Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8
This American Goulash will forever be one of my favourites. It is an easy one-pot meal that I can whip up even on the busiest days. The impressive combination of macaroni noodles, ground beef, tomatoes, cheese, and more is to die for!
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 ground beef, onion, and garlic in a large pot or dutch oven over medium heat until the meat is browned. When done, drain the excess grease.
Step 2: To the pot, add the salt, pepper, diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, and bay leaves. Let everything simmer for approximately 20 minutes, covered.
Step 3: Remove the cover, add the elbow macaroni, and replace the lid. Continue to simmer for another 15 to 20 minutes or until the pasta is tender.
Step 4: When done, take the bay leaves from the pot and discard them. Sprinkle the shredded cheese on top of the goulash and allow the cheese to melt for about 5 minutes.
TIPS:
You can prep this in advance and just keep it in the fridge. When ready to serve, pop in a preheated 350 degrees F oven, covered with foil, for about 30 minutes until the goulash is warm and bubbly.
Place any leftover in an airtight container and store in the fridge for up to 3 to 4 days.
You can reheat the leftovers in the microwave for about a minute. Stir, then warm in second increments until hot.
Completely cool the goulash and transfer to an airtight container, then freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven. Stovetop, or microwave.
For this recipe, you can use your favorite 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 ground beef, onion, and garlic in a large pot or dutch oven over medium heat until the meat is browned. When done, drain the excess grease.
Step 2: To the pot, add the salt, pepper, diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, and bay leaves. Let everything simmer for approximately 20 minutes, covered.
Step 3: Remove the cover, add the elbow macaroni, and replace the lid. Continue to simmer for another 15 to 20 minutes or until the pasta is tender.
Step 4: When done, take the bay leaves from the pot and discard them. Sprinkle the shredded cheese on top of the goulash and allow the cheese to melt for about 5 minutes.
Notes
You can prep this in advance and just keep it in the fridge. When ready to serve, pop in a preheated 350 degrees F oven, covered with foil, for about 30 minutes until the goulash is warm and bubbly. Place any leftover in an airtight container and store in the fridge for up to 3 to 4 days. You can reheat the leftovers in the microwave for about a minute. Stir, then warm in second increments until hot. Completely cool the goulash and transfer to an airtight container, then freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven. Stovetop, or microwave. For this recipe, you can use your favorite cheese.
