Ah, American goulash—a classic comfort food! Unlike traditional Hungarian goulash, the American version is more of a simple, hearty pasta dish with ground beef and tomato sauce, perfect for busy weeknights. Here’s a straightforward breakdown:
Ingredients (serves ~4–6)
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (optional for chunkier sauce)
- 1–2 tsp paprika (optional for a slight smoky flavor)
- 1 tsp Italian seasoning or dried oregano/basil
- Salt and pepper to taste
- 2 cups elbow macaroni (or any small pasta)
- 1 cup shredded cheddar cheese (optional, for topping)
- 1–2 cups water or beef broth
Instructions
- Cook the pasta: Boil pasta in salted water until al dente, drain, and set aside.
- Brown the meat: In a large skillet, cook the ground beef over medium heat until no longer pink. Drain excess fat.
- Add vegetables & seasonings: Add chopped onion and garlic, sauté 3–4 minutes until softened. Sprinkle in paprika, Italian seasoning, salt, and pepper.
- Add sauce: Stir in tomato sauce and diced tomatoes. Add 1–2 cups water or broth to reach desired consistency. Simmer 10–15 minutes.
- Combine with pasta: Stir in cooked pasta and cook another 2–3 minutes until everything is heated through.
- Optional cheesy finish: Sprinkle cheddar cheese on top, cover, and let melt before serving.
Tips:
- You can throw in bell peppers, mushrooms, or corn for extra flavor and nutrition.
- For a creamier version, stir in a little sour cream or cream cheese before serving.
- Leftovers taste great the next day and even freeze well.
If you want, I can also give you a one-pot version that doesn’t require boiling the pasta separately—it’s even easier for weeknights.
Do you want me to do that?
