American Goulash

If you’re searching for the ultimate comfort food that feels like a warm hug in a bowl, American Goulash is it. With tender elbow macaroni, savory ground beef, and a rich, tomatoey sauce infused with garlic and herbs, this dish is cozy, hearty, and endlessly satisfying. It’s the kind of one-pot wonder that makes weeknights easier and brings smiles to every table it touches.

Behind the Recipe

This recipe holds a special place in my kitchen. I remember my mom whipping up a giant pot on chilly nights, and the smell alone was enough to make us drop whatever we were doing and rush to the table. It’s not fancy, but that’s the beauty of it — it’s nostalgic, no-fuss, and always hits the spot. Over the years, I’ve tweaked the seasoning just a little to bring out every bit of flavor while keeping that classic charm.

Recipe Origin or Trivia

Despite its name, American Goulash is quite different from its Hungarian cousin. The Hungarian version is a spicy, paprika-heavy stew, while the American version is more of a tomato-based pasta dish that rose to popularity in the Midwest during the early 20th century. It became a staple for its affordability, simplicity, and ability to feed a crowd. You might also hear it called “slumgullion” or “Johnny Marzetti” in some regions.

Why You’ll Love American Goulash

This meal is as easygoing as it is delicious, and here’s why it’s worth making again and again.

Versatile: Use different meats, pasta shapes, or add veggies — it all works.

Budget-Friendly: Ground beef, pasta, and canned tomatoes make this easy on the wallet.

Quick and Easy: One pot, minimal mess, and ready in under 45 minutes.

Customizable: Spice it up or keep it mild — it’s totally up to you.

Crowd-Pleasing: Everyone from toddlers to grandparents loves it.

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Reheats beautifully for easy lunches or dinners.

Chef’s Pro Tips for Perfect Results

Make your goulash stand out with a few simple tricks:

• Use high-quality ground beef for better flavor and less grease.
• Cook the pasta just until al dente so it doesn’t get mushy.
• Add the pasta directly to the sauce to soak up more flavor.
• Simmer low and slow to deepen the tomato base.
• A touch of sugar balances the acidity of the tomatoes.

Kitchen Tools You’ll Need

Nothing fancy, just your dependable kitchen basics.

Large Pot or Dutch Oven: Perfect for one-pot cooking and even heat distribution.

Wooden Spoon or Spatula: For browning and stirring without scratching your pot.

Measuring Cups and Spoons: To get those seasoning ratios just right.

Chef’s Knife: For chopping onions and garlic.

Colander: In case you cook pasta separately or need to drain beef.

Ingredients in American Goulash

This dish is built on pantry staples and a few fresh touches for big flavor.

1. Ground Beef: 1 pound. Provides hearty, savory base to the dish.
2. Yellow Onion: 1 medium, diced. Adds sweetness and depth.
3. Garlic: 3 cloves, minced. Infuses bold, aromatic flavor.
4. Elbow Macaroni: 2 cups dry. Classic pasta that holds the sauce beautifully.
5. Crushed Tomatoes: 1 can (28 ounces). Forms the rich, tomato-based sauce.
6. Tomato Sauce: 1 can (15 ounces). Adds smooth, tangy body.
7. Beef Broth: 2 cups. Gives the sauce savory depth and helps cook the pasta.
8. Worcestershire Sauce: 1 tablespoon. Adds umami richness.
9. Paprika: 1 teaspoon. For warmth and subtle smokiness.
10. Italian Seasoning: 1 teaspoon. Balances the tomato and beef flavors.
11. Salt and Pepper: To taste. Essential for rounding out flavor.
12. Sugar: 1 teaspoon. Softens the acidity of the tomatoes.
13. Fresh Parsley: For garnish. Adds a pop of color and freshness (optional).

Ingredient Substitutions

Short on something? Try these easy swaps.

Ground Beef: Use ground turkey, chicken, or plant-based crumbles.

Beef Broth: Swap with chicken or veggie broth.

Elbow Macaroni: Try shells, rotini, or penne.

Worcestershire Sauce: A splash of soy sauce can work in a pinch.

Italian Seasoning: Use oregano and basil if that’s what you have.

Ingredient Spotlight

Crushed Tomatoes: This ingredient creates the rich, chunky base that clings to every bite of pasta and beef. Choose a good-quality canned tomato for deeper flavor.

Elbow Macaroni: This pasta shape is perfect because it holds sauce inside and out, making every bite juicy and satisfying.

Instructions for Making American Goulash

Ready to bring on the comfort? Let’s build this cozy classic together.

