An American style goulash with ground beef and macaroni in a tomato sauce with plenty of paprika and red peppers.
Goulash is a Hungarian dish, with lots of variations, that typically contains meat, vegetables, and plenty of paprika. This version is one that’s common in America that uses ground beef and elbow macaroni in a tomato and paprika sauce. The recipe is super easy, starting with cooking the ground beef followed by onions, and bell peppers. The seasonings include: paprika, garlic, Worcestershire sauce, soy sauce, Italian seasoning, and bay leaves. The broth is made with beef broth, diced tomatoes and tomato puree which provides enough liquid to cook the pasta in. The whole recipe is made in one pot! You can easily double the recipe to ensure leftovers, and the leftovers are even better the next day! I like to serve this goulash topped with a dollop of sour cream, chopped parsley and shredded cheddar cheese!
American Style Goulash
Prep Time:15 minutes Cook Time:30 minutes Total Time:45 minutes Servings: 6
An American style goulash with ground beef and macaroni in a tomato sauce with plenty of paprika and red peppers.
ingredients
- 1 pound ground beef
- 1 tablespoon oil
- 1 cup onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, chopped
- 2 tablespoons sweet paprika
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can tomato puree
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons Italian seasoning (or oregano)
- 2 bay leaves (optional)
- 1 cup elbow macaroni (gluten-free for gluten-free)
- salt and pepper to taste
directions
- Cook the ground beef in a large saucepan over medium-high heat, and set aside, draining any grease from the pan.
- Heat the oil in the pan, add the onions and peppers and cook until tender before adding the beef back to the pan.
- Add the garlic, paprika, and tomato paste, mix and cook until fragrant, about a minute.
- Add the broth, diced tomatoes, tomato puree, Worcestershire sauce, soy sauce, Italian seasoning, bay leaves and elbow macaroni, bring to a boil, reduce the heat and simmer, until the pasta is al-dente tender, about 6 minutes.
- Season with salt and pepper to taste and enjoy!
Option: Add bacon!
Option: Add more diced bell peppers.
Option: Add diced carrots.
Option: Add diced celery.
Option: Add diced mushrooms.
Option: Add 1 teaspoon dried thyme.
Option: Add 1 teaspoon ground caraway seeds.
Option: Add 1 teaspoon marjoram.
Option: Add diced roasted red peppers.
Option: Use hot paprika or add red pepper flakes or add sriracha for some heat.
Option: Garnish with chopped parsley.
Option: Mix sour cream into the goulash for a creamy version!
Option: Garnish with sour cream!
Option: Garnish with shredded cheddar cheese!
