Recipe

Lunch Lady Texas Goulash

Name: Lunch Lady Texas Goulash
Prep time: 15 min
Cook time: 65 min
Total time: 85 min
Yield: 12 servings
Ingredients: 1 tablespoon olive oil; 2 pounds ground beef; 1 large onion, diced; 4 cloves garlic, minced; 2 large bay leaves; 2 tablespoons Hungarian paprika; 2 teaspoons Italian seasoning; 2 teaspoons kosher salt; ½ teaspoon ground black pepper; 1 pinch cayenne pepper, or to taste; 1 quart chicken broth or water; 1 (24 ounce) jar marinara sauce; 1 (15 ounce) can diced tomatoes; 1 cup water; 2 tablespoons soy sauce; 2 cups elbow macaroni; ¼ cup chopped Italian parsley; 1 cup shredded white Cheddar cheese (Optional)

American goulash was one of my all-time favorite comfort food meals when I was growing up. They served it in my school cafeteria alongside a slice of buttered white bread and a carton of milk. This Americanized version of goulash was invented to stretch a small amount of beef into enough food for a not-so-small family. It's a simple dish that doesn't taste simple, so it's perfect for your weeknight dinner rotation.

Prep 15mCook 65mTotal 80mServes 12

Ingredients

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Instructions

1
Gather all ingredients.
2
Heat oil in a pot over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly and onion is translucent, about 5 minutes. Continue to cook and stir until liquid is evaporated, 3 to 5 minutes. Add garlic, bay leaves, paprika, Italian seasoning, salt, black pepper, and cayenne.
3
Cook, stirring occasionally, until flavors come together, about 3 minutes. Pour in broth, marinara sauce, and diced tomatoes. Pour water into the sauce jar, swirl, and pour into the pot. Stir in soy sauce; bring to a simmer. Reduce the heat to medium and simmer until flavors intensify, about 30 minutes.
4
Increase the heat to medium-high and bring to a rapid simmer. Stir in macaroni; cook, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
5
Remove from the heat and discard bay leaves. Stir in Cheddar and parsley. Cover and let rest for 5 minutes. Taste and season as desired.

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