American Goulash

There are few dishes that evoke such a strong sense of comforting nostalgia and pure, unadulterated satisfaction as a hearty bowl of American Goulash. For me, this isn’t just a recipe; it’s a time machine back to simpler days, a culinary hug that warms you from the inside out. I remember the aroma wafting through the house on chilly evenings, a promise of a delicious, filling meal that the whole family would gather around. Unlike its Hungarian namesake, which is more of a stew, American Goulash is a delightful, one-pot pasta dish, brimming with savory ground meat, tender macaroni, and a rich, tangy tomato sauce. It’s the kind of meal that doesn’t require fancy ingredients or complicated techniques, yet it consistently delivers on flavor and comfort. Over the years, I’ve tweaked and perfected my version, always aiming to capture that perfect balance of savory, sweet, and tangy notes that make this dish so beloved. It’s incredibly versatile, easily adaptable to what you have on hand, and a fantastic way to stretch a pound of ground meat into a meal that feeds a crowd. Whether you’re a seasoned cook or just starting your culinary journey, this American Goulash recipe is a guaranteed winner, perfect for busy weeknights, cozy weekends, or whenever you need a taste of home. It’s more than just food; it’s a tradition, a comfort, and a delicious reminder that sometimes the simplest things in life are truly the best. Get ready to create your own warm memories with this easy-to-follow, crowd-pleasing classic!

Ingredients

• 1.5 lbs lean ground beef (or ground turkey for a lighter option)
• 1 large yellow onion, chopped
• 2-3 cloves garlic, minced
• 1 large green bell pepper, chopped
• 1 red bell pepper, chopped (optional, for color and sweetness)
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 4 cups beef broth (ensure it’s pork-free)
• 2 tablespoons Worcestershire sauce (check label for anchovy-free if preferred, or use soy sauce as an alternative)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 bay leaf
• 2 cups uncooked elbow macaroni (or other small pasta shape like shells or rotini)
• 2 tablespoons olive oil or vegetable oil
• Optional garnish: Shredded cheddar cheese, fresh parsley

Instructions

1. Prepare the Aromatics and Meat: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chopped onion and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Brown the Ground Meat: Add the lean ground beef (or turkey) to the pot with the vegetables. Break it apart with a spoon and cook, stirring frequently, until it’s thoroughly browned and no pink remains. This usually takes about 7-10 minutes. If using ground beef with higher fat content, carefully drain off any excess grease from the pot.
3. Build the Sauce Base: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This step helps to caramelize the tomato paste, deepening its flavor and removing any raw taste. This small step makes a big difference to the overall richness of the goulash.
4. Add Liquids and Seasonings: Pour in the diced tomatoes (undrained), tomato sauce, and beef broth. Stir well to combine everything. Add the Worcestershire sauce (or soy sauce), dried oregano, dried basil, smoked paprika, salt, black pepper, and the bay leaf. Bring the mixture to a gentle simmer, stirring occasionally.
5. Simmer the Sauce: Once simmering, reduce the heat to low, cover the pot, and let the sauce cook for at least 20-30 minutes. This allows the flavors to meld together beautifully. A longer simmer, up to an hour, will result in an even more flavorful sauce, so if you have the time, let it bubble away gently. Stir occasionally to prevent sticking.
6. Cook the Macaroni: While the sauce is simmering, you can cook the elbow macaroni according to package directions in a separate pot of salted boiling water until al dente. Drain it well. Alternatively, for a true one-pot meal (and slightly starchier sauce, which some prefer), you can add the uncooked macaroni directly to the simmering sauce. If you choose this method, you may need to add an extra 1/2 to 1 cup of beef broth or water, as the pasta will absorb liquid as it cooks. Add the pasta about 15-20 minutes before you plan to serve, and stir frequently to prevent sticking. Cook until the pasta is tender.
7. Combine and Finish: If you cooked the macaroni separately, add the drained, cooked macaroni to the pot with the meat sauce. Stir gently to combine everything thoroughly, ensuring all the pasta is coated in the delicious sauce. If you added uncooked pasta directly, ensure it is cooked through. Taste the goulash and adjust seasonings if necessary – you might want a little more salt, pepper, or even a pinch of sugar if your tomatoes are particularly acidic. Remove the bay leaf before serving.
8. Serve Hot: Ladle the American Goulash into bowls. Garnish with shredded cheddar cheese and fresh chopped parsley, if desired. Serve immediately and enjoy this comforting classic!

Nutrition Facts

This American Goulash recipe offers a hearty and relatively balanced nutritional profile, providing a good source of protein, carbohydrates for energy, and various vitamins and minerals from the vegetables and tomatoes. The exact values can vary based on specific ingredients used, such as the leanness of the ground meat.

