Name: Hearty American Goulash Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 cup diced yellow onion; 1 cup diced red pepper; 1 tablespoon finely minced garlic; 1 pound lean ground beef (93/7); 2 tablespoons tomato paste; 1 tablespoon italian seasoning; 1 teaspoon paprika; 1 teaspoon chili powder; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper; 1 (15-ounce) can tomato sauce; 2 (14.5-ounce) cans fire-roasted crushed tomatoes; 2 teaspoons beef bouillon powder; 2 tablespoons Worcestershire sauce; 2 bay leaves; 1 cup freshly shredded sharp Cheddar cheese; 3 cups uncooked elbow macaroni

This American Goulash is a satisfying, one-pot style meal that blends savory ground beef and pasta in a rich tomato-based sauce. It is an ideal weeknight dinner that provides a balanced mix of protein, vegetables, and carbohydrates in under an hour.

List of ingredients

2 tablespoons olive oil – used for sautéing vegetables and searing beef.
1 cup diced yellow onion (about 1 medium onion) – provides a foundational savory flavor.
1 cup diced red pepper (about 1 pepper) – adds sweetness and color.
1 tablespoon finely minced garlic (3-4 cloves) – adds aromatic depth.
1 pound lean ground beef (93/7) – the primary protein source.
2 tablespoons tomato paste – thickens the sauce and concentrates tomato flavor.
1 tablespoon italian seasoning – a blend of herbs for classic savory notes.
1 teaspoon paprika – adds a mild, earthy sweetness.
1 teaspoon chili powder – provides a subtle warmth and depth.
1/4 teaspoon garlic powder – reinforces the garlic profile.
1/4 teaspoon onion powder – adds another layer of aromatic sweetness.
Salt and pepper – used for basic seasoning to taste.
1 (15-ounce) can tomato sauce – creates the smooth base of the sauce.
2 (14.5-ounce) cans fire-roasted crushed tomatoes – adds a smoky, chunky texture.
2 teaspoons beef bouillon powder – intensifies the meaty flavor.
2 tablespoons Worcestershire sauce – adds umami and a tangy finish.
2 bay leaves – adds a subtle herbal note during simmering.
1 cup freshly shredded sharp Cheddar cheese – used for a creamy, melted topping.
3 cups uncooked elbow macaroni – the traditional pasta choice for this dish.

step-by-step instructions

Prepare the vegetables: Finely dice the yellow onion and red pepper, then mince the garlic cloves.
Sauté aromatics: Heat olive oil in a large cast-iron pot over medium-high heat. Once the oil shimmers, add the onion, red pepper, and garlic, sautéing until they are tender. While this happens, start a separate pot of water to boil on high heat.
Brown the beef: Increase the heat to high and push the sautéed vegetables to the sides of the pot. Add the ground beef to the center, searing each side for 30 seconds before crumbling it. Cook until no pink remains and drain any excess grease, then reduce the heat to medium.
Bloom the spices: Stir in the tomato paste, Italian seasoning, paprika, chili powder, garlic powder, onion powder, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices become fragrant.
Simmer the sauce: Pour in the tomato sauce, scraping the bottom of the pot to incorporate any browned bits. Mix in the fire-roasted crushed tomatoes, beef bouillon powder, Worcestershire sauce, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer partially covered for 30-45 minutes for maximum flavor.
Cook the pasta: Season the boiling water with approximately 3/4 tablespoon of salt. Add the elbow macaroni and cook according to the package directions, then drain well.
Combine and finish: Remove the pot from the heat and stir in the shredded Cheddar cheese until fully melted. For immediate serving, fold the cooked macaroni into the meat sauce. For leftovers, place macaroni in bowls first and top with the sauce to keep the noodles from absorbing too much liquid.

Pro Tips for Maximum Flavor

Bloom Your Spices in Oil

Sautéing the dry spices and tomato paste with the beef and vegetables is called blooming. This process releases the essential oils in the herbs and spices, creating a deeper and more complex flavor profile. Avoid adding these directly into the liquid to ensure you get the full aromatic potential.

Use Fire-Roasted Tomatoes

Fire-roasted crushed tomatoes provide a charred, smoky depth that regular crushed tomatoes lack. This subtle smokiness complements the beef and paprika, giving the dish a more professional taste. If unavailable, you can add a small pinch of smoked paprika as a substitute.

Grate Your Own Cheese

Pre-shredded cheeses are coated in cellulose or potato starch to prevent them from clumping in the bag. These additives stop the cheese from melting smoothly and can lead to a grainy texture in the sauce. Grating a block of sharp Cheddar by hand ensures a creamy, cohesive melt.

Season the Pasta Water Generously

The pasta itself does not interact with the sauce until the very end, so it needs its own seasoning. Adding a significant amount of salt to the boiling water ensures the macaroni is flavorful from the inside out. This prevents the final dish from tasting flat or unbalanced.

Ingredient Substitutions

Alternative Ground Meats

While lean ground beef is traditional, you can use ground turkey or ground chicken for a lighter version. If using turkey, you may need to add an extra tablespoon of olive oil as it is leaner than beef. Plant-based ground crumbles also work well as a meat alternative in this recipe.

Variations in Pasta Shapes

Elbow macaroni is the standard, but any short, thick pasta will work. Small shells, ziti, or penne are excellent choices because they hold onto the thick sauce effectively. Avoid long pastas like spaghetti, as they are difficult to stir into the chunky meat mixture.

Different Cheese Options

Sharp Cheddar is preferred for its bold tang, but Mozzarella or Colby Jack are great alternatives. Mozzarella provides a stretchier, milder flavor, while Colby Jack offers a creamy balance. You can also use a mix of both for a more complex cheese profile.

