American Goulash Recipe
This Easy American Goulash Recipe is a one-pot classic made with ground beef, tender macaroni noodles, and a rich tomato sauce. Cheesy, comforting, and perfect for busy weeknights, it's a family favorite you'll make again and again.
Servings: 8 servings
Calories: 661kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion - minced
- 1 green bell pepper - seeded and diced
- 8 cloves garlic - minced
- 2 teaspoon salt - more or less to taste
- 1 teaspoon freshly ground black pepper - more or less to taste
- 1 tablespoon paprika - (optional)
- 2 pounds ground beef
- 1 tablespoon Italian seasoning
- 1 tablespoon Worcestershire sauce - (or soy sauce)
- 2 tablespoon tomato paste
- 2 (15 ounce) cans tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 2 bay leaves
- 2 cups low-sodium beef broth - (or 2 cups water)
- 2 cups elbow macaroni - uncooked
- 2 cups cheddar cheese - shredded
Instructions
- Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Then, add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
- Reduce the heat to medium and add the salt, pepper, and paprika to the veggies. Mix well.
- Add the ground beef to the pot. Use a wooden spatula to break apart the meat into small crumbles. Stir frequently and continue to cook until meat is browned. Optional: Drain excess grease from the pot.
- Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine and cook over medium heat for a minute or so. Stir in the tomato sauce and diced tomatoes and bring to a simmer. Add the bay leaves, cover, and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
- Stir in the broth and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
- Remove from the heat and discard the bay leaves. Stir in the shredded cheddar cheese until melted. Garnish with fresh parsley, if desired, and serve warm.
Notes
- Pasta swaps: If you don't have elbow macaroni, try ditalini, orzo, orecchiette, or another small pasta shape.
- Protein options: For a leaner American goulash, use ground turkey or chicken. Italian sausage also makes a flavorful substitute.
- Extra vegetables: Add carrots, celery, zucchini, bell peppers, or even cabbage for more nutrition and texture.
- Dairy-free option: Simply skip the cheese or use a dairy-free alternative.
- Adjust the consistency: Add more or less broth depending on whether you like your American goulash thicker or saucier.
- Paprika flexibility: Not traditional in American goulash, but paprika adds color and mild smokiness if you'd like to include it.
- Garlic shortcut: Replace fresh garlic with 1 to 2 teaspoons of garlic powder if that's what you have on hand.
- Seasoning swap: No Italian seasoning? Use 1 teaspoon each of dried oregano and dried basil.
- Make ahead: For the best texture, prepare the beef and tomato sauce ahead of time, then cook the macaroni fresh before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth, water, or tomato sauce to loosen the sauce.
- Freezing: For best results, freeze the sauce without the pasta for up to 3 months. Cook fresh macaroni when ready to serve.
Nutrition
Calories: 661kcal | Carbohydrates: 31g | Protein: 32g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 1114mg | Potassium: 587mg | Fiber: 2g | Sugar: 2g | Vitamin A: 830IU | Vitamin C: 15.1mg | Calcium: 261mg | Iron: 3.7mg
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