American Goulash

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
liquid	150%	77%
fat	3%	1%
aromatics	40%	33%
sweetener	0%	0%
salt	3%	1%
vegetables and beans	187%	151%

Where it stands out

• #2 of 32 for tenderness

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 Tbsp olive oil
454 g	1 lb lean ground beef 90/10
150 g	1 medium onion (finely chopped)
61 g	1 carrot (grated)
40 g	1 celery stick (finely chopped)
9 g	3 garlic cloves (minced)
12 g	2 tsp fine sea salt (or to taste)
1 g	1 tsp dried oregano leaves
1 g	1/2 tsp freshly ground black pepper (or to taste)
1 g	1/4 tsp granulated sugar (or more to taste)
794 g	28 oz crushed tomatoes
33 g	2 Tbsp tomato paste
16 g	1 Tbsp Worcestershire sauce
480 g	2 cups chicken stock
237 g	1 cup water plus more as needed for cooking
284 g	2 cups macaroni pasta (10 oz, or any small pasta you prefer)
25 g	1/4 cup parmesan cheese (freshly grated, plus more to serve)

Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“We made this for a Sunday lunch for the family. I doubled (used two dutch ovens) the recipe so there would be some leftovers. I was surprised I couldn't find crushed tomatoes in the grocery store so used tomator puree. Other than a pinch of red pepper flakes, ” — a cook, 5.0★

“I have made many, many of your recipes and most are family hits. I made this a couple of times but most of the family were not impressed. I made it again because my youngest granddaughter requested it for her birthday meal last night but I used beef stock inst” — a cook, 4.0★