Entree: United States – American Goulash

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 1 lb (454 g) raw ground beef (hamburger)
- 12 oz (340 g) dry elbow macaroni
- 1 (15 oz (425 g)) can stewed tomatoes, undrained
- 1 cup (240 ml) water
- 1 tbsp (15 ml) ordinary cooking oil
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) dried basil
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) onion powder
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a large pot (at least 6 qt (5.7 L)) of salted water to a boil. Add 12 oz (340 g) elbow macaroni and cook, stirring occasionally, until just shy of tender (about 7–8 minutes) because the pasta will finish cooking in the sauce. Drain and set aside.
2. Meanwhile, heat a 12-inch (30 cm) skillet or large sauté pan over medium-high heat and add 1 tbsp (15 ml) ordinary cooking oil. Add 1 lb (454 g) raw ground beef, break into pieces, and brown for 4–6 minutes until no pink remains and internal temperature reaches 160 F (71 C). Stir to crumble the meat while cooking.
3. If needed, drain excess fat from the pan, leaving about 1 tbsp (15 ml) for flavor. Reduce heat to medium; add 1 (15 oz (425 g)) can stewed tomatoes, undrained, and 1 cup (240 ml) water to the beef. Crush larger tomato pieces with the back of a spoon if you prefer a more saucy texture.
4. Stir in 1 tsp (1 g) dried oregano, 1 tsp (1 g) dried basil, 1/2 tsp (1.5 g) garlic powder, and 1/2 tsp (1.5 g) onion powder. Bring to a gentle simmer and cook, uncovered, 8–10 minutes so flavors marry and sauce slightly reduces. Taste and adjust with salt and black pepper.
5. Add the drained elbow macaroni to the skillet and stir to combine thoroughly. Continue cooking 2–3 minutes over medium-low heat so the pasta finishes cooking in the sauce and the mixture is hot throughout.
6. Serve immediately. Reheat leftovers to an internal temperature of 165 F (74 C) before consuming.

1. Bring a large pot (at least 6 qt / 5.7 L) of salted water to a boil. Add 12 oz (340 g) elbow macaroni and cook, stirring occasionally, until just shy of tender (about 7–8 minutes) because the pasta will finish cooking in the sauce. Drain and set aside.
2. Meanwhile, heat a 12-inch (30 cm) skillet or large sauté pan over medium-high heat and add 1 tbsp (15 ml) ordinary cooking oil. Add 1 lb (454 g) raw ground beef, break into pieces, and brown for 4–6 minutes until no pink remains and internal temperature reaches 160 F (71 C). Stir to crumble the meat while cooking.
3. If needed, drain excess fat from the pan, leaving about 1 tbsp (15 ml) for flavor. Reduce heat to medium; add 1 (15 oz/425 g) can stewed tomatoes, undrained, and 1 cup (240 ml) water to the beef. Crush larger tomato pieces with the back of a spoon if you prefer a more saucy texture.
4. Stir in 1 tsp (1 g) dried oregano, 1 tsp (1 g) dried basil, 1/2 tsp (1.5 g) garlic powder, and 1/2 tsp (1.5 g) onion powder. Bring to a gentle simmer and cook, uncovered, 8–10 minutes so flavors marry and sauce slightly reduces. Taste and adjust with salt and black pepper.
5. Add the drained elbow macaroni to the skillet and stir to combine thoroughly. Continue cooking 2–3 minutes over medium-low heat so the pasta finishes cooking in the sauce and the mixture is hot throughout.
6. Serve immediately. Reheat leftovers to an internal temperature of 165 F (74 C) before consuming.