Admiral's Table

This isn’t your average weeknight pasta. Inspired by traditional Hungarian goulash, this recipe combines the rich, paprika-forward flavor of old-world cooking with the ease of ground beef and elbow macaroni. It’s hearty, deeply savory, and boosted with a few of my favorite upgrades — an extra hit of garlic, a touch of sumac for brightness, a dash of MSG for that umami depth, and just a whisper of cocoa powder to round out the richness.

Perfect for feeding a hungry crew — or an admiral.
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Zesty Hungarian Goulash

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4–6

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Ingredients

• 1½ lb ground beef (85/15 recommended)
• 1 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 4 cloves garlic, minced (one extra clove for more flavor)
• 1 green bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 tbsp tomato paste
• 2½–3 cups beef broth
• 2½ cups dry elbow macaroni (about 10–12 oz)
• 2–3 tbsp Hungarian sweet paprika
• ½ tsp smoked paprika (optional)
• 1 tsp caraway seeds (optional, but traditional)
• 1½ tsp sumac (for a tangy brightness)
• ½ tsp Hershey’s cocoa powder (adds subtle richness)
• 2 tsp MSG (enhances savory depth)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)
• 1 tbsp Worcestershire sauce
• Fresh parsley, for garnish
• Sour cream, for serving (optional but highly recommended)

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Instructions

1. Brown the Beef
Heat olive oil or butter in a large Dutch oven or deep skillet over medium heat.
Add ground beef and cook until mostly browned, breaking it up with a spoon.
Drain excess fat if necessary.

2. Add Aromatics & Spices
Add onion and bell pepper; cook until softened, about 4–5 minutes.
Stir in garlic, paprika (both types), caraway seeds, sumac, cocoa powder, MSG, salt, pepper, and red pepper flakes.
Cook for 1 minute to bloom the spices — don’t let the paprika burn.

3. Simmer the Sauce
Stir in tomato paste, diced tomatoes, tomato sauce, Worcestershire sauce, and beef broth.
Bring to a gentle simmer.
Reduce heat to low, cover, and cook for 15–20 minutes so the flavors deepen.

4. Cook the Macaroni
Stir in the dry elbow macaroni and simmer uncovered for about 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
(Add more broth or water if needed to reach your desired consistency.)

5. Finish & Serve
Taste and adjust seasoning — add more salt or paprika to your liking.
Garnish with chopped parsley and serve with a dollop of sour cream.
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Serving Suggestions

Serve with buttered rye bread, garlic toast, or a crisp cucumber salad.

Try topping with shredded cheddar or paprika butter for a modern twist.

Leftovers reheat beautifully — even better the next day!!!

From Galley to Gourmet — a comfort classic with a chef’s touch