American Goulash Recipe

American goulash is a one-pot supper of ground beef, tomatoes and elbow macaroni, only loosely related to the paprika-rich Hungarian stew that shares its name. In this version the beef is browned with onion, green pepper and garlic, simmered in a tomato and broth base seasoned with paprika and dried herbs, and the dry macaroni is cooked right in the sauce.

Cooking the pasta in the pot saves a pan, and it also improves the dish: the macaroni releases starch that thickens the sauce, and it absorbs the seasoned liquid instead of plain water. The sauce is simmered for 15 minutes first so the flavors come together before the pasta goes in, and a short rest at the end lets it thicken further.

Everything in the pot is an inexpensive pantry or freezer staple, and one pound of beef stretches to six servings. A handful of shredded cheddar stirred in or sprinkled on top is optional. Serve it on its own or with a wedge of cast iron skillet cornbread.

American Goulash

Ground beef, onion and green pepper simmered with canned tomatoes, broth, paprika and herbs, with elbow macaroni cooked directly in the sauce.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large yellow onion chopped
• 1 green bell pepper seeded and chopped
• 3 garlic cloves minced
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper
• One 15 ounce can tomato sauce
• One 14.5 ounce can diced tomatoes with their juice
• 2 1/2 cups beef broth plus extra if needed
• 1 bay leaf
• 2 cups (8 ounces) uncooked elbow macaroni
• 1 cup shredded cheddar cheese optional

Method

 

1. Heat the olive oil in a large Dutch oven or heavy pot (5 quarts or larger) over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for 6 to 8 minutes, until browned with no pink remaining (160°F on an instant-read thermometer). Spoon off excess fat, leaving about a tablespoon in the pot.
2. Add the onion and bell pepper and cook for about 5 minutes, stirring now and then, until softened. Stir in the garlic, paprika, oregano, basil, salt and pepper and cook for 1 minute.
3. Pour in the tomato sauce, the diced tomatoes with their juice and the 2 1/2 cups beef broth. Add the bay leaf and stir, scraping up any browned bits from the bottom of the pot.
4. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
5. Stir in the uncooked macaroni. Cover again and simmer for 12 to 15 minutes, stirring every few minutes so the pasta does not stick, until the macaroni is tender. If the pot looks dry before the pasta is done, add a splash more broth.
6. Take the pot off the heat and remove the bay leaf. Taste and adjust the salt. Let the goulash stand, uncovered, for 5 minutes to thicken.
7. Stir in the cheddar or sprinkle it over each serving, if using, and serve hot.

Notes

Gluten-free option: use gluten-free elbow macaroni (brown rice pasta holds its shape well) and check that the broth is gluten-free. Gluten-free pasta cooks at a different rate and can soak up more liquid, so start checking it after 8 minutes and keep an extra 1/2 cup broth on hand.

Dairy-free option: leave out the cheddar. The rest of the recipe contains no dairy.

Storage: refrigerate leftovers within 2 hours and use within 3 to 4 days. The macaroni keeps absorbing sauce as it sits, so loosen it with a little broth or water and reheat until it reaches 165°F. It can be frozen for up to 3 months, though the pasta will be softer after thawing.

Variations: ground turkey can replace the beef (cook it to 165°F); a 15 ounce can of drained corn or kidney beans stirred in with the macaroni stretches the pot further. Water with an extra 1/2 teaspoon salt can stand in for the broth.