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American Goulash

A simple yet flavorful one-pot meal with elbow macaroni smothered with a rich beefy tomato sauce. This classic comfort food is a satisfying pasta dinner that comes together in a breeze!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 572kcal
Author Imma

Ingredients

  • pounds lean ground beef 
  • 1 medium onion, chopped 
  • 1 tablespoon minced garlic
  • 3-4 medium tomatoes, chopped
  • 1 15-ounce can tomato sauce
  • 3-4 cups beef broth or more
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon granulated sugar
  • 1 tablespoon beef bouillon or chicken bouillon
  • 1 bay leaf
  • 2 cups elbow macaroni, uncooked
  • ½ teaspoon cayenne pepper (optional)
  • salt and pepper to taste
  • ½-1 cup shredded cheddar cheese
  • fresh parsley, chopped for garnish 

Instructions

  • Start by browning the ground beef in a large Dutch oven over medium-high heat until the meat is no longer pink. While cooking, use a wooden spatula to crumble ground beef into small pieces. Remove and set aside. Leave about 1-2 tablespoons of grease in the pan. 
  • Add diced onions and garlic, and cook for 3-5 minutes until the onion is soft, translucent, and fragrant.
  • Return ground beef to the pot along with the tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, sugar, bouillon, and bay leaf. Stir together, bring to a boil, cover, reduce to low heat, and let it simmer for 8-10 minutes.
  • Stir in the uncooked pasta, season with cayenne (if using), salt, and pepper to taste, cover, and simmer for an additional 15-18 minutes or until pasta is al dente. Stir occasionally to prevent pasta from sticking to the bottom of the pot.
  • Take out the bay leaf. Stir in the cheese to melt just before serving. Serve garnished with fresh parsley if desired.

Notes

  1. I used sharp cheddar cheese for this goulash recipe; any cheese will work. If you prefer, top with cheese and put it under the broiler for a few minutes until bubbly.
  2.  Goulash generally freezes well, apart from the pasta, which can become mushy after reheating. If you plan to freeze it, cook the pasta separately and add it as you serve the portions. Or cook the goulash until the pasta is almost cooked, let it cool, and freeze.
  3. If you don't have macaroni, substitute with penne or rotini pasta. 
  4. Avoid under-cooking or over-cooking the pasta; it's best to cook so the pasta is still firm when you take a bite. 
  5.  You can make it dairy-free by eliminating the cheese. 
  6. Add more or less liquid to get your desired consistency. 
  7. To make American goulash ahead of time, cook as instructed until you get to the point where you are about to add the broth. Make the pasta separately according to package instructions. Store the sauce and pasta in separate containers and store them in the refrigerator or freezer. Combine both when about to reheat, and add broth to get your preferred consistency.
  8. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 1cup | Calories: 572kcal | Carbohydrates: 50g | Protein: 48g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 586mg | Potassium: 1146mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1252IU | Vitamin C: 12mg | Calcium: 300mg | Iron: 5mg