Michael Symon shares an American twist on goulash

Chef and restaurateur Michael Symon dropped by “GMA3” lately to share an American twist on goulash that is good for fall.

Scroll under to test it out.

American Goulash

Substances

Kosher salt

1 pound elbow macaroni

2 tablespoons extra-virgin olive oil

1 pound floor beef

Freshly floor black pepper

1 medium yellow onion, finely chopped

3 medium garlic cloves, minced

2 tablespoons contemporary thyme, finely chopped

2 tablespoons tomato paste

28-ounce can crushed tomatoes

1/4 cup freshly grated Parmesan cheese

Instructions

Add 2 tablespoons salt to a big pot of water and convey to a boil over excessive warmth. Add the pasta and cook dinner, stirring sometimes so it would not stick collectively, for two minutes lower than the package deal instructions. Reserve 1/2 cup of the pasta water, drain the pasta.

Set the identical massive pot over medium-high warmth. Add the olive oil and warmth to shimmering, then add the bottom beef. Season with a pinch of salt and twist of pepper. Prepare dinner, stirring with a wood spoon to interrupt up the meat, till evenly browned, about 3 minutes.

Add the onion, garlic and thyme, and cook dinner, stirring sometimes, till the onion softens and begins to brown, about 5 minutes. Add the tomato paste and tomatoes, season with salt and pepper, and convey to a simmer. Add the drained pasta and reserved pasta water and proceed cooking till barely thickened, about 5 minutes.

Take away from the warmth, stir within the parmesan and serve.