Made in one pot with basic ingredients, this American Goulash is a delicious easy recipe that is perfect for a cool night and great for leftovers!
This one-pot wonder is quick to make and has easy ingredients. It’s one of those comfort food classic meals perfect for the cooler months. Whether it’s a holiday, gameday get-together, potluck, or dinner with your family, this goulash is always a hit!
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Hungarian Versus American Goulash
American Goulash and Hungarian Goulash, despite sharing a similar name, are distinct dishes with notable differences.
American Goulash: American Goulash, also known as American chop suey, typically features hearty ground beef, elbow macaroni, tomatoes, onions, and various spices.
Hungarian Goulash: Hungarian Goulash, on the other hand, is a traditional Hungarian stew made with tender beef, onions, paprika, and other spices. It is often served with crusty bread or egg noodles. Unlike American Goulash, Hungarian Goulash is a slow-cooked dish, allowing the flavors to develop over time.
Why You'll Love this Recipe
- Simplicity: This easy American Goulash recipe is a perfect choice for busy weeknights. It requires just a single pot, making for easy clean up, and is excellent as leftovers!
- Versatility: You can customize this classic comfort food by adding vegetables like bell peppers or mushrooms for an extra nutritional boost.
- Hearty and Filling: The combination of beef/sausage, pasta, and rich tomato-based sauce makes this dish incredibly filling and flavorful!
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Ground Beef and/or Italian Sausage: The primary protein source in American Goulash. It provides a hearty and meaty texture, infusing the dish with savory flavors as it cooks.
- Fresh Garlic Cloves: Amplifies the savory aroma and taste.
- Yellow Onion: Adds aromatic sweetness, depth to the dish, and complements the savory notes from the beef/sausage and spices.
- Beef Broth or Stock: Provides a liquid base and intensifies the beefy flavor. It also ensures the pasta cooks thoroughly and absorbs the savory essence of the broth.
- Diced Tomatoes and Tomato Sauce: Brings a rich, tangy sweetness to the goulash. They serve as the base of the sauce, providing acidity and depth of flavor.
- Seasonings: Paprika, Chipotle Chili Powder, Chili Powder, and Italian Seasoning, Salt, Black Pepper, Bay Leaves: Paprika is typically the key spice in goulash, offering a warm, slightly sweet, and mildly spicy flavor. Chipotle Chili Pepper or Chili Powder adds a kick of warmth and heat. Italian Seasoning adds herbal notes, while salt and pepper balance the overall taste by enhancing other flavors and reducing bitterness.
- Elbow Macaroni: Elbow noodles add substance and texture to the goulash. It absorbs the flavors of the sauce while retaining a slight firmness.
- Optional Garnishes: Shredded White Cheddar Cheese, Sliced Green Onions, Cornbread, Hoe Cakes, Crackers
Tools You’ll Need
- Large Skillet or Stockpot
- Chef’s Knife
- Garlic Press
- Cutting Board
- Meat Chopper
- Liquid Measuring Cups
- Can Opener
- Measuring Cups and Spoons
- Cheese Grater
- Ladle
How to make American Goulash
- To a large pot on medium high heat, crumble beef and Italian sausage into smaller pieces, and cook until nearly cooked through.
- Drain excess grease, and add onion and garlic. Cook 2-3 minutes or until onion is translucent and meat is no longer pink.
- Add broth, diced tomatoes, tomato sauce, and spices, stir until combined.
- Bring to a boil, then turn heat to medium-low, simmering, covered for 20 minutes.
- Stir in elbow macaroni, and simmer, covered an additional 15-20 minutes.
- Remove each bay leaf, give it a good stir, dish, and garnish as desired.
Tips and Variations
- Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
- Feel free to add vegetables like green bell pepper, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
- If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
- You can substitute the hamburger meat and/or Italian sausage with any ground meat. Ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version all could work.
- While elbow macaroni is traditional, any small pasta like shells, rotini, or penne can work. Gluten-free pasta can be used if you're following a gluten-free diet.
- If you don't have canned diced tomatoes or sauce, you can use fresh.
- Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.
What to serve with Goulash
Beef and Sausage Goulash is delicious by itself. However, adding some razzle dazzle garnishes can take it to the next level. We love adding a sprinkle of shredded white cheddar cheese and sliced green onions. Crackers, oyster crackers, chopped jalapeño, red onion, sour cream, fresh parsley, and diced avocado are also excellent toppers.
