Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 6–8
Ingredients
For the base and sauce:
- 1 tablespoon olive oil or vegetable oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 pound ground beef (80/20 ratio preferred for flavor)
- 1 (15-ounce) can tomato sauce (smooth, no chunks)
- 1 (14.5-ounce) can diced tomatoes (with juice, you can drain if you want less liquid)
- 2 tablespoons tomato paste (adds depth and richness)
- 2 cups beef broth or stock (or substitute with water plus 1 beef bouillon cube)
- 1 teaspoon Worcestershire sauce (adds umami and a slight tang)
- 1 teaspoon sugar (balances the acidity of tomatoes)
- 1 teaspoon dried Italian seasoning (blend of basil, oregano, thyme)
- 1/2 teaspoon smoked paprika or regular paprika (optional, adds a subtle smoky note)
- Salt and freshly ground black pepper, to taste
Pasta:
- 2 cups dry elbow macaroni (about 8 ounces)
Optional finishing touches:
- 1 cup shredded cheddar cheese (for stirring in or topping)
- Fresh parsley or basil, chopped (for garnish)
Equipment
- Large deep skillet, sauté pan, or Dutch oven with a lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander for draining pasta (optional depending on cooking method)
Step-by-Step Instructions
1. Prepare Ingredients
- Dice the onion finely so it will soften quickly and distribute evenly throughout the sauce.
- Mince the garlic to release flavor without overpowering the dish.
- Measure out the pasta and liquids so they are ready when you need them.
2. Cook the Aromatics
- Heat the olive oil over medium heat in your large skillet or Dutch oven.
- Once hot, add the diced onion. Stir occasionally and cook until soft and translucent, about 4–5 minutes. This step builds a flavorful base for the sauce.
- Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent burning. Garlic releases its aroma quickly and can become bitter if overcooked.
3. Brown the Ground Beef
- Add the ground beef to the skillet with the onions and garlic.
- Use your spoon or spatula to break the meat apart into small pieces. This helps it cook evenly.
- Cook, stirring occasionally, until all the pink color is gone and the beef is browned, about 6–8 minutes.
- If your beef is fatty, carefully drain off excess fat by tilting the pan slightly and spooning it out or using a baster. Too much grease can make the sauce heavy.
4. Build the Sauce
- Stir in the tomato paste and cook for about 1 minute. This step caramelizes the tomato paste slightly, intensifying the flavor.
- Add the tomato sauce, diced tomatoes (with their juice), and beef broth. Stir everything together.
- Add Worcestershire sauce, sugar, Italian seasoning, paprika (if using), salt, and pepper. Stir well to combine all the flavors.
- Bring the mixture to a gentle simmer over medium heat.
5. Add the Pasta and Cook
- Add the dry elbow macaroni directly to the sauce. Stir so the pasta is evenly distributed.
- Reduce heat to medium-low, cover the pan, and let simmer.
- Stir occasionally to prevent pasta from sticking to the bottom of the pan.
- Cook for 12–15 minutes, or until the pasta is tender but still firm to the bite (al dente). The pasta will absorb some of the sauce, thickening it naturally.
- If the sauce becomes too thick before the pasta is done, add a small splash of beef broth or water and stir gently.
6. Final Seasoning and Cheese (Optional)
- Once the pasta is cooked, taste the sauce and adjust salt and pepper if needed.
- If you want a creamy, cheesy finish, stir in shredded cheddar cheese until melted and smooth. This adds richness and balances the acidity of the tomatoes.
7. Rest and Serve
- Turn off the heat and let the goulash sit covered for 5 minutes. This resting time allows the sauce to thicken and the flavors to meld.
- Serve hot, garnished with chopped fresh parsley or basil if desired.
Tips and Variations
- For a lighter version: Use ground turkey or chicken instead of beef. Adjust cooking time accordingly.
- Add veggies: Toss in diced bell peppers, mushrooms, or corn with the onions for extra texture and nutrients.
- Spice it up: Add crushed red pepper flakes or a dash of hot sauce to the sauce for some heat.
- Cheese: You can also sprinkle cheese on top of individual servings instead of stirring it in.
- Make it creamy: Stir in a few tablespoons of sour cream or cream cheese just before serving for a richer sauce.
- Leftovers: This dish reheats well and often tastes even better the next day.
Storage and Reheating
- Cool completely before storing in airtight containers.
- Refrigerate for up to 4 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed.
- Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Final Notes
American goulash is a simple, affordable, and satisfying meal perfect for busy weeknights. The one-pot method means fewer dishes and quick cleanup. The rich tomato sauce, seasoned beef, and tender pasta come together to create a dish that’s both nostalgic and filling. With easy adjustments and add-ins, it can suit many tastes and dietary needs.
