Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Servings: 8
If you are looking for another easy and quick weeknight dinner, this American Goulash is one of your best options. It is very delicious with a combination of macaroni noodles, ground beef, tomatoes, cheese, and a lot more!
INGREDIENTS
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1 yellow onion diced
3 cloves garlic minced
1 pound ground beef
14.5 ounces can petite diced tomatoes do not drain
14.5 ounces can low sodium beef broth
1 ½ tablespoon Worcestershire sauce
10.75 ounces can tomato soup
2 cups elbow macaroni
1 teaspoon brown sugar
½ cup shredded cheddar cheese
2 bay leaves
½ teaspoon salt
¼ teaspoon black pepper
How to make American Goulash
Step 1: Cook the beef in a large pot or dutch oven with the onion and garlic over medium heat until the meat has browned. When done, drain the excess grease off.
Step 2: Season with salt and pepper, then add the diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, and bay leaves. Put the lid on and simmer for about 20 minutes.
Step 3: To the pot, add the elbow macaroni. Replace the lid and continue to simmer for another 15 to 20 minutes until the pasta is tender.
Step 4: Remove the cover and remove the bay leaves.
Step 5: Sprinkle the shredded cheese on top and cover the pot again. Allow it to sit for about 5 minutes to melt the cheese.
TIPS:
Throw this together in advance and keep it in the fridge. When ready to serve, bake in a 350 degrees F preheated oven for about 30 minutes, covered with foil.
You can keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days.
Pop the leftovers in the microwave for a minute to reheat. Stir and warm in 30-second increments until hot.
Completely cool the goulash, then place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and warm in the oven, stovetop, or microwave.
Feel free to use your preferred cheese.
NUTRITION FACTS:
Calories: 450kcal (23%), Carbohydrates: 55g (18%), Protein: 24g (48%), Fat: 15g (23%), Saturated Fat: 7g (44%), Cholesterol: 54mg (18%), Sodium: 622mg (27%), Potassium: 777mg (22%), Fiber: 3g (13%), Sugar: 7g (8%), Vitamin A: 358IU (7%), Vitamin C: 11mg (13%), Calcium: 157mg (16%), Iron: 3mg (17%)
Ingredients
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 pound ground beef
- 14.5 ounces can petite diced tomatoes do not drain
- 14.5 ounces can low sodium beef broth
- 1 ½ tablespoon Worcestershire sauce
- 10.75 ounces can tomato soup
- 2 cups elbow macaroni
- 1 teaspoon brown sugar
- ½ cup shredded cheddar cheese
- 2 bay leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Cook the beef in a large pot or dutch oven with the onion and garlic over medium heat until the meat has browned. When done, drain the excess grease off.
Step 2: Season with salt and pepper, then add the diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, and bay leaves. Put the lid on and simmer for about 20 minutes.
Step 3: To the pot, add the elbow macaroni. Replace the lid and continue to simmer for another 15 to 20 minutes until the pasta is tender.
Step 4: Remove the cover and remove the bay leaves.
Step 5: Sprinkle the shredded cheese on top and cover the pot again. Allow it to sit for about 5 minutes to melt the cheese.
Notes
Throw this together in advance and keep it in the fridge. When ready to serve, bake in a 350 degrees F preheated oven for about 30 minutes, covered with foil. You can keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. Pop the leftovers in the microwave for a minute to reheat. Stir and warm in 30-second increments until hot. Completely cool the goulash, then place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and warm in the oven, stovetop, or microwave. Feel free to use your preferred cheese.
