Recipe: American Goulash - Michael Symon

AMERICAN GOULASH
"This is a Dennis Symon Special all the way. Think of this easy, economical, and comforting dish as a sort of homemade Hamburger Helper, but I've also heard it called American chop suey and even lazy Bolognese."


"Regardless what you call the dish, it was always a household favorite. If you like spicy food, add some fresh jalapenos, red pepper flakes, or a few shakes of your favorite hot sauce. Any small dried pasta would work here, such as farfalle, fusilli, or penne. I think after making this classic Symon supper you'll agree with my dad, who called it "cheap and cheerful.""

Kosher salt
1 pound elbow macaroni
2 tablespoons extra-virgin olive oil
1 pound ground beef (80% lean)
Freshly ground black pepper
1 medium yellow onion, finely chopped
3 medium garlic cloves, minced
2 tablespoons fresh thyme, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1/4 cup freshly grated parmesan cheese (finely grated on a Microplane)

Add 2 tablespoons salt to a large pot of water and bring to a boil over high heat. Add the pasta and cook, stirring occasionally so it doesn't stick together, for 2 minutes less than the package directions. Reserving 1/2 cup of the pasta water, drain the pasta.

Set the same large pot over medium-high heat. Add the olive oil and heat to shimmering, then add the ground beef. Season with a pinch of salt and twist of pepper. Cook, stirring with a wooden spoon to break up the meat, until lightly browned, about 3 minutes.

Add the onion, garlic, and thyme and cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes.

Add the tomato paste and tomatoes, season with salt and pepper, and bring to a simmer. Add the drained pasta and reserved pasta water and continue cooking until slightly thickened, about 5 minutes.

Remove from the heat, stir in the parmesan, and serve.

Makes 4-6 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: Simply Symon Suppers: Recipes and Menus for Every Week of the Year by Michael Symon and Douglas Trattner, Photographs by Ed Anderson