Here’s a Classic American Goulash recipe — a comforting, hearty one-pot meal made with ground beef, elbow macaroni, and a savory tomato-based sauce. It’s a nostalgic dish for many and easy to make for busy weeknights.
🇺🇸 Classic American Goulash
🕒 Total Time: ~45 minutes
Servings: 6–8
🥘 Ingredients:
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2–3 cloves garlic, minced
- 2 pounds ground beef
- 1 ½ teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 2 teaspoons paprika (sweet or smoked)
- 1 tablespoon Italian seasoning
- 1 tablespoon soy sauce (optional, for umami)
- 2 cups beef broth (or water with bouillon)
- 1 (15 oz) can tomato sauce
- 1 (28 oz) can crushed tomatoes
- 1–2 teaspoons sugar (to cut acidity, optional)
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley for garnish (optional)
🍳 Instructions:
- Sauté Aromatics:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the diced onion and cook until soft (about 4–5 minutes).
- Stir in the garlic and cook for 1 more minute.
- Cook Beef:
- Add ground beef and break it apart with a spoon.
- Cook until browned and no longer pink. Drain excess fat if needed.
- Season:
- Stir in salt, pepper, paprika, Italian seasoning, and soy sauce.
- Mix thoroughly to coat the meat.
- Add Liquids & Simmer:
- Pour in the crushed tomatoes, tomato sauce, and beef broth.
- Add sugar if desired. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Add Pasta:
- Stir in the uncooked elbow macaroni.
- Cover and simmer for 12–15 minutes, or until pasta is tender.
- Stir occasionally to prevent sticking.
- Finish & Serve:
- Once pasta is cooked, taste and adjust seasoning.
- Optionally, stir in shredded cheddar cheese or sprinkle on top.
- Garnish with parsley and serve hot.
✅ Tips:
- Make it cheesy: Stir in a handful of cheddar or mozzarella at the end for a creamy version.
- Storage: Keeps in the fridge for up to 4 days; flavors deepen overnight.
- Freezing: Freeze in airtight containers for up to 3 months (best without pasta; add fresh when reheating).
Want a version with a twist (like spicy, gluten-free, or slow cooker)? Just let me know!