Go Back
–+ servings

American Goulash Recipe

No ratings yet
This easy American goulash is a cozy one-pot dinner made with browned ground beef, tender elbow macaroni, and a rich tomato sauce. A little sugar balances the tomatoes, while butter and melted cheddar give the finished goulash a smooth, comforting finish.
American goulash with ground beef and elbow macaroni in a rich tomato sauce, finished with melted cheddar and parsley.
Servings: 6
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients 

  • 1 1/2 lb (700 g) ground beef
  • 1 medium yellow onion diced
  • 1 medium green bell pepper diced
  • 4 garlic cloves minced
  • 1 can 15 oz / 425 g crushed tomatoes
  • 1 can 15 oz / 425 g tomato sauce
  • 2 cups beef broth, preferably low-sodium
  • 1 tbsp Worcestershire sauce
  • 2 tsp sweet paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 8 oz (220 g) elbow macaroni, uncooked
  • 1/2 tsp sugar
  • 1 tbsp unsalted butter
  • 1 cup shredded cheddar cheese
  • Fresh parsley chopped, for serving

Instructions

  • Brown the ground beef. Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spatula, until browned. Let some of the beef develop a little color for deeper flavor.
  • Add the vegetables. Stir in the diced onion and green bell pepper. Cook for 4–5 minutes, until they begin to soften. Add the garlic and cook for about 30 seconds, just until fragrant.
  • Build the sauce. Pour in the crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Add the paprika, Italian seasoning, salt, black pepper, and bay leaves. Stir well and bring to a gentle simmer.
  • Simmer the sauce. Reduce the heat slightly, partially cover, and simmer for about 10 minutes to let the beef and tomato flavors come together.
  • Add the macaroni. Stir the uncooked elbow macaroni directly into the sauce. Simmer uncovered for 10–12 minutes, stirring every few minutes, until the pasta is just tender. If the sauce becomes too thick before the macaroni is cooked, add a small splash of beef broth.
  • Finish the goulash. Remove the bay leaves. Stir in the sugar and butter until the butter has completely melted. Add most of the shredded cheddar and stir until smooth, then sprinkle the remaining cheddar over the top.
  • Rest and serve. Remove the skillet from the heat and let the goulash rest for about 5 minutes. The sauce will thicken slightly as it sits. Finish with fresh parsley and serve warm.

Notes

  • Use 85–90% lean ground beef for plenty of flavor without making the goulash overly greasy.
  • Do not overcook the macaroni. It will continue to soften slightly while the goulash rests.
  • Stir more frequently toward the end of cooking because the pasta can settle on the bottom as the sauce thickens.
  • If the sauce gets too thick before the macaroni is tender, add beef broth a little at a time.
  • The 1/2 teaspoon of sugar balances the acidity of the tomatoes without making the sauce taste sweet.
  • Adding the butter at the end gives the tomato sauce a smoother, richer finish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
American goulash with ground beef and elbow macaroni in a rich tomato sauce, finished with melted cheddar and parsley.
Tried this recipe?Leave a star rating and tag @DozusCook or tag #DozusCook