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American Goulash Recipe

American goulash Recipe

A hearty, one pot American goulash made with ground beef, elbow macaroni, and a rich seasoned tomato sauce finished with melty cheddar. Old-fashioned comfort food that's simple, budget-friendly, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American
Notes

Notes

Ingredients
  • 2 lbs ground beef (85% lean)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 3 tbsp tomato paste
  • 2 cans (15 oz each) tomato sauce
  • 1 can (15 oz) diced tomatoes, undrained
  • 2½ cups beef broth (or water + 1 tsp beef bouillon)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 tbsp Italian seasoning
  • 2 tsp paprika
  • 2 bay leaves
  • 1 tsp sugar
  • 1 tsp seasoned salt, plus more to taste
  • ½ tsp black pepper
  • 2 cups (about 8 oz) uncooked elbow macaroni
  • 1 to 1½ cups shredded sharp cheddar cheese
  • Fresh parsley, chopped, for garnish
Instructions
  1. In a large pot over medium-high heat, brown the ground beef until no pink remains and it reaches 160°F. Drain excess grease, leaving 1–2 tablespoons in the pot.
  2. Add the onion and cook 5 minutes until soft stir in the garlic and cook 1 minute. Stir in the tomato paste and cook 1–2 minutes until darkened.
  3. Return the beef and add tomato sauce, diced tomatoes, broth, Worcestershire, soy sauce, Italian seasoning, paprika, bay leaves, sugar, seasoned salt, and pepper. Bring to a boil, then cover and simmer on low for 20 minutes.
  4. Stir in the macaroni, cover, and simmer 12–15 minutes, stirring often, until the pasta is al dente.
  5. Remove the bay leaves. Stir in the cheddar off the heat until melted and creamy. Rest 5 minutes, garnish with parsley, and serve.
Notes
  • Cook the pasta just to al dente; it softens as it sits. For make-ahead, boil the macaroni separately and undercook by 1 minute.
  • Tomato paste and a pinch of sugar give the sauce body and balance the acidity.
  • Taste before adding extra salt the soy, Worcestershire, and broth already add plenty.
  • Use low-sodium broth if you're watching sodium.
Storage
  • Refrigerate leftovers up to 4 days.
  • Freeze up to 3 months (pasta softens slightly); thaw overnight before reheating.
  • Reheat gently with a splash of broth to loosen the sauce.
Nutrition Estimate (Per Serving, approximate)
Calories: 470 · Protein: 30 g · Carbohydrates: 33 g · Fat: 24 g · Fiber: 3 g · Sugar: 6 g