Old School Goulash

A delightful and hearty meal that combines tender beef, savory vegetables, and perfectly cooked pasta, all simmered in a rich, flavorful sauce. This comforting goulash is perfect for family dinners and gatherings, offering a taste of tradition with every spoonful.

👉Ingredients:

2 pounds sirloin steak (sliced) or lean hamburger meat.

3 tablespoons canola oil.

1 large white or yellow onion, chopped.

6 cloves garlic, chopped.

1 cup beef broth.

2 cups water.

2 15-ounce cans whole, peeled tomatoes.

2 15-ounce cans Italian diced tomatoes.

2 large jalapeno peppers, chopped (optional).

2 cups mushrooms, sliced.

2 tablespoons tomato paste.

1 tablespoon Italian seasoning.

3 bay leaves.

2 tablespoons Worcestershire sauce.

1 teaspoon kosher salt.

½ teaspoon garlic powder.

½ teaspoon onion powder.

½ teaspoon lemon pepper.

1 teaspoon smoked paprika.

1 lb elbow or cellentani pasta, uncooked.

1 bag baby spinach.

1 cup shredded cheddar cheese (optional).

👉Directions:

↪️Heat the canola oil in a Dutch oven over medium-high heat and cook the beef until browned, with no pink remaining.

↪️Incorporate the chopped onions, mushrooms, and garlic into the pot, sautéing them until they soften—approximately 5 minutes.

↪️Pour in 2 cups of water and 1 cup of beef broth, then add the tomatoes, tomato paste, bay leaves, Worcestershire sauce, and seasonings. Stir thoroughly.

↪️Cover the pot with a lid, bring the mixture to a simmer, lower the heat, and continue cooking for 20 to 25 minutes.

↪️Ensure there is ample liquid prior to adding the pasta; introduce hot water if needed.

↪️Add the uncooked pasta and baby spinach, stirring to blend well. Replace the lid, allowing everything to simmer until the pasta reaches an al dente texture, approximately 7 minutes. The pasta will continue to cook slightly after being removed from heat.

↪️Withdraw from heat and let the goulash rest for 5 to 10 minutes. Eliminate the bay leaves.

↪️Serve the dish warm, garnished with shredded cheddar cheese if desired.