Can I make American goulash ahead of time?

Yes. Prepare and refrigerate up to 3 days before cooking, or cook fully and reheat in a pot over medium heat, stirring occasionally and adding a splash of water if it thickens too much.

What's the difference between American goulash and Hungarian goulash?

American goulash is a pasta-based dish with ground beef and tomato sauce, while Hungarian goulash is a beef stew with paprika and served without pasta.

Can I freeze American goulash?

Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator and reheat on the stovetop over medium heat.

How do I prevent the pasta from becoming mushy?

Cook the macaroni just until al dente (tender but firm), then add it to the beef and sauce in the final minutes rather than cooking it fully in the pot.

Can I use ground turkey or ground pork instead of beef?

Yes. Ground turkey or pork works as direct 1:1 substitutes. Cook until browned, draining excess fat if needed.

American Goulash Recipe (One-Pot)

Name: American Goulash Recipe (One-Pot)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (minced); 1 green bell pepper (seeded and diced); 8 cloves garlic (minced); 2 teaspoon salt (more or less to taste); 1 teaspoon freshly ground black pepper (more or less to taste); 1 tablespoon paprika ((optional)); 2 pounds ground beef; 1 tablespoon Italian seasoning; 1 tablespoon Worcestershire sauce ((or soy sauce)); 2 tablespoon tomato paste; 2 (15 ounce) cans tomato sauce; 2 (15 ounce) cans diced tomatoes; 2 bay leaves; 2 cups low-sodium beef broth ((or 2 cups water)); 2 cups elbow macaroni (uncooked); 2 cups cheddar cheese (shredded)

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American Goulash Recipe (One-Pot) | CookOS

Ingredients

1 tablespoon olive oil
1 medium yellow onion (minced)
1 green bell pepper (seeded and diced)
8 cloves garlic (minced)
2 teaspoon salt (more or less to taste)
1 teaspoon freshly ground black pepper (more or less to taste)
1 tablespoon paprika ((optional))optional
2 pounds ground beef
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce ((or soy sauce))
2 tablespoon tomato paste
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans diced tomatoes
2 bay leaves
2 cups low-sodium beef broth ((or 2 cups water))
2 cups elbow macaroni (uncooked)
2 cups cheddar cheese (shredded)

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Instructions

1
Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Then, add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
2
Reduce the heat to medium and add the salt, pepper, and paprika to the veggies. Mix well.
3
Add the ground beef to the pot. Use a wooden spatula to break apart the meat into small crumbles. Stir frequently and continue to cook until meat is browned. Optional: Drain excess grease from the pot.
4
Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine and cook over medium heat for a minute or so. Stir in the tomato sauce and diced tomatoes and bring to a simmer. Add the bay leaves, cover, and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
5
Stir in the broth and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
6
Remove from heat and stir in the shredded cheese. Garnish with fresh chopped parsley, if desired. Enjoy!