Classic Goulash Recipe

Olive oil: Used for sautéing the beef and vegetables, adding a rich flavor and preventing sticking.

Ground beef: The main protein in the dish, providing a hearty and savory base.

Onion: Adds sweetness and depth of flavor when cooked.

Garlic: Provides a pungent and aromatic flavor that enhances the overall taste.

Diced tomatoes: Forms the base of the sauce, adding a tangy and slightly sweet flavor.

Beef broth: Adds richness and depth to the sauce, enhancing the beefy flavor.

Elbow macaroni: The pasta component that absorbs the flavors of the sauce and adds texture.

Paprika: Adds a mild, sweet pepper flavor and a vibrant color to the dish.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a subtle heat and depth of flavor.

Shredded cheddar cheese: Optional topping that adds a creamy and cheesy finish to the dish.

When browning the ground beef, make sure to break it up into small pieces and cook it until it develops a rich, deep brown color. This caramelization adds a lot of flavor to the goulash. Also, when adding the onion and garlic, cook them until they are translucent and fragrant, which will enhance the overall taste of the dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and absorbs flavors well.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter taste.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is unavailable; use ¼ teaspoon per clove.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar texture and flavor.

• beef broth - Substitute with chicken broth: Chicken broth can be used for a lighter flavor while still providing a savory base.

• elbow macaroni - Substitute with rotini pasta: Rotini pasta holds the sauce well and provides a similar texture.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

• shredded cheddar cheese - Substitute with parmesan cheese: Parmesan cheese adds a sharp, nutty flavor and melts well.

• Allow the goulash to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled goulash into airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the goulash within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the goulash within 3-4 days. This keeps the flavors intact and the macaroni from becoming too mushy.
• For longer storage, place the airtight containers in the freezer. The goulash can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the goulash in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the goulash on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of beef broth or water if the mixture appears too thick.
• Alternatively, reheat in the microwave by placing the goulash in a microwave-safe dish. Cover loosely and heat in 1-minute intervals, stirring between each interval until thoroughly heated.
• If desired, sprinkle freshly shredded cheddar cheese on top before serving. This adds a delightful creamy texture and enhances the overall flavor.

• Stovetop Method:

  1. Place the leftover goulash in a saucepan or pot.
  2. Add a splash of beef broth or water to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. If desired, sprinkle some fresh shredded cheddar cheese on top just before serving.

• Microwave Method:

  1. Transfer the goulash to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until thoroughly warmed.
  5. Top with shredded cheddar cheese if desired, and let it melt before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the goulash in an oven-safe dish.
  3. Cover with aluminum foil to keep it from drying out.
  4. Bake for about 20-25 minutes, or until heated through.
  5. Optionally, remove the foil during the last 5 minutes and sprinkle with shredded cheddar cheese to melt.

• Slow Cooker Method:

  1. Transfer the goulash to your slow cooker.
  2. Add a bit of beef broth or water to maintain moisture.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Serve hot, with an optional topping of shredded cheddar cheese.

• large pot: used for cooking the goulash, browning the ground beef, and simmering all ingredients together

• wooden spoon: ideal for stirring the ingredients as they cook, ensuring even cooking and preventing sticking

• measuring spoons: necessary for accurately measuring the olive oil, paprika, salt, and black pepper

• measuring cups: used to measure the beef broth and elbow macaroni

• chef's knife: essential for chopping the onion and mincing the garlic

• cutting board: provides a safe and clean surface for chopping the onion and mincing the garlic

• can opener: required to open the can of diced tomatoes

• colander: useful for draining any excess fat from the browned ground beef if necessary

• grater: needed if you choose to top the goulash with freshly shredded cheddar cheese

• ladle: perfect for serving the hot goulash into bowls

Pre-chop ingredients: Chop the onion and garlic in advance to save time during cooking.

Use pre-diced tomatoes: Opt for canned diced tomatoes to skip the chopping step.

Pre-measure spices: Measure out the paprika, salt, and black pepper before starting to streamline the process.

Quick-cook pasta: Use elbow macaroni that cooks in 5-7 minutes to reduce overall cooking time.

One-pot cooking: Cook everything in one large pot to minimize cleanup time.