A couple heartier breads that pair perfectly with goulash are Garlic Biscuits, Hoe Cakes, Cornbread, or Biscuits.
Storage and Freezing Leftover Goulash
Refrigeration: If you plan to consume the goulash within a few days, store it in an airtight container in the refrigerator. Properly stored, it can last for up to 3-4 days. Make sure to cool the goulash to room temperature before refrigerating it.
Reheating: To reheat, gently warm the goulash on the stovetop over low to medium heat or in the microwave. Add a splash of water or broth if it has thickened too much during storage. Stir occasionally to ensure even heating.
Freezing: American Goulash can be stored in the freezer for up to 2-3 months. While it's safe to freeze it for a longer period, the quality might deteriorate over time. You can freeze in small batches if you plan to pull a portion out at a time.
Thawing and Reheating: To thaw, transfer the frozen goulash to the refrigerator and let it thaw overnight. Reheat it on the stovetop over low to medium heat or microwave, stirring occasionally. Add a little water or broth if needed to maintain the desired consistency. Always ensure that the goulash is heated to an internal temperature of 165°F before serving.
Frequently Asked Questions
While both dishes share the term "goulash," classic American Goulash is a pasta-based, one-pot meal, whereas Hungarian Goulash is a slow-cooked beef stew.
Gluten-free pasta can be used if you're following a gluten-free diet.
Certainly! You can make a vegetarian version of American Goulash by substituting the ground beef with plant-based alternatives like tofu or tempeh. Add extra vegetables for texture and flavor.
Yes, you can adapt this recipe for a slow cooker. Brown the meat and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 2-4 hours. Slow cooker times will vary. Test the pasta for doneness. Recover and continue cooking if not al dente.
Slow cooker temperatures can vary. The only way the pasta will end up mushy is if it is overcooked. Check the pasta for doneness at 2 hours on high or at 6 hours on low heat. If not al dente, recover and test again in 30 minutes to an hour.
Yes, you can make it ahead of time. Leftover American Goulash reheats well, making it a great option for meal prep. Store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave when you're ready to serve.
Cook pasta directly in the tomato meat mixture for the specified amount of time. The macaroni noodles will become al dente. The cooking time could vary depending on the type of pasta you choose.
While both American goulash and Johnny Marzetti share similarities in terms of using ground beef and macaroni, Johnny Marzetti is distinguished by the addition of mushrooms, a baked preparation method, and the cheese topping, giving it a unique flavor and texture profile compared to traditional American goulash.
MORE SOUP RECIPES
American Goulash
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage or use more ground beef
- 1 cup chopped yellow onion chopped
- 3-4 minced garlic cloves
- 32 ounces beef broth or stock
- 28 ounces diced tomatoes
- 29 ounces tomato sauce
- 1 tablespoon chipotle chili pepper
- 1 tablespoon Italian seasoning
- 1-2 teaspoon salt
- 1 teaspoon black pepper
- 2-3 bay leaves
- 12 ounces elbow macaroni
- Garnish: shredded cheddar cheese and sliced green onions
Instructions
- To a large stockpot on medium-high heat, crumble beef and Italian sausage, and cook until nearly cooked through.
- Drain excess grease, and add onion and garlic, cooking until onion is translucent and meat is no longer pink.
- Add broth, diced tomatoes, tomato sauce, and spices, stir until combined.
- Bring to a boil, then turn heat to low, simmering, covered for 20 minutes.
- Stir in elbow macaroni, and simmer, covered an additional 20 minutes.
- Remove bay leaves, dish, and garnish as desired
Video
Notes
- Nutrition information work up for a 2 cup serving of Goulash.
- Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
- Feel free to add vegetables like bell peppers, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
- If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
- You can substitute the ground beef and/or Italian sausage with ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version.
- While elbow macaroni is traditional, vou can use other pasta shapes like shells, rotini, or penne. Gluten-free pasta can be used if you're following a gluten-free diet.
- If you don't have canned diced tomatoes or sauce, you can use fresh.
- Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.
Jenny Thomas
Reminds me of my childhood family goulash
Laura Ashley
Aww!! I love that!