American Goulash
User Reviews
4.5
American Goulash
Description
American Goulash starts by browning ground beef seasoned with salt, pepper, and Italian seasoning, along with sautéed onions and garlic. It cooks in a tomato and passata sauce complemented by soy sauce, beef broth, and bay leaves to develop a savory depth. Elbow macaroni is added directly into the simmering sauce, cooking in the liquid so that it absorbs the flavors and becomes tender without separate boiling.
The dish finishes with cheddar cheese melted through and fresh parsley sprinkled on top to add brightness. The flavor is a balanced mix of tomato acidity, herb seasoning, and creamy cheese, with tender pasta throughout.
This one-pot meal suits weeknight dinners with its convenience and comfort-food profile. Variations allow substitution of ground meats, pasta shapes, or the addition of vegetables to suit preferences. It stores well, maintaining texture after refrigeration or freezing, making it suitable for meal prep and leftovers.
Reheating works best with a splash of broth or water added to loosen thickened sauce and preserve softness of noodles.
Ingredients
- 1 tablespoon olive oil
- 1½ pounds ground beef lean or extra lean
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon Italian seasoning
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 28 ounces diced tomatoes 1 can
- 2 cups passata or tomato sauce
- 2 tablespoons soy sauce
- 2 cups beef broth low sodium
- 2 bay leaf
- 2 cups elbow macaroni dry, uncooked
- 1½ cups cheddar cheese
- 1 tablespoon parsley freshly chopped, for garnish
Instructions
- Add the olive oil to a large dutch oven over medium-high heat. Add the ground beef, salt and pepper, and cook for 3-4 minutes, breaking it up as it cooks. If needed, discard excess grease from the pan, leaving behind 1-2 tablespoons.
- Stir in the Italian seasoning, and onion. Cook for another 3-4 minutes, or until the onion softens and becomes translucent. Add the garlic and cook for 1 minute, or until aromatic.
- Stir in the diced tomatoes, passata, soy sauce, beef broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer the sauce for 20 minutes, stirring occasionally.
- Add the macaroni and cook, covered, stirring occasionally, for 12-15 minutes or until the noodles are tender.
- Stir in the cheese, garnish with parsley, and serve.
Notes
- Adjust spices and cheese quantity to your preference; add chili flakes for heat or more cheese for creaminess.
- Substitute ground beef with ground turkey or chicken if desired, noting flavor changes.
- Use any small pasta shape but adjust cooking times accordingly.
- Add vegetables such as bell peppers or peas for extra nutrition and color.
- Store leftovers in airtight containers; refrigerate up to 4 days or freeze for 3 months.
- When reheating, add a bit of broth or water if sauce has thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 438kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 757mg | 32% |
| Potassium | 999mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 18mg | 20% |
| Calcium | 227mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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