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American·Main

One-Pot American Goulash

A nostalgic and comforting cafeteria classic upgraded with grass-fed beef, aromatic spices, and a savory tomato-marinara base. This one-pot version uses a 'secret' splash of soy sauce and a long simmer to ensure the macaroni absorbs maximum flavor.

Prep

15m

Cook

55m

Total

70m

Serves

8

Method

  1. 01

    Place a large pot over medium-high heat with olive oil. Add the diced onion and ground beef. Use a flat spatula to break the meat into very small crumbles. Cook until the beef is no longer pink and the moisture at the bottom of the pan has completely evaporated, leaving the bottom dry.

    Step 1
    Watch · 0:47
  2. 02

    Toss in the minced garlic, salt, black pepper, cayenne, paprika, Italian herbs, and bay leaves. Stir and cook for 3 to 4 minutes to sauté the garlic and toast the spices to wake up their flavors.

    Step 2
    Watch · 2:18
  3. 03

    Pour in the chicken broth, diced tomatoes, and marinara sauce. Rinse the marinara jar with 1 cup of water and add that to the pot. Stir in the soy sauce. Bring the mixture to a simmer, then lower the heat to medium and cook for 30 minutes to extract the flavors into the liquid.

    Step 3
    Watch · 3:44
  4. 04

    Raise the heat to medium-high to bring the sauce back to a boil. Add the dry elbow macaroni. Cook for about 12 minutes, stirring every few minutes, until the pasta is tender and has absorbed the flavorful liquid. Do not cook to al dente; the pasta should be soft and plump.

    Step 4
    Watch · 6:44
  5. 05

    Turn off the heat. Stir in the freshly chopped parsley and a handful of shredded cheddar cheese. Cover the pot and let it rest for 5 minutes to allow the flavors to finish melding.

    Step 5
    Watch · 8:27
  6. 06

    Uncover the pot and give it a final stir. Taste for salt and seasoning. Serve in bowls topped with an extra sprinkle of cheddar cheese and more Italian parsley.

    Step 6
    Watch · 8:50

From Chef John

  • “The first phase of this operation is referred to as breaking and Browning.”
  • “For me the best tool for the job here is a flat wooden spatula or as we call it in the business a flatula.”
  • “You are after all the Chuck Mangione of your beef-aroni.”