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	66%	63%
fat	3%	1%
aromatics	42%	33%
salt	0%	1%
vegetables and beans	231%	107%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

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

Ingredients

Weights computed by us.

14 g	1 Tbsp olive oil
150 g	1 medium yellow onion, (chopped (1 1/2 cups))
149 g	1 cup chopped red bell pepper
61 g	1 medium carrot, (thinly diced (1/2 cup))
454 g	1 lb. lean ground beef
9 g	3 garlic cloves, (minced (1 Tbsp))
300 g	1 1/4 cups low-sodium chicken broth, (plus more as needed)
33 g	2 Tbsp tomato paste
425 g	1 (15 oz) can tomato sauce
411 g	1 (14.5 oz) can petite diced tomatoes
16 g	1 Tbsp Worcestershire sauce
6 g	1 Tbsp Italian seasoning
2 g	1 tsp paprika
	Salt and pepper, (to taste)
190 g	1 2/3 cups (6.7 oz) macaroni pasta
25 g	1/4 cup chopped parsley

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

“Great recipe as is! It is also a wonderful basis for additional ingredients. I've enjoyed it as written and also with modifications based on pantry items and individual taste. I always add corn simply because we like it. Also used green beans or light kidney b” — a cook, 5★

“I halved the recipe based on the amount of ground beef I had on hand. I used a good quality beef bone broth instead of chicken broth. I used 3 T tomato paste and no tomato sauce. I didn’t have regular diced tomatoes so I used 1/2 can Rotel. Yowsie! It was flav” — a cook, 5★