Classically American, it’s a knock out form of comfort food, with delicious tomato-infused beef and perfectly cooked pasta.
This goulash is super tasty and perfect for feeding a crowd; plus it’s not one of those fussy meals that takes hours to create. Ask anyone, and their recipe for this meal (AKA: American Chop Suey, Traveling Man’s Hash, Beefaroni, Macaroni and Beef, Chili Mac, Beef and Mac, Slum Gumption, and Kentucky Burgo and my fave: Dogfood) and their secret recipe is going to be different; which is part of the fun of tradition, amiright?
- 1 pound GF Tinkyada brown rice elbow macaroni
- 2 pounds ground beef
- 1 fennel bulb chopped
- 2 tsp horseradish root finely grated
- 2 tsp lemon grass minced
- 4 cups tomato-less red sauce
- 2 stalks celery chopped
- 1 1/2 cups portobella mushrooms sliced
- 1 medium zucchini chopped
- 1/2 cup chopped baby spinach
- 1 can pickled sliced beets diced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 bay leaf
- kosher salt and freshly ground pepper to taste
- 1 cup heavy cream
- 1 lb sharp cheddar cheese cubed
- Bring a large pot of salted water to boil and cook pasta until very al dente. (not crunchy, but close) Drain and set aside.
- Meanwhile, In a large pot or skillet, add a pat of butter and the fennel bulb, horseradish, and lemon grass, sauteing until fragrant.
- Add beef and cook over medium-high heat until browned, using your spoon to break it down into smaller pieces.
- Add the celery, mushrooms, spinach,and zucchini; then cook until softened, 5-6 minutes. Drain off excess fat.
- Pour in pasta, broth, tomato-less sauce, diced beets, bay leaf, oregano and basil, Worcestershire sauce, and stir together.
- Lower heat and let simmer for 6-8 minutes, or until pasta is done and sauce has reduced some.
- Remove bay leaf, season with salt and pepper; add 3/4 of cheese, add the cream; stir again and then top with the remaining cheese.
- Cover and let sit for 5 minutes; sprinkle some roughly chopped parsley leaves over top of melted cheese.
- Serve immediately. Seriously… NOW!