I’m Never Making Goulash Any Other Way AGAIN

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Cook the bacon in a large pot over low-medium heat until crispy, about 6 to 7 minutes. Remove it with a slotted spoon to a bowl, leaving as much fat as possible in the pan.
2. Raise the heat to medium-high. Spread the ground beef across the pan and leave it untouched for 3 to 4 minutes, then break it up and cook until browned and cooked through, about 2 to 3 more minutes. Season with salt and pepper, then remove with a slotted spoon, leaving the fat in the pan.
3. Add the onion, lower the heat to medium, season lightly with salt and sauté for 5 minutes. Reduce to low and cook, stirring occasionally, for 10 minutes until caramelized.
4. Add the celery and carrots, season lightly with salt, and stir over low-medium heat for 10 minutes to soften them.
5. Add the bell peppers, season lightly with salt, and sauté over medium heat for 3 to 4 minutes until the edges are a little brown. Stir in the garlic and cook until fragrant, about 30 to 45 seconds.
6. Add the diced tomatoes and simmer them down, scraping up the browned bits from the pan.
7. Stir in the oregano, bay leaves and paprika, then the tomato paste. Stir constantly for 3 to 4 minutes until the paste turns a rust-like color.
8. Deglaze the pan with the beef stock, then add the crushed tomatoes. Season with salt and pepper.
9. Return the beef and most of the bacon to the pot and cook for 3 to 4 minutes. Stir in the cheese until fully melted. Adjust the seasoning with salt, pepper and Worcestershire sauce if using.
10. To serve individually, combine a cup or two of the goulash with the cooked macaroni, and top with extra cheese and the reserved bacon.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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