Goulash, for many, is that thing you eat at grandma’s or find in an old Central European cookbook. In reality, it’s just ground beef and macaroni in a simmering tomato sauce — quick to make, filling, and honestly much better than it looks.
Ingredients :
- Ground beef (500 g) — Choose at least 15% fat. Beef that is too lean dries out during cooking and loses all its flavor. If you see red juice accumulating in the pan instead of lightly greasing it, you’ve chosen too lean.
- Elbow macaroni (230 g) — Shape really matters here. The elbows catch the sauce inside their curve. Fusilli also works, but elbows remain the classic and logical choice for this recipe.
- Canned crushed tomatoes — Two 400 g cans. Whole peeled tomatoes that you crush yourself give a better result if you have five extra minutes. Avoid overly smooth tomato purée — the dish needs texture.
- Sweet paprika — This is the signature spice of goulash. One level tablespoon, no more. Smoked paprika can replace half of the sweet version if you want a bolder aroma, but don’t exceed that proportion.
