This American goulash recipe goes soupy and tastes like the can when dry elbows hit uncooked tomato sauce. I brown the beef with onion and pepper, simmer the tomatoes uncovered until the sauce thickens and the tin flavor cooks off, then add the pasta so it finishes in a pot that’s already on its way to thick.

I serve it with a slice of golden garlic bread to catch what’s left in the bowl. The same ground-beef-and-tomato base shows up in my homemade chili, just without the pasta.

Ingredients

• 1 tablespoon olive oil
• 1½ lb (680 g) ground beef, 90% lean
• 1 medium yellow onion, diced (about 1 cup)
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 can (15 oz / 425 g) tomato sauce
• 1 can (14.5 oz / 411 g) diced tomatoes, undrained
• 2 cups (480 ml) beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1 bay leaf
• 2 cups (8 oz / 226 g) elbow macaroni, uncooked
• 1 cup (113 g) sharp cheddar, shredded

Instructions

1. Brown the beef: Heat the olive oil in a Dutch oven or other heavy pot over medium-high heat. Add the ground beef, onion, and bell pepper, and cook, breaking the meat into small crumbles, until the beef is browned with no pink left and the onion looks translucent, 7 to 9 minutes. Spoon off the excess fat, leaving about a tablespoon in the pot so the sauce later clings to the pasta instead of sitting under a grease layer.
2. Cook the tomato paste: Stir in the garlic and tomato paste and cook 1 minute, until the paste darkens a shade and stops smelling raw. If you skip this minute, the finished sauce tastes like it came straight from the can, which is the complaint this step is there to prevent.
3. Simmer the sauce uncovered: Pour in the tomato sauce, diced tomatoes with their juice, beef broth, and Worcestershire. Stir in the Italian seasoning, salt, pepper, and bay leaf. Bring it to a boil, then drop the heat to medium-low and simmer uncovered for 10 minutes, stirring now and then, until the sauce looks a little thicker and no longer smells tinny.
4. Cook the pasta in the sauce: Stir in the dry elbow macaroni and keep the pot at a gentle simmer, still uncovered, stirring every couple of minutes so the pasta doesn’t glue itself to the bottom. Cook 12 to 14 minutes, until an elbow is tender with a slight bite and the sauce coats a spoon instead of pooling around it like soup. If the pot looks dry before the pasta is ready, add broth ¼ cup at a time, not a full cup.
5. Finish with cheese: Pull the pot off the heat, fish out the bay leaf, and stir in the cheddar until it melts. Let it stand 5 minutes so the starch sets and the sauce thickens one more notch. Taste and add salt if the tomatoes flattened it, then serve hot.

If the goulash turns soupy or the pasta goes mushy

• Don’t add the pasta with the tomatoes. If the sauce still tastes like the can after a few minutes, it needs more uncovered simmer, not sugar.
• Keep the simmer gentle once the elbows are in. A hard boil blows liquid off around the edges and leaves a crunchy clump in the middle.
• Stop the pasta at a slight bite. It keeps drinking sauce as it sits, which is why leftovers turn into a casserole brick if you cooked it fully soft.
• If you need more liquid, add broth ¼ cup at a time. Dumping a cup at the end makes soup, and you can’t take it back without overcooking the pasta.

Storage

Cool leftovers and refrigerate in an airtight container within 2 hours. They keep 3 to 4 days. Reheat on the stove over low heat with a splash of broth, or in the microwave at half power, just until hot; a hard boil turns the elbows to mush. I freeze the meat sauce before adding pasta, then thaw it overnight, bring it to a simmer, and cook fresh elbows in it. Already-cooked pasta gets bloated in the freezer. USDA leftovers and food safety covers the 2-hour cooling window and the 165°F (74°C) leftover reheat target.

FAQ

What’s the difference between American goulash and Hungarian goulash?

Hungarian goulash is a paprika stew with chunks of beef and no pasta. American goulash is ground beef, tomato sauce, and elbow macaroni cooked in one pot. They share a name and almost nothing else, so a paprika stew won’t scratch this itch, and this pasta pot isn’t a substitute for the stew.

Can you freeze American goulash?

Freeze the beef-tomato sauce before you add the pasta. Cooked elbows turn soft and waterlogged after a freeze-and-thaw. Thaw the sauce in the fridge overnight, bring it to a simmer, then stir in dry pasta and cook as written.

Can I use a different pasta than elbows?

Small shapes work: shells, ditalini, or small penne. Keep the dry weight at 8 ounces so the liquid ratio still holds. Long noodles like spaghetti don’t cook evenly in this pot, and large rigatoni stays chalky in the middle while the sauce over-reduces.

This chocolate truffle tart has a crisp chocolate cookie crust and a smooth, intensely chocolatey ganache filling that sets into a soft, truffle-like texture. A little flaky sea salt cuts through the richness, while lightly sweetened vanilla whipped cream balances each slice.

