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This nostalgic American Goulash has been my family's go-to dinner solution for years, combining tender macaroni, savory ground beef, and melty cheese in a rich tomato sauce that takes me right back to childhood dinners around my grandmother's table.
I first made this goulash during a particularly busy week when I needed something that would feed my family for multiple meals. The way my children's eyes lit up at the first bite told me this recipe would become part of our regular rotation, and three years later, it still appears on our table at least twice a month.
Ingredients
- Olive oil: creates the perfect base for sautéing and adds a subtle richness that butter alone cannot provide
- Medium onion and green bell pepper: provide the aromatic vegetable base that gives depth to the sauce
- Ground beef 90% lean: offers the perfect balance of flavor and less grease than fattier alternatives
- Garlic cloves: fresh minced garlic provides an aromatic punch that powder simply cannot match
- Beef broth: forms the savory liquid foundation look for low sodium versions if watching salt intake
- Tomato sauce and diced tomatoes: create the signature tangy base use fire roasted for extra flavor
- Macaroni noodles: cook directly in the sauce absorbing all the flavors while releasing starch that thickens everything beautifully
- Worcestershire sauce: adds that umami depth that ties everything together
- Italian seasoning and paprika: provide classic flavor notes without having to measure multiple spices
- Bay leaves: infuse a subtle earthiness that elevates the entire dish
- Cheddar cheese: opt for freshly shredded rather than pre packaged for the best melting quality
Step-by-Step Instructions
- Create the Flavor Base:
- Heat your olive oil in a large Dutch oven or heavy bottomed pot over medium high heat until it shimmers but doesn't smoke. Add your diced onion, bell pepper, and ground beef, breaking the meat apart with a wooden spoon. Cook for about 7 minutes, stirring occasionally, until the beef loses its pink color and the vegetables begin to soften. This initial browning creates the foundation of flavor for the entire dish.
- Activate the Aromatics:
- Add the minced garlic to the pot and stir continuously for 30 seconds. Be careful not to let it burn as garlic can quickly become bitter. You'll know it's ready when the kitchen fills with that irresistible garlic fragrance. This brief cooking time releases the essential oils without risking bitterness.
- Build the Sauce:
- Pour in the beef broth, tomato sauce, and diced tomatoes with their juice. Then add the Worcestershire sauce, Italian seasoning, bay leaves, paprika, salt, and pepper. Stir everything thoroughly to combine and scrape any browned bits from the bottom of the pot these contain concentrated flavor. Bring the mixture to a full boil, then reduce the heat to low, cover with a tight fitting lid, and let it simmer for 20 minutes. During this time, the flavors meld together and the sauce reduces slightly, concentrating its taste.
- Cook the Pasta:
- Increase the heat back to medium high and add the uncooked macaroni directly to the pot. Stir well to ensure all pasta is submerged in the liquid. Cook for 10 12 minutes, stirring every few minutes to prevent sticking. The pasta will absorb the flavorful liquid while releasing starches that naturally thicken the sauce. Test a piece of pasta to ensure it reaches al dente stage tender but with a slight firmness when bitten.
- Finish with Cheese:
- Remove the bay leaves they've done their job infusing flavor. Add the shredded cheddar cheese and stir until completely melted and incorporated throughout the dish. The cheese not only adds rich flavor but also creates a silky texture that binds everything together. Taste and adjust seasonings if needed, adding more salt and pepper to your preference.
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My absolute favorite thing about this goulash is how it connects generations in my family. My grandmother made a similar version, though she called it "American chop suey," and serving it to my own children creates this wonderful thread of culinary tradition. The smell of the garlic and tomatoes simmering on the stove instantly transports me back to her small kitchen, where I first learned to love cooking.
Making It Ahead
This American Goulash actually improves with time as the flavors continue to meld together. You can prepare it completely up to two days before serving and store it in an airtight container in the refrigerator. When reheating, add a splash of beef broth or water if it seems too thick, as the pasta will continue absorbing liquid during storage. Warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking, until heated through.
Variations Worth Trying
While this classic recipe holds a special place in my heart, I've discovered some delicious variations over the years. For a spicier version, add a diced jalapeño with the bell pepper and substitute pepper jack for some of the cheddar cheese. Italian sausage can replace half the ground beef for added flavor complexity. For a healthier twist, use whole wheat pasta and add extra vegetables like grated carrots or zucchini that cook down and blend into the sauce. My vegetarian friends enjoy it with plant-based ground meat substitute and vegetable broth instead of beef.
Freezing Instructions
This goulash freezes beautifully for up to three months. Allow it to cool completely before transferring portions to freezer safe containers, leaving about an inch of headspace to allow for expansion. Label with the date and contents. To reheat from frozen, thaw overnight in the refrigerator then warm on the stovetop over medium heat, adding a splash of broth if needed to restore the consistency. Individual portions can be reheated from frozen in the microwave for quick lunches just cover loosely and heat in 2 minute intervals, stirring between each until hot throughout.
Frequently Asked Questions
- → Can I substitute the macaroni for another pasta?
Yes, you can use other small pasta shapes like penne or rotini. Adjust cooking time as needed to ensure the pasta is al dente.
- → Is there a vegetarian version of this dish?
To make it vegetarian, substitute ground beef with plant-based meat alternatives or diced mushrooms. Use vegetable broth instead of beef broth.
- → How can I store leftovers?
Store the goulash in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan or microwave with a splash of broth if it looks dry.
- → Can I make this dish ahead of time?
Yes, prepare the dish up to the point of adding the cheese. Reheat when ready to serve and stir in the cheese for a fresh, creamy finish.
- → What garnishes pair well with this dish?
Fresh herbs like parsley or basil, additional shredded cheese, or a dollop of sour cream can enhance the flavors of the goulash.