American Goulash

The family will love this American goulash and so will you! It’s easy and cooks all in one skillet.

An American Classic

I’ve seen this recipe go by several different names. “American Chop Suey” is one of them, so is “Mac and Beef.” However, no matter what it’s called in your region, it’s one of the most tasty single-skillet meals you will ever make and it’s stupidly easy too. Whatsmore it pleases adults as well as the kiddos. What’s not to love?

American Goulash: The Secret To Great Flavor

There’s two ingredients that are responsible for the flavor in this meal. One is the tomatoes and the other is the paprika.

This recipe doesn’t use the amount of paprika that an authentic Hungarian Goulash uses. A really authentic goulash will use either smoked or hot paprika. This recipe calls for the generic variety found in most markets and even dollar stores. Of course you can use that, but why not use a really tasty variety? Smoked would be good here and so would hot if you are so inclined. I used an imported Spanish mild paprika in this that has an outstanding flavor. The link will lead you to the variety I buy.

Next comes the tomatoes. Instead of using just plain old diced tomatoes, why not up your game and use fire roasted diced tomatoes? The difference in flavor is astounding. I believe substituting the fire-roasted variety take this meal from a family weeknight meal to one you can actually serve to company!

The Pasta

Here’s another bonus–the pasta cooks right along with everything else. There’s no separate cooking and draining! That’s the part I like the best because you only have to clean one pot!!! I can get really excited about that 🙂

When it comes to choice of pasta shape, I use large casserole elbows because they look so good, but regular-sized elbows will do as well as any tubular-shaped pasta.

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The Recipe

American Goulash

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Judith Hannemann

Serves: 4-6

Ingredients

• 2 tbs oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb. ground beef
• kosher salt
• Freshly ground black pepper
• 1 tbs tomato paste
• 1¼ cup low sodium beef broth
• 2 cans (8-oz each) tomato sauce
• 1 (15-oz.) can diced tomatoes
• 1 tsp Italian seasoning
• 2 tsp good-quality paprika
• 1½ cup casserole-sized elbows, uncooked
• 1 cup shredded extra-sharp cheddar
• Chopped fresh parsley, for garnish

Instructions

1. In a large skillet over medium heat, heat oil. Place onion in pan and cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. Crumble ground beef in the pan, season with salt and pepper, and cook until no longer pink, about 8 minutes. Drain fat and return to pan.
3. Stir in tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
4. Stir in cheese and remove from heat. Garnish with parsley.

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