Here’s a detailed, reliable version you can follow:
🥘 American Goulash (Classic Recipe)
🧾 Ingredients
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 2 cups elbow macaroni (uncooked)
- 2 cups beef broth (or water + bouillon)
- 1 can (15 oz / ~425g) tomato sauce
- 1 can (14.5 oz / ~410g) diced tomatoes (with juice)
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp paprika
- 1 tsp Italian seasoning (or mix of oregano + basil)
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tsp sugar (balances acidity, optional)
- 1 cup shredded cheddar cheese (optional but recommended)
- 1 tbsp olive oil (if needed)
🍳 Step-by-Step Instructions
1. Brown the beef
- Heat a large pot or deep skillet over medium heat.
- Add ground beef and cook until browned (5–7 minutes).
- Break it into small pieces as it cooks.
- Drain excess fat if needed.
2. Add aromatics
- Add chopped onion to the beef.
- Cook for 3–4 minutes until softened.
- Stir in garlic and cook for another 30 seconds (don’t burn it).
3. Build the sauce
- Add:
- Tomato sauce
- Diced tomatoes
- Tomato paste
- Beef broth
- Stir well to combine.
4. Season it
- Add paprika, Italian seasoning, salt, pepper, and sugar.
- Mix everything evenly.
5. Add macaroni
- Stir in the uncooked elbow macaroni directly into the pot.
- Make sure pasta is mostly submerged in liquid.
6. Simmer
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 12–15 minutes.
- Stir occasionally so pasta doesn’t stick.
- Cook until macaroni is tender and sauce thickens.
7. Add cheese (optional but delicious)
- Turn off heat.
- Stir in shredded cheddar cheese until melted and creamy.
🍽️ Serving Suggestions
- Serve hot, straight from the pot.
- Garnish with:
- Fresh parsley
- Extra cheese
- Pair with garlic bread or a simple salad.
💡 Tips for Best Flavor
- Use lean ground beef (85–90%) to avoid greasy texture.
- For extra depth, add a splash of Worcestershire sauce.
- Like it spicy? Add red chili flakes or hot sauce.
- You can swap beef for ground turkey for a lighter version.
🥄 Storage
- Fridge: 3–4 days in an airtight container
- Freezer: Up to 2–3 months
- Reheat with a splash of water or broth to loosen sauce
If you want, I can also show you:
- a one-pot quick version (under 30 minutes)
- a baked cheesy goulash casserole style
- or a Pakistani-style twist with stronger spices