American Goulash

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

   Ca. 1 min.

2. 2

   Add the chopped onion and cook, stirring occasionally, for about 5 minutes until it has softened.

   Ca. 5 min.

3. 3

   Stir in the minced garlic and cook for 1 minute more until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to let the garlic burn, as it can become bitter.

4. 4

   Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it is fully browned.

   Ca. 8 min.

5. 5

   Carefully drain off any excess fat from the pot.

   Ca. 1 min.

6. 6

   Return the pot to the heat and stir in the chili powder, salt, and black pepper.

   Ca. 1 min.

7. 7

   Pour in the tomato juice, then add the broken spaghetti, rinsed kidney beans, and drained sweet corn.

   Ca. 2 min.

   Kokkens note: Breaking the spaghetti helps it fit into the pot and cook more evenly.

8. 8

   Stir everything together well, making sure the spaghetti is mostly submerged in the liquid.

   Ca. 1 min.

9. 9

   Bring the mixture to a boil, then immediately reduce the heat to maintain a low simmer.

   Ca. 3 min.

10. 10

    Cover the pot and let it simmer for 20-25 minutes, stirring every 5-7 minutes to prevent the pasta from sticking to the bottom.

    Ca. 25 min.

    Kokkens note: The goulash is ready when the pasta is tender and has absorbed most of the liquid.

11. 11

    Remove the pot from the heat and let it rest, covered, for 5 minutes before serving.

    Ca. 5 min.

    Kokkens note: Resting allows the sauce to thicken slightly.