Chef John's American Goulash

Recipe View Gather all ingredients.

Recipe View Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and diced onion. Cook, breaking up the beef with a spoon, until browned and the onion is translucent, approximately 5 minutes. Continue cooking until any released liquid has evaporated, another 3-5 minutes.

Recipe View Stir in minced garlic, bay leaves, paprika, Italian seasoning, kosher salt, black pepper, and cayenne pepper. Cook, stirring, until fragrant, about 3 minutes, allowing the spices to bloom and release their aromas.

Recipe View Pour in chicken broth, marinara sauce, and diced tomatoes. Use the water to rinse out the marinara jar, adding every last bit of flavor to the pot. Stir in soy sauce, bringing the mixture to a gentle simmer. Reduce heat to medium-low, cover, and simmer for 30 minutes, allowing the flavors to meld and deepen.

Recipe View Increase heat to medium-high and bring to a rapid simmer. Add elbow macaroni and cook, stirring occasionally to prevent sticking, until the macaroni is just tender, about 12 minutes. Check for doneness after 10 minutes, as cooking times may vary.

Recipe View Remove from heat and discard bay leaves. Stir in shredded Cheddar cheese and chopped Italian parsley until the cheese is melted and the parsley is evenly distributed. Cover the pot and let it rest for 5 minutes, allowing the flavors to further meld and the goulash to thicken slightly. Taste and adjust seasoning as desired.