Description
American Goulash is a hearty, comforting one-pot meal featuring tender elbow macaroni cooked in a rich tomato and ground beef sauce, seasoned with Italian herbs and paprika. This easy stovetop dish is perfect for weeknight dinners and can be customized with optional cheese and vegetables for extra flavor and nutrition.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 2 cups beef broth or water
- 1 1/2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese (optional)
- Chopped parsley for garnish (optional)
Instructions
- Heat the oil and sauté onions: Heat olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Brown the beef: Add ground beef, salt, and black pepper. Cook until the beef is browned, breaking it apart with a spoon as it cooks. Drain any excess fat from the pot if needed.
- Add seasonings and liquids: Stir in Italian seasoning, paprika, tomato sauce, diced tomatoes with their juices, tomato paste, and beef broth. Mix thoroughly and bring the mixture to a gentle boil.
- Add the macaroni and simmer: Stir in the uncooked elbow macaroni. Reduce heat to low, cover the pot, and let it simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors.
- Add cheese and rest: If using, stir in the shredded cheddar cheese until melted and creamy. Allow the dish to rest for 5 minutes to thicken.
- Garnish and serve: Garnish with chopped parsley if desired and serve warm for a delicious, hearty meal.
Notes
- You can substitute ground turkey or chicken for a leaner, lighter version.
- For extra nutrition and flavor, add diced bell peppers or mushrooms with the onions during the initial sauté step.
- This dish stores well in the refrigerator and tastes even better the next day as the flavors meld.
