American Goulash

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
liquid	26%	63%
fat	0%	1%
aromatics	35%	33%
salt	1%	1%
vegetables and beans	267%	107%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 109 for gravy quality

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

Ingredients

Weights computed by us.

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

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

“This was delicious. Served over penne like a spaghetti sauce so I could freeze some of the sauce. Hubby liked so much he said make this sauce all the time and I sure will. On another note for one of your recipes I wanted to know how much apple pie spice I coul” — a cook, 5★

“Great! I served this 20 vegetarian monks and it was well received. I used plant-based sausage and beef flavored crumbles. Overall quite easy and very tasteful. Will use it again.” — a cook, 5★