Grandmas Cozy Goulash: The Ultimate Comfort Food Recipe

Grandmas Cozy Goulash: Just the name conjures up images of crackling fireplaces, warm hugs, and the comforting aroma of a hearty meal simmering on the stove, doesn't it? This isn't just any recipe; it's a culinary time machine, transporting you back to childhood memories of family gatherings and the unconditional love that only a grandmother can provide.

Goulash, with its roots firmly planted in Hungarian history, was originally a simple herdsman's stew, cooked over an open fire. Over time, it evolved into a beloved national dish, with countless regional variations. My grandmother's version, passed down through generations, is a testament to the enduring power of simple, wholesome ingredients transformed into something truly extraordinary.

What makes Grandmas Cozy Goulash so irresistible? It's the perfect balance of tender beef, melt-in-your-mouth vegetables, and a rich, paprika-infused broth that warms you from the inside out. The slightly tangy sour cream stirred in at the end adds a delightful creaminess that elevates the dish to another level. It's also incredibly convenient – a one-pot wonder that's perfect for busy weeknights or lazy weekend afternoons. Trust me, one spoonful and you'll understand why this recipe has been a family favorite for decades. Get ready to experience a taste of pure comfort!

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 cup beef broth
• 2 tbsp paprika
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1/2 tsp cayenne pepper (optional, for a little kick!)
• Salt and pepper to taste
• 1 lb elbow macaroni
• Shredded cheddar cheese, for topping (optional)
• Sour cream, for topping (optional)
• Chopped fresh parsley, for garnish (optional)

Browning the Beef

Okay, let's get started! The first step is browning the beef. This is crucial for developing a rich, deep flavor in our goulash. Don't skip this step!

1. Prepare the Beef: Pat the beef cubes dry with paper towels. This helps them brown properly instead of steaming. Season generously with salt and pepper.
2. Heat the Oil: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. You want the oil to be shimmering hot, but not smoking.
3. Brown the Beef in Batches: Add the beef to the pot in a single layer, being careful not to overcrowd it. Overcrowding will lower the temperature of the pot and cause the beef to steam instead of brown. Brown the beef on all sides, about 2-3 minutes per side. Remove the browned beef from the pot and set aside.
4. Repeat: Repeat the browning process with the remaining beef, adding more oil if needed. It's important to brown the beef in batches to achieve that beautiful, flavorful crust.

Building the Flavor Base

Now that the beef is browned, we're going to build a flavorful base for our goulash. This involves sautéing the vegetables and adding the aromatic spices.

1. Sauté the Onion and Garlic: Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Add the Bell Peppers: Add the chopped red and green bell peppers to the pot and cook for another 5-7 minutes, until they are slightly softened. The bell peppers will add a nice sweetness and color to the goulash.
3. Stir in the Spices: Add the paprika, dried oregano, dried basil, and cayenne pepper (if using) to the pot. Cook for about 1 minute, stirring constantly, until fragrant. This will bloom the spices and release their flavors.

Simmering the Goulash

This is where the magic happens! We're going to combine all the ingredients and let them simmer together, allowing the flavors to meld and deepen.

1. Add the Tomatoes: Add the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) to the pot. Stir well to combine.
2. Return the Beef: Return the browned beef to the pot.
3. Add the Beef Broth: Pour in the beef broth. Make sure the beef is mostly submerged in the liquid. If not, add a little more broth or water.
4. Season and Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 1 1/2 to 2 hours, or until the beef is very tender. The longer it simmers, the more flavorful it will be! Stir occasionally to prevent sticking.
5. Check for Tenderness: After 1 1/2 hours, check the beef for tenderness. It should be easily pierced with a fork. If it's still tough, continue to simmer for another 30 minutes to an hour.

Adding the Finishing Touches

Almost there! Now we're going to add the beans, corn, and macaroni, and finish cooking the goulash.

