Of course! This Easy Goulash recipe is a classic, comforting American-style dish (different from the Hungarian stew). It’s a one-pot meal with ground beef, tomatoes, and elbow macaroni that comes together quickly and is always a family favorite.
Why You’ll Love This Easy Goulash
· One-Pot Wonder: Less cleanup is always a win!
· Quick & Easy: Ready in about 45 minutes from start to finish.
· Comfort Food at its Best: Hearty, savory, and incredibly satisfying.
· Budget-Friendly: Made with simple, inexpensive ingredients.
Easy American Goulash
This recipe is highly adaptable. See the notes below for variations!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
· 1 tablespoon olive oil
· 1 large onion, chopped
· 1 green bell pepper, chopped (optional)
· 2 cloves garlic, minced
· 1 pound lean ground beef
· 2 cups water
· 1 (15 oz) can tomato sauce
· 1 (15 oz) can diced tomatoes, undrained
· 1 tablespoon soy sauce (optional, for depth of flavor)
· 2 teaspoons Italian seasoning
· 1 ½ teaspoons paprika
· 1 teaspoon seasoned salt (or to taste)
· ½ teaspoon black pepper
· 1 ½ cups elbow macaroni, uncooked
· ½ cup shredded cheddar cheese for serving (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and bell pepper (if using) and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
- Brown the Beef: Add the ground beef to the pot, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Drain off any excess grease.
- Simmer the Sauce: Add the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, paprika, seasoned salt, and black pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld.
- Cook the Pasta: Stir in the uncooked elbow macaroni. Return to a simmer, cover, and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
- Rest and Serve: Remove the pot from the heat. Let it stand, covered, for 5 minutes. This allows the sauce to thicken slightly. Taste and adjust seasoning if needed.
- Serve: Ladle into bowls and top with shredded cheddar cheese if desired.
Recipe Notes & Variations
· Pasta Choice: While elbow macaroni is classic, you can use any small pasta like shells, rotini, or bowties.
· Spice it Up: For a kick, add a pinch of red pepper flakes with the other spices or use a can of Rotel diced tomatoes & green chilies instead of plain diced tomatoes.
· Vegetable Boost: Feel free to add other vegetables like sliced mushrooms or zucchini when you sauté the onions.
· Make it Cheesier: For an extra cheesy goulash, stir in 1/2 cup of shredded cheese right after the pasta is cooked, letting it melt into the sauce.
· Consistency: If the goulash is too thick after the pasta cooks, add a splash of water or beef broth to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes.
Hungarian Goulash vs. American Goulash
This is a common point of confusion!
· Hungarian Goulash is a stew, typically made with chunks of beef or pork, slow-cooked with lots of paprika and other vegetables like carrots and potatoes. It’s served over egg noodles or spätzle.
· American Goulash (or “American Chop Suey”) is the one-pot dish you see here, made with ground beef, tomatoes, and macaroni.
Enjoy your delicious and easy homemade goulash