American Goulash
with lemon garlic broccoli
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)
- Garlic - 3 cloves, chopped
- Broccoli florets - 12 oz
- Oil, olive - 1 Tbsp
- Salt - 1/2 tsp
- Lemon juice - 2 tsp
Nutrition Facts
Prep
- Onions / Garlic (for goulash and broccoli) / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make
- 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 Facts
Reviews
Ratings
Most Helpful
Goulash was tasty but I found the recipe confusing. I had skipped the broccoli, so I didn't know if I should simmer the meat and sauce for 20 minutes before moving to step 6.
1 Helpful81 reviews
It was good, but I was also confused by the recipe (see similar review from Becky 3-2-2018) about the simmering time. It is not clear how much time should pass between steps 5 and 6. Do I prep the broccoli put it in the oven and move on to step 6 immediately (ending up with both in the oven at the same time), or does the sauce and meat simmer during the entire broccoli cook time? I am sure the flavor would develop more in the goulash if I let the sauce simmer for 20+ minutes, but then do I keep the broccoli warm for the 22+ minutes the goulash is cooking, or serve the broccoli after it has cooled down? It was just not clear as written.
0 HelpfulYum...!! 'It's really good though!' from a very discerning boy. 😉 Super yum and the only thing I would add from fond memories of my childhood, is a can of corn to mix in. You're welcome! Lol
0 HelpfulWould have preferred diced tomatoes over crushed or far less crushed tomatoes as it was more liquid than a stew.
0 HelpfulVery good! Would definitely make again! Left out cheese and sour cream for lactose-intolerant husband and it was still great!
0 Helpful