• Servings: 6-8
• Calories per serving: Approximately 450-550 kcal (based on 1.5 lbs 90% lean ground beef and 8 servings)
• Protein: Approximately 30-35g
• Fat: Approximately 15-20g (lower if using lean turkey)
• Saturated Fat: Approximately 6-8g
• Carbohydrates: Approximately 45-55g
• Fiber: Approximately 5-7g
• Sodium: Approximately 800-1000mg (can be reduced by using low-sodium broth and tomatoes, and adjusting salt)

Preparation Time

This American Goulash is a fantastic option for a weeknight meal as it comes together relatively quickly, with most of the time being hands-off simmering. It’s a true one-pot wonder if you cook the pasta directly in the sauce, further simplifying cleanup.

• Prep time: Approximately 15-20 minutes (chopping vegetables, measuring ingredients)
• Cook time: Approximately 45-60 minutes (browning meat, simmering sauce, cooking pasta)
• Total time: Approximately 1 hour to 1 hour 20 minutes

How to Serve

American Goulash is wonderfully versatile and can be served in various ways to suit your preferences. Here are some popular and delicious serving suggestions to elevate your goulash experience:

• Classic Comfort: Serve it piping hot in a bowl, just as it is. The rich, savory flavors are often all you need for a satisfying meal. A sprinkle of freshly grated sharp cheddar cheese or a dollop of sour cream (or plain Greek yogurt for a lighter tang) on top adds a creamy contrast.
• With Crusty Bread: A side of warm, crusty bread or garlic bread is almost essential for mopping up every last bit of that delicious tomato-based sauce. Consider sourdough, a French baguette, or even simple dinner rolls.
• Side Salad: Balance the richness of the goulash with a fresh, crisp side salad. A simple green salad with a light vinaigrette, or a Caesar salad, can provide a refreshing counterpoint and add extra nutrients to your meal.
• Cornbread: A slice of sweet or savory cornbread is a fantastic Southern-inspired accompaniment. The slight sweetness of the cornbread complements the savory goulash beautifully.
• Steamed Vegetables: For an extra dose of veggies, serve with a side of steamed green beans, broccoli, or peas. This adds color and nutritional value to the plate.
• Over Rice or Potatoes: While traditionally served with macaroni, some enjoy American Goulash over a bed of fluffy white rice or even mashed potatoes for an extra hearty and comforting twist.
• Garnish Galore: Don’t underestimate the power of garnishes! Freshly chopped parsley or chives can add a burst of color and freshness. A dash of hot sauce or red pepper flakes can provide a kick for those who like a bit of spice.
• Family Style: For a crowd, serve the goulash directly from the pot or a large serving dish, allowing everyone to customize their bowls with their favorite toppings like cheese, sour cream, and fresh herbs.

Additional Tips

Unlock the full potential of your American Goulash with these handy tips and tricks. Small adjustments and creative additions can take this classic comfort food from great to absolutely unforgettable.

• Spice It Up or Down: Don’t be afraid to adjust the seasonings to your liking. For a spicier kick, add a pinch of red pepper flakes, a dash of cayenne pepper, or even some chopped jalapeños sautéed with the onions and peppers. If you prefer milder flavors, you can reduce the amount of paprika or black pepper. Smoked paprika adds a lovely depth, but sweet paprika works just as well. A teaspoon of chili powder can also introduce a different flavor dimension.
• Veggie Power-Up: Feel free to incorporate other vegetables. Chopped carrots, celery, zucchini, or mushrooms can be sautéed along with the onions and bell peppers to add more nutrients, flavor, and texture. Corn kernels or peas can be stirred in towards the end of the cooking time. This is a great way to use up leftover vegetables you might have in your fridge.
• Pasta Perfection: While elbow macaroni is traditional, almost any small to medium pasta shape works well. Shells, rotini, penne, or even ditalini are excellent choices as they capture the sauce beautifully. For a healthier option, consider using whole wheat pasta, but be mindful that it might require a slightly longer cooking time and a bit more liquid if cooked directly in the sauce. Always aim for al dente pasta to prevent it from becoming mushy in the goulash.
• Make-Ahead Marvel: American Goulash is a fantastic make-ahead meal. In fact, many believe it tastes even better the next day as the flavors have more time to meld. Prepare the goulash completely, let it cool, and then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. If it has thickened too much, add a splash of beef broth or water when reheating.
• Freezer-Friendly Favorite: This dish freezes exceptionally well. Allow the goulash to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as mentioned above. If you plan to freeze it, you might consider slightly undercooking the pasta, as it will continue to cook a bit during the reheating process. Alternatively, freeze the sauce separately and cook fresh pasta when you’re ready to serve.

Budgeting the Recipe

American Goulash is inherently a budget-friendly meal, designed to stretch ingredients and satisfy hungry families without breaking the bank. With a few smart strategies, you can make this comforting dish even more economical.

