CS American Goulash
Entrees
Ingredients
Onions, medium - 1, diced
Garlic - 3 cloves, chopped
Green onions - 2 stalks, chopped, white and green parts combined
Oil, cooking - 1 Tbsp
Paprika - 1 tsp
Italian seasoning - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Beef, ground - 1 lb
Tomatoes, crushed (15 oz / 397 g) - 1 can
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Water - 1 cup
Soy sauce - 1 Tbsp
Macaroni, uncooked - 1 cup (sometimes labeled elbow macaroni)
Cheese, shredded Mexican blend - 1 cup
Sour cream - 1/4 cup (sub plain or Greek yogurt)
Lemon Garlic Broccoli:
Garlic - 3 cloves, chopped
Broccoli florets - 12 oz
Oil, olive - 1 Tbsp
Salt - 1/2 tsp
Lemon juice - 2 tsp
Directions
Onions / Garlic (for goulash and broccoli) / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Heat oven to 400F / 204C.
While oven heats, heat a Dutch oven over medium-high heat. Add cooking oil and then onions to heated oil. Saute until soft, 2 to 3 minutes. Add paprika, Italian seasoning, salt and black pepper and saute for 1 minute more.
Add beef and cook, breaking beef apart until browned, 7 to 9 minutes. Drain.
Stir in garlic (portion for goulash), crushed tomatoes, diced tomatoes (including liquid), water, and soy sauce. Bring to a simmer.
While beef and sauce simmer, toss broccoli and garlic (portion for broccoli) with olive oil and salt. Spread out on a sheet pan. Roast, shaking pan halfway through cooking, until broccoli is tender, 20 to 25 minutes.
Return to goulash and stir in macaroni. Cover and transfer to oven. Cook until macaroni is tender, 22 to 25 minutes. Top with cheese and return goulash to oven, uncovered, until cheese is melted (you can also turn the broiler on for a minute or two to get the cheese topping golden and bubbly).
Squeeze lemon juice over broccoli.
Top goulash with green onions and sour cream. Serve with broccoli on the side. Enjoy!
Nutrition
Saturated Fat 11g
Trans Fat < 1g
Cholesterol 105mg
Sodium 1268mg