PREP TIME: 10 mins | COOK TIME: 45 mins | TOTAL TIME: 55 mins | SERVINGS: 8
I love an easy and quick meal for busy weeknights. It makes me get away with fussy prep like this wonderful, crazy delicious American Goulash with macaroni noodles, ground beef, tomatoes, cheese, and more. A dish that goes so well with either tossed salad or roasted vegetables for a knock-out comfort food dinner.
INGREDIENTS
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1 pound ground beef
1 yellow onion diced
3 cloves garlic minced
½ teaspoon salt
¼ teaspoon black pepper
14.5 ounces can petite diced tomatoes do not drain
1 ½ tablespoon Worcestershire sauce
14.5 ounces can low sodium beef broth
10.75 ounces can tomato soup
1 teaspoon brown sugar
2 cups elbow macaroni
2 bay leaves
½ cup shredded cheddar cheese
How to make American Goulash
Step 1: Cook the ground beef, onion, and garlic in a large pot or dutch oven over medium heat until the meat is brown. When done, drain the excess fat off.
Step 2: To the pot, add the salt, pepper, diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, and bay leaves. Cover with the lid and simmer for approximately 20 minutes.
Step 3: Remove the cover and add in the elbow macaroni. Replace the lid and allow the mixture to simmer for about 15 to 20 minutes until the pasta is tender.
Step 4: Uncover the pot. Take the bay leaves out and discard them. Sprinkle over the shredded cheese, cover, and let it stand until the cheese has melted. This takes another 5 minutes.
NOTES:
Feel free to make this ahead and store it in the fridge. When ready to serve, cover the goulash with foil, pop in a 350 degrees F preheated oven, and bake for about 30 minutes until warm and bubbly.
For the leftovers, cool completely, place in an airtight container, and store in the fridge for up to 3 to 4 days. To reheat, pop in the microwave for a minute. Stir and continue to warm until hot in 30-second increments.
To ensure that the goulash is cooled completely, you can freeze it before transferring it to an airtight container. Then, store in the freezer for up to three months. To serve, thaw in the fridge overnight, then warm in the oven, stovetop, or microwave.
I suggest using a large, heavy-duty soup pot to make this dish for even cooking. If available, use an enamel-coated cast-iron Dutch Oven.
I prefer to use mild cheddar, but any cheese is fine.
NUTRITION FACTS:
Calories: 450kcal | Carbohydrates: 55g | Protein: 24g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 622mg | Potassium: 777mg | Fiber: 3g | Sugar: 7g | Vitamin A: 358IU | Vitamin C: 11mg | Calcium: 157mg | Iron: 3mg
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14.5 ounces can petite diced tomatoes do not drain
- 1 ½ tablespoon Worcestershire sauce
- 14.5 ounces can low sodium beef broth
- 10.75 ounces can tomato soup
- 1 teaspoon brown sugar
- 2 cups elbow macaroni
- 2 bay leaves
- ½ cup shredded cheddar cheese
Instructions
Step 1: Cook the ground beef, onion, and garlic in a large pot or dutch oven over medium heat until the meat is brown. When done, drain the excess fat off.
Step 2: To the pot, add the salt, pepper, diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, and bay leaves. Cover with the lid and simmer for approximately 20 minutes.
Step 3: Remove the cover and add in the elbow macaroni. Replace the lid and allow the mixture to simmer for about 15 to 20 minutes until the pasta is tender.
Step 4: Uncover the pot. Take the bay leaves out and discard them. Sprinkle over the shredded cheese, cover, and let it stand until the cheese has melted. This takes another 5 minutes.
Notes
Feel free to make this ahead and store it in the fridge. When ready to serve, cover the goulash with foil, pop in a 350 degrees F preheated oven, and bake for about 30 minutes until warm and bubbly. For the leftovers, cool completely, place in an airtight container, and store in the fridge for up to 3 to 4 days. To reheat, pop in the microwave for a minute. Stir and continue to warm until hot in 30-second increments. To ensure that the goulash is cooled completely, you can freeze it before transferring it to an airtight container. Then, store in the freezer for up to three months. To serve, thaw in the fridge overnight, then warm in the oven, stovetop, or microwave. I suggest using a large, heavy-duty soup pot to make this dish for even cooking. If available, use an enamel-coated cast-iron Dutch Oven. I prefer to use mild cheddar, but any cheese is fine.
