American Goulash

American Goulash brings back weeknight memories of scooping big bowls at the table while the kids compared whose noodles were “extra saucy.” As a mom who believes food is love, American Goulash is my go-to when life feels loud and we need quiet comfort fast. It’s budget-friendly, cozy, and deeply nostalgic—exactly the kind of dinner that settles everyone down after a long day. I keep ground beef in the freezer and pantry pasta ready, because American Goulash turns simple ingredients into something that tastes like home. When plates come back clean, I know this American Goulash did its job.

Why You’ll Love This American Goulash

• One-pot ease: American goulash cooks the beef, sauce, and pasta together for fast cleanup and weeknight convenience.
• Family favorite: Tender elbow macaroni, savory ground beef, and a rich tomato sauce hit classic comfort notes that please all ages.
• Flexible and forgiving: Swap broths, add veggies, or stir in cheese without losing that cozy, nostalgic flavor profile.
• Quick simmer, big flavor: A short simmer melds tomatoes, aromatics, and seasoning, while pasta finishes right in the pot.
• Budget-friendly pantry meal: Ground beef, canned tomatoes, broth, and macaroni make affordable, filling portions.

Ingredients for American Goulash

Ingredient	Amount	Notes
Olive oil	1 tbsp	For sautéing aromatics and beef
Ground beef (85–90% lean)	1–1.5 lb	Brown well for flavor
Yellow onion, chopped	1 medium	Classic aromatic base
Green bell pepper, chopped	1 medium	Adds sweetness and texture
Garlic, minced	3–4 cloves	Builds depth
Tomato sauce	15–16 oz can	Smooth body for the sauce
Diced or crushed tomatoes	14.5–28 oz	Adds texture and acidity
Beef or chicken broth	1.5–2.5 cups	For simmering pasta in sauce
Worcestershire or soy sauce	1–2 tbsp	Umami boost
Italian seasoning or oregano	1–2 tsp	Herbal warmth
Paprika (optional)	1 tsp	Smoky-sweet note
Elbow macaroni (dry)	2 cups (about 8–10 oz)	Cook in the pot until tender
Cheddar or parmesan (optional)	1 cup shredded / 1/4 cup grated	Stir in before serving
Salt & pepper	To taste	Season in layers

Substitutions & Variations for American Goulash

• Protein swaps: Use ground turkey or chicken and a splash of Worcestershire or soy to keep the savory depth.
• Veggie add-ins: Fold in celery, carrots, or extra bell peppers for color and sweetness.
• Broth choices: Beef is richer, chicken is lighter; both work well with tomatoes and pasta.
• Cheesy finish: Stir in cheddar for creaminess or top bowls with parmesan for a sharp, salty hit.
• Seasoning twists: Try Italian seasoning, paprika, or a pinch of crushed red pepper for gentle heat.
• Pasta options: Elbows are classic, but penne or shells hold sauce nicely in a pinch.

Step-by-Step Instructions for American Goulash

• Warm oil in a large pot over medium heat, sauté onion and garlic until translucent and fragrant, then add bell pepper and cook 2 minutes.
• Crumble in ground beef and brown thoroughly; drain only if overly fatty to keep flavor rich.
• Stir in tomato sauce, diced tomatoes, broth, soy or Worcestershire, Italian herbs, bay leaves if using, and a pinch of red pepper.
• Bring to a boil, reduce to low, cover, and simmer 20–30 minutes to meld flavors; stir occasionally.
• Stir in dry elbow macaroni, cover, and simmer 10–12 minutes, stirring a few times, until pasta is tender but not mushy.
• Adjust salt and pepper, remove bay leaves, and fold in cheese if using; rest 2 minutes before serving.

Pro Tips for Success with American Goulash

• Slightly undercook pasta; it softens as it sits, preventing a mushy texture in American goulash.
• Keep the lid on while simmering pasta to trap steam and cook evenly; stir a few times to prevent sticking.
• Use lean beef for a cleaner sauce or leave a touch of fat for richness, depending on preference.
• Balance acidity with a splash of broth or a pinch of sugar if tomatoes taste sharp.
• For creamy American goulash, add a little half-and-half, sour cream, or softened cream cheese off heat.
• Want it soupier or thicker? Add more broth for a stew-like bowl or simmer longer to reduce and concentrate.

Storage & Reheating Tips for American Goulash

• Refrigerate leftovers in airtight containers for 3–4 days; reheat gently on stovetop over low with a splash of broth.
• Freeze up to 3 months for best quality; undercook pasta slightly before freezing to maintain texture.
• For firm al dente lovers, freeze only the sauce and boil fresh pasta when serving American goulash later.
• Thaw overnight in the fridge for even reheating; stir occasionally and heat until hot throughout.
• If sauce thickens after storage, loosen with broth or water; taste and re-season to brighten flavor.
• Label and date portions to track freshness and avoid freezer burn by removing excess air

What to Serve With American Goulash

• Go classic with garlic bread, crusty rolls, or buttered toast to soak up the hearty tomato sauce from American goulash.
• Keep it fresh with a simple green salad—think romaine or iceberg, tomatoes, cucumbers, and ranch or Italian dressing.
• Add a veggie side like roasted green beans, asparagus, or Brussels sprouts for color and balance alongside American goulash.
• For cozy vibes, try cornbread, dinner rolls, or even a grilled cheese for a kid-pleasing combo with American goulash.
• Serve pickles or a cucumber salad to cut richness and brighten each bite of American goulash.

FAQs About American Goulash

• Can pasta cook right in the sauce? Yes—add dry elbows to the simmering sauce and cook covered, stirring occasionally, until tender.
• How do you keep pasta from getting mushy? Undercook by 1–2 minutes, then rest a couple minutes off heat; it finishes to perfect tenderness.
• What’s the difference between American goulash and Hungarian goulash? American goulash uses ground beef, tomatoes, and pasta; Hungarian goulash is a paprika-rich beef stew without pasta.
• Can you make American goulash ahead? Yes—cool quickly, refrigerate up to 4 days, and reheat with a splash of broth; or freeze up to 3 months.
• What cheeses work best? Cheddar for creamy body or Parmesan for a sharp finish; both melt beautifully into American goulash.

Nutrition Information (per serving)

Nutrient	Amount
Calories	Approx. 418–514
Protein	28–36 g
Carbohydrates	41–56 g
Fat	16–28 g
Fiber	6 g
Sodium	830–1149 mg

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