Firstly, ground meat selection plays a significant role. While lean ground beef is excellent, opting for a slightly higher fat content (like 80/20) can be cheaper; just be sure to drain the excess fat thoroughly after browning. Ground turkey is often a more affordable and leaner alternative. Look for sales on ground meat and consider buying in bulk when prices are low, then freezing portions for later use. Plant-based crumbles can also be used for a vegetarian version, and their prices are becoming increasingly competitive.

Pasta and canned goods are pantry staples that frequently go on sale. Stock up on elbow macaroni, diced tomatoes, tomato sauce, and tomato paste when you find good deals. Store brands are often just as good as name brands for these items and can offer considerable savings. Buying larger cans or multi-packs can also reduce the per-unit cost.

When it comes to vegetables, onions and bell peppers are relatively inexpensive year-round. However, buying produce that is in season can often lead to better prices and flavor. Consider farmers’ markets for local, seasonal options. If fresh bell peppers are pricey, frozen chopped bell peppers are a fantastic, cost-effective substitute and save on prep time too. You can also bulk up the dish with more affordable vegetables like carrots or celery.

Broth and seasonings can also be managed economically. Making your own beef broth from bones is the most cost-effective (and flavorful) method, but bouillon cubes or powder are much cheaper than pre-made liquid broth. For seasonings, buying dried herbs and spices in bulk (if you use them frequently) or from stores with bulk spice sections can be cheaper than small individual jars. Focus on versatile spices like oregano, basil, and paprika that you’ll use in many other dishes.

Finally, remember that American Goulash is a great dish for utilizing leftovers. If you have small amounts of leftover cooked vegetables, they can often be chopped and added to the goulash. The recipe is forgiving and adaptable, making it perfect for resourceful, budget-conscious cooking. By being mindful of sales, choosing ingredients wisely, and minimizing waste, you can enjoy this hearty and delicious meal very affordably.

Frequently Asked Questions

Q: What is the difference between American Goulash and Hungarian Goulash?

A: While they share a name, American Goulash and Hungarian Goulash are quite different dishes. Hungarian Goulash (Gulyás) is traditionally a slow-cooked stew or soup made with chunks of beef (like chuck or shin), onions, and a generous amount of paprika, often including potatoes and carrots. It’s typically served with bread or small dumplings called csipetke. American Goulash, on the other hand, is a pasta-based dish, more akin to a “chop suey” or “American Chop Suey.” It features ground meat (usually beef), elbow macaroni, and a tomato-based sauce, often with bell peppers and onions. It’s generally quicker to prepare and is considered a classic American comfort food, distinct in its composition and flavor profile from its European namesake.

Q: Can I use a different type of pasta besides elbow macaroni?

A: Absolutely! While elbow macaroni is the traditional choice for American Goulash, many other pasta shapes work wonderfully. The key is to choose a pasta that can hold the sauce well. Small to medium shapes like shells (conchiglie), rotini, penne, ziti, cavatappi, or even farfalle (bow-tie) are excellent alternatives. Whole wheat pasta can also be used for a healthier version, though it may require a bit more liquid and a slightly longer cooking time. Avoid very long, thin pasta like spaghetti or angel hair, as they don’t quite fit the hearty nature of the dish as well.

Q: Can I make this American Goulash vegetarian or vegan?

A: Yes, American Goulash can easily be adapted for vegetarian or vegan diets. For a vegetarian version, substitute the ground beef with a plant-based ground meat alternative (like soy crumbles, lentil-based grounds, or mushroom-walnut mince). Ensure your Worcestershire sauce is vegetarian (some contain anchovies) or use a vegan alternative like soy sauce or tamari. Use vegetable broth instead of beef broth. For a vegan version, follow the vegetarian modifications and ensure your pasta is egg-free. You can also omit any cheese garnish or use a dairy-free cheese alternative.

Q: How should I store and reheat leftover American Goulash?

A: Leftover American Goulash should be cooled to room temperature and then stored in an airtight container in the refrigerator. It will keep well for 3-4 days. To reheat, you can gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. You may need to add a splash of water or broth if it has thickened too much. Alternatively, you can reheat individual portions in the microwave. Cover the dish to prevent splattering and heat in intervals, stirring in between, until hot. Goulash often tastes even better the next day as the flavors continue to meld!

Q: Can I freeze American Goulash for later?

A: Yes, American Goulash freezes very well, making it a great option for meal prepping. Allow the goulash to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Try to remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator. Then, reheat gently on the stovetop or in the microwave as described above. If the pasta seems a bit softer after freezing and reheating, it’s normal; slightly undercooking the pasta initially if you know you’ll be freezing it can help maintain its texture.