American Goulash

American Goulash takes me straight back to Austin evenings when I’d test bold, cozy flavors in my tiny apartment, chasing the same magic I felt kneading bread with Mom and sneaking tastes of salsa as a kid. American Goulash became my weeknight hero—simple ingredients, big payoff, and a saucy hug in a bowl. I love how American Goulash brings people together around one pot, the way my friends gathered to “taste test” my early experiments. Today, American Goulash still fuels my curiosity with its tomato-rich sauce, tender macaroni, and savory beef that always delivers comfort fast. American Goulash just hits home

Why You’ll Love American Goulash

American Goulash delivers big comfort fast, with one-pot ease, saucy tomatoes, and tender elbows wrapped around savory ground beef for the perfect weeknight win every time. It cooks the pasta right in the pot so it soaks up flavor and starch for a silky, clingy sauce that tastes richer than the sum of its pantry staples. It reheats beautifully for meal prep, and families love the classic, cozy vibes with optional cheese on top for extra creaminess. Moreover, it’s flexible: swap stock types, tweak herbs, or add veggies like carrot and celery to balance tomato acidity and deepen flavor.

Ingredients for American Goulash

• 1 lb ground beef, 80–90% lean
• 1 medium yellow onion, diced
• 3–4 garlic cloves, minced
• 2 cups elbow macaroni, uncooked
• 24–30 oz tomato sauce or crushed tomatoes
• 14–28 oz canned diced tomatoes, undrained
• 2–3 cups beef or chicken broth
• 1–2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1–2 tsp Italian seasoning or oregano
• 1 tsp paprika or chili powder (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 small carrot, finely grated (optional)
• 1 small celery stalk, finely diced (optional)
• 1/4 cup Parmesan or 1–1.5 cups shredded cheddar, to finish (optional)
  These amounts align with widely used American Goulash ratios that build a tomato-forward, herby, one-pot pasta with balanced seasoning and saucy texture. Add hot water if pasta drinks up too much liquid.

Substitutions & Variations for American Goulash

• Protein swaps: Use half Italian sausage with beef for extra spice, or make it turkey-based and boost umami with Worcestershire and tomato paste. Plant-based crumbles also work; sear to develop browning before saucing.
• Liquid and tomato choices: Beef broth brings depth, while chicken stock keeps flavors lighter; crushed tomatoes create a smoother base than chunky diced tomatoes. A touch of sugar or grated carrot softens acidity.
• Seasoning styles: Go classic with Italian seasoning and paprika or lean into chili powder for gentle warmth; both approaches appear in trusted goulash playbooks. Finish with Parmesan or a cheddar melt for creaminess.
• Add-ins: Fold in bell pepper, mushrooms, or peas for color and texture; keep elbows al dente by cooking to just tender in the sauce, adding splashes of hot water if needed

Step-by-Step Instructions for American Goulash

• Warm a Dutch oven over medium heat. Add a drizzle of oil, onion, and garlic. Stir until translucent and fragrant, 2–3 minutes. Add bell pepper if using.
• Add ground beef. Break it up and brown until no pink remains. Spoon off excess fat if needed for a cleaner sauce. Season with salt and pepper.
• Build the sauce. Stir in tomato paste, Worcestershire, Italian seasoning, and paprika. Add crushed or diced tomatoes and broth. Scrape up browned bits for flavor.
• Simmer, covered, 15–20 minutes to meld. Taste and adjust salt, pepper, and a pinch of sugar or grated carrot to balance acidity.
• Stir in elbow macaroni. Cover and simmer, stirring occasionally, until just tender, 10–12 minutes. Add hot water in splashes if sauce thickens too quickly.
• Finish. Fold in Parmesan or sprinkle cheddar. Rest 5 minutes so sauce thickens slightly. Serve hot with extra cheese.

Pro Tips for Success with American Goulash

• Toast flavor: Brown the beef well and scrape the fond before simmering for a deeper, beefier base. This amplifies one-pot flavor without extra steps.
• Perfect texture: Cook the pasta to al dente in the sauce and stir periodically to prevent sticking; keep it saucy with extra broth or water as needed.
• Balanced acidity: A spoon of tomato paste, Worcestershire, and a pinch of sugar or grated carrot round out tangy tomatoes and keep flavors harmonious.
• Meal prep tweak: For the best leftovers, undercook pasta by 1–2 minutes; for freezing, cook and store sauce without pasta, then add fresh elbows when reheating.

Storage & Reheating Tips for American Goulash

• Refrigerate: Store in airtight containers for 3–4 days. Reheat gently on the stovetop with a splash of broth or water, or microwave in 60-second bursts, stirring between.
• Freeze: Cool completely. Freeze the sauce without pasta up to 3 months for best texture. Thaw overnight, reheat, then add freshly cooked or simmer-to-cook elbows.
• Avoid mushy pasta: Keep pasta slightly under when batch cooking, or store sauce and pasta separately to preserve bite in future servings

What to Serve With American Goulash

• Crisp salads: Caesar, chopped Italian, or a simple iceberg with tomatoes and ranch add crunch and freshness that balance the saucy beef and pasta. Garlic bread or buttered rolls make classic pairings.
• Veggie sides: Steamed green beans, roasted broccoli, or a quick skillet of zucchini offer color and fiber without competing with bold tomato flavors.
• Comfort add-ons: Grilled cheese, saltines, or cornbread show up often alongside American Goulash and keep the cozy diner vibe alive.

FAQs About American Goulash

• What’s the difference between American and Hungarian goulash? American Goulash uses ground beef, tomatoes, and macaroni in a quick one-pot pasta, while Hungarian goulash is a slow-simmered beef stew with paprika, served with bread or egg noodles.
• Is American Goulash the same as American chop suey? Many regions use the names interchangeably; both describe a tomato-beef macaroni dish, though seasonings and cheese levels vary by household.
• Can this be made without cheese? Yes. Skip the cheese or finish with Parmesan for a lighter, savory finish; the dish still delivers rich comfort from the tomato-beef sauce.
• Can I cook the pasta separately? Yes. For firmer noodles in leftovers, simmer the sauce, cook elbows separately, then combine to serve and thin with a splash of broth as needed.
• How do I keep pasta from getting mushy? Undercook by 1–2 minutes, stir during simmering, and add hot water in small splashes to maintain a saucy environment without overcooking.

Nutrition Information (per serving) for American Goulash

• Typical range: About 330–450 calories per serving depending on fat level, pasta amount, and cheese additions; protein commonly lands in the high 20s to mid-30s grams.
• Example profile: Approx. 418 calories, 31 g protein, 40 g carbs, and 16 g fat for a moderate 1 to 1.5-cup portion, aligning with many home-style versions.
• Lighter tweaks: Leaner beef, less cheese, and extra vegetables reduce calories and saturated fat while keeping the one-pot comfort intact

Print