Author: Susanne at dishwithme.com
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This recipe for Savory Goulash just happens to be one of my very favorites. I mention comfort foods a lot, especially this time of the year, but, we all need a little comfort now and then, and this dish truly is comfort in a bowl. I love it on a cold night while tucked inside the house all cozy and warm.
Oh, and serve it with my roasted garlic recipe spread on some slices from a warmed baguette of bread with real butter. Oh, my! You’re set. This is all you need. Speaking of garlic…do you have any idea how good fresh garlic is for you? Oh, my goodness, so many health benefits. Roasted garlic is one of my very favorite things. If you have any interest at all, here is a link of some of the health benefits of garlic. Eat up, my friends.
HELPFUL HINTS FOR SAVORY GOULASH
Make sure to cook the elbow macaroni separately. Trust me, I know this from personal experience. If you add dry macaroni to the goulash, the macaroni will absorb all of the liquid and leave the goulash dry. Rather than adjusting the amount of liquids added to the goulash, I find it easier to simply cook the macaroni separately, run it under cold water to stop the cooking process and add it to the goulash.
LINKS TO RECIPES THAT PAIR WELL WITH THIS ONE
LINKS TO PRODUCTS OR INGREDIENTS USED
I use a large pot on the stovetop to make this recipe.
Here is the grater that I use. It’s like a fine grater, like a microplane, but better.
The broth bases that I use are always Orrington Farms.
And, here is my colander.
- large stock pot
- 3 Tablespoon EVOO
- 6 slices Bacon diced into small strips
- 1 large Yellow onion diced
- 1 to 1.5 pounds Ground beef broken up
- 3 large Cloves of garlic peeled and grated
- 1 teaspoon Italian seasoning
- 1 teaspoon Herbs de Provence
- 1 teaspoon Cavender's seasoning
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 28 ounce Can of whole peeled tomatoes
- 6 ouonces Tomato paste
- 2 Tablespoons Beef broth base Orrington Farms
- 2 cups Water
- 3-4 cups Beef broth depending how soupy you want it. I use bone broth.
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon Soy sauce
- 1 Tablespoon Louisiana hot sauce
- 16 ounce Package of elbow macaroni cook separately per package instructions, drain in a colander, rinse with cold water.
- Cut bacon into small strips. Set aside.
- Dice yellow onion. Set aside.
- Grate garlic. Set aside.
- Get all the spices and ingredients out and ready to use.
- In a large stock pot on medium-high heat, add EVOO and bacon and cook for about 5 minutes.
- Add the diced onion to the EVOO & bacon mixture. Cook for another 5 minutes, or until onion is tender.
- Add the ground beef to the mixture and cook until the beef is mostly cooked, about 5 or 6 minutes.
- Add the grated garlic and cook for ONE minute.
- Add the remaining ingredients, except the elbow macaroni.
- When I add the canned tomatoes, I keep the lid on the can and pour the juice into pot, keeping the tomatoes in the can. Then I use the lid to press against the tomatoes, squishing the juice out of the tomatoes, then pour that juice into the pot. I then place the tomatoes onto a cutting board and dice them into very small pieces.
- Turn the heat down to just almost low, cover and let simmer for 45 minutes, stirring occasionally.
- While the goulash is simmering, cook the elbow macaroni, per package instructions, with the addition of 1 tablespoon EVOO. When finished cooking, drain into a colander and give a rinse with cold water to stop the cooking process.
- When the goulash has about 15 minutes cook time left, stir in the macaroni.
- Viola, dudes, you just made a total comfort meal.