Goulash🥫🇭🇺

Pasta is one of my absolute favorite dishes, it's comforting and simple, and hard to screw up. The beauty of pasta is the plethora of variations and pairings you can make with an assortment of pasta. From macaroni to ravioli, spaghetti, and tortellini, the list is endless! With Goulash, the origin is fascinating and variations of the dish have changed in certain locations. The origin comes from Hungary, where cowherds would cook in a large cauldron, and use nonperishable supplies such as millet, lard, bacon, onions, salt, and pepper. Goulash was noted in cookbooks in America as early as 1914, in which we started incorporating pasta, whereas, in Hungary, it was cooked as a stew. As the dish varies amongst other countries, the Americans added their own spices and ingredients, which I have recreated.

It is so delicious and rich and flavor, and I recommend eating this during the fall and winter seasons. On a chilly day, wrapped up in a blanket and watching a movie while eating goulash, what could be more perfect than that?

A quick recommendation I'll add as you embark on the recipe; you can either cook the pasta separately and then add to the meat mixture OR you can add uncooked pasta to the mixture and have the pasta cook with the meat and tomatoes. I included the latter step below, but do know if the pasta isn't cooking or there isn't enough liquid, add water and have it continue to simmer. I would suggest either choice, but wanted to provide options in case you didn't want to cook it all in one pot.

On with the show!

Goulash

Prep time: 30 mins Cook time: 1 hour

Ingredients:

• 1 pound of ground beef

• 1 large onion, diced

• 1 tablespoon of garlic paste

• 1 1/2 cup chicken broth

• 1 can tomato sauce

• 1 can diced tomatoes

• 3 tablespoons tomato paste

• 1/2 bag (16 oz) of elbow macaroni

• 1 bell pepper, diced

• sprinkle of salt

• 1/2 teaspoon of thyme

• 1/2 teaspoon of basil

• 1/2 teaspoon of rosemary

• 1/2 teaspoon of parsley

• Sprinkle of red pepper

• cheddar cheese, shredded

Steps:

1. Dice your onions, and add to a pot with the garlic paste and ground beef. Cook on medium heat for about 15-20 mins, until the beef is no longer pink and has fully browned.

2. Add the chicken broth, tomato paste, tomato sauce, diced tomatoes, bell pepper, and all seasonings to the pot, and simmer on low- medium heat for 15 mins.

3. Add macaroni and cook for 15 mins, until tender. If all liquid is gone and it is feeling dry, and the pasta isn't cooking, add 1 cup of water and continue to let simmer.

4. Remove the pot from the stove, garnish with cheese, and let sit for 5 mins until all melted.

5. Bon Appetit!