american goulash

Before you even ask, yes, american goulash is a thing. And, it’s not to be confused with the hungarian version.

Hungarian goulash is more comparable to a beef stew, always including chunks of beef, paprika, and sour cream. Depending on the region it can also include bell peppers, carrots, and potatoes, and it may or may not be served over egg noodles. Stay tuned for my version of that variety.

The american version is not stewed and is made with ground beef. It also is combined with pasta (typically macaroni noodles, but i prefer shells), vegetables, and a thickened tomato sauce. Paprika not required.

This is the version I grew up eating, and constantly crave. It’s the ultimate in comfort food. I’ve added a few more vegetables along the way, and it’s only served to enhance the flavor.

Ingredients:

3 Tbsp evoo

2 lbs ground beef

1 tsp salt

1/4 tsp black pepper

3 cobs of corn, kernels removed

2 tomatoes, sliced in thin wedges

8oz button mushrooms, stemmed and sliced

1 tsp salt

2 cloves garlic, minced

1 bunch kale, stems discarded, and leaves chopped

1 Tbsp tomato paste

1 cup white wine (I used a dry resiling)

1 cup chicken stock

1 tsp salt

1 lb pasta shells, cooked

1 cup reserved pasta water

1 1/2 cups V8

8 Tbsp butter

Directions:

In a large brasier or saucepan, bring evoo to shimmering over medium high heat. Add ground beef to pan, along with 1 tsp salt and 1/4 tsp black pepper. Sauté until browned and remove from pan.

Add corn, tomato, and mushrooms to the pan with 1 tsp salt. Sauté 5 minutes, until vegetables have softened. Add kale and garlic, and sauté for 3 more minutes.

Add tomato paste and stir to combine. Sauté for a few minutes and turn heat to high. Add wine, bring to a boil.

Once boiling add chicken stock. Let boil for 5 minutes. Reduce to simmer and add meat and 1 tsp salt.

Add cooked pasta, 1 cup reserved pasta water and V8. Stir to combine.

Add butter. Once butter has melted, let simmer on low for an additional 5 minutes. Remove from heat and serve.