PREP TIME: 10 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR | SERVINGS: 8 people
I am welcoming the cold winter months with this very comforting, old-fashioned American Goulash. A hearty one-pot dish made with only a few ingredients perfectly comes together to give you the best weeknight dinner. This is also excellent for serving a big family or crowd. Leftovers are amazing, too!
Ingredients
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1 large onion diced
4 cloves garlic minced
2 lbs ground beef
2 c. elbow macaroni noodles uncooked
1 tbsp beef base or bouillon
3 c. water
2 15-oz. cans diced tomatoes (one petite diced)
2 15-oz. cans tomato sauce
3 bay leaves
3 tbsp soy sauce
2 tbsp Italian Seasoning
2 tsp paprika
1 c. cheddar cheese shredded
Fresh Italian parsley chopped
1 tbsp Seasoned salt
1/2 tsp black pepper
HOW TO MAKE AMERICAN GOULASH
Step 1: In a large stockpot, cook the ground beef until no longer pink. Drain the excess grease when done, leaving only 1 to 2 tbsp grease in the pan.
Step 2: In the same pot, add the diced onion and cook for approximately 5 minutes over medium-high heat until soft. Now, add the garlic and continue to cook for a minute more.
Step 3: Add the ground beef back to the pot, followed by water, beef base, cans of tomatoes and sauce, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper. Stir and allow the mixture to boil. Put the lid on, then reduce the heat to low and simmer for about 20 minutes.
Step 4: After 20 minutes or so, remove the cover and stir in the noodles. Replace the lid and continue to simmer for another 15 to 20 minutes or until the noodles are al dente. Make sure to stir often to prevent the noodles from sticking to the bottom of the pot.
Step 5: When almost ready to serve, stir in the cheese. Garnish with some fresh parsley and serve. Enjoy!
Nutrition Facts:
Calories 562kcal (28%) | Carbohydrates45g (15%) | Protein29g (58%) | Fat29g (45%) | Saturated Fat12g (60%) | Cholesterol95mg (32%) | Sodium1601mg (67%) | Potassium367mg (10%) | Fiber2g (8%) | Sugar1g (1%) | Vitamin A410IU (8%) | Vitamin C0.5mg (1%) | Calcium149mg (15%) | Iron3.8mg (21%)
Ingredients
- 1 large onion diced
- 4 cloves garlic minced
- 2 lbs ground beef
- 2 c. elbow macaroni noodles uncooked
- 1 tbsp beef base or bouillon
- 3 c. water
- 2 15-oz. cans diced tomatoes (one petite diced)
- 2 15-oz. cans tomato sauce
- 3 bay leaves
- 3 tbsp soy sauce
- 2 tbsp Italian Seasoning
- 2 tsp paprika
- 1 c. cheddar cheese shredded
- Fresh Italian parsley chopped
- 1 tbsp Seasoned salt
- 1/2 tsp black pepper
Instructions
Step 1: In a large stockpot, cook the ground beef until no longer pink. Drain the excess grease when done, leaving only 1 to 2 tbsp grease in the pan.
Step 2: In the same pot, add the diced onion and cook for approximately 5 minutes over medium-high heat until soft. Now, add the garlic and continue to cook for a minute more.
Step 3: Add the ground beef back to the pot, followed by water, beef base, cans of tomatoes and sauce, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper. Stir and allow the mixture to boil. Put the lid on, then reduce the heat to low and simmer for about 20 minutes.
Step 4: After 20 minutes or so, remove the cover and stir in the noodles. Replace the lid and continue to simmer for another 15 to 20 minutes or until the noodles are al dente. Make sure to stir often to prevent the noodles from sticking to the bottom of the pot.
Step 5: When almost ready to serve, stir in the cheese. Garnish with some fresh parsley and serve. Enjoy!
