Chef and restaurateur Michael Symon dropped by "GMA3" recently to share an American twist on goulash that's perfect for fall.
Scroll below to check it out.
Ingredients
Kosher salt
1 pound elbow macaroni
2 tablespoons extra-virgin olive oil
1 pound ground beef
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
28-ounce can crushed tomatoes
1/4 cup freshly grated Parmesan cheese
Directions
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. Reserve 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.