Is there anything more comforting than a warm bowl of goulash on a chilly evening? I adore the hearty flavors and satisfying combination of beef, tomatoes, and pasta. But let’s be honest, too often, homemade goulash suffers from one fatal flaw: gummy, overcooked pasta. If you’ve struggled with this, you’re not alone! After much trial and error, I’ve finally cracked the code to goulash perfection, and the secret lies in how you cook the macaroni. Get ready to enjoy a bowl of perfectly cooked pasta nestled in a rich, flavorful sauce – no more mush!
Why You’ll Love This Goulash Recipe
This isn’t just another goulash recipe; it’s a guaranteed success! Here’s why you’ll be making it again and again:
- Perfectly Cooked Pasta: The method in this recipe avoids the dreaded gummy pasta, ensuring a delightful texture in every bite.
- Rich and Flavorful Sauce: The combination of crushed, diced, and sauced tomatoes, along with aromatic herbs, creates a deep and complex flavor profile.
- Easy to Make: This recipe uses simple ingredients and straightforward steps, making it perfect for a weeknight meal.
- Comfort Food Classic: Nothing beats the comforting feeling of a homemade goulash.
- Customizable: Easily adapt the ingredients to your preferences and dietary needs.
Gathering Your Ingredients for Goulash Perfection
This goulash begins with a foundation of savory beef and a vibrant medley of vegetables, all simmered in a rich, tomato-based sauce. The beauty of this recipe lies not only in its simplicity but also in the way each ingredient contributes to the final symphony of flavors. We’ll be using common pantry staples and fresh produce to achieve a depth of flavor that’s truly exceptional. You’ll want to make sure you have everything on hand before starting to cook.
- For the Hearty Base:
- 1 pound ground beef: Ground beef provides the savory foundation of the goulash. Opt for a leaner ground beef to minimize excess grease, or drain off any excess after browning.
- 1 medium onion, chopped: Onion adds a crucial layer of sweetness and depth. Yellow or white onions work best.
- 1 green bell pepper, chopped: Green bell pepper contributes a slightly bitter and vegetal note that balances the sweetness of the tomatoes. Feel free to substitute with red or yellow bell pepper for a sweeter flavor.
- 2 cloves garlic, minced: Garlic is essential for adding aromatic pungency. Freshly minced garlic is always best!
- The Tomato Trio:
- 1 (28 ounce) can crushed tomatoes: Crushed tomatoes form the bulk of the sauce, providing a smooth and rich texture.
- 1 (15 ounce) can tomato sauce: Tomato sauce adds further depth and thickens the sauce.
- 1 (15 ounce) can diced tomatoes, undrained: Diced tomatoes provide texture and a burst of fresh tomato flavor. Using them undrained adds even more tomato-y goodness!
- Herbs and Spices:
- 1 teaspoon dried oregano: Oregano adds a classic Mediterranean flavor.
- 1/2 teaspoon dried basil: Basil complements the tomatoes beautifully.
- 1/4 teaspoon black pepper: Black pepper provides a touch of heat and enhances the other flavors.
- 1 teaspoon salt: Salt balances the flavors and brings out the best in all the ingredients.
- Liquid and Pasta:
- 1 cup beef broth: Beef broth adds moisture and deepens the savory flavor of the goulash. Low-sodium broth allows you to control the saltiness.
- 2 cups elbow macaroni: Elbow macaroni is the traditional pasta choice for goulash. Its shape holds the sauce perfectly. Other small pasta shapes, like ditalini or small shells, can also be used.
Crafting Your Goulash: Step-by-Step
Making perfect goulash is easier than you might think! The key is to build layers of flavor and, most importantly, to cook the pasta just right. Follow these step-by-step instructions, and you’ll be enjoying a delicious, comforting bowl of goulash in no time. Don’t be intimidated; it’s a very forgiving recipe.
- Brown the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. This is where the fond, or flavorful browned bits, start to develop on the bottom of the pot. Be sure to break up the beef with a spoon as it cooks. Once browned, drain off any excess grease to prevent a greasy final product.
- Sauté the Aromatics: Add the chopped onion and green bell pepper to the pot and cook until softened, about 5 minutes. Cooking these vegetables first helps to release their natural sweetness and build a flavorful base for the sauce.
- Infuse with Garlic: Stir in the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter. This quick sauté releases the garlic’s aroma and infuses the vegetables with its distinctive flavor.
- Build the Tomato Sauce: Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Season with oregano, basil, salt, and pepper. Stir well to combine all the ingredients. This combination of different types of tomatoes creates a complex and layered tomato flavor.
