Easy American Goulash Recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped (optional)
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can condensed tomato soup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups elbow macaroni
  • 1 cup shredded cheddar cheese (optional)

Instructions:

  • Prep work: Dice your onion and bell pepper (if using), mince the garlic, and measure out the seasonings.
  • Brown the beef and veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Then, add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
  • Flavor base: Stir in the garlic and cook for 30 seconds, until fragrant.
  • The sauce: Add the tomato sauce, diced tomatoes, condensed tomato soup, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir well to combine.
  • Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the sauce has thickened slightly.
  • Cook the pasta: While the sauce simmers, cook the elbow macaroni according to package directions until al dente. Drain the pasta.
  • Combine: Stir the cooked macaroni into the sauce.
  • Cheesy finish (optional): If desired, sprinkle the shredded cheddar cheese on top, cover the pot, and let it sit for a few minutes until the cheese is melted.
  • Enjoy: Serve warm and enjoy this comforting meal!

Tips:

  • Customization: Feel free to add other vegetables like mushrooms or corn. You can also use ground turkey instead of beef.
  • Spice it up: Add a pinch of red pepper flakes for a little heat.
  • Make-ahead: This dish is perfect for making ahead of time. Prepare it through step 7, then cool completely and store in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

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