American Goulash Recipe
User Reviews
4.9
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Prep Time
4 mins
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Cook Time
46 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
377 kcal
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Course
Main Course, Dinner
American Goulash Recipe
Description
This recipe starts by browning ground beef and gently softening a mixture of onion, carrot, celery, and garlic, which build a savory foundation. Tomato components, Worcestershire sauce, and stock create a rich sauce that simmers before adding macaroni pasta. The pasta is cooked slowly in the sauce to absorb flavors without drying out, requiring occasional stirring and additional water as needed to maintain moisture.
The finished American Goulash offers a comforting blend of textures—the tender beef and vegetables combine with the al dente pasta in a well-seasoned tomato sauce. Parmesan cheese adds a salty, nutty finish that ties the dish together.
This dish serves well as a filling main for family meals and can be stored refrigerated or frozen. Notes advise on reheating methods and maintaining sauce consistency.
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef lean, 90/10
- 1 onion finely chopped, medium
- 1 carrot grated
- 1 celery finely chopped, stick
- 3 garlic minced, cloves
- 2 tsp salt or to taste, fine sea salt
- 1 tsp dried oregano leaves
- 1/2 tsp black pepper or to taste, freshly ground
- 1/4 tsp granulated sugar or more to taste
- 28 oz crushed tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 cups chicken stock
- 1 cup water plus more as needed for cooking
- 2 cups macaroni pasta 10 oz, or any small pasta you prefer
- 1/4 cup Parmesan Cheese freshly grated, plus more to serve
Instructions
- Set a heavy pot or 5 1/2 Qt Dutch oven over medium/high heat and add 1 Tbsp olive oil. Add ground beef to the hot pot and break it up with a spatula for 1 minute.
- Add carrot, onion, celery and garlic and stir until vegetables are softened, 5 minutes. Season with salt, oregano, pepper and sugar and stir to combine.
- Add crushed tomatoes, tomato paste, Worcestershire sauce, chicken stock and water. Bring to a boil then reduce heat to a simmer, cover and cook for 20 minutes.
- Add macaroni and stir to combine. Reduce heat to a simmer, cover and cook 20 minutes, stirring occasionally, especially towards the beginning of cooking pasts so it doesn’t settle and get stuck to the bottom of the pot. Add more hot water 1/4 cup at a time or as needed if the mixture seems dry. It should remain very moist and saucy.
- Stir in parmesan cheese and season with salt and pepper to taste if needed. Serve with more parmesan.
Notes
- Store leftovers in the refrigerator for 3-5 days or freeze for up to 3 months.
- Thaw frozen portions overnight in the refrigerator before reheating on the stove or microwave.
- Add water when reheating if the sauce becomes too thick to keep a saucy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbs | 42g | |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 1182mg | 49% |
| Potassium | 930mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2109IU | 42% |
| Vitamin C | 16mg | 18% |
| Calcium | 137mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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