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	53%	63%
fat	5%	1%
aromatics	30%	33%
salt	0%	1%
vegetables and beans	150%	107%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

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

Ingredients

Weights computed by us.

27 g	2 tbsp. extra-virgin olive oil
150 g	1 medium yellow onion, finely chopped
6 g	2 garlic cloves, finely chopped
454 g	1 lb. ground beef
	Kosher salt
	Freshly ground black pepper
16 g	1 tbsp. tomato paste
425 g	1 (15-oz.) can diced tomatoes
425 g	1 (15-oz.) can tomato sauce
300 g	1 1/4 c. low-sodium beef broth
2 g	1 tsp. Italian seasoning
2 g	1 tsp. paprika
158 g	1 1/2 c. elbow macaroni
113 g	1 c. shredded cheddar
	Finely chopped fresh parsley, for serving

Method: 4 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe came out amazing! I have made goulash a number of times, but I felt this recipe was one of easiest and tastiest. I did double the recipe and it still turned out perfectly. Because I knew I would have to drain the beef I added the garlic after drain” — a cook, 4★

“Whatever you want to call this dish, it is delicious! I added 1 tsp of sugar and 1 tsp of unsweetened cocoa powder. Add those in with the tomato sauce. I also stirred about 2 tablespoons of tomato paste into the meat. One more very important thing to do is put” — a cook, 5★