American Goulash

A warm pot of American goulash makes a quick, filling dinner for busy nights.

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INTRODUCTION

American goulash is a simple, one-pot meal that many people grew up with. This dish mixes ground beef, tomatoes, pasta, and mild spices. It cooks fast and gives you a full, hearty meal. You can make it on the stove in a single pot. For a slightly different take on goulash that keeps a rustic feel, try this old-fashioned goulash recipe to compare flavors and textures.

This recipe is friendly for cooks of all levels. It does not need fancy tools or rare ingredients. You can change the vegetables or the pasta to match what you have at home. Serve it to family or friends and expect smiles and full plates.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it saves time and effort. It uses one pot, so you cut down on both cook time and cleanup. The flavors are warm and familiar. The beef, tomatoes, and Worcestershire sauce make a rich, savory base. Pasta absorbs the sauce and becomes tender and tasty.

This recipe also feeds many people without costing much. You can double it for a crowd or halve it for a small family. It stores well and makes great leftovers. If you want a cozy comfort meal on short notice, this dish can be ready in about 30 minutes. For tips on a more traditional style, you can read an old-fashioned goulash recipe that shows a different but related method.

HOW TO MAKE American Goulash

This section explains the main steps in plain words before the detailed steps. You will brown meat, cook soft vegetables, add tomatoes and broth, then stir in pasta to finish in the same pot. Keep the heat low when the pasta cooks so it absorbs the sauce softly.

Use fresh or frozen vegetables. If you like a bit of heat, add a pinch of red pepper flakes. If you want milder taste, skip them. This recipe is flexible. To see a slightly different approach to this classic, check an old-fashioned goulash recipe which shows more traditional choices and tips.

EQUIPMENT NEEDED

• Large pot or Dutch oven with lid
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Cutting board and knife
• Strainer (optional, for draining fat)

You do not need any electric gadgets. A large pot works best so the pasta can cook in the sauce without sticking. A good lid helps keep the steam in so the pasta cooks evenly.

Ingredients You’ll Need :

1 pound ground beef, 1 onion, chopped, 2 cloves garlic, minced, 1 bell pepper, chopped (any color), 1 can (15 ounces) diced tomatoes, with juices, 1 can (8 ounces) tomato sauce, 2 cups elbow macaroni, uncooked, 2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, Salt and pepper, to taste, 1 cup shredded cheddar cheese (optional, for topping)

STEP-BY-STEP INSTRUCTIONS :

In a large pot or Dutch oven, cook the ground beef over medium heat, breaking it up with a spoon, until fully browned and no longer pink. Drain off any excess fat if needed.
Add the chopped onion, minced garlic, and chopped bell pepper to the pot with the beef. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, and a pinch of salt and pepper. Mix well to combine.
Increase the heat to medium-high and bring the mixture to a gentle boil.
Add the uncooked elbow macaroni, stirring to distribute it evenly in the liquid.
Reduce the heat to low, cover the pot with a lid, and simmer for 15–20 minutes, or until the pasta is cooked to your liking and most of the liquid has been absorbed. Stir every few minutes to prevent the pasta from sticking to the bottom.
Taste and adjust seasoning with additional salt and pepper if needed.
If using cheese, sprinkle the shredded cheddar over the top, cover the pot again, and let it sit for a few minutes off the heat until the cheese is melted and gooey.
Serve hot, straight from the pot, with extra cheese or chopped fresh herbs if you like.

HOW TO SERVE American Goulash

Serve the goulash hot from the pot. Scoop it into bowls or plates. Add a little extra cheddar on top if you like. A sprinkle of chopped parsley or green onion adds fresh color and light taste.

You can also place the pot on the table and let everyone serve themselves. The dish pairs well with a simple green salad. For a classic home style meal that reminds you of family dinners, this serving style works well and keeps things easy. For a comparison to a more old-fashioned style, read an old-fashioned goulash recipe that shows a slightly different serving idea.

STORAGE & FREEZING : American Goulash

Cool the goulash to room temperature before you store it. Place it in airtight containers. Keep it in the fridge for up to 3 days.

To freeze, put the cooled goulash in freezer-safe bags or containers. It will keep for 2 to 3 months. Thaw in the fridge overnight before reheating. Reheat gently in a pot over low heat, stirring often. Add a little broth or water if the pasta has soaked up too much sauce.

Do not refreeze goulash that you have already thawed. This keeps the texture better and keeps it safe to eat.

SERVING SUGGESTIONS

• Serve with a green salad and a simple vinaigrette.
• Add steamed or roasted vegetables on the side, like broccoli or green beans.
• Offer crusty bread or garlic toast to soak up the sauce.
• Top each bowl with grated cheddar or a bit of Parmesan.
• Add a side of pickles or a small slaw for sharp contrast.

These simple sides keep the meal balanced. They add crunch or fresh taste to the soft pasta and rich sauce. For a more traditional pairing idea, try ideas from this old-fashioned goulash recipe which suggests classic sides.

VARIATIONS

You can change this recipe to match your taste or what you have in the pantry. Use ground turkey or ground chicken for a lighter version. Swap elbow macaroni for penne, rotini, or small shells. Add a cup of frozen corn or peas for more color and mild sweetness.

If you want more heat, stir in a small pinch of red pepper flakes or a dash of hot sauce. For a richer taste, add a tablespoon of tomato paste when you add the broth. If you like fresh herbs, stir in chopped basil or parsley right before you serve. Try these shifts to make the dish feel new each time you cook it. For more ideas on classic versions, compare with an old-fashioned goulash recipe to blend the best parts of both styles.

FAQs

Q: Can I use a different pasta shape?
A: Yes. Any small pasta will work. Use what you have.

Q: Do I need to brown the beef first?
A: Yes. Browning adds flavor and gives the sauce a deeper taste.

Q: Can I make this vegetarian?
A: Replace the beef with cooked lentils, or use a plant-based ground meat and vegetable broth.

Q: How do I stop the pasta from sticking?
A: Stir the pot every few minutes while it simmers. Use a large pot so the pasta has room.

Q: Do I need to drain the meat fat?
A: If there is a lot of fat, drain some to keep the sauce from getting greasy. A little fat adds flavor.

Q: Can I bake this with cheese on top?
A: Yes. Place the cooked goulash in a casserole dish, top with cheese, and bake at 350°F (175°C) until the cheese bubbles.

MAKE-AHEAD TIPS FOR American Goulash

You can cook the goulash up to two days ahead and keep it in the fridge. Reheat on the stove and add a splash of broth if it seems dry. You can also prepare the meat and vegetables ahead of time, store them in the fridge, and finish the dish later the same day.

If you plan to freeze, freeze before you add the cheese topping. Add fresh cheese when you reheat for a better melt. For quick weeknight cooking, brown the beef and sauté the vegetables on the weekend, then finish the dish in 15 minutes on a busy night.

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