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1950s Goulash
The waves of immigration in the early twentieth century brought foods from all around the globe to the American palate. Goulash, a traditional Hungarian dish, was one that resonated with the American public due to its comforting mix of ground beef, pasta, and veggies.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Entrées
Ingredients
Scale
- 1/8 cup plus 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 1/2 cup beef broth
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes
- 3 bay leaves
- 1 tablespoon seasoned salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon paprika
- 2 cups uncooked elbow macaroni
Instructions
- In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground beef and sauté until browned, 8 to 10 minutes.
- Add the garlic, onion, and remaining 1/3 cup olive oil and cook for 3 to 5 minutes.
- Add the broth, tomato sauce, diced tomatoes, bay leaves, seasoned salt, pepper, and paprika. Mix well.
- Reduce the heat to medium-low and cover. Cook for 20 minutes, stirring occasionally.
- Add the uncooked elbow macaroni. Stir well until everything is combined.
- Cover once again and simmer for about 30 minutes.
- Once cooked, remove and discard the bay leaves. Serve.