Despite how impressive it looks, the tart is surprisingly simple. The crust takes about 10 minutes to bake, the ganache needs only a few ingredients, and the refrigerator does most of the work. It’s a good make-ahead dessert for Valentine’s Day, holidays, dinner parties, or anytime you want a serious chocolate dessert without making a layer cake.

What Chocolate Is Best for a Truffle Tart?

Because chocolate is the main flavor here, use one you genuinely enjoy eating on its own. A 60% to 70% dark chocolate gives the filling a rich flavor without making it overly bitter.

I like using a combination of bittersweet and semisweet chocolate:

• 8 oz bittersweet chocolate
• 4 oz semisweet chocolate

You can also use all bittersweet or all semisweet depending on how dark you want the tart. Bars generally melt more smoothly than chips because many chocolate chips are formulated to hold their shape during baking.

For another rich chocolate dessert, you can also try this Ghirardelli brownie recipe.

Ingredients

Chocolate Crust

• 1½ cups (about 170 g) finely crushed chocolate wafer cookie crumbs
• 4 tablespoons (56 g) unsalted butter, melted

Chocolate Truffle Filling

• 12 oz (340 g) dark chocolate, finely chopped
• 1½ cups (360 ml) heavy cream
• 4 tablespoons (56 g) unsalted butter, softened and cut into small pieces
• Flaky sea salt, for finishing

Vanilla Whipped Cream

• 1½ cups (360 ml) cold heavy whipping cream
• 1 tablespoon granulated or powdered sugar, plus more to taste
• ½ teaspoon vanilla bean paste or vanilla extract
• Pinch of salt

Instructions

1. Make the Chocolate Crust

Heat the oven to 350°F (175°C).

Mix the chocolate cookie crumbs with the melted butter until evenly moistened. The crumbs should hold together when pressed between your fingers.

Press firmly across the bottom and up the sides of a 10-inch tart pan with a removable bottom.

Bake for 10 minutes, then transfer to a wire rack and let the crust cool completely.

2. Make the Chocolate Ganache

Place the finely chopped chocolate in a heatproof bowl.

Heat the cream over medium heat until it is steaming and small bubbles appear around the edges. Don’t let it come to a full boil.

Pour the hot cream over the chocolate and leave it undisturbed for 2 to 3 minutes. Stir gently from the center outward until completely smooth.

Add the softened butter a few pieces at a time, stirring until the ganache is glossy and fully combined.

3. Fill and Chill

Pour the ganache into the cooled crust and gently smooth the surface.

Refrigerate for at least 3 hours, or until the filling is completely set. For the cleanest slices, chilling it for 4 hours or overnight is even better.

Sprinkle lightly with flaky sea salt just before serving.

4. Make the Whipped Cream

Combine the cold cream, sugar, vanilla, and salt in a chilled mixing bowl.

Beat until soft peaks form. Keep the whipped cream light and spoonable rather than whipping it until stiff.

Serve each slice with a spoonful of whipped cream.

How to Get Clean Slices

Because the filling is rich and fudgy, a warm knife makes a noticeable difference.

Dip a sharp knife into hot water, wipe it completely dry, and cut one slice. Clean and warm the knife again before each additional cut.

Letting the tart sit at room temperature for about 10 minutes before slicing also gives the ganache a softer, more truffle-like texture.

Tips for the Best Chocolate Truffle Tart

Chop the chocolate finely. Smaller pieces melt evenly when the hot cream is added and reduce the chance of unmelted pieces in the ganache.

Don’t boil the cream. It only needs to be hot enough to melt the chocolate.

Stir gently. Vigorous whisking can add air bubbles to the ganache and make the surface less smooth.

Cool the crust completely. Adding ganache to a warm crust can soften the cookie base and slow down the setting process.

Use flaky salt sparingly. You only need a little to sharpen the chocolate flavor.

Can You Make It Ahead?

Yes. In fact, this is one of those desserts that’s easier when made ahead.

Prepare the tart up to 2 days before serving, cover it once the ganache has set, and keep it refrigerated. Add the flaky salt and whipped cream shortly before serving.

Storage

Keep leftover chocolate truffle tart covered in the refrigerator for up to 4 days.

For the best texture, take individual slices out about 10 to 15 minutes before serving so the ganache can soften slightly.

Gluten-Free Chocolate Truffle Tart

Use a certified gluten-free chocolate cookie for the crust and check the chocolate label if you’re preparing the tart for someone who needs to strictly avoid gluten.

The ganache itself doesn’t require flour.

