Of course! Classic American Goulash (often called “American Chop Suey” in the Northeast) is a beloved, comforting one-pot meal that’s a world apart from its Hungarian namesake. It’s a hearty, tomato-based dish with ground beef, elbows macaroni, and plenty of flavor.
Here’s a detailed recipe that captures that nostalgic, home-cooked taste.
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Classic American Goulash
This is the ultimate weeknight comfort food: easy, affordable, and made in one pot for minimal cleanup.
Yield: 6-8 servings Prep Time: 15 minutes Cook Time: 30 minutes
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Ingredients
· 2 tbsp olive oil
· 1 large yellow onion, diced
· 1 green bell pepper, diced (optional, but classic)
· 2 lbs lean ground beef (85/15 or 90/10 is ideal)
· 3 cloves garlic, minced
· 3 cups water (or beef broth for more flavor)
· 2 (15 oz) cans tomato sauce
· 1 (15 oz) can diced tomatoes, undrained
· 2 tbsp soy sauce (the secret umami booster!)
· 1 tbsp Italian seasoning
· 2 tsp paprika (sweet or smoked)
· 1 tsp seasoned salt (like Lawry’s), plus more to taste
· ½ tsp black pepper
· ¼ tsp red pepper flakes (optional, for a little heat)
· 2 bay leaves
· 2 cups dry elbow macaroni, uncooked
· 1 cup shredded cheddar cheese for serving (optional)
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Instructions
1. Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onion and bell pepper and cook for 4-5 minutes, until softened.
2. Brown the Beef: Add the ground beef to the pot. Cook, breaking it up with a spoon, until no longer pink. Drain off any excess grease if necessary.
3. Add Garlic & Spices: Add the minced garlic and cook for one minute until fragrant. Stir in the Italian seasoning, paprika, seasoned salt, black pepper, and red pepper flakes.
4. Build the Sauce: Pour in the water (or broth), tomato sauce, diced tomatoes with their juice, and soy sauce. Add the bay leaves. Stir everything together and bring to a boil.
5. Cook the Pasta: Once boiling, stir in the dry elbow macaroni. Reduce the heat to a steady simmer, cover the pot, and cook for 15-20 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and the liquid has thickened into a rich sauce.
6. Rest and Serve: Remove the pot from the heat. Take out and discard the bay leaves. Let the goulash sit, uncovered, for 5-10 minutes; it will continue to thicken. Taste and adjust seasoning with more salt and pepper if needed.
· Serve hot, topped with a sprinkle of shredded cheddar cheese if desired.
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Key Tips for the Best Goulash
· The Secret Ingredient (Soy Sauce): Don’t skip it! It doesn’t make the dish taste like soy; instead, it adds a deep, savory “umami” depth that enhances the tomato and beef flavors.
· One-Pot vs. Two-Pot: For an even richer flavor and to guarantee perfect pasta texture, you can boil the elbows separately according to package directions (al dente), drain them, and then stir them into the finished meat sauce. This prevents any chance of the pasta becoming mushy or starchy.
· Consistency is Key: The goulash will seem saucy at first but will thicken significantly as it rests. If it becomes too thick upon standing, you can stir in a splash of hot water or broth to loosen it up.
· Customize It:
· Vegetables: Add a cup of frozen corn or peas in the last 5 minutes of cooking.
· Spice Level: Adjust the red pepper flakes to your liking or add a dash of hot sauce at the end.
· Cheesy Goulash: For an extra indulgent version, stir in 1/2 cup of shredded cheese (like cheddar or Velveeta) at the end until melted.
· Storage: This keeps beautifully in an airtight container in the refrigerator for 3-4 days. The flavors often taste even better the next day. It also freezes well for up to 3 months.
Enjoy your taste of classic American comfort