American Goulash
Ground beef, tomatoes, and elbow macaroni simmered together in one pot with melted cheddar — a hearty, budget-friendly weeknight classic that reheats beautifully.
- 1½ pounds ground beef (or ground turkey/chicken for a lighter version)
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1½ cups tomato sauce or marinara
- 1 (14 to 15 oz) can diced tomatoes
- 2 cups beef or chicken broth, adjusted for desired sauce consistency
- 1½ teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 bay leaf
- Salt and black pepper, to taste
- 8 ounces elbow macaroni (or other small pasta)
- 1 cup shredded cheddar or mozzarella cheese, optional
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spoon, until it's no longer pink. Drain off any excess fat if there's a lot pooling in the pan.
- Add the chopped onion and minced garlic to the pot with the beef and cook, stirring occasionally, until the onion turns soft and the garlic smells fragrant.
- Stir in the tomato sauce, diced tomatoes, broth, Italian seasoning, paprika, bay leaf, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 to 15 minutes so the flavors have time to meld together.
- Add the uncooked elbow macaroni directly into the simmering sauce. Cover and cook for 12 to 15 minutes, stirring occasionally to keep the pasta from sticking, until it's tender — add a splash more broth or water if the sauce is reducing faster than the pasta is cooking.
- Remove the pot from the heat and stir in the shredded cheese, if using. Cover for a few minutes to let the residual heat melt it into the sauce.
- Discard the bay leaf, then garnish with fresh parsley or sliced green onions. Serve with garlic bread, a simple salad, or roasted vegetables to round out the meal.
Chef's Note: American goulash is old-school, one-pot comfort food at its most practical — ground beef, tomatoes, and pasta simmered together in a single pot until everything is tender and the flavors have had time to come together. Cooking the macaroni directly in the sauce rather than boiling it separately means the pasta soaks up all that savory tomato flavor as it cooks, and it saves you a second pot to wash.
This recipe is easy to make your own: swap in ground turkey, chicken, or Italian sausage for the beef, or bulk it up with diced bell peppers, carrots, zucchini, or mushrooms added along with the onion and garlic. If you're planning to freeze leftovers, it's best to freeze the sauce on its own and cook fresh pasta when you're ready to eat, since already-cooked pasta tends to turn mushy after freezing and reheating.
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