Simple One-Pot Goulash Supreme

One crisp Sunday morning as Hubby and I drove home from Mass, he asked me what I had planned for dinner that night. Goulash. Hubby was quiet a minute, then asked “Do I like goulash?”

That man makes me laugh, even when he is not joking. This is not his first experience with goulash, and it won’t be his last. Most of the time he just eats what’s put before him and doesn’t ask a whole lot of questions.

That got me to thinking – just what is Goulash? Is American Goulash really a goulash? According to Wikipedia, Goulash is a soup or stew of meat and vegetables seasoned with paprika. Goulash originated in Hungary and is considered one their national dishes. Its origins can be traced back to the 10th century as a stew eaten by Hungarian shepherds. It should come as no surprise that Goulash made from ground beef, macaroni and canned tomatoes isn’t even close to a true Hungarian Goulash. About the only thing the two have in common is paprika. And, as it turns out, the first Goulashes of Hungary didn’t have paprika.

Bottom line is that this American take on Goulash is super simple to make, has nice flavor, and is perfect for a no-fuss family supper. Include warm bread and a crisp salad, there’s nothing else needed. Happy Thursday!

Simple One-Pot Goulash Supreme
1/2 White Onion, diced
2 Garlic Cloves, minced
1 lb Ground Beef
2 (14 oz) cans Italian Garlic Stewed Tomatoes
3 tablespoons Tomato Paste
2 teaspoons Paprika
1/2 tablespoon Chili Powder
Salt to taste
Black Pepper to taste
1-1/2 cups Elbow Macaroni
1/2 cup Beef Stock

Cut onion in half. Reserve half the onion for another use. Peel and dice remaining half, set aside. Peel and finely mince garlic, set aside.

In a large high-sided skillet or large saucepan, brown ground beef. Drain well.

Add tomatoes, tomato paste, onions and garlic. Season with paprika, chili powder, salt and pepper.. Stir in uncooked macaroni. Add about 1/4 cup Beef Stock.

Cover and simmer for 15 minutes. Add remaining 1/4 cup stock, continue to simmer until macaroni is tender, about 15 minutes longer.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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