This Indian Recipe Serves 2-4
American goulash, is an American solace nourishment dish, similar to American chop suey. It is also known as Beef & Mac, Kentucky Burgoo, Traveling Man’s Hash & Slum Gumption.
It is typically alluded to in the Midwestern & southern United States as just “goulash“. In the Inland Northwest around Spokane, it is a typical school & home dish basically called “macaroni ground hamburger & tomato”. As a relative, of sorts, of Hungarian goulash, the main genuine association is by all accounts the name, & the incorporation of meat & paprika.
Its flexibility & prominence lie in its simplicity of readiness (it requires just a single pot to get ready) & its utilization of moderately couple of normal, reasonable ingredients.
American Goulash Ingredients:
- 500 grams ground beef/lamb (mince)
- salt to taste
- 500 grams pasta
- ½ cup tomato sauce (ketchup)
- 1 onion, chopped
- ¼ cup grated cheese (optional)
- ½ cup chicken stock
- 2 tablespoons Kashmiri chilli powder
- 1 teaspoon mixed dried herbs
- ½ tablespoon curry powder or paprika
- ¼ teaspoon turmeric powder (optional)
- 2 tomatoes
- ½ teaspoon chilli flakes (optional)
- 1 teaspoon ginger & garlic paste
- 2 tablespoons cooking oil
- ½ green bell pepper
- 1 sprig thyme
- Defrost mince (ground beef/lamb) & set aside.
- Chop onion & set aside.
- Chop tomatoes & set aside.
- Chop green bell pepper & set aside.
- Heat the oil in a pot & add in the onions.
- Thereafter, add in the bay leaves, chilli flakes & thyme.
- Mix & allow to simmer until onions are translucent.
- Once onions are translucent, add in the turmeric powder, curry powder & chilli powder or paprika. Give it a stir.
- Add in the ginger & garlic paste.
- Mix & allow to simmer for 2 minutes. Add a dash of water if the spices tend to stick to the surface of the pot.
- Add in the mince (ground beef/lamb).
- Stir well & allow for the mince (ground beef/lamb) to brown.
- Once the mince has browned, drop in the green bell pepper.
- Thereafter add in the chopped tomatoes.
- Then add in the tomato sauce (ketchup).
- Mix & drop in the chicken stock.
- Mix well & allow to cook until tomatoes are soft. (±10 minutes). It should form a nice thick gravy.
- When the tomatoes have cooked, add in the mixed dried herbs & stir until combined.
- Next add in the uncooked pasta.
- Mix well coating all the pasta shells.
- Add more chicken stock or water if it dries out. Allow pasta to cook until al dente (not too hard & not too soft). Overcooked pasta will make this dish very mushy.
- When the pasta is cooked, add salt to taste & add in grated cheese if desired.
- Mix until all the cheese is melted & combined.
- Serve whilst hot.
- Can be refrigerated & re-heated.
- Stores in the refrigerator for up to 3 days.