AMERICAN GOULASH

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

Method:

1. Defrost mince (ground beef/lamb) & set aside.
2. 
3. Chop onion & set aside.
4. 
5. Chop tomatoes & set aside.
6. 
7. Chop green bell pepper & set aside.
8. 
9. Heat the oil in a pot & add in the onions.
10. 
11. Thereafter, add in the bay leaves, chilli flakes & thyme.
12. 
13. Mix & allow to simmer until onions are translucent.
14. 
15. Once onions are translucent, add in the turmeric powder, curry powder & chilli powder or paprika. Give it a stir.
16. 
17. Add in the ginger & garlic paste.
18. 
19. Mix & allow to simmer for 2 minutes. Add a dash of water if the spices tend to stick to the surface of the pot.
20. Add in the mince (ground beef/lamb).
21. 
22. Stir well & allow for the mince (ground beef/lamb) to brown.
23. 
24. 
25. Once the mince has browned, drop in the green bell pepper.
26. 
27. Thereafter add in the chopped tomatoes.
28. 
29. Then add in the tomato sauce (ketchup).
30. 
31. Mix & drop in the chicken stock.
32. 
33. 
34. Mix well & allow to cook until tomatoes are soft. (±10 minutes). It should form a nice thick gravy.
35. 
36. 
37. When the tomatoes have cooked, add in the mixed dried herbs & stir until combined.
38. 
39. 
40. Next add in the uncooked pasta.
41. 
42. Mix well coating all the pasta shells.
43. 
44. 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.
45. 
46. When the pasta is cooked, add salt to taste & add in grated cheese if desired.
47. 
48. Mix until all the cheese is melted & combined.
49. 
50. Serve whilst hot.
51. 
52. Can be refrigerated & re-heated.
53. 
54. Stores in the refrigerator for up to 3 days.
55.