Simple to make and wonderfully comforting, this simple beef goulash recipe is loaded with flavor. American Goulash is ready to serve in 35 minutes, and it’s a great weeknight meal that will be devoured in record time!
American Goulash Recipe
When it comes to comfort foods, goulash has to be up there! This rich and hearty beef and pasta recipe is sure to fill you up and warm your soul.
This easy dinner is so simple and easy to make, it’s a great addition to your weekly meal rotation.
If you love this, be sure to try my tuna noodle casserole and one pot chili mac!
Why you’ll love this Goulash recipe:
- ONE POT: This hearty meal is all cooked in one pot on the stovetop, so clean up is a breeze!
- MAKE AHEAD: This goulash is a great option for meal prep and is freezer friendly.
- KID FRIENDLY: This is a great meal for your picky eaters!
How to make Goulash (American Style)
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the beef and onions in a pot and drain off any grease.
- Add the beef broth, marinara, tomatoes and seasonings and bring to a boil then simmer.
- Stir in the macaroni and cook until tender.
- Stir in the cheese and serve.
What is the difference between American Goulash and Hungarian Goulash?
This recipe is our take on American Goulash. American style Goulash is typically made with ground beef, tomato based sauce, and elbow macaroni. It’s quick and easy, usually prepared in about 30 minutes. It’s loved by kids and adults alike!
Hungarian Goulash is a truly delicious dinner that is made with stew meat, onions, tomato sauce, and is typically served over dumplings. It’s bursting with flavor and cooked low and slow.
Can you make it ahead of time?
Yes, this is a great make ahead dish, so don’t worry if you make too much!
Let the goulash cool to room temperature and place in an airtight container in the fridge and it will keep well for up to 4 days. Simply heat it through on the stovetop to serve.
Can you freeze it?
This makes for a great freezer meal option. Let it cool before transferring to sealable freezer bags or an airtight container. It will keep well for 3 months, after that time, it will still be good to eat, up to 6 months, but the texture of the pasta may change slightly.
Thaw your goulash in the fridge overnight before reheating on the stovetop.
Can you make it with other meats?
I like to use lean ground beef for this recipe, but you can easily make it with ground turkey, chicken or pork, or even try ground veal or bison.
To make it meat-free, you can use plant-based ‘meat’ crumbles. All options are equally as delicious!
Tips!
- When the goulash is warm, it will resemble a soup, but it will thicken as it cools.
- Cook the goulash in a Dutch oven or heavy based pot. This will distribute the heat more evenly and you are less likely to get hot spots which can burn the bottom.
- Fell free to add in extra veggies. Bell peppers and mushrooms both work well.
- If making ahead of time, let it cool completely before storing.
Our take on simple beef goulash recipe is such perfect comfort food. Super easy to make, rich in flavor and so perfectly filling.
More Beef Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Easy Goulash Recipe
Ingredients
- ¾ pound ground beef
- ½ large yellow onion diced
- 2 cups beef broth
- 14.5 ounces diced tomatoes
- 1 cup marinara sauce
- 1 bay leaf
- 2 teaspoons Italian seasoning
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon seasoned salt or to taste
- ¼ teaspoon pepper or to taste
- 1 cup elbow macaroni uncooked
- ½ cup shredded sharp cheddar cheese optional
- Chopped parsley optional garnish
Instructions
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In a Dutch oven, cook the ground beef and onion together until the onion softens and the meat cooks through, about 3-5 minutes.
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Drain any grease.
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Add the beef broth, marinara sauce, diced tomatoes, bay leaf, Italian seasoning, soy sauce, garlic powder, paprika, seasoned salt, and pepper. Bring to a boil.
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Turn heat down to medium low and simmer for 5 or 10 minutes, covered.
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Add the elbow macaroni and simmer, covered, stirring occasionally, until the pasta is tender, about 12-15 minutes. Don’t overcook.
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Remove the bay leaves and adjust the seasonings to taste.
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Add the shredded cheese, optional. If you are using a Dutch oven, you can pop it in the oven and melt and brown the cheese if desired.
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Garnish the finished dish with chopped parsley, optional.
Video
Notes
- When the goulash is warm, it will resemble a soup, but it will thicken as it cools.
- Cook the goulash in a Dutch oven or heavy based pot. This will distribute the heat more evenly and you are less likely to get hot spots which can burn the bottom.
- Fell free to add in extra veggies. Bell peppers and mushrooms both work well.
- If making ahead of time, let it cool completely before storing.
Nutrition
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