English35 min
Goulash
Beef, tomatoes, and elbow macaroni in one pot.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
536
Calories
2,143 kcal in this batch
Protein
28.6 g
Fat
23.9 g
Carbs
51.1 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Dice the onion.
- 2
Brown the beef with the onion.
- 3
Add the garlic and cook until it smells.
- 4
Add the tomatoes, the water, the salt, the paprika, and the dry macaroni.
- 5
Cover and simmer until the pasta is tender, about 15 minutes.
- 6
Stir it so it does not stick.
- 7
Add a splash of water if the pot gets dry.
Cook's notes
The pasta cooks in the pot. 2 cups dry elbows.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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