Classic American Goulash Recipe

This hearty one-pot meal combines savory ground beef and tender macaroni in a rich tomato sauce. It is a budget-friendly dinner that simplifies cleanup by cooking all components in a single pot.

List of ingredients

• 1 tablespoon olive oil – for sautéing vegetables.
• 1 medium yellow onion, minced – provides a savory base.
• 1 green bell pepper, seeded and diced – adds color and mild sweetness.
• 8 cloves garlic, minced – adds pungent aromatic flavor.
• 2 teaspoon salt, more or less to taste – enhances overall flavor.
• 1 teaspoon freshly ground black pepper, more or less to taste – provides a subtle heat.
• 1 tablespoon paprika, (optional) – adds a mild smokiness and color.
• 2 pounds ground beef – the primary protein source.
• 1 tablespoon Italian seasoning – a blend of dried herbs.
• 1 tablespoon Worcestershire sauce, (or soy sauce) – adds umami depth.
• 2 tablespoon tomato paste – thickens the sauce and intensifies tomato flavor.
• 2 (15 ounce) cans tomato sauce – creates the smooth sauce base.
• 2 (15 ounce) cans diced tomatoes – adds texture and acidity.
• 2 bay leaves – adds a subtle herbal note during simmering.
• 2 cups low-sodium beef broth, (or 2 cups water) – the cooking liquid for the pasta.
• 2 cups elbow macaroni, uncooked – the classic pasta shape for goulash.
• 2 cups cheddar cheese, shredded – for a creamy, melted finish.

step-by-step instructions

1. Sauté Aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes until they soften and turn translucent. Stir in the bell pepper and cook for 3-4 minutes, then add the garlic and cook for 1 minute.
2. Season Vegetables: Reduce the heat to medium. Add the salt, pepper, and paprika to the vegetable mixture and stir well to combine.
3. Brown the Beef: Add the ground beef to the pot. Use a wooden spatula to break the meat into small crumbles, stirring frequently until browned. Optionally, drain excess grease from the pot at this stage.
4. Build the Sauce: Mix in the Italian seasoning, Worcestershire sauce, and tomato paste. Cook over medium heat for about a minute. Stir in the tomato sauce and diced tomatoes, then bring the mixture to a simmer. Add the bay leaves, cover the pot, reduce heat to low, and simmer for 15-20 minutes, stirring occasionally.
5. Cook the Pasta: Stir in the beef broth and uncooked elbow macaroni. Cover the pot and simmer for approximately 15 minutes, or until the noodles are cooked to al dente. Stir every couple of minutes to prevent the pasta from sticking to the bottom.
6. Finish and Serve: Remove the pot from the heat and discard the bay leaves. Stir in the shredded cheddar cheese until completely melted. Garnish with fresh parsley if desired and serve warm.

Cooking Secrets for Perfect Goulash

Preventing Pasta Overcooking

Cook the macaroni only until it reaches the al dente stage. The noodles will continue to soften as the dish rests and the cheese melts. Avoiding overcooking prevents the pasta from becoming mushy.

Managing Pasta Sticking

Because the macaroni cooks directly in the sauce, it can easily stick to the bottom of the pot. Stir the mixture every two to three minutes. This ensures even heat distribution and prevents burnt pasta.

Balancing Tomato Acidity

Canned tomatoes and tomato sauce can sometimes be too acidic. If the sauce tastes too sharp, stir in a small pinch of sugar. This neutralizes the acidity without making the dish sweet.

Handling Beef Grease

Using lean ground beef reduces the amount of fat in the pot. If you use a higher fat percentage, be sure to drain the excess grease after browning the meat. This prevents the final sauce from having an oily layer on top.

The Importance of Resting

Let the goulash sit for five minutes after removing it from the heat. This allows the sauce to thicken slightly and the cheese to fully emulsify. It creates a more cohesive texture before serving.

