American Goulash

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
liquid	91%	77%
fat	2%	1%
aromatics	20%	33%
salt	0%	1%
vegetables and beans	69%	151%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
150 g	1 medium onion (diced)
120 g	1 large green bell pepper (diced (use 2-3 jalapeno peppers for a spicier version))
680 g	1.5 pounds ground beef
12 g	4 garlic cloves (minced)
12 g	2 tablespoons Italian seasoning blend (or use 2 teaspoons dried basil, 2 teaspoons oregano, 1 teaspoon rosemary, and 1 teaspoon thyme)
7 g	1 tablespoon paprika (I use hot paprika)
2 g	1 teaspoon red pepper flakes (optional, for spicy – use more as desired)
	Salt and pepper (to taste)
425 g	4 15-ounce cans fire roasted tomatoes (or use canned diced tomatoes)
720 g	3 cups beef broth
32 g	2 tablespoons Worcestershire sauce
1 g	1 bay leaf
	Hot sauce (to taste (optional, for spicy))
210 g	2 cups macaroni noodles (uncooked (elbow macaroni))
113 g	1 cup cheddar cheese (shredded (or more to taste. Optional - you can use other melty cheeses if preferred))

Method: 7 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Made this last night, and it was really good and I will add it to my "rotation". :) I might offer the following suggestions. If you are using 80/20 beef or less (like 75/25) brown the meat first, remove, drain any fat except for a little, and saute the onion” — a cook, 5.0★

“This was first recipe that I have tried, and I am glad I did. I have tried so many American goulash recipes and haven’t found the one, until now. I did a couple minor things different. I am definitely a lightweight when it comes to hot so I left out hot sauce,” — a cook, 5.0★