When you’re looking for a dinner that will be a hit with the whole family and can be prepared from start to finish all in the same pot, look no further than American goulash. This meal is quite different than the traditional Hungarian dish. It starts with seasoned ground beef and incorporates noodles — typically elbow macaroni or wide egg noodles. It all comes together with the help of beef stock and tomatoes and in under half an hour, dinner is served!
What Is American Goulash?
American goulash, sometimes called slumgullion, American Chop Suey, or even Beef-a-Roni, is an American comfort-food dish popular in the Midwest and South.
Key Ingredients in American Goulash
While Hungarian goulash is a soup or stew made with beef, onions, and paprika, American goulash is a beef, tomato, and macaroni dish. American goulash can be seasoned in a wide variety of ways, often with aromatics such as onion and garlic as well as Italian seasoning blend. It often includes paprika as a nod to the Hungarian goulash namesake. American goulash can also be topped with a sprinkling of shredded cheddar cheese, if desired.
Ingredients
- 1 medium yellow onion
- 1 tablespoon olive oil
- 1 pound lean ground beef (90% lean)
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups dried elbow macaroni (about 9 ounces)
- 4 ounces cheddar cheese
- 1/4 bunch fresh parsley
Instructions
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Dice 1 medium yellow onion until you have 1 cup.
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Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium heat until shimmering. Add the onion and 1 pound lean ground beef. Cook, stirring and breaking up the pieces of meat into smaller pieces, until the beef is no longer pink and the onions are starting to soften, about 6 minutes.
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Add 1 1/2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon red pepper flakes, and stir to combine. Add 1 (28-ounce) can crushed tomatoes, 2 cups beef broth, and 1 tablespoon Worcestershire sauce, and stir to combine. Add 2 cups elbow macaroni, increase the heat to high, and bring to a boil.
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Reduce the heat to low. Cover and cook until the macaroni is al dente, stirring occasionally to keep the pasta from sticking to the bottom of the pot, about 12 minutes. Meanwhile, shred 4 ounces sharp cheddar cheese (about 1 cup). Pick the leaves from 1/4 bunch fresh parsley and coarsely chop until you have about 1/4 cup.
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Remove the pot from the heat. Taste and season with more kosher salt as needed. Sprinkle with the cheese and let sit until melted. Garnish with parsley just before serving. (Alternatively, garnish each serving with cheese and parsley instead.)