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This American goulash brings together everything you love about hearty comfort food in one simple skillet, cooking seasoned ground beef, tender elbow macaroni, and a rich tomato sauce together until the pasta absorbs all those savory flavors and emerges perfectly saucy and satisfying. The beauty of this one-pan approach lies in how the pasta cooks directly in the seasoned tomato broth, soaking up incredible flavor while the beef and aromatics infuse every bite with warmth and depth. What makes this American goulash so perfect for busy families is how it transforms pantry staples into a complete, crowd-pleasing dinner in just 35 minutes with virtually no prep beyond basic chopping and measuring. Whether you're feeding hungry kids who need familiar flavors, cooking for a crowd that appreciates unpretentious comfort food, or simply craving the kind of satisfying meal that tastes like it came from grandma's kitchen, this classic delivers nostalgia and nourishment in equal measure with every steaming bowlful.
I grew up eating American goulash at least once a week because my mother could stretch a pound of ground beef and a box of pasta into dinner for our family of six. When I started cooking for my own family, this was one of the first recipes I recreated, partly for the economical practicality but mostly because I wanted my children to have the same warm memories of simple, satisfying dinners. Now my teenagers request this goulash specifically when they're feeling stressed or tired, understanding instinctively that some foods nourish more than just the body.
Protein and Aromatic Components
- Ground Beef: 1 pound (standard fat content preferred for flavor).
- Onion: 1 medium yellow or white onion, diced.
- Garlic: 1 tablespoon fresh garlic, minced.
- Worcestershire Sauce: 1 tablespoon for savory umami depth.
Tomato Base and Seasoning
- Tomato Sauce: Two 8-ounce cans.
- Diced Tomatoes: One 15-ounce can (with juices).
- Beef Broth: 1.5 cups (low-sodium preferred).
- Spice Blend: 1 teaspoon each of onion powder, paprika, and Italian seasoning; 1/2 teaspoon each of salt and black pepper.
- Herbs: 2 whole bay leaves.
Pasta and Finishing Elements
- Pasta: 2 cups uncooked elbow macaroni.
- Cheese: Shredded sharp cheddar cheese (for topping).
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One-Pan Cooking Method
- Browning the Meat
- Add ground beef and diced onion to a large skillet over medium heat. Season with salt, pepper, onion powder, Italian seasoning, and paprika. Cook until beef is browned and onions are translucent.
- Draining and Adding Aromatics
- Drain excess grease from the skillet. Return to heat and stir in minced garlic and Worcestershire sauce. Cook for 30 seconds until fragrant.
- Adding Liquids and Pasta
- Pour in tomato sauce, diced tomatoes, and beef broth. Add uncooked macaroni and stir to ensure all pasta is submerged. Place bay leaves on top.
- Simmering Until Tender
- Bring to a gentle boil, then reduce heat to medium-low. Cover with a tight-fitting lid and simmer for 12–15 minutes until pasta is tender and sauce has thickened.
- Finishing and Serving
- Remove and discard bay leaves. Taste for seasoning. Serve in warm bowls topped with a generous handful of shredded cheddar cheese.
American goulash is distinctly different from the Hungarian paprikash that inspired it, evolving over generations into a tomato-based comfort staple.
Expert Tips for Success
Heat Control: If the sauce is reducing too quickly before the pasta is soft, add a splash more beef broth or water. Texture Secret: Let the goulash rest for two to five minutes uncovered after cooking; this allows the sauce to "set" and cling to the macaroni even better. Freshness: If you have it on hand, a sprinkle of fresh parsley at the end adds a bright pop of color and flavor.
Storing and Reheating
Goulash stores exceptionally well in the refrigerator for up to five days. Like many tomato-based dishes, the flavor actually improves overnight. Because the pasta continues to absorb moisture, you may need to add a splash of water or broth when reheating on the stovetop or in the microwave to restore its silky, saucy texture.
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This American goulash is a permanent fixture in my kitchen because it delivers maximum comfort with minimum effort. It’s the kind of meal that makes everyone feel cared for. Enjoy your steaming bowl of nostalgia!
Frequently Asked Questions
- → What's the difference between American goulash and Hungarian goulash?
- American goulash is a simple one-pot pasta dish with ground beef and tomatoes. Hungarian goulash is a completely different dish - a slow-cooked stew with chunks of beef and lots of paprika. They just share a name!
- → Can I use a different type of pasta?
- Elbow macaroni is traditional, but any small pasta shape works - shells, rotini, or penne would all be fine. Just keep the cooking time about the same.
- → What if the pasta absorbs all the liquid?
- Keep an eye on it while it cooks. If it looks too dry, add a little more beef broth or water, about 1/4 cup at a time, until the pasta is tender.
- → Can I make this ahead of time?
- This is best fresh, but leftovers are great! Store in the fridge for up to 3 days. You might need to add a splash of broth when reheating since the pasta keeps absorbing liquid.
- → Can I freeze American goulash?
- Yes! It freezes well for up to 3 months. Thaw in the fridge overnight and reheat on the stove, adding a little liquid if needed.
- → What can I serve with this?
- This is a complete meal on its own! If you want something extra, a simple side salad or some garlic bread would be perfect.