Ingredients 1 tablespoon olive oil 1 large onion, diced 2 pounds ground beef 4 cloves garlic, minced 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1 pinch cayenne pepper, or to taste 2 tablespoons paprika 2 teaspoons Italian seasoning 2 bay leaves 4 cups chicken broth 1 (15 ounces) can diced tomatoes 1 (24 ounces) jar marinara sauce 1 cup of water 2 tablespoons soy sauce 2 cups elbow macaroni 1/4 cup chopped Italian parsley 1 cup shredded white Cheddar cheese (optional)
Directions Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves. Cook and stir until flavors come together for about 3 minutes. Pour in chicken broth, diced tomatoes, marinara sauce, and 1 cup water and pour it into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify about 30 minutes. Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes. Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Taste and season as desired.
Ingredients
ReplyDelete1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
4 cups chicken broth
1 (15 ounces) can diced tomatoes
1 (24 ounces) jar marinara sauce
1 cup of water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together for about 3 minutes. Pour in chicken broth, diced tomatoes, marinara sauce, and 1 cup water and pour it into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Taste and season as desired.