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American Goulash is a delicious and easy one pot dinner recipe that combines ground beef with elbow macaroni, green peppers, onions, tomatoes and tons of flavor!
This easy recipe is a family favorite in our house. The easiest way to describe it (according to my family) might be chili with pasta instead of beans, spaghetti with extra meat and not much sauce, or a homemade Hamburger Helper. Whatever you want to call it, this goulash is pure comfort food!
Granny’s Classic American Goulash is one of those recipes that just tastes like home. It has a little bit of everything a satisfying meal should have – meat, carbs, veggies. This easy goulash recipe is the kind of meal you can make for your family for dinner and then then stuff into the kids thermos for their lunch the next day.
What is Goulash?
You either grew up eating goulash or you didn’t. Everyone pretty much falls into either of those categories.
Goulash is a stew with meat. The defining spice in traditional Hungarian Goulash, where the original recipe originated, is paprika.
This Goulash recipe has been completely Americanized. We’re talking ground beef, macaroni, a flavorful tomato sauce, and the convenience of the entire meal being made in one pot.
This meal is not only delicious and satisfying, it’s an easy dinner recipe that will save any busy extra curricular and homework filled weeknight.
How easy is it to make Goulash?
I’m not sure about traditional Hungarian Goulash, but this American Goulash is super simple to make. Since it is a one-pot recipe, the clean up ain’t too bad either!
This recipe starts by browning ground beef in a heavy bottom dutch oven. You can use a stockpot as well. You’ll add the onion and bell pepper to the ground beef and continue cooking until the meat is browned and crumbly and the vegetables are tender.
Next you’ll add all of the remaining ingredients except the macaroni. You don’t want to add the pasta this early. If you did, it would get super mushy. Let that wonderful stew simmer for a good 20 minutes to develop the flavor.
Finally, add the uncooked macaroni, cover, and simmer until the macaroni is tender. Give it a good stir and serve it up!
The best way to reheat it:
When I reheat dinners like this, I’ll either reheat them on the stove or in the microwave.
If you choose to reheat goulash on the stove, use a saucepan, cover, and heat on low. If your goulash looks like it could benefit from a bit of moisture, you can add a small amount of broth or even some pasta sauce.
If you reheat this goulash recipe in the microwave, I always recommend covering with a plate or paper towel (it will splatter) and heat on 50% power. The last thing you want to do is hit it full blast. Ground beef that’s been microwaved too long is just gross.
Love ground beef dinner recipes?
You’ll have to try these family friend ground beef recipes:
- Easy Sloppy Joes
- Sloppy Joe Casserole
- Cheeseburger Casserole
- Classic Meatloaf
- Classic Stuffed Peppers Recipe
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Equipment
Ingredients
- 1 pound ground beef
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 1/2 cups water
- 15 ounces can tomato sauce
- 14.5 ounces can diced tomatoes
- 1 tablespoon Italian seasoning
- 1 1/2 tablespoon Worcestershire Sauce
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 cup elbow macaroni uncooked
- 1 1/2 teaspoon kosher salt more if needed
- 1/2 teaspoon black pepper more if needed
Instructions
- Heat large Dutch oven over medium high heat. Add 1 pound ground beef and brown for 10 minutes, breaking up with the back of your wooden spoon as you stir. Add the 1 large yellow onion and 1 green bell pepper and continue to cook, while stirring, until tender, about 5 minutes.
- Add all the remaining ingredients (2 cloves garlic, 1 1/2 cups water, 15 ounces can tomato sauce, 14.5 ounces can diced tomatoes, 1 tablespoon Italian seasoning, 1 1/2 tablespoon Worcestershire Sauce, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper), except the macaroni, and cover with a lid, and simmer for 20 minutes.
- Stir in the 1 cup elbow macaroni, cover with the lid, and simmer for another 15-20 minutes until pasta is tender. Remove from heat
- Let mixture stand for 5 minutes before serving. Serve with a green salad and garnish with fresh parsley.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s always good to slip in diced carrots . Not only does it taste better it adds vegetables.being from New England, we call it American chop suey. Been around for centuries.
It was good, but there was way too much Italian seasoning for me I’d use maybe two tablespoons
I actually agree and updated the recipe. Thank you for the feedback!
I’ve made this a number of times and my family loves it.
I do back off a tiny bit on the hot sauce. Also I can’t bring myself to use 4 whole tablespoons of Italian seasoning. I usually do 2. It just seems like SO much.
It always good. It’s a handy meal to have with a salad.
This is in my “Tried It, Liked It” board on Pinterest. We like it a little soupier, so I precook the macaroni before adding. Other than that, I follow the recipe exactly.
That’s actually a really good tip!
best ive had yet. kids loved it. two thumbs up
Made it tonight add 2 cups of noodles and fresh sliced mushrooms to it .It was delicious thank you.
You sure 1 cup of noodles is enough
Apologies for the late reply! Summer has had me away from the computer for a bit… One cup was enough.
I don’t add hot sauce but follow recipe exactly as is otherwise. Is a regular in our meal rotation and everyone loves it!
Delicious recipe (and I have certainly tried several others that turned out rather bland). Thank you!