Easy Homemade American Goulash
The combination of ground beef and pasta is always a treat. Add some diced tomatoes, onions, garlic, and spices into the mix, and you have a truly crave-worthy family dinner. This classic dish is like Hamburger Helper with a gourmet homemade makeover!
If you’re not a fan of beef, you can make your goulash with ground pork or ground turkey instead. Use what you have on hand! Either way, this is one pasta dinner you’ll make again and again.
This 30-minute dinner features spiced ground beef, hearty veggies, elbow macaroni and tomato sauce garnished with a sprinkle of parmesan cheese. You’ll love this Easy American Goulash Recipe!
- 2 tablespoons extra virgin olive oil
- 1 cup chopped yellow onion
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 14 ounces can diced tomatoes, undrained
- 8 ounces can tomato sauce
- 1 ½ cups beef broth
- 1 ¼ cups elbow macaroni, or gluten-free pasta alternative
- ¼ cup grated parmesan cheese
In a large saucepan or dutch oven, drizzle olive oil and set it over medium heat.
Coarsely chop the onion and add to the heated oil; sauté for 1 minute.
Add ground beef, gently breaking up with a spatula or wooden spoon. Cook for roughly 5 to 6 minutes, or until beef is browned and no longer pink.
Add the minced garlic, paprika, oregano, salt and pepper. Stir to disperse evenly.
Stir in the canned tomatoes, tomato sauce and beef broth. Cover and bring to a boil. Once boiling, reduce to a simmer for 4 minutes.
Add the elbow macaroni and cook uncovered for 8 to 10 minutes, or until noodles are tender.
Remove from heat and sprinkle with parmesan. Cover and let stand for 5 minutes before serving.
Can I Freeze Extras?
- If you know you want to freeze your goulash, hold off on adding the pasta. Instead, you should remove it from the heat after the sauce has simmered, let the sauce cool completely and then freeze it in a freezer-safe container.
- Frozen goulash sauce lasts for a month or two.
- Before you want to finish and eat the dish, thaw the sauce completely in the refrigerator.
- Cook the macaroni separately, drain it, put it back in the warm pot, add the sauce and mix to warm it all up. Serve and enjoy!