Ingredient Alternatives and Customizations

Using Different Ground Meats

Ground turkey or ground chicken are excellent leaner alternatives to beef. If using these, add a small amount of extra olive oil as they lack natural fats. Ground Italian sausage is also a great option for a more spiced flavor profile.

Alternative Pasta Shapes

While elbow macaroni is traditional, other small pasta shapes work well. Ditalini, small shells, or orecchiette provide similar textures. Avoid large pasta shapes as they may not cook evenly in the sauce.

Vegetable Add-ins for Nutrition

You can increase the nutrient density by adding finely diced carrots or celery during the initial sauté. Fresh chopped spinach stirred in at the very end is another healthy addition. Zucchini cubes can also be added during the simmering stage.

Dairy-Free Cheese Options

To make this dish dairy-free, simply omit the cheddar cheese. Alternatively, use a plant-based shredded cheese alternative that melts well. Nutritional yeast can also be used for a similar savory, cheesy flavor.

Substituting Italian Seasoning

If you do not have a pre-mixed Italian seasoning, create your own. Mix equal parts dried oregano and dried basil. Adding a pinch of dried thyme will further replicate the flavor profile.

Tomato Paste Alternatives

If tomato paste is unavailable, you can use a small amount of extra tomato sauce reduced by half. Alternatively, finely diced fresh tomatoes cooked down until thick can provide a similar consistency. This ensures the sauce remains rich and concentrated.

Serving Suggestions

Complementary Breads

Serve goulash with toasted garlic bread or warm buttermilk biscuits. These are ideal for soaking up the extra tomato sauce. Cornbread also provides a sweet contrast to the savory beef.

Fresh Side Salads

A crisp house salad with a vinaigrette balances the richness of the cheese and beef. A cucumber and onion salad adds a refreshing crunch. Caesar salad is another classic pairing that complements the pasta.

Steamed Vegetable Pairings

Roasted Brussels sprouts or steamed broccoli provide a healthy contrast. Sautéed zucchini or air-fryer green beans add color to the plate. These sides ensure the meal is well-balanced.

Topping Ideas for Extra Flavor

Beyond shredded cheese, try topping the dish with a dollop of sour cream. Freshly chopped parsley or green onions add a bright, fresh finish. A sprinkle of red pepper flakes can add a touch of heat.

Storage and Preservation Guide

Refrigeration Best Practices

Store leftover goulash in an airtight container once it has cooled completely. It will remain fresh in the refrigerator for up to three days. Ensure the seal is tight to prevent the pasta from drying out.

Freezing the Sauce Separately

For the best quality, freeze the beef and tomato sauce base without the pasta. Store the sauce in freezer-safe bags or containers for up to three months. Cook fresh macaroni when you are ready to serve the meal.

How to Freeze Fully Cooked Goulash

You can freeze the completed dish including the pasta, though the texture will change. The noodles become softer after thawing and reheating. This is still a convenient option for quick meals.

Thawing Frozen Portions

Thaw frozen goulash overnight in the refrigerator for the most even heating. Alternatively, use the defrost setting on a microwave. Avoid thawing at room temperature to ensure food safety.

Reheating for Best Texture

Stovetop Reheating Method

Reheat the goulash in a saucepan over medium-low heat. Stir frequently to avoid burning the bottom. This method allows you to control the temperature and consistency precisely.

Microwave Reheating Tips

Heat the goulash in 1-minute intervals, stirring between each session. This prevents cold spots and ensures the cheese is melted evenly. Cover the dish with a damp paper towel to retain moisture.

Adjusting Sauce Thickness During Reheating

Pasta continues to absorb liquid as it sits, often making the leftovers thick. Stir in a splash of beef broth, water, or tomato sauce when reheating. This restores the saucy consistency of the original dish.

Advanced Preparation Strategies

Preparing the Meat Base Ahead

You can cook the recipe through the simmering stage before adding the broth and pasta. Store this base in the fridge for up to three days. When ready to eat, simply reheat the base and follow the pasta steps.

