Classic American Goulash

4.71 from 79 votes

Cozy, hearty, and full of flavor, this American Goulash combines tender pasta, seasoned ground beef, and a rich tomato sauce for the ultimate one-pot comfort food.

Prep Time10

Cook Time50

Total Time1

Course: Dinner

Cuisine: American

Keyword: american goulash, american goulash recipe, goulash

Servings: Servings

Author: Alyssa Rivers

Ingredients

2 pounds ground beef
1 large diced onion
4 cloves minced garlic
3 cups water
1 tablespoon beef base or bouillon
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes (one petite diced)
3 tablespoons soy sauce
2 tablespoons Italian seasoning
1 tablespoon seasoned salt
2 teaspoons paprika
½ teaspoon black pepper
3 bay leaves
2 cups elbow macaroni noodles uncooked
1 cup shredded cheddar cheese
fresh chopped Italian parsley for garnish

Instructions

Add 2 pounds ground beef to a large stock pot over medium-high heat. Cook and brown the beef for 7-8 minutes. Remove the meat from the pot and drain, leaving about 1-2 tablespoons of grease in the pot.
Add 1 large diced onion and cook for about 5 minutes over medium heat until tender. Add 4 cloves minced garlic and cook for 1 minute.
Return the cooked beef to the pot. Add 3 cups water, 1 tablespoon beef base, 2 (15-ounce) cans tomato sauce, 2 (15-ounce) cans diced tomatoes, 3 tablespoons soy sauce, 2 tablespoons Italian seasoning, 1 tablespoon seasoned salt, 2 teaspoons paprika, ½ teaspoon black pepper, and 3 bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
Stir in 2 cups elbow macaroni noodles. Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom.
Just before serving, stir in 1 cup shredded cheddar cheese. Garnish with fresh chopped Italian parsley on top before serving!

Video

Notes

Leftovers

Fridge: Store cooled goulash in an airtight container for 3–4 days.
Freezer: Freeze in a labeled, airtight container or bag for up to 3 months.
Reheat: From fridge—warm on stove or microwave in 1–2 min intervals. From freezer—thaw overnight, then reheat on stove.

Nutrition

QR code

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