1. Add the Beans and Corn: Stir in the drained and rinsed kidney beans and the drained corn.
2. Cook the Macaroni: Add the elbow macaroni to the pot. Stir well to ensure the macaroni is submerged in the liquid.
3. Simmer Until Macaroni is Cooked: Continue to simmer, uncovered, for about 10-12 minutes, or until the macaroni is cooked through and the sauce has thickened. Stir frequently to prevent the macaroni from sticking to the bottom of the pot. You may need to add a little more beef broth or water if the goulash becomes too thick.
4. Taste and Adjust Seasoning: Taste the goulash and adjust the seasoning as needed. Add more salt, pepper, or cayenne pepper to taste.

Serving the Goulash

Finally, it's time to serve our delicious, cozy goulash! This is the best part!

1. Serve Hot: Ladle the goulash into bowls and serve hot.
2. Add Toppings (Optional): Top with shredded cheddar cheese, a dollop of sour cream, and chopped fresh parsley, if desired. These toppings add a nice richness and freshness to the goulash.
3. Enjoy!: Enjoy your homemade goulash! It's perfect for a cold winter night or any time you're craving a hearty, comforting meal.

Tips for the Best Goulash

Here are a few extra tips to ensure your goulash is absolutely perfect:

• Use Good Quality Beef: The quality of the beef will greatly impact the flavor of the goulash. Choose a good quality beef chuck with some marbling for the best results.
• Don't Skip the Browning: Browning the beef is essential for developing a rich, deep flavor. Don't overcrowd the pot and be patient!
• Simmer Low and Slow: Simmering the goulash low and slow allows the flavors to meld and deepen. The longer it simmers, the better it will taste.
• Adjust the Spices to Your Liking: Feel free to adjust the spices to your liking. If you like a spicier goulash, add more cayenne pepper. If you prefer a milder flavor, reduce the amount of paprika and cayenne pepper.
• Make it Ahead: Goulash is even better the next day! The flavors have more time to meld together. You can make it ahead of time and reheat it when you're ready to serve.
• Customize with Vegetables: Feel free to add other vegetables to the goulash, such as carrots, celery, or mushrooms.
• Use Different Types of Beans: You can substitute the kidney beans with other types of beans, such as pinto beans or black beans.
• Add a Bay Leaf: Adding a bay leaf to the goulash while it simmers will add a subtle, aromatic flavor. Remember to remove the bay leaf before serving.
• Thicken the Sauce (If Needed): If the sauce is too thin, you can thicken it by stirring in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.

Variations

Want to mix things up? Here are a few variations you can try:

• Spicy Goulash: Add more cayenne pepper or a pinch of red pepper flakes for a spicier goulash. You can also add a chopped jalapeño pepper to the pot along with the bell peppers.
• Vegetarian Goulash: Omit the beef and use vegetable broth instead of beef broth. Add more vegetables, such as mushrooms, zucchini, or eggplant. You can also add a can of lentils for added protein.
• Creamy Goulash: Stir in a cup of sour cream or heavy cream during the last few minutes of cooking for a creamier goulash.
• Goulash with Potatoes: Add diced potatoes to the pot along with the beef
  

  Conclusion:

  And there you have it! Grandma's Cozy Goulash, a recipe that's more than just a meal; it's a warm hug on a cold day, a taste of nostalgia, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone looking for comfort food that's both easy to make and incredibly satisfying. The rich, savory flavors, the tender beef, and the perfectly cooked pasta all come together to create a symphony of deliciousness that will have everyone asking for seconds. But why is this goulash so special? It's the simplicity, really. There are no fancy ingredients or complicated techniques involved. Just wholesome, readily available components combined with love and patience. It's a dish that's forgiving and adaptable, perfect for beginner cooks and seasoned chefs alike. Plus, the aroma that fills your kitchen as it simmers is simply divine – a promise of the comforting goodness to come. Beyond its inherent deliciousness, Grandma's Cozy Goulash is incredibly versatile. Looking for serving suggestions? A dollop of sour cream or plain Greek yogurt adds a tangy coolness that complements the richness of the goulash beautifully. A sprinkle of fresh parsley or chives brightens up the presentation and adds a touch of freshness. And for those who like a little heat, a dash of hot sauce or a pinch of red pepper flakes will kick things up a notch. Want to explore some variations? Feel free to experiment with different types of pasta. Elbow macaroni is classic, but rotini, penne, or even shells would work wonderfully. You could also add other vegetables to the mix. Diced bell peppers, mushrooms, or zucchini would all be delicious additions. And if you're feeling adventurous, try adding a can of diced tomatoes with green chilies for a Southwestern twist. For a richer flavor, consider using bone-in beef chuck and browning it well before adding the other ingredients. This will add depth and complexity to the broth.

