Gulash americano

Ingredientes

• 1 pound lean ground beef (~85 to 95% lean)
• 1 pound ground sausage* (or another ground protein if desired)
• 1 pound elbow macaroni (or another small shaped pasta)
• 1 small white or yellow onion (diced small)
• 1 medium green pepper (seeded and diced small)
• 3 to 4 cloves garlic (finely minced)
• two 14.5-ounce cans diced tomatoes
• 24 ounces marinara or tomato sauce
• 1/2 cup beef broth (I use reduced sodium)
• 1 tablespoon soy sauce (I use reduced sodium)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Italian seasoning
• 1 teaspoon salt (or as desired)
• 1 teaspoon freshly ground black pepper (or as desired)
• 2 tablespoons fresh parsley (finely minced; optional but recommended for garnishing)

Preparación

1. 1

   To a very large deep-sided pot or Dutch oven, add the ground beef, ground sausage or whatever combination of proteins you're using, and cook over medium-high heat, stirring and crumbling the proteins as the cook to ensure cooking. If necessary or desired, drain off any fat. I don't drain it even if I have some because the fat will prevent the pasta from sticking. Tip - Begin cooking the pasta while the proteins are cooking.

2. 2

   While the proteins are browning, cook the pasta in a separate pot according to package directions. Drain and set aside until step 6.

3. 3

   To the Dutch oven with the browned proteins, add the onions, green peppers, and cook for about 3 to 5 minutes, or until beginning to soften; stir frequently.

4. 4

   Add the garlic and cook for 1 minute or until fragrant; stir constantly.

5. 5

   Add the diced tomatoes, marinara, beef broth, soy sauce, Worcestershire sauce, Italian seasoning, salt, pepper, stir to combine, and simmer uncovered for 10 minutes.

6. 6

   Add the cooked pasta and stir to combine.

7. 7

   Optionally garish with parsley and serve. Leftover goulash will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. It reheats very well in the microwave.