American Goulash Skinnytaste Recipes

AMERICAN GOULASH

American Goulash image

American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot.

Provided by Carolyn Casner

Time 30m

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 ½ cups chopped onion
1 pound lean ground beef
2 large cloves garlic, minced
2 teaspoons paprika
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground pepper
1 (14 ounce) can no-salt-added diced tomatoes, undrained
1 (8 ounce) can no-salt-added tomato sauce
1 cup low-sodium beef or chicken broth
1 1/4 cups whole-wheat elbow macaroni
2 tablespoons Grated Parmesan cheese

Steps:

Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 418 calories, Carbohydrate 39.9 g, Cholesterol 73.7 mg, Fat 16 g, Fiber 6.6 g, Protein 31.1 g, SaturatedFat 5.2 g, Sodium 725.9 mg, Sugar 7.9 g

AMERICAN GOULASH

American Goulash image

American goulash is an easy, old-fashioned, and comforting meal that is insanely delicious and perfect for the cold winter months. Everything cooks in one pot, even the pasta!

Provided by Alyssa Rivers

Categories Dinner

Time 1h

Number Of Ingredients 16

Ingredients

2 pounds ground beef
1 large onion (diced)
4 cloves garlic (minced)
3 cups water
1 tablespoon beef base (or bouillon)
2 (15 ounce cans) tomato sauce
2 (15 ounce cans) ddiced tomatoes (one petite diced)
3 bay leaves
3 tablespoons soy sauce
1 tablespoon Seasoned salt
2 tablespoons Italian Seasoning
2 teaspoons paprika
1/2 teaspoon black pepper
2 cups elbow macaroni noodles (uncooked)
1 cup cheddar cheese (shredded)
Fresh Italian parsley (chopped)

Steps:

Brown ground beef in a large stockpot. Remove from pan and drain. Leave about 1-2 tablespoons grease in the. Add the diced onion and cook for about 5 minutes over medium heat until tender. Add the garlic and cook another minute.
Return ground beef to pot along with the water, beef base, cans of tomatoes and sauce, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper. Stir together, bring to a boil, cover, reduce to low, and let simmer for 20 minutes.
Stir in the noodles, cover, and simmer 15-20 minutes or until al dente. Stir occasionally to prevent noodles from sticking to the bottom.
Just before serving, stir in the cheese. Serve garnished with fresh parsley.

Nutrition Facts : Calories 562 kcal, Carbohydrate 45 g, Protein 29 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 1601 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHEF JOHN'S AMERICAN GOULASH

Chef John's American Goulash image

One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Goulash Recipes

Time 1h15m

Yield 12

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
¼ cup chopped Italian parsley
1 cup shredded white Cheddar cheese

Steps:

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 25.1 g, Cholesterol 58.1 mg, Fat 17.3 g, Fiber 3.2 g, Protein 18.9 g, SaturatedFat 6.9 g, Sodium 1168.9 mg, Sugar 7.4 g

AMERICAN GOULASH

American Goulash image

Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)

Provided by davianng

Categories One Dish Meal

Time 30m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 large onion, chopped
1 large green pepper, chopped
1 tablespoon garlic salt
1 teaspoon pepper
28 ounces diced tomatoes with their juice
15 ounces tomato sauce
1 lb medium pasta shells or 1 lb elbow macaroni
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded

Steps:

Brown ground beef, onion and pepper.
Season with garlic salt and pepper.
Add tomatoes and tomato sauce.
Simmer 10 minutes while macaroni is cooking.
Boil macaroni al dente, drain, rinse.
Return macaroni to pot, add beef and tomato mixture.
Serve in bowls with shredded cheese.
Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).

AMERICAN GOULASH

American Goulash image

This skillet meal is perfect for weeknight dinners-it's beefy, creamy and cheesy and packed with tomatoes and macaroni--and everyone will ask for seconds!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 lb lean (at least 80%) ground beef
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 1/2 cups (from 32-oz carton) Progresso™ beef flavored broth
1 can (15 oz) Muir Glen™ organic tomato sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 tablespoon Italian seasoning
1 teaspoon paprika
1/4 teaspoon black pepper
1 cup uncooked elbow macaroni
3 oz cream cheese, cubed
1 cup shredded Monterey Jack cheese (4 oz)
1/2 cup flavored croutons, coarsely crushed

Steps:

Heat 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer about 20 minutes or until slightly thickened.
Stir in macaroni; cover and cook 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g

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