Description
This American Goulash is a comforting, one-pot classic featuring tender pasta, savory ground beef, and a rich tomato sauce. With melty cheese and bold spices, it’s a hearty, homestyle meal that’s quick to make and perfect for family dinners or weeknights.
Ingredients
2 tablespoons olive oil
1 cup diced yellow onion (1 onion)
1 cup diced red pepper (1 pepper)
1 tablespoon finely minced garlic (3–4 cloves)
1 pound lean ground beef (93/7)
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 (15-ounce) can tomato sauce
2 (14.5-ounce) cans fire-roasted crushed tomatoes
2 teaspoons beef bouillon powder
2 tablespoons Worcestershire sauce
2 bay leaves
1 cup freshly shredded sharp Cheddar cheese
3 cups uncooked elbow macaroni
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion, red pepper, and garlic; sauté until softened and fragrant.
- Push vegetables to one side, increase heat, and add ground beef. Cook until browned, breaking it apart as it cooks. Drain excess fat.
- Reduce heat to medium. Stir in tomato paste, Italian seasoning, paprika, chili powder, garlic powder, onion powder, and a pinch of pepper. Cook for 1–2 minutes to bloom the spices.
- Add tomato sauce, crushed tomatoes, beef bouillon, Worcestershire sauce, and bay leaves. Stir well, bring to a simmer, then reduce heat and cook partially covered for 30 minutes, stirring occasionally.
- Meanwhile, cook the elbow macaroni according to package directions until al dente. Drain well.
- Remove bay leaves from the sauce. Stir in the cooked macaroni and shredded Cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper.
- Serve warm, topped with extra cheese or fresh parsley if desired.
Notes
Use fire-roasted tomatoes for a smoky depth of flavor, or substitute regular crushed tomatoes.
Combine mozzarella and Cheddar for an extra cheesy twist.
Add veggies like corn, mushrooms, or spinach for extra nutrition.
To make it dairy-free, omit the cheese or use vegan cheese.
Keep pasta separate if storing for later to prevent over-absorption of sauce.
Freezes well up to 3 months; reheat with a splash of broth or water to loosen sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
