American Goulash
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
312 kcal
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Course
Main Course
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Cuisine
American
American Goulash
Description
This recipe for American Goulash starts by browning lean ground beef with onion and garlic, imparting a savory base. Addition of chopped bell pepper contributes subtle sweetness and color to the sauce. The mixture is combined with canned tomato sauce, diced tomatoes, and beef broth, enriched by herbs like Italian seasoning, paprika, and optional crushed red pepper flakes for gentle heat. Elbow macaroni is cooked directly in the mixture, absorbing the flavors while becoming tender but not mushy.
Melting cheddar cheese into the hot goulash adds a creamy texture and depth to the dish just before serving. This results in a thick, flavorful comfort food that combines pasta and seasoned beef in a single pot, reducing cleanup and cooking time.
It serves well as a standalone meal and can feed 4-6 people depending on servings. The recipe offers flexibility to cook pasta separately by reducing broth accordingly, useful if preferred.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 red or green bell pepper chopped
- 1 (14 fluid ounce) can tomato sauce
- 1 (14 fluid ounce) can diced tomatoes with juices
- 1 cup beef broth or 50/50 mix of broth and dry red wine
- 1/2 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 pinch red pepper flakes optional, crushed
- 1 cup elbow macaroni uncooked
- 2 bay leaf
- salt to taste
- black pepper to taste
- 1 cup cheddar cheese optional, shredded
Instructions
- Add the oil, beef, onion, and garlic to a soup pot over medium-high heat and cook, breaking the beef up with your spoon as you go along, for about 8 minutes or until browned. If there's a lot of excess fat, spoon most of it out.
- Add the chopped bell pepper, tomato sauce, diced tomatoes, broth, Italian seasoning, paprika, and red pepper flakes to the pot. Bring it to a boil over high heat.
- Stir in the macaroni and bay leaves. Reduce the heat to a rapid simmer so it's still boiling, but not too crazy (I used medium heat). Cook, uncovered, for 12 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pot.
- Take the pot off the heat and stir in the cheddar. Cover the pot and let it sit for about 5 minutes or until the cheese has melted and the pasta has finished cooking. Season with salt & pepper as needed and enjoy immediately.
Notes
- Serves 4 to 6 people depending on portion size.
- To cook pasta separately, reduce beef broth to 1/2 cup and omit pasta from the pot; cook macaroni according to package instructions and combine later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 760mg | 32% |
| Potassium | 769mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1348IU | 27% |
| Vitamin C | 38mg | 42% |
| Calcium | 190mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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