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A large black skillet is filled with cooked goulash.
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5 from 1 vote

American Goulash Recipe

A classic one-pot dinner, this easy American goulash is made with ground beef, elbow macaroni, tomato sauce, diced tomatoes, and cheddar cheese for a hearty, family-friendly comfort food meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Kellie
Cost: $10

Equipment

  • deep 12 inch or larger skillet with a lid
  • measuring cup
  • measuring spoons
  • spatula

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 1/2 cups diced onion
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons Italian Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can diced tomatoes
  • 2 1/2 cups beef stock
  • 1 1/2 cups elbow macaroni uncooked
  • 1 cup shredded cheddar cheese
  • Chopped Parsley optional

Instructions

  • In a large, deep sided skillet over medium high heat, brown the ground beef until no longer pink.
  • Transfer the cooked beef to a bowl using a slotted spoon and drain off all but 2 tablespoons fat.
  • Return the pan to the heat and add the onion. Cook for 5 minutes or until softened,
  • Stir in the garlic and cook for an additional minute.
  • Add the tomato paste, seasoning, garlic powder, onion powder and smoked paprika. Stir to coat the onions and cook for 1-2 minutes until the tomato paste begins to darken in color.
  • Return the beef to the pan and stir in the tomato sauce, tomatoes and beef stock.
  • Bring the mixture to a boil and then add the macaroni.
  • Cover and reduce the heat to low. Simmer for 15-20 minutes until the pasta is tender and the liquid has been absorbed. Stir occasionally to keep the pasta from sticking to the bottom of the pan.
  • Remove the lid and stir in the cheese.
  • Serve with parsley and parmesan cheese, if desired.

Notes

  • Lean ground beef works best if you want a rich sauce without too much grease.
  • Stir the pasta occasionally while it simmers so it cooks evenly and does not stick.
  • If the goulash thickens more than you like, add a splash of beef broth before serving or reheating.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 302kcal | Carbohydrates: 15g | Protein: 33g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 918mg | Potassium: 1108mg | Fiber: 3g | Sugar: 8g | Vitamin A: 749IU | Vitamin C: 16mg | Calcium: 222mg | Iron: 5mg