American goulash is a hearty, comforting one-pot dish that’s very different from traditional Hungarian goulash. It’s basically a tomato-based pasta and ground beef casserole that’s quick, easy, and kid-friendly.
Key Features
- Protein: Ground beef (sometimes ground turkey)
- Carbs: Elbow macaroni or other small pasta
- Sauce: Tomato-based with ketchup, tomato sauce, or diced tomatoes
- Flavorings: Onion, garlic, paprika, Worcestershire sauce, salt, and pepper
- Cheese (optional): Often sprinkled on top or mixed in for extra creaminess
Basic Ingredients (Serves 4–6)
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce or diced tomatoes
- 1/4 cup ketchup (optional for sweetness)
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 2 cups elbow macaroni (uncooked)
- 2 cups water or beef broth
- Salt & pepper to taste
- Optional: 1 cup shredded cheddar cheese
Simple Method
- Cook beef: In a large skillet or pot, brown ground beef with onions and garlic; drain excess fat.
- Add sauce & seasonings: Stir in tomato sauce, ketchup, paprika, Worcestershire sauce, salt, and pepper.
- Add pasta & liquid: Stir in uncooked pasta and water/broth. Bring to a boil.
- Simmer: Reduce heat and simmer 15–20 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Cheese (optional): Stir in or sprinkle on top, then cover until melted.
- Serve: Hot and comforting, often with bread or a side salad.
💡 Tips:
- You can make it in the crockpot: brown the beef first, then combine all ingredients and cook on low 4–5 hours.
- Add veggies like bell peppers, mushrooms, or corn for extra nutrition.
- For a creamier version, stir in a little cream cheese or sour cream at the end.
If you want, I can give a super-easy 30-minute stovetop version that comes out rich, cheesy, and perfect for weeknights. Do you want me to do that?
