Oh, comfort food! Is there anything better? And when it’s a super easy, one-pot meal the whole family will gobble up? Even better! I’m talking about American Goulash, folks. This is a classic for a reason. We’re talking ground beef, macaroni, a rich tomato sauce… seriously, what’s not to love?
Growing up, my mom had her own version of goulash – every family does, right? Sometimes it had more veggies, sometimes it was cheesier, but it was ALWAYS a hit. This recipe is my take on that classic, tweaked and perfected over the years. Trust me, you’re gonna want to try this!
Why You’ll Love This American Goulash
Okay, so why *this* goulash recipe? Let me tell you!
- Super quick prep and cook time – we’re talking under 40 minutes, people!
- Easy cleanup – one pot, that’s it! Hallelujah!
- Simple ingredients – stuff you probably already have in your pantry.
- Totally customizable – make it your own!
- And most importantly? That comforting flavor will hug you from the inside out.
Ingredients for the Best American Goulash
Alright, let’s talk ingredients! This is where the magic *really* happens. Here’s what you’ll need to whip up the best American Goulash ever:
- 1 tablespoon olive oil – for sautéing, duh!
- 1 pound lean ground beef – I usually go for 85/15.
- 1 medium onion, chopped – yellow or white, whatever you have!
- 3 cloves garlic, minced – don’t skimp on the garlic!
- 1 red or green bell pepper, chopped – I like red for the sweetness.
- 1 (14 ounce) can tomato sauce – the base of our delicious sauce!
- 1 (14 ounce) can diced tomatoes, *with* the juices – don’t drain ’em!
- 1 cup beef broth (or a 50/50 mix of broth and dry red wine – ooh la la!).
- ½ teaspoon Italian seasoning – adds that little somethin’ somethin’.
- 1 teaspoon paprika – for color and a touch of smokiness.
- Pinch of crushed red pepper flakes (optional, if you like a little kick!).
- 1 cup uncooked elbow macaroni – gotta have those noodles!
- 2 bay leaves – don’t forget to take ’em out later!
- Salt & pepper to taste – season generously!
- 1 cup shredded cheddar (optional, but highly recommended!).
How to Make American Goulash: Step-by-Step Instructions
Okay, here we go! Time to turn those ingredients into some seriously yummy American Goulash. Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be golden.
Brown the Beef for American Goulash
First things first, grab your soup pot (the bigger, the better!). Drizzle in that olive oil, then toss in your ground beef, chopped onion, and minced garlic. Crank the heat to medium-high and get cookin’! Make sure to break up the beef with your spoon as it cooks. You want it nice and browned – about 8 minutes should do the trick. If there’s a lot of grease, spoon most of it out. Nobody wants greasy goulash!
Simmering the American Goulash
Alright, now for the fun part! Add your chopped bell pepper, tomato sauce, diced tomatoes (don’t drain ’em!), beef broth (or that wine/broth mix – fancy!), Italian seasoning, paprika, and those red pepper flakes (if you’re using them). Give it a good stir and bring it all to a boil over high heat. Once it’s boilin’, stir in your elbow macaroni and those bay leaves. Now, reduce the heat to a simmer – I usually go for medium. You want it bubbling gently, not going crazy. Cook it, uncovered, for about 12 minutes, stirring every now and then so the pasta doesn’t stick to the bottom of the pot. Nobody likes stuck pasta!
Finishing the American Goulash
Almost there! Take the pot off the heat and stir in that glorious shredded cheddar (if you’re using it, and you *should* be!). Cover the pot and let it sit for about 5 minutes, or until the cheese is all melty and gooey and the pasta is perfectly cooked. Mmm… melty cheese! Now, season with salt and pepper to taste. Give it a final stir, and you’re ready to serve! Enjoy that delicious American Goulash!
Tips for the Perfect American Goulash
Want to take your American Goulash from good to *amazing*? I’ve got you covered! Here are my top tips for goulash perfection:
- Taste as you go! Seriously, don’t be shy with the salt and pepper. Every batch is different, so adjust the seasoning to your liking.
- Don’t overcook the macaroni! Nobody wants mushy noodles. Keep an eye on it and test it for doneness around the 12-minute mark.
- Use good quality ingredients. Yep, it makes a difference! Good ground beef, flavorful tomato sauce… it all adds up to a better tasting goulash.
