{"id":5406,"date":"2024-10-29T15:25:20","date_gmt":"2024-10-29T15:25:20","guid":{"rendered":"https:\/\/sciencesandnatures.com\/?p=5406"},"modified":"2024-10-29T15:25:20","modified_gmt":"2024-10-29T15:25:20","slug":"classic-fashioned-goulash","status":"publish","type":"post","link":"https:\/\/sciencesandnatures.com\/classic-fashioned-goulash\/","title":{"rendered":"CLASSIC FASHIONED GOULASH"},"content":{"rendered":"\n

Ingredients\n\n\n\n

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For the Goulash:\n
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1 pound ground beef\n\n\n\n
1 medium onion, chopped\n\n\n\n
2 cloves garlic, minced\n\n\n\n
1 bell pepper, chopped (green or red)\n\n\n\n
1 (14.5-ounce) can diced tomatoes (with juices)\n\n\n\n
1 (8-ounce) can tomato sauce\n\n\n\n
1 cup beef broth (or water)\n\n\n\n
2 teaspoons Worcestershire sauce\n\n\n\n
1 teaspoon Italian seasoning\n\n\n\n
1 teaspoon paprika\n\n\n\n
1\/2 teaspoon salt (adjust to taste)\n\n\n\n
1\/2 teaspoon black pepper\n\n\n\n
2 cups elbow macaroni (uncooked)\n\n\n\n
1 cup shredded cheddar cheese (for topping)\n\n\n\n\n\n
For Garnish (optional):\n
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Fresh parsley, chopped\n\n\n\n\n\n\n
Instructions\n\n\n\n
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Brown the Beef:\n
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In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.\n\n\n\n\n\n
Saut\u00e9 Vegetables:\n
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Add the chopped onion, bell pepper, and minced garlic to the pot. Saut\u00e9 for about 5 minutes, or until the vegetables are softened.\n\n\n\n\n\n
Add the Sauces:\n
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Stir in the diced tomatoes (with juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a simmer.\n\n\n\n\n\n
Cook the Macaroni:\n
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Add the uncooked elbow macaroni to the pot, stirring to combine. Cover and let it simmer for about 10-12 minutes, or until the pasta is cooked and tender, stirring occasionally to prevent sticking. If the mixture gets too thick, you can add a bit more beef broth or water.\n\n\n\n\n\n
Add Cheese:\n
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Once the macaroni is cooked, remove the pot from the heat. Stir in half of the shredded cheddar cheese until melted and combined.\n\n\n\n\n\n
Serve:\n
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Serve the goulash in bowls, topping each serving with the remaining cheddar cheese. Garnish with chopped fresh parsley if desired.\n\n\n\n","protected":false},"excerpt":{"rendered":"
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