Goulash (American Style)
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Goulash (American Style)
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This Goulash recipe (American style) is the ultimate pantry-friendly, make-ahead family pleaser, and is on your table in just over 30 minutes! The juicy ground beef and pasta simmer in ONE POT for extra flavor and ease, with a cozy, multi-dimensional sauce the whole family will CRAVE. This American Chop Suey is easy to customize with ground turkey, different veggies, pasta, etc. so you can make it at a moment’s notice to fit your pantry or your cravings!
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Ingredients
- 1 tablespoon olive oil
- 1 lb. ground beef lean
- 1 onion chopped (may sub 2 tsps onion powder, large, yellow
- 1/2 teaspoon red pepper flakes (won’t make it spicy)
- 4-6 cloves garlic minced (may sub 1 tsp garlic powder
- 1 oz. can sweet corn drained, or 1 3/4 cup frozen corn
- 1 green bell pepper chopped
- 1 oz. jar beef bone broth Zoup! Good Really Good® brand
- 1 oz. jar marinara sauce
- 1 oz. can fire roasted diced tomatoes with juices
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tsp EACH paprika dried
- 1 tsp EACH parsley dried
- 1/2 tsp EACH thyme dried
- 1/2 tsp EACH oregano dried
- 1/4 teaspoon black pepper
ADD LAST
- 1 pound elbow macaroni
- 2 cups cheddar cheese freshly shredded, sharp
Instructions
- Cook beef and onions: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onions and sauté for 3 minutes. Add ground beef and cook, while crumbling the beef, until the beef is almost cooked through.
- Sauté bell peppers: Add bell peppers, garlic, and red pepper flakes and cook 2 minutes (beef should be cooked through). Drain excess grease if needed.
- Add ingredients: Increase heat to high to bring to a boil while you stir in all the remaining ingredients except the pasta and cheese. Cover to help bring to a boil.
- Boil pasta: Once boiling, add the pasta and boil (uncovered) just until al dente, about 8-10 minutes, stirring often so the bottom doesn’t stick and burn. DON'T overcook because the residual heat will continue to cook the pasta once removed from the stove. Note, there will be excess liquid once the pasta is cooked that will become the sauce.
- Add cheese: Remove the pan from the heat and stir in the cheddar cheese a handful at a time until melted. Taste and season with salt, pepper and/or red pepper flakes to taste. If you would like a saucier pasta, stir in additional beef broth.
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