Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Serves: 8
If you are looking for an easy and quick dinner, then this one-pot American Goulash is what you need. It has a tasty combo of macaroni noodles, ground beef, tomatoes, cheese, and more! Crazy good, you’ll want this again and again!
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 bay leaves
2 cups elbow macaroni
½ cup shredded cheddar cheese
1 teaspoon brown sugar
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 no longer pink. 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 let everything simmer for approximately 20 minutes.
Step 3: Take the lid off and add the elbow macaroni. Cover the pot again and simmer for an additional 15 to 20 minutes until the pasta is tender.
Step 4: Take the bay leaves and discard them, then top the goulash with shredded cheese. Put the lid back on and allow the goulash to sit for about 5 minutes to melt the cheese.
TIPS:
You can prep this goulash ahead and simply keep it in the fridge until ready to serve. Pop in 350 degrees preheated oven and bake for about 30 minutes, covered with foil until the goulash is warm and bubbly.
Place any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days.
Pop in the microwave and reheat the leftovers for about a minute. Stir and continue to heat in 30-second increments until hot.
Completely cool the goulash and transfer it to an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight when ready to serve and reheat in the oven, stovetop, skillet, or microwave.
I suggest using a large, heavy-duty soup pot to cook this dish for even cooking.
For this recipe, you can use any cheese, but I opt for mild cheddar.
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 bay leaves
- 2 cups elbow macaroni
- ½ cup shredded cheddar cheese
- 1 teaspoon brown sugar
- 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 no longer pink. 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 let everything simmer for approximately 20 minutes.
Step 3: Take the lid off and add the elbow macaroni. Cover the pot again and simmer for an additional 15 to 20 minutes until the pasta is tender.
Step 4: Take the bay leaves and discard them, then top the goulash with shredded cheese. Put the lid back on and allow the goulash to sit for about 5 minutes to melt the cheese.
Notes
You can prep this goulash ahead and simply keep it in the fridge until ready to serve. Pop in 350 degrees preheated oven and bake for about 30 minutes, covered with foil until the goulash is warm and bubbly. Place any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. Pop in the microwave and reheat the leftovers for about a minute. Stir and continue to heat in 30-second increments until hot. Completely cool the goulash and transfer it to an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight when ready to serve and reheat in the oven, stovetop, skillet, or microwave. I suggest using a large, heavy-duty soup pot to cook this dish for even cooking. For this recipe, you can use any cheese, but I opt for mild cheddar.