- Simmer for Flavor: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, to allow the flavors to meld. This slow simmering process allows the flavors to deepen and marry together, creating a rich and harmonious sauce.
- Pasta Time: The Secret to Perfection: Bring the goulash back to a simmer. This is key for perfectly cooked pasta! Add the beef broth and bring the mixture to a rolling boil. Then, stir in the uncooked elbow macaroni. By bringing the sauce to a rolling boil before adding the pasta, you ensure that the pasta cooks evenly and doesn’t become gummy.
- Cook the Pasta Perfectly: Cover and cook for the amount of time suggested on the pasta box (usually 7-8 minutes), or until the pasta is cooked through but still firm. Start checking the pasta frequently around 5 minutes. The pasta should not overcook in the tomato liquid. The goal is al dente pasta – slightly firm to the bite. Remember, the pasta will continue to cook slightly even after you remove it from the heat.
- Serve and Enjoy: Serve immediately and enjoy your goulash! A sprinkle of fresh parsley adds a pop of color and freshness.
Tips for Perfect Goulash Every Time
Want to take your goulash to the next level? Here are a few extra tips and tricks to ensure success every time.
- Don’t Overcook the Pasta: This is the most crucial tip! Start checking the pasta for doneness a few minutes before the suggested cooking time. Remember, it’s better to err on the side of undercooked than overcooked.
- Use Quality Ingredients: The better the quality of your ingredients, the better the final product will taste.
- Adjust the Seasoning: Taste the goulash throughout the cooking process and adjust the seasoning as needed.
- Add a Touch of Sweetness: For a slightly sweeter goulash, add a teaspoon of sugar or a tablespoon of ketchup to the sauce.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Make it Ahead: Goulash actually tastes even better the next day! The flavors have more time to meld together. Store leftover goulash in an airtight container in the refrigerator for up to 3 days.
- Freezing for Later: Goulash freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
- Vegetarian Option: Replace the ground beef with lentils or plant-based crumbles for a vegetarian version.
What to Serve With Goulash
Goulash is a complete meal in itself, but it’s also delicious served with a variety of sides. A simple side salad, such as a green salad with a vinaigrette dressing, provides a refreshing contrast to the richness of the goulash. Crusty bread or rolls are perfect for soaking up the flavorful sauce. For a heartier meal, try serving goulash with a side of creamy mashed potatoes or a simple vegetable side dish.
Your Goulash Questions Answered (FAQ)
Why is my goulash pasta always gummy?
The most common reason for gummy goulash pasta is overcooking. Cooking the pasta directly in the sauce for too long causes it to absorb too much liquid and become mushy. The key is to bring the sauce to a rolling boil before adding the pasta and to cook the pasta just until it’s al dente.
Can I use a different type of pasta?
Yes, you can! While elbow macaroni is the traditional choice, other small pasta shapes like ditalini, small shells, or even rotini can be used. Just be sure to adjust the cooking time accordingly.
Can I add other vegetables to my goulash?
Absolutely! Feel free to add other vegetables to your goulash, such as carrots, celery, or mushrooms. Add them along with the onions and bell peppers at the beginning of the cooking process.
How do I thicken my goulash sauce?
If your goulash sauce is too thin, you can thicken it by simmering it uncovered for a longer period of time, allowing some of the liquid to evaporate. Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce during the last few minutes of cooking. You could even try to make slow cooker cheesy potatoes to thicken the sauce!
Can I make goulash in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the ground beef and sauté the vegetables as directed in the recipe. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking.
Enjoy Your Homemade Goulash!
There you have it – the secret to goulash perfection! By following these tips and tricks, you can say goodbye to gummy pasta and hello to a comforting, flavorful bowl of goulash every time. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece. Don’t forget to leave a comment below and let me know how your goulash turned out! Share this recipe with your friends and family, and let’s spread the goulash love!
Goulash Perfection (No More Gummy Pasta!)
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 cup beef broth
- 2 cups elbow macaroni
Directions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and green bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Season with oregano, basil, salt, and pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, to allow the flavors to meld.
- Bring the goulash back to a simmer. This is KEY for perfect pasta. Add the beef broth and bring the mixture to a rolling boil. Then, stir in the uncooked elbow macaroni.
- Cover and cook for the amount of time suggested on the pasta box, (usually 7-8 minutes), or until the pasta is cooked through but still firm. Check the pasta frequently starting around 5 minutes. The pasta should not overcook in the tomato liquid.
- Serve immediately.