of the happiest moments of my
childhood as this really was one of my favorite all-time cafeteria meals in
school where it was always paired with some buttered white bread and milk
and while this is most certainly not real goulash that doesn’t mean it is not
every bit as delicious and amazing all right this is one of those very simple
dishes that does not taste simple all right we’re talking extreme savoriness
with a lot more going on flavor-wise than you would think and above and
beyond it’s comforting delicious goodness the fact that we do everything
in one pot is a nice feature as well oh and one last thing you throw a can of
beans in here and you’re talking about one of the most fantastic pasta fazool
recipes of all time but anyway that’s it my take on American goulash or as we
called it back in the 70s at Red Jacket central goulash it’s actually pretty
shocking how long it took me to make a video of this since like I said it’s one
of my all-time favorite childhood and by the way adulthood meals
and if you give it a chance I think it’s gonna be one of yours as well which is
why I really do hope you give this a try soon so head over to food wishes comm
for all the ingredient amount tomorrow as usual and as always you

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