Pin This hearty American-style goulash has been the backbone of our family gatherings for generations. My grandmother first taught me this recipe when I was barely tall enough to see over the stove, and now it's become my own children's most requested comfort meal. The combination of tender elbow macaroni, savory ground beef, and rich tomato sauce creates a one-pot wonder that feels like a warm hug in a bowl.
I remember making this goulash during a particularly harsh winter storm when we lost power. We huddled around our gas stove with flashlights, and somehow that batch tasted more comforting than ever. Now my family associates this dish with togetherness during challenging times.
Ingredients
- Ground beef: Choose 80/20 lean to fat ratio for best flavor without excessive grease
- Onion and garlic: The aromatic foundation that builds depth in every bite
- Diced tomatoes and tomato sauce: Creates the signature rich base without being overly acidic
- Beef broth: Adds savory depth that water simply cannot provide
- Elbow macaroni: The classic shape that captures sauce in every curve
- Paprika: Adds subtle warmth and beautiful color to the dish
- Italian seasoning: A convenient blend that provides herbal complexity
- Bay leaf: Optional but recommended for that subtle background note
- Cheddar cheese: Optional finishing touch that creates wonderful creaminess
Instructions
- Brown the Beef:
- Cook the ground beef in a large Dutch oven over medium heat until no pink remains, breaking it into small crumbles with a wooden spoon. This should take about 5 minutes. If there's excessive grease, drain it off but leave a tablespoon for flavor. The caramelization on the bottom of the pot builds the first layer of flavor.
- Sauté the Aromatics:
- Add the diced onion to the browned beef and cook for about 3 minutes until beginning to soften. Then add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic as it will turn bitter. You'll know it's ready when your kitchen fills with an irresistible aroma.
- Build the Sauce Base:
- Pour in the diced tomatoes with their juice and the tomato sauce, scraping the bottom of the pot to release any browned bits. These bits contain concentrated flavor that enriches the sauce. Add the beef broth, paprika, Italian seasoning, salt, pepper, and bay leaf if using. Stir thoroughly to combine all ingredients.
- Develop the Flavors:
- Reduce the heat to low and allow the sauce to gently simmer for 10 to 15 minutes, uncovered. This reduction concentrates the flavors and allows the seasonings to bloom. You'll notice the sauce darkening slightly and becoming more fragrant as it simmers.
- Cook the Pasta:
- Add the uncooked elbow macaroni directly to the pot, stirring well to ensure it's fully submerged in the sauce. Cover the pot and cook for 12 to 15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the flavors of the sauce as it cooks to al dente perfection.
- Final Touches:
- Remove the bay leaf and taste the goulash, adjusting seasonings as needed. If you prefer a creamier version, stir in the shredded cheddar cheese until melted and incorporated. The residual heat will melt the cheese beautifully without making it stringy.
Pin My grandmother always insisted on adding the bay leaf, saying it was her secret ingredient that brought everything together. Though subtle, I've found she was absolutely right. I've tried making it without, and something indefinable is missing. Some family traditions are worth preserving exactly as they were passed down.
Serving Suggestions
Serve this hearty goulash with a simple green salad dressed with vinaigrette to balance the richness. A side of garlic bread makes an excellent accompaniment for sopping up the flavorful sauce. For a complete meal, offer a variety of toppings like extra shredded cheese, sliced green onions, or a dollop of sour cream to let everyone customize their bowl.
Historical Context
American goulash emerged during the Great Depression as an economical way to feed families by stretching modest amounts of meat with pasta and canned goods. Unlike its Hungarian namesake which features paprika prominently with chunks of meat and no pasta, this version became a staple in school cafeterias and home kitchens across America during the mid-20th century. The recipe has remained largely unchanged for generations because it simply works.
Seasonal Adaptations
Summer version Add diced zucchini and yellow squash during the last 5 minutes of cooking. Fall adaptation Incorporate diced butternut squash and a pinch of nutmeg for warmth. Winter comfort Stir in frozen peas just before serving for a pop of color and sweetness.
Pin The addition of cheese in the final step can transform this simple dish into something truly special, offering a creamy counterpoint to the savory tomato base. It's a small but impactful change that elevates the entire meal.
Recipe Questions
- → Can other pasta shapes be used instead of macaroni?
Yes, small shapes like shells or penne also work well and cook similarly.
- → How can this dish be made ahead?
Prepare fully, cool, and store in the fridge. Reheat gently with a splash of broth if needed.
- → Are there vegetarian alternatives?
Swap the beef for plant-based ground protein and use vegetable broth for a vegetarian version.
- → Is it freezer-friendly?
Yes, store cooled portions in airtight containers. Thaw and reheat with a bit of broth on the stove.
- → What toppings work well?
Shredded cheddar, chopped parsley, or a dollop of sour cream add extra flavor and texture at serving.