Of course! Here is a recipe for the classic, comforting, American-style “Old-Fashioned Goulash” (sometimes called American Chop Suey). This is the hearty, simple, one-pot meal many remember from their childhood.
—
Old-Fashioned Classic Goulash
This is a quintessential comfort food dish: ground beef, tomatoes, and elbow macaroni simmered together in a savory, slightly sweet sauce.
Prep time: 10 minutes Cook time: 30 minutes Serves: 6-8
—
Ingredients:
· 2 tbsp olive oil
· 1 large yellow onion, diced
· 1 large green bell pepper, diced (optional, but classic)
· 2 cloves garlic, minced
· 1 lb ground beef (80/20 is best for flavor)
· 2 cups water, plus more as needed
· 1 (15 oz) can tomato sauce
· 1 (15 oz) can diced tomatoes, undrained
· 1 (14.5 oz) can crushed tomatoes
· 2 tbsp soy sauce (secret for umami!)
· 1 tbsp Italian seasoning
· 2 tsp paprika (sweet or smoked)
· 2 bay leaves
· 1 tbsp Worcestershire sauce
· 1 tsp seasoned salt (like Lawry’s), plus more to taste
· ½ tsp black pepper
· 2 cups dry elbow macaroni (about 8 oz)
· 1 cup shredded cheddar cheese for serving (optional)
—
Instructions:
1. Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. Brown the Beef: Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until no longer pink. Drain off any excess grease if necessary.
3. Simmer the Sauce: Add the water, tomato sauce, diced tomatoes, crushed tomatoes, soy sauce, Italian seasoning, paprika, bay leaves, Worcestershire sauce, seasoned salt, and black pepper to the pot. Stir well to combine.
4. Bring to a Boil, Then Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld together. Stir occasionally.
5. Cook the Macaroni: After the sauce has simmered, add the dry elbow macaroni. Stir well to ensure all the macaroni is submerged in the liquid. Return to a low simmer, cover, and cook for 15-20 minutes, stirring every 5 minutes to prevent sticking. Cook until the pasta is tender. The dish will thicken as it cooks.
6. Rest and Serve: Once the pasta is cooked, remove the pot from the heat. Take out the bay leaves. Let the goulash stand for 5-10 minutes; it will continue to thicken.
· Taste and adjust seasoning, adding more salt or pepper if needed.
· Serve hot, topped with a sprinkle of shredded cheddar cheese if desired.
—
Key Tips for the Best Goulash:
· Do Not Overcook the Pasta: The pasta will continue to absorb liquid even after the heat is off. Aim for al dente when you turn off the heat. If the goulash becomes too thick, stir in a splash of water or beef broth when reheating.
· The Secret Ingredient: The soy sauce and Worcestershire sauce are not traditional but are old-fashioned tricks that add a deep, savory “umami” flavor that elevates the entire dish.
· One-Pot Wonder: The beauty of this recipe is cooking the pasta directly in the sauce. This allows the starches from the pasta to release into the sauce, making it rich and hearty.
· Customize It:
· Spicy: Add a pinch of red pepper flakes with the spices.
· Vegetable-Packed: Add a cup of frozen corn or peas with the macaroni.
· Different Pasta: Small shells, rotini, or cavatappi work well too.
This is the ultimate comfort food that feeds a crowd and tastes even better the next day. Enjoy!