Elevating a Comfort Food Classic!
What if you took the classic American midwest comfort food of American Goulash and used all premium ingredients?
Things to know:
What is American goulash?
American goulash, sometimes called slumgullion or Minnesota goulash, is an American dish, similar to American chop suey. American goulash is usually referred to in the Midwestern and Southern United States as simply “goulash”, and is commonly regarded as comfort food.
What is the difference between goulash and American goulash?
Traditional goulash (from Hungary) is a thick, slow-cooked soup or stew made with large chunks of beef or pork, root vegetables, and a heavy amount of sweet Hungarian paprika. American goulash is a quick, one-pot comfort dish made with ground beef, elbow macaroni, and a tomato-based sauce…or at least that is how people who have not tried this recipe make it…
What is the secret to a good goulash?
The secret to a great goulash depends on whether you are making traditional Hungarian goulash (a rich, slow-cooked beef and paprika stew) or American goulash (a comforting one-pot ground beef and macaroni dish). For Hungarian style, it is using high-quality sweet Hungarian paprika and well-marbled chuck beef. For American style, our AI overlords tell us it is properly browning the meat and building depth with Worcestershire sauce and a slow simmer, but we at the Galley of the Sun know that it is using premium ingredients!
What do you normally eat with goulash?
Traditional Hungarian goulash (gulyás) is a soup or hearty meat broth that is typically served with fresh crusty bread, a dollop of sour cream, and small pinched egg noodles called csipetke or egg dumplings (nokedli).
Do you cook your pasta before adding to American goulash?
No, you do not need to cook the noodles beforehand for traditional American goulash. You add dry, uncooked macaroni or other pasta directly into the pot with your tomato sauce, tomatoes, and broth, then let it simmer for 10 to 15 minutes until tender.
Ingredients:
2 pounds ground Italian sausage
1 large sweet onion chopped
8 oz sliced baby bella mushrooms
4 stalks of celery, chopped
1/4 cup garlic minced
2 T Spiceology’s Tomatador – Spanish-Inspired Mediterranean Spice Blend
2 T Spiceology’s Truffle Parmesan Salt & Seasoning
1 T Spiceology’s MSG
1 T fresh chopped basil
1 T fresh chopped oregano
1/2 cup chopped sun dried tomatoes
3 T tomato paste
3 T caramelized onion paste
1 28oz. can crushed San Marzano tomatoes
1 jar sliced fire roasted red bell peppers
1 T smoked paprika
½ t salt
½ t black pepper
3 cups beef broth
1 12 oz beer (we used Modelos)
1 bay leaf 2 if they are small
16 ounces fancy pasta uncooked (we used La Molisana Pasta Fusilli Bucati Cort)
1 cup shredded Vermont white cheddar cheese
Sour cream for serving
shredded parmesan cheese
1. In a Dutch oven or a large skillet with a lid, cook the Italian sausage over medium heat. Once it is about halfway to being done, add the onion, mushrooms and celery, onion, and garlic and cook until no pink remains and the veggies are soft.
2. Add the Tomatador, truffle seasoning, MSG, basil and oregano and stir to mix.
3. Add the sun dried tomatoes, tomato paste, onion paste, crushed tomatoes, fire roasted red bell peppers, salt, pepper, smoked paprika and Worcestershire sauce and stir to mix.
4. Add the beef broth, beer and bay leaves. Bring to a boil over medium-high heat.
5. Add the pasta, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
6. Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.
7. Remove & discard the bay leaf. Top with cheese , and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.
8. Serve in a bowl topped with a dollop of sour cream and parmesan cheese. ENJOY, executive!
Equipment used:
Dalstrong Shogun Series Chef’s Knife 10.25”
Cuisinart Food Processor 14-Cup Vegetable Chopper
Zyliss Restaurant Cheese Grater
DISCLOSURE: When we link to products and services, those links may be customized affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, We’ll earn a small commission. The commission is paid by the retailers.
Here’s an example: If we link to our favorite vegetable peeler, and you click on that link and complete a purchase within the next 24 hours, we may receive a commission somewhere between 1 to 10 percent of your total order.
We are careful to link to products and retailers that we use ourselves and recommend. These affiliate programs use cookies to track visits for the purposes of assigning commission on these sales. Money earned keeps Galley of the Sun running and allows us to do what we love.
Thank you for your support.
SELECT AFFILIATE PROGRAM DETAILS: We are currently members of affiliate programs with Amazon and Dalstrong. We are eligible to earn from qualifying purchases.