Goulash Ground Beef America's Test Kitchen

How To Make Easy One-Pot Beefiness Casserole

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Credit: Joe Lingeman

Did you love Hamburger Helper equally a kid? This 1-pot dinner is basically a homemade version that checks all the condolement-nutrient boxes: saucy macaroni, crumbles of ground beefiness, and generous pockets of creamy, melted cheddar.

The Divergence Between American and Hungarian Casserole

When you hear the word "casserole," there's a adventure yous envision something a little different than a pot loaded with ground beef and macaroni. That'southward because at that place are two distinctly different styles of goulash: archetype American goulash and Hungarian goulash.

American beefiness casserole is what you lot see hither: a one-pot meal made with ground beef, pasta, tomato sauce, and cheese. Hungarian casserole, on the other hand, is more of a stew, prepared with cubes of beef (oftentimes chuck roast) and vegetables swimming in a paprika-kissed tomato broth.

three Tips for Making the All-time Beef Casserole

1. Bandy the h2o for broth. While some one-pot pastas phone call for water, this version swaps in broth to bring even more flavour to the table. Beef or chicken broth both work well hither — use whichever one you take handy.

2. Don't forget to stir. Afterwards adding the macaroni to the pot, don't forget to give it a good stir every one time in a while, and scrape the bottom and corners of the pot. This will guarantee that the pasta doesn't stick or clump together.

3. Grate the cheese yourself. Information technology can exist tempting to grab a pocketbook of cheddar to minimize prep, just the pre-shredded stuff containers stabilizers, which means it doesn't melt nearly as well. You'll have much better results if yous start with a block of cheese and grate it yourself.

From the sauce-slicked macaroni to the crumbles of basis beef and generous pockets of melted cheddar, one-pot beef goulash is equally comforting as it is piece of cake to get on the table.

• shellfish-free
• tree-nut-free
• loftier-fiber
• alcohol-free
• soy-free
• egg-costless
• peanut-free
• pork-free

Per serving, based on

4

servings. (% daily value)

• Calories 636
• Fat 37.8 k (58.2%)
• Saturated 15.0 g (75.1%)
• Carbs 39.v 1000 (13.two%)
• Cobweb v.half-dozen g (22.three%)
• Sugars ten.ix g
• Poly peptide 35.0 thou (70.1%)
• Sodium 1196.5 mg (49.9%)

Ingredients

• 1

  medium yellow onion

• 2 cloves

  garlic

• 1 tablespoon

  olive oil

• i pound

  lean footing beef

• one teaspoon

  kosher salt

• 1/ii teaspoon

  freshly footing black pepper

• ane tablespoon

  tomato paste

• 1 (fifteen-ounce) can

  fire-roasted diced tomatoes

• 1 (15-ounce)

  tin can tomato sauce

• 1 ane/2 cups

  low-sodium beef or chicken broth

• 1 tablespoon

  Worcestershire sauce

• 1 tablespoon

  stale Italian seasoning

• 2

  bay leaves

• one cup

  dried elbow macaroni (about 4 ounces)

• 4 ounces

  sharp cheddar cheese, shredded (well-nigh 1 cup), plus more for serving

Instructions

1. Cut the aromatics. Dice 1 medium yellow onion and mince 2 garlic cloves.

2. Soften the aromatics. Heat ane tablespoon olive oil in a six-quart Dutch oven or heavy-lesser pot over medium-high rut until shimmering. Add the onion and cook, stirring occasionally, until softened, nigh 5 minutes. Add the garlic and melt one minute more.

3. Brown the beef. Add together 1 pound lean ground beefiness and season with one teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned, kickoff to crisp, and cooked through, five to 7 minutes.

4. Add the seasonings and liquid. Add 1 tablespoon lycopersicon esculentum paste and cook, stirring, until well-incorporated and darkened slightly in color, 1 to 2 minutes. Stir in 1 can fire-roasted diced tomatoes and their juices, 1 can tomato plant sauce, 1 ane/2 cups beef or chicken goop, 1 tablespoon Worcestershire sauce, i tablespoon dried Italian seasoning, and ii bay leaves. Bring to a boil.

5. Add the macaroni and simmer. Stir in 1 cup elbow macaroni. Reduce the estrus to medium-low and simmer uncovered, stirring occasionally to forbid sticking, until the pasta is just tender, fifteen to 18 minutes. Meanwhile, shred 4 ounces abrupt cheddar cheese, plus more for serving if desired.

6. Add the cheese. Remove the pot from the heat. Remove and discard the bay leaves. Stir in the cheese until well-incorporated. Top with more grated cheese for serving, if desired.

Recipe Notes

Storage: Leftovers tin can exist stored in an airtight container in the refrigerator for up to iii days.

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Kelli Foster

Senior Contributing Food Editor

Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Found and writer of the cookbooks, Constitute-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

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Source: https://www.thekitchn.com/beef-goulash-22977818

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