American Goulash Recipe
Old-fashioned American goulash is a satisfying, one pan dinner made with ground beef, macaroni, tomatoes, and paprika. It's economical and easy to make.
Servings: 6
Ingredients
- 1 pound lean ground beef or turkey
- 1 cup finely diced yellow onion (1 medium or half of a large onion)
- 1 cup finely diced green bell pepper (about 1 pepper)
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 3 cloves garlic, finely minced
- 1 tablespoon paprika
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce (no salt added)
- 2 cups low sodium beef or chicken stock (more if needed)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 8 ounces uncooked elbow macaroni (2 heaping cups)
- shredded cheddar cheese, chopped parsley (optional toppings)
Instructions
- In Dutch oven or large skillet, over medium high heat, brown ground beef, onion, and green pepper, seasoning with salt and pepper. Break ground beef into smaller chunks as it browns. Cook until meat is no longer pink and vegetables are softened, about 10 minutes.1 pound lean ground beef or turkey, 1 cup finely diced yellow onion, 1 cup finely diced green bell pepper, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Add garlic and paprika, cooking and stirring for one minute, or until fragrant.3 cloves garlic, finely minced, 1 tablespoon paprika
- Add tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine. Bring to a simmer over medium high heat. Stir in uncooked macaroni.1 can (14.5 ounces) diced tomatoes, undrained, 1 can (15 ounces) tomato sauce, 2 cups low sodium beef or chicken stock, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1 bay leaf, 8 ounces uncooked elbow macaroni
- Reduce heat to low; cover and simmer 8 to 10 minutes or until pasta is tender, stirring occasionally. Add more broth, as needed.
- Remove from heat, leave covered for at least 3 minutes. Goulash will thicken as it cools.
- Remove bay leaf. Serve with shredded cheddar cheese and chopped parsley, if desired.
Video
Notes
- Storage/Freezing: Refrigerate leftover goulash promptly. It will keep for three to four days. Goulash freezes well for up to 3 months. Thaw in the refrigerator before reheating.
- Instant Pot instructions: Using the Sauté function, brown meat and vegetables; add garlic and paprika. Turn off pot. Add remaining ingredients, stirring well. Cover and set to pressure cook for 5 minutes (allow 10 minutes to come to pressure). Quick release. Let set, covered loosely, for 5 minutes or until goulash thickens slightly.
- Slow cooker instructions: See my recipe for Crockpot goulash.
- Goulash casserole: Prepare as instructed.Spread the goulash evenly in a baking dish; top with shredded cheddar cheese. Bake uncovered at 350°F for 30 minutes or until warm and cheese is melted.
- Nutrition note: Nutrition information below was calculated with lean ground beef (90/10) and low-sodium beef broth.
Nutrition
Serving: 1.75cups | Calories: 332kcal | Carbohydrates: 40g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 775mg | Potassium: 970mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1064IU | Vitamin C: 34mg | Calcium: 72mg | Iron: 4mg
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