Here we go into February, when I just want to hole up and read books under a blanket and eat cozy things. And I don’t even have bad winter weather where I live in N.C. Still, hearty and satisfying meals are a must, which is why I’m bringing today’s recipe to you now. This American-style Goulash is a quick and easy one-pan dinner with ground beef and elbow macaroni in a richly flavored cheesy tomato sauce. And I mean it when I say richly flavored. This doesn’t need a lot of time to develop some complex flavors and deeply satisfying layers of pure yum. It reminds me a bit of cajun chicken pasta or my one-pot turkey chili mac where everything is all mixed together. And you gotta love a dish that all cooks together in one pan. It’s just layering of ingredients for big time flavor. (It’s also great for an easy clean-up after dinner!) The seasonings here really deliver, too. It’s such a tasty mix! Also, to be clear, this is an American style goulash. It’s not traditional to the original Hungarian version. It’s our cheater version for an easy at-home meal. It is, however, likely to be what you remember from growing up if you’re in the U.S. It’s warm and cozy, total comfort food and cooks in just 30 minutes. My kind of weeknight dinner winner! OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make goulash. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Beef: I use 80% lean ground beef for this recipe, which is a good mixture of fat and flavor. Mine typically comes in a 1 to 1.3 pound package and that seems like enough, but you could certainly use up to 1.5 pounds. You could also substitute ground turkey if you prefer, I’ve done that as well. Broth: I always use and recommend low-sodium broth in recipes so you can control the amount of sodium. Tomatoes: You need a can of tomato sauce and a can of diced tomatoes. Regular diced tomatoes are great, or you could use petit diced tomatoes or some fire-roasted diced tomatoes for some extra oomph. Pasta: Elbow macaroni is traditional for our family and the pasta is going into the dish raw and uncooked. It cooks in the liquid. Feel free to use another small pasta, but adjust the cook time as needed. Cheese: You can stir the cheddar cheese into the pot or serve the goulash sprinkled with cheddar cheese. (Or use extra cheese and do both!)
All pretty easy, basic ingredients that you might keep on hand regularly. Or at least, you will now so you can whip this up any night of the week! Now, this dish is an all-in-one meal and doesn’t need a thing. But you know I’m on team toppings for pretty much any meal, so I thought I’d share a few of our go-tos and some ideas.
Topping Ideas:
Extra shredded cheese Diced avocado Sliced green onions Chopped fresh chives Hot sauce
You could also serve this with some rolls or crusty bread. OK, last thing, let’s talk about what to do with leftovers. Leftover goulash, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave or you can heat a bigger serving over medium low heat on the stove until heated through. It makes an excellent lunch later in the week. You can also freeze the leftovers. Let the goulash cool, then pack in freezer-safe ziplock bags or containers. Label and date them and freeze for up to 4-5 months. Let thaw in the refrigerator overnight and then heat and serve. You can add some extra broth, if needed, to get it to the right consistency. I hope you give this a try, whether it was a childhood favorite or it’s brand new to you. You’re gonna fall in love with this delicious dish! Enjoy! XO, Kathryn Beef: I use 80% lean ground beef for this recipe, which is a good mixture of fat and flavor. Mine typically comes in a 1 to 1.3 pound package and that seems like enough, but you could certainly use up to 1.5 pounds. You could also substitute ground turkey if you prefer, I’ve done that as well. Broth: I always use and recommend low-sodium broth in recipes so you can control the amount of sodium. Tomatoes: You need a can of tomato sauce and a can of diced tomatoes. Regular diced tomatoes are great, or you could use petit diced tomatoes or some fire-roasted diced tomatoes for some extra oomph. Pasta: Elbow macaroni is traditional for our family and the pasta is going into the dish raw and uncooked. It cooks in the liquid. Feel free to use another small pasta, but adjust the cook time as needed. Cheese: You can stir the cheddar cheese into the pot or serve the goulash sprinkled with cheddar cheese. (Or use extra cheese and do both!) Toppings: Feel free to add additional toppings if desired. Extra shredded cheese, diced avocado, sliced green onions, chopped fresh chives, hot sauce, etc., are all good options. Leftovers: Leftover goulash, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Or you can freeze the leftovers for up to 4-5 months. Let thaw in the refrigerator overnight and then heat and serve.
