Name: American Goulash Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, peeled and diced; 4 cloves garlic, minced; 2 bell peppers, seeds and stems removed and diced; 2 lb lean ground beef; 2 heaping tablespoons tomato paste; ½ cup red wine (substitute with more broth if preferred); 1 (28 ounce) can diced tomatoes; 1 (15 ounce) can tomato sauce; 2 tablespoons Worcestershire sauce; 2 bay leaves; 1 teaspoon paprika; 1½ tablespoons Italian seasoning; ¼ teaspoon crushed red pepper flakes/chili flakes; Salt and black pepper to taste; 2 cups broth (beef or chicken); 2 cups elbow macaroni; 2 cups shredded cheddar cheese, divided

Description

Classic American Goulash is a hearty and comforting one-pot dish combining savory ground beef, tender elbow macaroni, and a rich tomato-based sauce seasoned with herbs and spices. This easy skillet recipe is perfect for a family dinner, offering a satisfying balance of flavors and a creamy cheesy finish.

Ingredients

Main Ingredients

2 tablespoons olive oil
1 yellow onion, peeled and diced
4 cloves garlic, minced
2 bell peppers, seeds and stems removed and diced
2 lb lean ground beef
2 heaping tablespoons tomato paste
½ cup red wine (substitute with more broth if preferred)
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon paprika
1½ tablespoons Italian seasoning
¼ teaspoon crushed red pepper flakes/chili flakes
Salt and black pepper to taste
2 cups broth (beef or chicken)
2 cups elbow macaroni
2 cups shredded cheddar cheese, divided

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Instructions

Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add diced onions, minced garlic, and diced bell peppers, then sauté for 3-5 minutes until softened and fragrant.
Brown the Ground Beef: Add 2 pounds of lean ground beef to the skillet. Using a wooden spoon, break the meat apart and cook for 5-7 minutes until browned and mostly cooked through.
Add Tomato Paste and Deglaze: Stir in 2 heaping tablespoons of tomato paste and cook for 1 minute to deepen the flavor. Pour in ½ cup red wine to deglaze the pan, scraping up any browned bits, and simmer for 1 minute to reduce slightly.
Simmer the Sauce: Add the diced tomatoes with their juices, tomato sauce, 2 tablespoons Worcestershire sauce, 2 bay leaves, 1 teaspoon paprika, 1½ tablespoons Italian seasoning, and ¼ teaspoon crushed red pepper flakes. Stir well, bring the mixture to a boil, then cover and reduce heat to low. Let it simmer for 8-10 minutes, stirring occasionally, to reduce and meld flavors.
Add Pasta and Broth: Uncover the pot and stir in 2 cups broth and 2 cups elbow macaroni. Mix thoroughly, bring back to a boil, then reduce heat to a simmer. Cook for 7-10 minutes, stirring often, until the pasta is tender or al dente and most of the liquid is absorbed, ensuring the pasta does not stick to the bottom.
Add Cheese and Serve: Remove from heat and stir in 1 cup of shredded cheddar cheese. Sprinkle the remaining 1 cup of cheese on top and allow it to melt. Garnish with chopped chives or fresh parsley if desired and serve hot.

Notes

Use lean ground beef to reduce excess fat and grease in the dish.
If you prefer a vegetarian version, substitute ground beef with lentils or plant-based meat alternatives and use vegetable broth.
Red wine can be omitted or replaced with additional broth for a non-alcoholic version.
For extra creaminess, stir in a splash of milk or cream along with the cheese.
Stirring frequently during pasta cooking helps prevent sticking and ensures even cooking.
Adjust the chili flakes amount to your preferred level of heat or omit for a milder taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American