Meal Prepping for the Week

Divide the finished goulash into individual portion containers for easy lunches. This dish holds its flavor well over several days. Ensure each container has a bit of extra sauce to account for absorption during storage.

Troubleshooting Common Issues

What to do if the Sauce is Too Thick

If the sauce thickens too quickly before the pasta is done, add more broth in small increments. Add about a quarter cup at a time and stir. This keeps the pasta submerged and cooking properly.

Dealing with Too Much Salt

If the dish becomes too salty, stir in a small amount of unsalted beef broth or water. Adding a splash of heavy cream or more cheese can also help mask excessive saltiness. Avoid adding more salt until the final tasting.

Preventing Burned Bottoms

Use a heavy-bottomed pot, such as a Dutch oven, to distribute heat evenly. Keep the heat on low during the simmering stages. Regular stirring is the most effective way to prevent sticking and burning.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes, ground turkey is a suitable substitute for a leaner version of the dish. You may need to add a tablespoon of olive oil if the turkey is very lean. The flavor remains savory and comforting.

Is this dish suitable for a slow cooker?

The meat and sauce base can be cooked in a slow cooker on low for 6-8 hours. However, the pasta should be stirred in and cooked during the last 30 minutes to avoid mushiness.

Why do I need bay leaves in this recipe?

Bay leaves add a subtle, woody depth that cuts through the richness of the beef and cheese. They enhance the overall aromatic profile of the tomato sauce during the simmering process.

Can I use a different type of cheese?

While cheddar is classic, Mozzarella or Monterey Jack provide a similar melt. Parmesan can be added for a sharper, saltier taste. You can also use a Mexican blend for a different flavor twist.

How do I make it spicier?

Substitute the diced tomatoes for a can of Rotel or add a pinch of crushed red pepper flakes. A dash of cayenne pepper during the seasoning step also adds a noticeable heat.

Classic American Goulash Recipe

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• Author: alyssabennett
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This Easy American Goulash Recipe is a one-pot classic made with ground beef, tender macaroni noodles, and a rich tomato sauce. Cheesy, comforting, and perfect for busy weeknights, it’s a family favorite you’ll make again and again.

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Ingredients

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• 1 tablespoon olive oil
• 1 medium yellow onion, minced
• 1 green bell pepper, seeded and diced
• 8 cloves garlic, minced
• 2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon paprika
• 2 pounds ground beef
• 1 tablespoon Italian seasoning
• 1 tablespoon Worcestershire sauce
• 2 tablespoon tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 (15 ounce) cans diced tomatoes
• 2 bay leaves
• 2 cups low-sodium beef broth
• 2 cups elbow macaroni, uncooked
• 2 cups cheddar cheese (microbial-rennet), shredded

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Instructions

1. Step: Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Then, add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
2. Step: Reduce the heat to medium and add the salt, pepper, and paprika to the veggies. Mix well.
3. Step: Add the ground beef to the pot. Use a wooden spatula to break apart the meat into small crumbles. Stir frequently and continue to cook until meat is browned. Optional: Drain excess grease from the pot.
4. Step: Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine and cook over medium heat for a minute or so. Stir in the tomato sauce and diced tomatoes and bring to a simmer. Add the bay leaves, cover, and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
5. Step: Stir in the broth and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
6. Step: Remove from the heat and discard the bay leaves. Stir in the shredded cheddar cheese until melted. Garnish with fresh parsley, if desired, and serve warm.

Notes

Pasta swaps: Try ditalini, orzo, or orecchiette. Protein options: Ground turkey or chicken can be used for a leaner version. Storage: Store in an airtight container in the refrigerator for up to 3 days. Freezing: For best results, freeze the beef and tomato sauce without the pasta for up to 3 months; cook fresh macaroni when reheating.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 661 kcal
• Sugar: 2 g
• Sodium: 1114 mg
• Fat: 34 g
• Saturated Fat: 15 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 110 mg