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This old-fashioned American goulash is the ultimate comfort food for busy nights. It is a sizzling one-pot dinner loaded with tender ground beef, tomatoes, spices, and a finishing touch of melty cheddar. If you need a dinner that keeps everyone happy and full, this classic goulash truly delivers.
I made this goulash when my sons had a sleepover and it vanished instantly. They fought over the last spoonful and still talk about it when cold weather rolls in.
Ingredients
- Ground beef: is the foundation of this recipe for richness and hearty texture look for 80 percent lean for the juiciest flavor
- Yellow onion: brings sweetness and savory depth fresh onions are worth chopping for best taste
- Garlic cloves: add essential aroma and bite mince fresh for pop
- Water: loosens the sauce and helps pasta cook evenly use filtered for best results
- Beef base or bouillon: builds savory backbone choose a quality brand with little seasoning for control
- Tomato sauce: makes everything saucy and velvety a smooth base coats the pasta perfectly
- Diced tomatoes: add texture and bursts of tomato flavor use both regular and petite diced for variety
- Bay leaves: infuse earthiness and classic soup aroma buy whole leaves and store airtight
- Soy sauce: gives deep umami a trick that sets old-school American goulash apart sub Worcestershire for a twist
- Seasoned salt: boosts the flavor in every bite pick your favorite blend or make your own
- Italian seasoning: brings warmth and herbal lift check the freshness of your dried herbs
- Paprika: contributes mild warmth and color try smoked if you want a twist
- Black pepper: sharpens the overall flavor grind fresh for zing
- Elbow macaroni: absorbs the stew and softens just right buy quality pasta for best bite
- Cheddar cheese: melts into gooey ribbons choose sharp cheddar and shred it yourself for meltability
- Fresh Italian parsley: brightens with color and a hint of green flavor a finishing flourish
Step-by-Step Instructions
- Brown the Beef:
- In a large heavy pot cook the ground beef over medium heat breaking it up as it browns Allow all the beef to cook thoroughly before draining almost all of the fat out of the pan Reserve a bit of fat to help sauté the aromatics you want a little sheen on the bottom
- Sauté the Aromatics:
- Add the diced onion directly into the hot pot and stir until the pieces soften fully and develop a golden color This usually takes about five minutes Lower the heat slightly if the edges begin to darken too fast Next stir in the freshly minced garlic and cook until it sizzles and becomes fragrant which usually takes a minute
- Simmer the Goulash:
- Add the browned beef back to the pot Mix in water beef base tomato sauce diced tomatoes both cans soy sauce bay leaves seasoned salt Italian seasoning paprika and black pepper Stir thoroughly to blend all the flavors Raise the heat until everything bubbles then clamp the lid on and lower to a gentle simmer Let this cook for at least twenty minutes to let the spices and tomatoes meld
- Cook the Pasta:
- Pour the uncooked elbow macaroni straight into the bubbling goulash Mix well so no pieces stick Cover again and let the pasta simmer in the stew for fifteen to twenty minutes Stir a couple of times to make sure the noodles do not stick to the bottom The pasta should be just al dente not mushy
- Finish and Serve:
- Pluck out the bay leaves and discard them Sprinkle in the shredded cheddar cheese and stir until it melts and stretches through the pot Taste and adjust seasoning if needed Scoop into bowls garnish with a handful of chopped parsley and serve steaming hot
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My favorite ingredient is the sharp cheddar cheese stirred in at the end which gives the goulash a creamy gooey finish My grandmother loved making this for family Saturday nights and we always fought over the crispy cheese that stuck to the pot
Storage Tips
Let leftovers cool completely before storing in airtight containers Goulash stays fresh for up to four days in the refrigerator For longer storage portion out into freezer safe bags remove all air and freeze flat When ready to eat thaw overnight and reheat on the stove with a splash of water to loosen
Ingredient Substitutions
Ground turkey works well in place of ground beef and lightens up the dish You can swap plant based ground for a vegetarian version or change the pasta shape if elbows are not on hand Use any mild melty cheese if cheddar is unavailable
Serving Suggestions
Serve goulash in wide bowls with crusty bread or cornbread for dunking A crisp green salad on the side cuts the richness Grate extra cheese or let everyone add their own for fun
Cultural Context
American goulash is pure nostalgia growing up as a hearty dinner across the Midwest and South Unlike Hungarian goulash it uses tomato sauce and pasta not paprika stew My family made it a weekly tradition after little league games and those nights always tasted like home
Frequently Asked Questions About Recipes
- → Can I use turkey instead of beef?
Yes, ground turkey can be substituted for beef for a lighter take while maintaining hearty flavor.
- → How do I prevent pasta from becoming mushy?
Add uncooked pasta only after the mixture simmers, and check for al dente texture before serving.
- → What cheese works best?
Shredded cheddar melts smoothly and adds a creamy finish but Monterey Jack or mozzarella can also work well.
- → How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days for best freshness.
- → Can I add extra vegetables?
Certainly! Diced bell peppers, carrots, or celery can be sautéed with onions for extra flavor and nutrition.