American Goulash Recipe

Sauté the vegetables. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the minced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Add the diced green bell pepper and continue cooking for 3-4 minutes, until softened.
1 tablespoon olive oil, 1 medium yellow onion, 1 green bell pepper
Add the garlic and seasonings. Stir in the minced garlic and cook for 1 minute, until fragrant. Reduce the heat to medium and add the salt, black pepper, and sweet paprika (if using). Stir well to distribute the seasonings throughout the vegetables.
8 cloves garlic, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 tablespoon paprika
Brown the ground beef. Add the ground beef to the pot, breaking it apart into small crumbles with a wooden spoon or spatula. Cook over medium heat, stirring occasionally, until the beef is browned and no pink remains. Use lean ground beef to avoid excess grease and keep the seasoned cooking juices in the pot.
2 pounds lean ground beef
Add the tomato paste and seasonings. Stir in the Italian seasoning, Worcestershire sauce, and tomato paste. Continue cooking for 1-2 minutes, stirring frequently, until the tomato paste is evenly incorporated into the beef and vegetables.
1 tablespoon Italian seasoning, 1 tablespoon Worcestershire sauce, 2 tablespoons tomato paste
Simmer the tomato-beef sauce. Add the tomato sauce, diced tomatoes with their juices, and bay leaves. Stir to combine and bring to a gentle simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
2 (14.5 ounce) cans plain tomato sauce, 2 (14.5 ounce) cans diced tomatoes, 2 bay leaves
Add the macaroni and broth. Pour in the beef broth and stir in the uncooked elbow macaroni. Mix thoroughly, making sure the pasta is evenly distributed and mostly submerged in the sauce.
2 cups low-sodium beef broth, 2 cups uncooked elbow macaroni
Cook the macaroni. Cover and simmer gently for approximately 15 minutes, or until the macaroni is al dente. Stir every few minutes, scraping the bottom of the pot to prevent sticking. If the sauce becomes too thick before the macaroni is tender, add a splash of additional broth or water as needed.
Add the cheddar and serve. Remove the pot from the heat and discard the bay leaves. Stir in the shredded cheddar cheese until fully melted and incorporated into the sauce. Taste and adjust the salt and pepper as needed. Allow the goulash to rest for 2-3 minutes, then garnish with fresh parsley, if desired, and serve warm.
2 cups shredded cheddar cheese, fresh parsley

Ingredients

Instructions

Notes

Nutrition