PREP TIME: 10 mins | COOK TIME: 45 mins | TOTAL TIME: 55 mins | SERVINGS: 8
This American Goulash is a cult favourite. My go-to easy and quick one-pot dinner with a delightful combination of macaroni noodles, ground beef, tomatoes, cheese, and more! For a complete, comforting meal, serve with a simple salad or roasted vegetables.
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
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 ground beef is no longer pink. Drain the excess grease when done.
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 let the mixture simmer for approximately 20 minutes. Remove the cover, then stir in the elbow macaroni. Replace the lid and continue to simmer for another 15 to 20 minutes until the pasta is tender.
Step 3: Take the bay leaves out and discard them. Sprinkle the shredded cheese on top, cover, and let it sit until the cheese has melted. This takes additional 5 minutes.
NOTES:
Feel free to make this ahead and simply store it in the fridge. When ready to serve, cover with foil, pop in a preheated 350 degrees F oven for approximately 30 minutes until warm and bubbly.
Transfer the leftover in an airtight container and store in the fridge for up to 3 to 4 days.
Reheat the leftovers in a microwave for about a minute, stir, then warm in 30-second increments until hot.
Let the Goulash cool completely, then transfer in an airtight container and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and warm either in the oven, stovetop in a skillet, or microwave.
To ensure that the Goulash is evenly cooked, I highly suggest using a large, heavy-duty soup pot or an enamel-coated cast-iron Dutch Oven if available.
For this recipe, you can use any cheese you’d like but I prefer a mild cheddar.
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 ground beef is no longer pink. Drain the excess grease when done.
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 let the mixture simmer for approximately 20 minutes. Remove the cover, then stir in the elbow macaroni. Replace the lid and continue to simmer for another 15 to 20 minutes until the pasta is tender.
Step 3: Take the bay leaves out and discard them. Sprinkle the shredded cheese on top, cover, and let it sit until the cheese has melted. This takes additional 5 minutes.
Notes
Feel free to make this ahead and simply store it in the fridge. When ready to serve, cover with foil, pop in a preheated 350 degrees F oven for approximately 30 minutes until warm and bubbly. Transfer the leftover in an airtight container and store in the fridge for up to 3 to 4 days. Reheat the leftovers in a microwave for about a minute, stir, then warm in 30-second increments until hot. Let the Goulash cool completely, then transfer in an airtight container and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and warm either in the oven, stovetop in a skillet, or microwave. To ensure that the Goulash is evenly cooked, I highly suggest using a large, heavy-duty soup pot or an enamel-coated cast-iron Dutch Oven if available. For this recipe, you can use any cheese you’d like but I prefer a mild cheddar.
