Q1: What is the difference between American Goulash and traditional Hungarian Goulash?

This is a great question! Hungarian Goulash ( gulyás ) is a slow-cooked stew made with chunks of beef (not ground beef), onions, and a large amount of paprika. It is often served as a soup and does not typically contain pasta. American Goulash , like this recipe, is a much quicker, one-pot dish made with ground beef, tomatoes, and elbow macaroni, with paprika used only as a minor seasoning. They are two very different, but equally delicious, dishes!

Q2: Can I cook the pasta separately and add it at the end?

You can, but it is highly recommended to cook the pasta directly in the sauce . This is the secret to the best flavor and texture. The pasta absorbs all the delicious, savory flavor of the sauce as it cooks, and the starches that the pasta releases act as a natural thickener, making the final sauce rich and perfectly clingy.

Q3: Can I make this American Goulash in a slow cooker?

Yes, this is a fantastic recipe for the slow cooker! Simply follow the first step of browning the beef and sautéing the vegetables on the stovetop first, as this builds a crucial layer of flavor. Then, transfer the cooked meat and vegetable mixture to your slow cooker and stir in all the sauce ingredients (but not the pasta). Cook on Low for 4-6 hours or on High for 2-3 hours . Then, stir in the uncooked macaroni and cook on High for another 20-30 minutes, until the pasta is tender.

Q4: Why is my goulash watery?

A watery goulash is usually a sign that it just needed to simmer a little longer. If your sauce seems too thin after the pasta has cooked, you can simply remove the lid from the pot and let the goulash continue to simmer for another 5-10 minutes, which will allow the excess liquid to evaporate and the sauce to thicken up nicely.

Q5: Can I make this recipe gluten-free?

Yes, easily! Simply substitute the elbow macaroni with your favorite gluten-free pasta shape. Also, be sure that your brand of beef broth and Worcestershire sauce are certified gluten-free.

The Best Easy & Classic American Goulash Recipe

Name: The Best Easy & Classic American Goulash Recipe
Prep time: 15 min
Cook time: PT-487483H58M20S
Total time: PT-487483H58M20S
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 pounds lean ground beef; 1 large onion, chopped; 1 green bell pepper, chopped; 4 cloves garlic, minced; 2 (15-ounce) cans diced tomatoes; 1 (15-ounce) can tomato sauce; 3 cups water or beef broth; 3 tablespoons paprika; 2 tablespoons Italian seasoning; 2 tablespoons soy sauce or Worcestershire sauce; 2 cups elbow macaroni, uncooked; Salt and freshly ground black pepper to taste; Shredded Cheddar cheese, for serving (optional)

The Best Easy & Classic American Goulash Recipe

A recipe for classic American Goulash, a hearty one-pot comfort food meal. This version features ground beef sautéed with onions and bell peppers, then simmered in a savory, paprika-spiced tomato and beef broth sauce. Uncooked elbow macaroni is added directly to the pot to cook in the flavorful sauce, absorbing all the flavors as it becomes tender. The dish is a simple, satisfying meal perfect for a family dinner.

Author: Grace
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Yield: 12 servings 1x
Category: Main Course
Method: Sautéing, Simmering
Cuisine: American

Ingredients

Scale

2 tablespoons olive oil
2 pounds lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
3 cups water or beef broth
3 tablespoons paprika
2 tablespoons Italian seasoning
2 tablespoons soy sauce or Worcestershire sauce
2 cups elbow macaroni, uncooked
Salt and freshly ground black pepper to taste
Shredded Cheddar cheese, for serving (optional)

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Instructions

Note: The ingredients and instructions for this recipe were not fully provided in the source article and have been inferred based on a standard ‘Chef John’s American Goulash’ recipe that matches the description and details.
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and crumbly. Drain off excess fat.
Add the chopped onion and bell pepper to the pot with the beef. Cook, stirring, for about 5 minutes, until the vegetables have softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Stir in the diced tomatoes, tomato sauce, water or beef broth, paprika, Italian seasoning, and soy sauce. Season with salt and pepper.
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20-30 minutes to allow the flavors to meld.
Stir in the uncooked elbow macaroni. Increase the heat to bring the mixture back to a simmer.
Cover and cook on low for 15-20 minutes, stirring occasionally, until the pasta is tender.
Taste and adjust seasoning with more salt and pepper if needed. Let the goulash rest for 5 minutes off the heat before serving.
Serve hot, topped with shredded Cheddar cheese if desired.

Notes

This is a one-pot meal where the pasta cooks directly in the sauce, which makes for easy cleanup and a more flavorful dish.
Stirring occasionally after adding the pasta is important to prevent it from sticking to the bottom of the pot.
Letting the finished goulash rest for a few minutes allows the sauce to thicken slightly.

Nutrition

Serving Size: 1/12 of recipe
Calories: 350-420
Sugar: 8-12 g
Sodium: 700-900 mg
Fat: 12-18 g
Saturated Fat: 5-8 g
Trans Fat: 0 g
Carbohydrates: 30-38 g
Fiber: 4-6 g
Protein: 25-30 g
Cholesterol: 70-90 mg

Find it online: https://www.eatswithsoul.com/american-goulash-recipe/