American Goulash Variations
Okay, so you’ve nailed the classic American Goulash. Awesome! But what if you want to mix things up a little? No problem! This recipe is super flexible. Here are a few ideas to get your creative juices flowing:
- Try different ground meat! Ground turkey or even ground sausage would be amazing.
- Load it up with veggies! Diced zucchini, mushrooms, carrots… go wild!
- Cheese, please! Monterey Jack, mozzarella, or even a little pepper jack for a kick? Yes, please!
- Spice it up! A dash of cayenne pepper or some smoked paprika can add a whole new dimension.
Seriously, don’t be afraid to experiment! That’s how you create your own family-favorite version of American Goulash!
Serving Suggestions for American Goulash
Alright, so you’ve got a pot of steaming, delicious American Goulash. But what do you serve with it? Honestly, it’s pretty great on its own, but a little something on the side never hurts! I usually go for a simple side salad – something light and fresh to balance out the richness of the goulash. Or, grab some crusty bread for sopping up all that yummy sauce! Garlic bread? Even better! Mmm… garlic bread.
Storing and Reheating Your American Goulash
Got leftovers? Lucky you! American Goulash is even better the next day, if you ask me. Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, you can either nuke it in the microwave (easy peasy!) or heat it up on the stovetop over medium heat. Just add a splash of broth if it seems a little dry. Enjoy!
Nutritional Information for American Goulash
Okay, a quick note: nutritional info can vary *wildly* depending on the brands and ingredients you use. So, this is just a general estimate, not an exact science, okay?
Frequently Asked Questions About American Goulash
Got questions about making the *best* American Goulash? I got answers! Here are a few of the most common questions I get asked:
Can I use a different type of pasta in my American Goulash?
Absolutely! Elbow macaroni is classic, but feel free to experiment. Small shells, rotini, even ditalini would work great. Just keep an eye on the cooking time, as different pastas cook at different rates, ya know?
How can I make my American Goulash spicier?
Oh, you wanna kick it up a notch? I hear ya! Besides the red pepper flakes (which are a must, IMO!), you could add a pinch of cayenne pepper, a dash of hot sauce, or even some diced jalapeños. Start small and taste as you go, though! You can always add more, but you can’t take it away!
Can I freeze American Goulash?
Yep! American Goulash freezes really well. Just let it cool completely, then pop it into a freezer-safe container. It’ll keep for about 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat on the stovetop or in the microwave. You might need to add a splash of broth when reheating, as it can get a little dry.
Enjoy Your Homemade American Goulash!
And there you have it! Your very own pot of delicious, comforting American Goulash! I really hope you love it! Be sure to leave a comment below and let me know what you think! And hey, if you’re feeling social, share a pic on your socials and tag me! I love seeing your creations!
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Disgustingly Good American Goulash in Under 40 Minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Classic American Goulash recipe. A hearty and comforting one-pot meal perfect for a family dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 red or green bell pepper chopped
- 1 14 fluid ounce can tomato sauce
- 1 14 fluid ounce can diced tomatoes with juices
- 1 cup beef broth or do 50/50 mix of broth and dry red wine
- 1/2 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 pinch crushed red pepper flakes optional
- 1 cup uncooked elbow macaroni
- 2 bay leaves
- Salt & pepper to taste
- 1 cup shredded cheddar optional
Instructions
- Add the oil, beef, onion, and garlic to a soup pot over medium-high heat and cook, breaking the beef up with your spoon as you go along, for about 8 minutes or until browned. If there’s a lot of excess fat, spoon most of it out.
- Add the chopped bell pepper, tomato sauce, diced tomatoes, broth, Italian seasoning, paprika, and red pepper flakes to the pot. Bring it to a boil over high heat.
- Stir in the macaroni and bay leaves. Reduce the heat to a rapid simmer so it’s still boiling, but not too crazy (I used medium heat). Cook, uncovered, for 12 minutes, stirring occasionally so the pasta doesn’t stick to the bottom of the pot.
- Take the pot off the heat and stir in the cheddar. Cover the pot and let it sit for about 5 minutes or until the cheese has melted and the pasta has finished cooking. Season with salt & pepper as needed and enjoy immediately.
Notes
- Add more broth if the goulash becomes too dry.
- Adjust the amount of red pepper flakes to your preference.
- Other types of pasta can be used instead of elbow macaroni.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
