Creamy and Cheesy Beef Goulash – Page 4

Choose the Right Beef: Using lean ground beef helps prevent the dish from becoming too greasy, but if you prefer a richer flavor, go for a higher-fat content and drain the fat after browning.
Use Quality Cheese: Freshly shredded cheese melts better than pre-shredded cheese, which often contains anti-caking agents that can affect the texture.
Make it Your Own: This recipe is flexible! Add vegetables like mushrooms, zucchini, or corn for extra nutrients and flavor. For a spicy kick, throw in some crushed red pepper flakes or diced jalapeños.
Adjust the Creaminess: For a lighter version, you can skip the heavy cream or use a reduced-fat cheese.
Cooking the Pasta: Don’t overcook the pasta! It should be tender but firm, as it will continue to cook slightly after you turn off the heat.

This goulash is hearty enough to stand on its own, but here are a few ideas for serving:

With Garlic Bread: Mop up the cheesy, creamy sauce with a slice of garlic bread.
Side Salad: A crisp green salad with a tangy vinaigrette balances the richness of the goulash.
Vegetable Sides: Steamed green beans or roasted carrots add color and nutrition to the meal.

This goulash is excellent for leftovers! Here’s how to store it:

In the Fridge: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
In the Freezer: This dish also freezes well. Allow it to cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat the goulash in a skillet over low heat, stirring occasionally. You may want to add a splash of beef broth or water to loosen up the sauce as it warms.