The Best American Goulash Recipe
Who’s ready to shake up dinner with an extraordinary, comforting classic? Let’s talk American Goulash – a dish that defies the ordinary. A delightful mingling of robust ground beef, perfectly cooked elbow macaroni, and a tomato sauce so rich and deeply flavorful, it’s nothing short of a culinary revelation. Don’t be fooled by the name; while Goulash has its roots in Hungary, this version is all-American – easy, quick, and absolutely mouthwatering. If you’re seeking a simple, yet utterly satisfying dinner that will have the whole family asking for seconds, this American Goulash (Chop Suey) is your ticket to a no-fuss, all-flavor meal. So buckle up, food lovers – we’re about to take a delicious journey into the world of comfort food, done right.
Olive oil – Sunflower, safflower, avocado, canola, or vegetable oils will work instead. Ground beef – We’re using ground beef in this recipe for its robust flavor and satisfying texture. If you prefer, you can substitute ground turkey or chicken, but it might slightly alter the flavor. Salt & pepper – Season to taste. Italian seasoning – This adds a wonderful blend of Mediterranean herbs and spices. Don’t have any on hand? You can make your own using my recipe here. Onion – I used yellow. White or red will work too. Garlic – Use as much or little as you like. Tomatoes – Both diced tomatoes and passata. Passata is uncooked tomato puree that has been strained of seeds and skins. It’s smooth, thick, and perfect for this sauce. You could substitute it with tomato sauce if needed. Soy sauce – Use low sodium if you can. Worcestershire sauce can be used instead. Beef broth – Low sodium. Chicken or veggie broth will work if that’s what you have on hand. Bay leaves – Fresh or dried. Elbow macaroni – Classic choice for American goulash. You could use other pasta shapes, but the macaroni really holds onto the sauce. Cheddar cheese – It adds creaminess and richness to the dish. Feel free to use any type of cheese you prefer or have on hand. Parsley – Freshly chopped for garnish.
Get ready to dive into a culinary adventure with this quick and easy American Goulash, where hearty flavors meet uncomplicated cooking for a deliciously satisfying meal. Let’s get cooking! First, add olive oil to your large dutch oven over medium-high heat. When the oil is hot, add in the ground beef, salt, and pepper. Cook this for about 3-4 minutes, breaking up the beef into smaller pieces as it cooks. If there’s a lot of grease in the pan, you can discard most of it, but try to leave about 1-2 tbsp for flavor. Next, stir in the Italian seasoning and chopped onion. You’ll want to cook this for another 3-4 minutes, or until the onion becomes soft and translucent. Add the garlic last and cook it for about a minute or until it becomes aromatic. Add the diced tomatoes, passata, soy sauce, beef broth, and bay leaves to your pot and stir everything together. Bring this mixture to a boil, then reduce the heat and let it simmer. You’ll want to cover the pot and let it simmer for about 20 minutes, giving it a good stir every now and then. Finally, stir in the macaroni, cover the pot, and let it cook for 12-15 minutes or until the noodles are tender. Stir in the cheese, garnish with freshly chopped parsley, and voila! Your American Goulash is ready to serve.
Storage
Storing this American Goulash is simple and straightforward. After allowing the goulash to cool completely, transfer it into an airtight container. It can then be stored in the refrigerator for up to 4 days. For longer storage, you can freeze the goulash. Just place it in a freezer-safe container or heavy-duty freezer bags. Make sure to squeeze out as much air as possible if using freezer bags. Properly stored, it will maintain the best quality for about 2-3 months, but it will remain safe beyond that time. When you’re ready to eat, if it’s been refrigerated, you can reheat it on the stove over medium heat, stirring occasionally, until heated through. If it’s been frozen, it’s best to let it thaw overnight in the refrigerator before reheating.
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