Can I use different pasta shapes in this goulash?

Absolutely! While elbow macaroni is traditional, any small pasta shape works well. Try shells, rotini, or bow ties—just adjust cooking time according to the package directions for your chosen pasta shape.

Why is my goulash too soupy?

The goulash will look quite soupy when hot but thickens considerably as it cools. If it's still too thin after cooling slightly, simmer uncovered for a few additional minutes to reduce the liquid, or add a little more uncooked pasta to absorb excess liquid.

Can I make this goulash vegetarian?

Yes! Substitute the ground beef with plant-based ground meat alternative or 2 cups of sautéed mushrooms and a can of drained beans. Use vegetable broth instead of beef broth, and ensure your Worcestershire sauce is vegetarian (or use soy sauce).

What's the difference between American goulash and Hungarian goulash?

American goulash is a pasta-based dish with ground beef and tomato sauce, while Hungarian goulash is a stew made with chunks of beef, paprika, and no pasta. They're completely different dishes that share a name but have distinct culinary traditions.

Easy Goulash Recipe (American Style)

Name: Easy Goulash Recipe (American Style)
Prep time: 5 min
Cook time: PT-484741H23M11S
Total time: 40 min
Cuisine: American
Ingredients: ¾ pound ground beef; ½ yellow onion, diced; 2 cups low sodium beef broth; 14.5 ounces diced tomatoes (1 can); 1 cup marinara sauce (store-bought or homemade); 1 tablespoon brown sugar (optional, for a sweeter sauce); 1 bay leaf; 2 teaspoons Italian seasoning (store-bought or homemade); 2 teaspoons low-sodium soy sauce; 1 teaspoon garlic powder; ½ teaspoon ground paprika; ½ teaspoon seasoned salt (or to taste); ¼ teaspoon ground black pepper (or to taste); 1 cup dry elbow macaroni; ½ cup freshly shredded sharp cheddar cheese (optional); Chopped fresh parsley (optional, for garnish)

Description

This Easy American Goulash recipe is a hearty, comforting, and nostalgic classic. Made with ground beef, tender macaroni, rich marinara sauce, and a blend of warm spices, this one-pot meal is perfect for busy weeknights. The dish comes together quickly, is kid-friendly, and reheats beautifully for leftovers. Plus, you can customize it with veggies or enjoy a cheesy topping for something extra special!

Ingredients

Units Scale

Main Ingredients

3/4 pound ground beef
1/2 yellow onion, diced
2 cups low sodium beef broth
14.5 ounces diced tomatoes (1 can)
1 cup marinara sauce (store-bought or homemade)
1 tablespoon brown sugar (optional, for a sweeter sauce)
1 bay leaf

Seasonings

2 teaspoons Italian seasoning (store-bought or homemade)
2 teaspoons low-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground paprika
1/2 teaspoon seasoned salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)

Pasta and Garnish

1 cup dry elbow macaroni
1/2 cup freshly shredded sharp cheddar cheese (optional)
Chopped fresh parsley (optional, for garnish)

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Instructions

Cook the Ground Beef and Onion
In a Dutch oven, cook the ground beef and diced onion over medium heat until the onion softens and the beef browns completely, about 3-5 minutes. Drain any grease to prevent an oily dish.
Prepare the Sauce Base
Add the beef broth, marinara sauce, diced tomatoes, bay leaf, Italian seasoning, soy sauce, garlic powder, paprika, seasoned salt, and pepper to the cooked beef and onion. Stir well and bring to a boil.
Simmer the Sauce
Reduce the heat to medium-low, cover the pot, and let the sauce simmer for 5-10 minutes. This allows the flavors to meld together.
Cook the Pasta
Add the dry elbow macaroni to the pot and simmer, covered, for about 12-15 minutes, stirring occasionally. Ensure the pasta is tender but not overcooked.
Finalize and Adjust
Remove the bay leaf from the pot and adjust the seasonings according to taste. If desired, stir in or sprinkle the shredded sharp cheddar cheese, and for an extra touch, brown it by placing the Dutch oven under the broiler.
Garnish and Serve
Garnish with fresh parsley before serving, if desired. Enjoy your hearty and comforting American Goulash!

Notes

When served warm, the goulash may appear soupy but will thicken significantly as it cools.
A Dutch oven or heavy-bottomed pot is recommended to ensure even heat distribution and to avoid burnt spots.
Feel free to add additional vegetables, such as chopped bell peppers or sliced mushrooms, for more flavor and nutrition.
To make ahead, allow the goulash to cool completely before storing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 7g
Sodium: 430mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 23g
Cholesterol: 55mg