Goulash


  • 1 Tbsp olive oil
  • 1 lb lean ground beef (90/10)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tsp fine sea salt, or to taste
  • 1 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp dried oregano leaves
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp granulated sugar
  • 28 oz crushed tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 2 cups chicken or beef stock
  • 1 cup water, plus more as needed for cooking
  • 3 cups macaroni pasta or any small pasta
  • 1/4 cup fresh grated parmesan or Italian cheese blend, plus more to serve

Set a heavy pot or 5 1/2-quart Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Add the ground beef and break it up with a spatula for about a minute. Add the onion and garlic and cook until soft about 5 minutes. Season with salt, chili powder, paprika, oregano, pepper, and sugar, then stir to combine. 

Add the crushed tomatoes, tomato paste, Worcestershire sauce, stock, and water. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes. 

Add the macaroni and stir to combine. Reduce the heat again to a gentle simmer, cover, and cook for another 20 minutes, stirring occasionally, especially at the beginning, to prevent the pasta from sticking to the bottom. Add more hot water, 1/4 cup at a time, as needed to keep the mixture very moist and saucy. 

Stir in the parmesan cheese, taste, and adjust the seasoning with more salt and pepper if needed. Serve warm with extra parmesan on top.



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