American goulash

Ahh yes—classic American goulash. Cozy, nostalgic, feeds a crowd, and somehow even better the next day 😌
Here’s the tried-and-true version (not Hungarian—this is the Midwest icon).

American Goulash

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups elbow macaroni (uncooked)
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) diced tomatoes (undrained)
• 2 cups beef broth or water
• 1 tbsp Worcestershire sauce
• 1½ tsp paprika
• 1 tsp Italian seasoning
• Salt & black pepper to taste
• Optional upgrades:
  • 1 cup shredded cheddar
  • ½ tsp sugar (balances acidity)
  • Dash of hot sauce or red pepper flakes

Instructions

1. Brown the beef in a large pot or Dutch oven over medium heat.
   Drain excess grease.
2. Add onion and cook 3–4 minutes until soft. Stir in garlic (30 seconds).
3. Add tomato sauce, diced tomatoes, broth, Worcestershire, paprika, Italian seasoning, salt, and pepper.
4. Bring to a gentle boil, then stir in the macaroni.
5. Reduce heat, cover, and simmer 15–20 minutes, stirring occasionally, until pasta is tender.
6. Taste and adjust seasoning. Stir in cheese if using.

Serve With

• Buttered bread or garlic toast
• Simple green salad
• Pickles (don’t knock it until you try it)

Pro Tips

• Thicker goulash: uncover for the last 5 minutes.
• Creamy version: stir in a splash of milk or sour cream at the end.
• Leftovers? Add a bit of broth when reheating—it thickens up.

Want a slow cooker, one-pot weeknight, or extra cheesy cafeteria-style version? I’ve got you 👌