Substituting Fresh Aromatics

If you are short on time, frozen diced onions and peppers are a practical substitute for fresh ones. For garlic, you can use garlic powder, though fresh minced garlic provides a sharper, more authentic taste. Adjust the quantity of powder to be about one-third of the fresh amount.

Creative Recipe Variations

Adding Garden Vegetables

You can increase the nutritional value by adding diced carrots, celery, or frozen corn to the sauté phase. Spinach or kale can be stirred in at the very end until just wilted. Mushrooms also add a great earthy flavor and a meatier texture to the sauce.

Creating a Chili Mac Style

To turn this goulash into a chili-style macaroni, add a can of kidney beans or pinto beans. Increase the chili powder by half a teaspoon and add a pinch of cumin. This creates a thicker, heartier meal that leans closer to traditional American chili.

Incorporating Fresh Herbs

While Italian seasoning is convenient, adding fresh parsley or basil at the end brightens the dish. Finely chopped parsley adds a fresh, peppery note and a pop of green color. Stir them in just before serving to keep the flavors vibrant.

Adjusting Heat Levels

For those who prefer a spicier meal, add a pinch of crushed red pepper flakes during the spice blooming phase. A teaspoon of sriracha or a dash of cayenne pepper can also provide a lingering heat. Balance the spice with a small amount of brown sugar if the heat becomes too intense.

Storage and Preservation

Refrigeration Guidelines

Store leftover goulash in an airtight container in the refrigerator for up to 4 days. Keep the pasta and sauce in separate containers if you plan to store them for more than two days. This prevents the macaroni from absorbing all the sauce and becoming mushy.

Freezing for Long-Term Storage

This dish freezes well for up to 3 months. Cool the meat sauce completely before transferring it to a freezer-safe bag or container. It is highly recommended to freeze the sauce only, as cooked pasta often loses its texture when frozen and thawed.

Proper Thawing Process

Thaw frozen sauce overnight in the refrigerator to ensure even heating. If you are in a rush, you can thaw it in the microwave on a defrost setting. Once thawed, reheat it on the stovetop over medium-low heat, adding a splash of water or beef broth to loosen the sauce.

Reheating and Serving

Stovetop Reheating Method

The stovetop is the best way to reheat goulash to maintain the texture of the sauce. Place the mixture in a pan over medium-low heat and stir occasionally. Add a small amount of beef broth or water to restore the creaminess of the melted cheese.

Microwave Reheating Tips

When using a microwave, heat the dish in short 1-minute intervals, stirring in between. This prevents hot spots and ensures the cheese is evenly melted. Cover the bowl with a damp paper towel to keep the pasta from drying out.

Preventing Pasta Bloating

Pasta continues to absorb liquid even after cooking. If you are preparing this for meal prep, undercook the macaroni by 1-2 minutes (al dente). When you reheat the dish, the pasta will finish cooking in the sauce without becoming overdone.

Serving Suggestions

Serve American Goulash in deep bowls to contain the sauce. It pairs well with a side of steamed broccoli or a crisp garden salad to balance the richness of the beef and cheese. A dollop of sour cream on top adds a cool, tangy contrast to the savory spices.

Make-Ahead Advice

Prepping the Meat Sauce

The meat sauce actually tastes better the next day as the flavors have more time to meld. You can prepare the entire sauce up to 48 hours in advance and store it in the fridge. Simply heat the sauce and boil fresh pasta when you are ready to serve.

Cooking Pasta in Batches

If you are making goulash for a large crowd, cook the pasta in large batches and toss it with a small amount of olive oil. This prevents the noodles from sticking together while they wait for the sauce. Store them in a colander over a bowl to allow excess water to drain.

Assembly for Meal Prep

For efficient weekly meal prep, portion the cooked macaroni into containers first. Top each portion with the meat sauce and a sprinkle of extra cheese. This layering technique protects the noodles from bloating and makes reheating in the office much easier.

Troubleshooting Common Issues

Sauce is Too Thick

If the sauce becomes too thick during the simmering process, stir in a small amount of beef broth or water. Add the liquid one tablespoon at a time until you reach your desired consistency. This often happens if the pot is left uncovered for too long.

Sauce is Too Thin

To thicken a runny sauce, simmer it uncovered for an additional 10-15 minutes to allow the liquid to reduce. Alternatively, you can stir in an extra tablespoon of tomato paste or a pinch of cornstarch mixed with water. This will help the sauce cling to the pasta more effectively.

Dish is Too Salty

Over-salting can occur if the beef bouillon and pasta water are both very salty. To neutralize this, add a teaspoon of sugar or a squeeze of lemon juice. Adding more unsalted crushed tomatoes can also help dilute the salt concentration.

Pasta is Overcooked

If the macaroni becomes too soft, avoid stirring it vigorously into the sauce. Instead, gently fold the sauce over the pasta just before serving. To prevent this in the future, always drain the pasta while it still has a slight bite to it.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, you can brown the beef and vegetables first, then transfer them to a slow cooker with the tomato products and spices. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cooked pasta and cheese right before serving.

Is this dish spicy?

This recipe is mild and family-friendly. The chili powder and paprika add warmth and depth rather than intense heat. If you want a spicy version, you can add crushed red pepper or diced jalapeños during the sauté phase.

Can I omit the bell peppers?

You can omit the red peppers if they are not available or preferred. To compensate for the loss of sweetness, you can add a small amount of finely diced carrots. The overall structure of the sauce will remain the same.

What is the best beef fat percentage to use?

A 93/7 lean ground beef is recommended to prevent the sauce from becoming greasy. If you use a higher fat percentage, such as 80/20, it is crucial to brown the beef thoroughly and drain all excess fat before adding the spices and tomatoes.