American Goulash
Yield: 6 servings
Calories: 433kcal
I love making American goulash because it's a comforting one-pot meal filled with savory flavors and hearty ingredients that come together easily in a single pot, making cleanup a breeze.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 cup (150 g) diced white onion, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 1 pound (454 g) ground beef, 80% lean
- 2 teaspoons (5 g) paprika , sweet or smoked
- 2 teaspoons dried Italian seasoning
- 1 teaspoon (10 g) kosher salt
- ½ teaspoon black pepper
- 2 tablespoons (32 g) tomato paste
- ½ cup (73 g) diced red bell pepper, ¼" dice
- ½ cup (73 g) diced green bell pepper, ¼" dice
- 2 cups (480 ml) tomato sauce
- 14.5 ounces (411 g) petite diced tomatoes, with juice
- 2 cups (480 ml) unsalted beef broth , or stock
- 1 bay leaf
- 1 ¼ cup (160 g) elbow macaroni
- ½ cup (60 g) shredded cheddar cheese
- 1 tablespoon (5 g) chopped parsley
Instructions
- Cook Aromatics – Heat a large pot or Dutch oven over medium heat. Add olive oil, then once hot, add the onions and saute for 2 minutes. Add the garlic and cook for 30 seconds.
- Cook the Beef – Add the ground beef and cook until no longer pink, breaking the meat into smaller chunks, 4 to 6 minutes.
- Add Seasonings and Vegetables – Add the paprika, Italian seasoning, salt, and pepper. Stir to combine and cook for 30 seconds. Add the tomato paste, stir, and cook for 1 minute. Add bell peppers, and cook for 1 minute.
- Add the Tomatoes – Add tomato sauce, diced tomatoes, beef broth, and bay leaf. Stir to combine. Bring to a boil, then cover and reduce to a simmer over over medium-low heat for 20 minutes, stirring occasionally to prevent burning.
- Cook the Pasta – Stir in the pasta. Cover and cook over medium-low heat, stirring occasionally, until the noodles are tender but not mushy, about 15 to 20 minutes. If needed, add more broth or water to thin out the consistency. It should be hearty and thick in texture.
- To Serve – Remove bay leaves. Stir in the cheddar cheese. Taste and season with more salt and pepper as desired. Garnish with parsley.
Notes
- Make it Gluten-Free: Use gluten-free pasta instead of wheat pasta.
- Storing: Cool and store in an airtight container for up to 5 days.
- Freeze: Store in resealable plastic bags for up to 3 months.
- Reheating: Cook on the stovetop over medium heat, occasionally stirring until hot. Add more stock or water to thin the consistency as needed.
Nutrition
Calories: 433kcal | Carbohydrates: 38g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1171mg | Potassium: 1056mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1509IU | Vitamin C: 42mg | Calcium: 148mg | Iron: 4mg
Recipe Link