Classic Goulash
This chef-curated Classic Goulash offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 22g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 434 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Classic Goulash offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Classic Goulash to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Classic Goulash, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 3 cloves garlic, chopped
- 3 cups water
- 2 (15 ounce) cans tomato sauce
- 2 (14.5 ounce) cans diced
- tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried Italian herb
- seasoning
- 3 bay leaves
- 1 tablespoon seasoned salt, or to
- taste
- 2 cups uncooked elbow macaroni
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a large Dutch oven, cook and stir the ground beef over medium- high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutesStep 2: Technique & Execution
Skim off excess fat, and stir in the onions and garlicStep 3: Technique & Execution
Cook and stir the meat mixture until the onions are translucent, about 10 more minutesStep 4: Technique & Execution
Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heatStep 5: Technique & Execution
Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionallyStep 6: Technique & Execution
Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionallyChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 434 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 22g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 21g | Complex, slow-digesting dietary fiber |
| Fat | 22g | Wholesome dietary lipids for micronutrient absorption |
Classic Goulash
This chef-curated Classic Goulash offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a large Dutch oven, cook and stir the ground beef over medium- high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes
Technique & Execution: Skim off excess fat, and stir in the onions and garlic
Technique & Execution: Cook and stir the meat mixture until the onions are translucent, about 10 more minutes
Technique & Execution: Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat
Technique & Execution: Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally
Technique & Execution: Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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