American Goulash Recipes

AMERICAN GOULASH

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).

CHEF JOHN'S AMERICAN GOULASH

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.

EASY ONE-POT AMERICAN GOULASH

Steps:

• Cook 2 pounds of ground beef in a Dutch oven or large, heavy saucepan until meat is no longer pink. Usually takes about 10 minutes. Afterwards, drain the grease from the pan.
• Add the onion, garlic, and green bell pepper. Cook until onions are translucent.
• Add the water, tomato sauce, diced tomatoes, Italian seasoning, and salt. Mix well. Reduce heat to low, cover, and simmer for about 20 minutes. Stirring occasionally.
• Add the uncooked elbow macaroni. Stir well. Cover once again and allow everything to simmer for about 30 minutes.
• Enjoy! Top with shredded cheese right before serving.

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

AMERICAN GOULASH

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.

AMERICAN GOULASH

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.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

AMERICAN GOULASH

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.

INSTANT POT GROUND BEEF GOULASH RECIPE (AMERICAN STYLE)

Steps:

• Press the SAUTE button. When the pot is hot, add in the ground beef, onions, and green pepper.
• Cook until beef is no longer pink. If desired, drain grease.
• Add in corn, tomato sauce, diced tomatoes, brown sugar, soy sauce, Worcestershire sauce, salt, pepper, and garlic powder.
• Add uncooked macaroni noodles on top, then pour beef broth on top of macaroni. DO NOT STIR, but press down the macaroni so that it's all covered in liquid as much as possible.
• Place the lid on top of the Instant Pot and turn the knob to SEALING (not venting).
• Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.
• Do a QUICK RELEASE of the pressure when the timer is done (move the knob to VENTING to let out all the steam).
• Remove the lid and stir everything together.
• If desired, you can serve this with shredded cheddar cheese on top.