Cheddar American Goulash

Name: Cheddar American Goulash
Total time: 50 min
Yield: 2
Ingredients: 1 lb beef (ground); 1 unit onion (diced); 1 unit bell pepper (diced); 3 clove garlic (minced); 2 tsp paprika; 1 tsp oregano (dried); 3 cup tomatoes (crushed, canned); 2 tbsp tomato paste; 1 tbsp soy sauce; 2 cup beef stock; 2 cup macaroni (elbow, uncooked); 1 tsp salt; ½ tsp black pepper; 2 unit bay leaf; 1 cup cheddar cheese (grated)

Noodles & Rice · American

A variant of American Goulash — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

15 ingredients · 50 minutes · 2 servings

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Contains gluten, dairy, soy

Restrictions

Containsgluten · dairy · soyIt is in an ingredient you cannot leave out.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	beef (ground)
1 unit	onion (diced)
1 unit	bell pepper (diced)
3 clove	garlic (minced)
2 tsp	paprika
1 tsp	oregano (dried)
3 cup	tomatoes (crushed, canned)
2 tbsp	tomato paste
1 tbsp	soy sauce
2 cup	beef stock
2 cup	macaroni (elbow, uncooked)
1 tsp	salt
½ tsp	black pepper
2 unit	bay leaf
1 cup	cheddar cheese (grated)

Steps

sear7 min
medium-high, browned in patches
beef flat and undisturbed before crumbling, fat drained to a tablespoon — the paprika later can season meat, but it cannot brown it; only this step can
sweat5 min
medium
+ onion + bell pepper until soft, garlic for the last thirty seconds — the pepper is the goulash tell; without it this is just beefy tomato pasta
toast1 min
medium, off the boil
+ paprika + oregano + tomato paste stirred dry against the meat for thirty seconds — paprika scorches fast but blooms beautifully; this half-minute is the Hungarian ancestor's one surviving gene
simmer15 min
medium-low, lid on, stirring twice
+ tomatoes + stock + soy sauce + bay + salt + pepper, then the raw macaroni straight in — the pasta drinks the sauce as it cooks, trading starch for flavor in both directions; this exchange is the whole argument for one-pot
rest8 min
lid on, off heat
off the heat, covered — the pasta finishes in the residual heat and the sauce thickens from loose to spoon-clinging; goulash eaten straight off the flame is soup, eaten after the rest it is supper. After the covered rest, divide the listed grated cheddar over the hot portions at serving so it softens on top.