  Serving Suggestions for Grandma's Cozy Goulash

  • Top with sour cream or Greek yogurt.
  • Garnish with fresh parsley or chives.
  • Add a dash of hot sauce or red pepper flakes for heat.
  • Serve with a side of crusty bread for dipping.
  • Pair with a simple green salad for a complete meal.

  Variations to Try

  • Experiment with different types of pasta.
  • Add diced bell peppers, mushrooms, or zucchini.
  • Use diced tomatoes with green chilies for a Southwestern flavor.
  • Use bone-in beef chuck for a richer broth.
  • Add a bay leaf during simmering for extra depth of flavor.
  I truly hope you'll give this recipe a try. It's a dish that's close to my heart, and I'm confident that it will become a favorite in your home as well. Once you've made it, I'd love to hear about your experience! Did you make any modifications? What did your family think? Share your photos and stories in the comments below. Let's spread the love of Grandma's Cozy Goulash far and wide! Happy cooking!

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  Grandmas Cozy Goulash: The Ultimate Comfort Food Recipe

  

  Hearty and comforting American Goulash, featuring tender beef, flavorful vegetables, and elbow macaroni in a rich tomato-based sauce.

  Prep Time20 minutes

  Cook Time150 minutes

  Total Time170 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 1 cup beef broth
  • 2 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp cayenne pepper (optional, for a little kick!)
  • Salt and pepper to taste
  • 1 lb elbow macaroni
  • Shredded cheddar cheese, for topping (optional)
  • Sour cream, for topping (optional)
  • Chopped fresh parsley, for garnish (optional)

  Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef to the pot in a single layer, being careful not to overcrowd it. Brown the beef on all sides, about 2-3 minutes per side. Remove the browned beef from the pot and set aside. Repeat with remaining beef, adding more oil if needed.
  3. Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. Add the chopped red and green bell peppers to the pot and cook for another 5-7 minutes, until slightly softened.
  5. Add the paprika, dried oregano, dried basil, and cayenne pepper (if using) to the pot. Cook for about 1 minute, stirring constantly, until fragrant.
  6. Add the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) to the pot. Stir well to combine.
  7. Return the browned beef to the pot.
  8. Pour in the beef broth. Make sure the beef is mostly submerged in the liquid. If not, add a little more broth or water.
  9. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 1 1/2 to 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
  10. After 1 1/2 hours, check the beef for tenderness. It should be easily pierced with a fork. If it's still tough, continue to simmer for another 30 minutes to an hour.
  11. Stir in the drained and rinsed kidney beans and the drained corn.
  12. Add the elbow macaroni to the pot. Stir well to ensure the macaroni is submerged in the liquid.
  13. Continue to simmer, uncovered, for about 10-12 minutes, or until the macaroni is cooked through and the sauce has thickened. Stir frequently to prevent the macaroni from sticking to the bottom of the pot. You may need to add a little more beef broth or water if the goulash becomes too thick.
  14. Taste the goulash and adjust the seasoning as needed. Add more salt, pepper, or cayenne pepper to taste.
  15. Ladle the goulash into bowls and serve hot.
  16. Top with shredded cheddar cheese, a dollop of sour cream, and chopped fresh parsley, if desired.

  Notes

  • Use good quality beef chuck with some marbling for the best results.
  • Browning the beef is essential for developing a rich, deep flavor. Don't overcrowd the pot and be patient!
  • Simmering the goulash low and slow allows the flavors to meld and deepen. The longer it simmers, the better it will taste.
  • Adjust the spices to your liking.
  • Goulash is even better the next day!
  • Customize with vegetables such as carrots, celery, or mushrooms.
  • Substitute the kidney beans with other types of beans, such as pinto beans or black beans.
  • Add a bay leaf to the goulash while it simmers for a subtle, aromatic flavor. Remember to remove the bay leaf before serving.
  • If the sauce is too thin, you can thicken it by stirring in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.