1. Preheat Your Equipment:
   Heat a large pot or Dutch oven over medium heat.
2. Combine Ingredients:
   Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed. Add diced onion and cook for 3 to 4 minutes until softened. Stir in garlic and cook for another 30 seconds.
3. Prepare Your Cooking Vessel:
   Pour in crushed tomatoes, tomato sauce, and beef broth. Stir in Worcestershire sauce, paprika, Italian seasoning, sugar, salt, and pepper. Bring to a gentle simmer.
4. Assemble the Dish:
   Add elbow macaroni directly into the simmering sauce. Stir well so the pasta is evenly coated.
5. Cook to Perfection:
   Cover the pot and simmer over low heat for 15 to 20 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the sauce.
6. Finishing Touches:
   Taste and adjust seasoning as needed. If the sauce thickens too much, add a splash of broth or water.
7. Serve and Enjoy:
   Spoon into bowls, sprinkle with fresh parsley, and serve hot with crusty bread or a green salad.

Texture & Flavor Secrets

What makes this dish sing is the balance between the tender beef, soft pasta, and thick, savory sauce. The texture is cozy but never soggy, thanks to cooking the pasta right in the sauce. The flavor is layered — garlicky, slightly sweet, and packed with bold tomato and spice.

Cooking Tips & Tricks

Make your goulash even better with these ideas:

• Let it sit for 5 minutes before serving to allow flavors to meld.
• Stir often so the pasta cooks evenly and doesn’t stick to the bottom.
• Add a handful of shredded cheese on top for extra indulgence.
• Want heat? A pinch of red pepper flakes goes a long way.

What to Avoid

Steer clear of these common mistakes:

• Overcooking the pasta. It’ll turn to mush.
• Using low-quality tomatoes. The sauce is the star here.
• Skipping the seasoning. Don’t be shy with salt and herbs.

Nutrition Facts

Servings: 6
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

American Goulash is even better the next day. Store in an airtight container in the fridge for up to 4 days. It also freezes beautifully — portion into freezer-safe bags and thaw overnight before reheating on the stove with a splash of broth or water.

How to Serve American Goulash

Serve it straight from the pot into warm bowls, topped with fresh parsley or a sprinkle of cheese. Pair it with a crusty roll or garlic bread, and maybe a crisp green salad on the side for balance.

Creative Leftover Transformations

Turn leftovers into:

• A cheesy baked pasta: top with cheese and broil until bubbly.
• Stuffed bell peppers: spoon into halved peppers and bake.
• Soup: add extra broth and veggies for a comforting soup spin.

Additional Tips

• Double the batch and freeze half for a no-fuss dinner later.
• If using lean beef, add a splash of oil for richness.
• A splash of balsamic vinegar can brighten the whole pot.

Make It a Showstopper

Serve in wide bowls with a drizzle of olive oil, a sprig of parsley, and a fresh crack of pepper. A side of homemade garlic bread really completes the look (and the meal).

Variations to Try

• Cheesy Goulash: Stir in shredded cheddar at the end.
• Spicy Goulash: Add red pepper flakes or a dash of hot sauce.
• Vegetable Goulash: Toss in zucchini, bell peppers, or mushrooms.
• Creamy Goulash: Add a splash of cream or a dollop of sour cream.
• Whole Wheat Version: Use whole wheat pasta for added fiber.

FAQ’s

Q1: Can I make this ahead?

Yes! It tastes even better the next day.

Q2: Can I freeze American Goulash?

Definitely. Cool completely and store in freezer-safe containers.

Q3: What pasta can I use besides elbows?

Rotini, shells, or penne all work great.

Q4: Is this dish spicy?

Not by default, but you can add spice if you like.

Q5: Can I make it vegetarian?

Yes, use plant-based meat and veggie broth.

Q6: Do I need to cook pasta separately?

No, it cooks right in the sauce for extra flavor.

Q7: What cheese works best if I want it cheesy?

Cheddar or mozzarella melt beautifully into the sauce.

Q8: How long does it keep in the fridge?

About 4 days in an airtight container.

Q9: Can I use fresh tomatoes?

You can, but canned tomatoes give deeper, richer flavor.

Q10: What’s the best way to reheat it?

On the stovetop with a splash of water or broth to loosen.

Conclusion

American Goulash is comfort food at its best — hearty, humble, and endlessly delicious. It’s one of those recipes that brings people together around the table, fills the kitchen with warmth, and leaves everyone feeling full and happy. Trust me, you’ll want to make a double batch.

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