Here is a foolproof recipe for Old-Fashioned American Goulash—the ultimate, cozy one-pot comfort food made with savory ground beef, tender elbow macaroni, and a rich tomato sauce.
Ingredients
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1 lb ground beef (80/20 or 85/15 provides the best flavor)
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1 medium yellow onion, diced
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1 green bell pepper, diced (optional, but traditional for extra flavor)
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3 to 4 cloves garlic, minced
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2 cans (15 oz each) tomato sauce
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1 can (14.5 oz) diced tomatoes (with their juices)
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1 ½ cups beef broth (or water, plus a splash more if needed)
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1 tbsp Worcestershire sauce (the secret for that savory depth)
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1 tsp Italian seasoning (or ½ tsp dried oregano and ½ tsp dried basil)
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2 bay leaves
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1 tsp salt (plus more to taste)
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½ tsp black pepper
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2 cups uncooked elbow macaroni
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Optional for serving: Shredded cheddar or parmesan cheese, and fresh parsley.
Instructions
1.Brown the Beef and Aromatics:
In a large Dutch oven or heavy-bottomed soup pot, cook the ground beef over medium-high heat until completely browned, breaking it up with a wooden spoon.
If there is an excessive amount of grease, drain off most of it, leaving just a little bit behind for flavor. Add the diced onion and green bell pepper to the pot and sauté for 4–5 minutes until the onions are translucent and softened. Stir in the minced garlic and cook for about 1 minute until fragrant.
2.Build the Sauce:
Pour in the tomato sauce, diced tomatoes (with their juices), beef broth, and Worcestershire sauce.
Add the Italian seasoning, bay leaves, salt, and black pepper. Stir everything well to combine and scrape up any delicious browned bits from the bottom of the pot.
3.Simmer the Base:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes. This quick simmer helps meld the flavors and cuts down the natural acidity of the tomatoes.
4.Cook the Pasta in the Sauce:
Stir the uncooked elbow macaroni directly into the pot. Replace the lid and let it simmer on low for another 10 to 12 minutes, stirring occasionally.
(Note: Stirring is key here so the macaroni starches release into the sauce and thicken it without sticking to the bottom of the pot. If the mixture looks a bit too thick while cooking, splash in a couple of tablespoons of water or broth.)
5.Rest, Garnish, and Serve:
Remove the pot from the heat and discard the bay leaves. Give the goulash a final taste and add a pinch more salt or pepper if needed.
Let it sit uncovered for about 5 minutes so the sauce settles and thickens up nicely. Serve hot in bowls, topped with a generous sprinkle of cheddar or parmesan cheese if desired.
