What meat is used in goulash?

Traditional old fashioned goulash is generally made with ground beef. You can also substitute ground turkey or ground venison for a leaner dish.

What are other names for goulash?

Depending on the region, this dish may be known as american goulash, american chop suey, slumgullion, or Johnny Marzetti.

What is the difference between Hungarian goulash and American goulash?

Hungarian goulash is typically a stew or soup containing chunks of meat rather than ground meat, though both rely on beef and paprika as core flavors.

Old Fashioned Goulash With Ground Beef

Name: Old Fashioned Goulash with Ground Beef
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb. ground beef; 1 large yellow onion (diced); 4 garlic cloves (minced); 1 tsp. paprika; 1 tbsp. italian seasoning; 1 tsp. salt; 1/2 tsp. black pepper; 2 cups beef broth; 1 tbsp. worcestershire sauce; 2 cups uncooked elbow pasta; 2 15 oz. cans diced tomatoes; 2 15 oz. cans tomato sauce; 1 bay leaf; 1 1/2 cups shredded monterey jack cheese

This classic American goulash brings together hearty ground beef, tender elbow macaroni, and a robustly seasoned tomato sauce for a comforting one-pot meal. It is a family-friendly staple that offers satisfying flavors with minimal cleanup required, making it an ideal choice for busy weeknight dinners. By simmering everything together in a single vessel, the pasta perfectly absorbs the savory broth and aromatic spices, resulting in a cohesive and rich dish that feeds a crowd easily.

List of ingredients

1 lb. ground beef
1 large yellow onion (diced)
4 garlic cloves (minced)
1 tsp. paprika
1 tbsp. italian seasoning
1 tsp. salt
1/2 tsp. black pepper
2 cups beef broth
1 tbsp. worcestershire sauce
2 cups uncooked elbow pasta
2 15 oz. cans diced tomatoes
2 15 oz. cans tomato sauce
1 bay leaf
1 1/2 cups shredded monterey jack cheese

step-by-step instructions

Step: In a large skillet or dutch oven, add ground beef and begin to brown over medium heat.
Step: Once the meat is browned, drain off some of the fat, leaving just a little to saute the onions in for flavor.
Step: Add diced onions and saute until translucent, about 3-4 minutes.
Step: Add minced garlic, along with paprika, italian seasoning, bay leaf, salt, and pepper. Stir to combine.
Step: Add beef broth, worcestershire sauce, canned diced tomatoes, and canned tomato sauce. Stir and allow to simmer for 20 minutes.
Step: Add dry noodles and cook for an additional 10 minutes, or until pasta is cooked.
Step: Remove bay leaf and stir in shredded cheese.
Step: Enjoy!

Refining the Texture and Cooking Method

Achieving Al Dente Pasta

If you prefer a firmer pasta bite, consider boiling the elbow macaroni separately until it is just tender. Drain the noodles and stir them into the sauce only during the final minute of cooking, which prevents the starch from over-softening the sauce and keeps the noodles from becoming mushy during storage.

Managing Pan Heat Levels

Using a Dutch oven or a heavy-bottomed skillet is highly recommended for this recipe. These vessels distribute heat evenly, which is crucial for a long simmer without risking scorching the tomato sauce at the bottom of the pan as the pasta expands.

Customizing Your Goulash Base

Incorporating Seasonal Vegetables

To increase the nutritional density of your meal, feel free to fold in finely diced bell peppers, shredded carrots, or even frozen peas. For a leafy green addition, stir in fresh baby spinach during the final two minutes of cooking until it wilts into the hot sauce.

Balancing Meat Intensity

For those who prefer a more protein-forward experience, you can easily double the amount of ground beef to two pounds. If you choose this route, be sure to increase the quantity of beef broth by half a cup to ensure the pasta has enough liquid to cook properly through the larger volume of meat.

Introducing Subtle Heat

If your family enjoys a slight kick, add a teaspoon of red pepper flakes during the spice-addition phase. The heat from the chili flakes pairs exceptionally well with the acidity of the tomatoes and the savory notes of the beef.

Serving Suggestions and Pairings

Complementary Side Dishes

Since this dish is a complete meal, it pairs beautifully with light, acidic sides that cut through the richness of the cheese. A crisp garden salad with a simple vinaigrette or steamed green beans with a squeeze of lemon juice provides a refreshing contrast to the hearty tomato sauce.

Enhancing the Presentation

To elevate the finished dish before serving, garnish each bowl with a sprinkle of chopped fresh parsley or chives. A small dash of hot sauce or an extra dusting of sharp cheddar cheese can also provide a final boost of flavor for those at the table.

Storage and Reheating Protocols

Managing Refrigerator Life

Store your leftover goulash in an airtight container in the refrigerator for up to four days. As the dish sits, the pasta will continue to absorb the sauce; you may need to add a splash of beef broth or water when reheating to restore the original creamy consistency.

Freezing for Future Meals

This dish freezes remarkably well, making it perfect for batch cooking. Store portions in freezer-safe bags or containers for up to three months. When you are ready to eat, allow the goulash to thaw in the refrigerator overnight before warming it on the stove or in the microwave.

Reheating Large Portions

If you have frozen the entire batch in a casserole dish, cover it tightly with foil and place it in an oven preheated to 375 degrees Fahrenheit. Bake for 45 to 55 minutes, or until the center is bubbling and the sauce is completely heated through.

Frequently Asked Questions

What are the primary differences between this version and Hungarian-style dishes?

While both recipes feature beef and paprika, Hungarian goulash is traditionally prepared as a soup or stew using chunks of meat and vegetables. American-style goulash, by contrast, relies on ground beef, tomato sauce, and pasta, resulting in a thicker, casserole-like texture.

Can I use a different type of cheese?

While Monterey Jack is prized for its excellent melting properties and mild flavor, you can substitute it with mild cheddar, mozzarella, or even a blend of white cheeses. Use a freshly shredded variety whenever possible to ensure a smoother, more uniform melt in the sauce.

What is the history behind the various names for this dish?

This recipe is known by several regional names, including American chop suey, slumgullion, and Johnny Marzetti. These variations typically share the same core components of ground meat, starch, and a tomato-based sauce, though regional preferences may influence specific spice blends or vegetable additions.

Is it necessary to use beef broth?

Beef broth adds a depth of flavor that complements the beef and tomatoes, but in a pinch, you can use vegetable broth or even water. If using water, you may need to adjust the salt levels at the end to ensure the dish remains well-seasoned.

How can I ensure the meat browns properly?

Always ensure the skillet is hot before adding the beef and avoid overcrowding the pan, which can cause the meat to steam rather than sear. Browning the beef thoroughly is essential for developing the complex, savory flavor profile required for the base of this sauce.