Dairy-Free Chocolate Truffle Tart

For a dairy-free version:

• Use dairy-free chocolate.
• Choose dairy-free chocolate cookies for the crust.
• Replace the crust butter with melted coconut oil or a dairy-free butter.
• Replace the heavy cream with full-fat coconut cream.
• Replace the butter in the ganache with a dairy-free butter or omit it.

Coconut cream will add some coconut flavor, so the dairy-free tart won’t taste exactly the same as the original, but the dark chocolate still remains the dominant flavor.

Cornbread cowboy casserole turns sweet and smoky baked beans with bacon into a complete skillet dinner. Ground beef, onion, green pepper, barbecue sauce, Dijon, and Worcestershire create a thick filling, while crisp bacon balances the brown sugar with a salty bite.

Homemade cheddar cornbread is spread over the beans and baked until golden on top and tender where it meets the sauce. Unlike Tex-Mex versions made with taco seasoning and boxed muffin mix, this casserole leans into barbecue flavor. Serve it for dinner or bring it to a potluck with some cold, crunchy classic coleslaw on the side.

Ingredients

Cowboy Bean Filling

• 1½ pounds (680 g) ground beef
• 1 medium yellow onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• ½ teaspoon garlic salt
• ½ teaspoon onion powder
• 8 bacon slices, cooked until crisp and crumbled
• ¼ cup (50 g) packed brown sugar
• 1 can (28 ounces) original baked beans
• ½ cup (140 g) barbecue sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce

Cheddar Cornbread Topping

• 1 cup (122 g) cornmeal
• 1 cup (125 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup (245 ml) whole milk, at room temperature
• 2 large eggs, at room temperature
• 6 tablespoons (85 g) unsalted butter, melted
• 1 cup (113 g) shredded mild cheddar cheese
• Chopped parsley, optional, for serving

Instructions

1. Heat the oven: Preheat the oven to 400°F (205°C). Have a 12-inch oven-safe skillet ready.
2. Brown the beef and vegetables: Add the ground beef, onion, bell pepper, garlic salt, and onion powder to the skillet. Cook over medium-high heat for 8 to 10 minutes, breaking the beef into small pieces, until no pink remains and the vegetables have softened. Carefully drain the excess grease.
3. Finish the bean filling: Remove the skillet from the heat. Stir in the bacon, brown sugar, baked beans, barbecue sauce, Dijon mustard, and Worcestershire sauce until evenly combined. Spread the filling into a level layer.
4. Combine the dry ingredients: Whisk the cornmeal, flour, sugar, baking powder, and salt together in a large bowl.
5. Make the cornbread batter: In a separate bowl, whisk the milk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir just until no dry patches remain. Don’t try to smooth out every lump. Fold in the cheddar cheese.
6. Add the topping: Spoon the cornbread batter in several mounds over the bean filling. Gently spread it to the edges of the skillet without stirring it into the beans.
7. Bake: Bake for 20 to 25 minutes, until the cornbread is golden and set in the center. Insert a toothpick only into the cornbread layer. It should come out clean or with a few moist crumbs.
8. Rest and serve: Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped parsley if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Calories: Approximately 700 calories per serving

Tips for the Best Cornbread Cowboy Casserole

• Drain the beef well: Excess grease can make the bean filling oily and prevent the underside of the cornbread from setting properly.
• Level the filling: Spread the beans evenly before adding the batter so the cornbread has a consistent thickness and bakes at the same rate.
• Don’t overmix the batter: Stop stirring as soon as the dry flour disappears. A few small lumps are better than dense, tough cornbread.
• Spoon on the topping: Add the batter in several mounds before spreading it. Pouring it into one spot can push the beans aside and create an uneven layer.
• Test only the cornbread: Insert the toothpick just through the topping. If it reaches the beans, it will look wet even when the cornbread is fully baked.
• Give it time to rest: Let the casserole stand for 5 to 10 minutes so the filling thickens and the portions hold together better.

Making It Ahead

Prepare the beef and bean filling up to two days in advance. Cool it promptly, cover, and refrigerate. When you’re ready to bake, reheat the filling in the oven-safe skillet until hot, then prepare and add the cornbread batter.

Don’t mix the cornbread batter ahead of time. The baking powder begins working once it meets the liquid, so storing the mixed batter can leave the topping flat and heavy.

Storing Leftovers

Transfer the cooled casserole to shallow airtight containers and refrigerate within two hours of baking. Leftovers will keep for 3 to 4 days.

Freezing

Freeze individual portions in airtight freezer containers for up to 2 months. Thaw them overnight in the refrigerator before reheating. The cornbread may soften slightly after freezing, but reheating it in the oven helps restore the edges.

Reheating

For the best texture, cover the casserole with foil and warm it at 325°F (165°C) until heated through, uncovering it for the final 5 minutes. Individual portions can also be microwaved under a loose cover in short intervals. Reheat leftovers to an internal temperature of 165°F (74°C).