Easy Goulash Recipe (American Style)

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: bowls

Calories: 435kcal

Ground beef, tomatoes, and noodles make a delicious comfort food dinner you can make any night of the week!

In a Dutch oven, cook the ground beef and onion together until the onion softens and the meat cooks through, about 3-5 minutes.
¾ pound ground beef, ½ yellow onion
Drain any grease.
Add the beef broth, marinara sauce, diced tomatoes, bay leaf, Italian seasoning, soy sauce, garlic powder, paprika, seasoned salt, and pepper. Bring to a boil.
2 cups low sodium beef broth, 14.5 ounces diced tomatoes, 1 cup marinara sauce, 1 bay leaf, 2 teaspoons Italian seasoning, 2 teaspoons low-sodium soy sauce, 1 teaspoon garlic powder, ½ teaspoon ground paprika, ½ teaspoon seasoned salt, ¼ teaspoon ground black pepper
Turn heat down to medium low and simmer for 5 or 10 minutes, covered.
Add the elbow macaroni and simmer, covered, stirring occasionally, until the pasta is tender, about 12-15 minutes. Don’t overcook.
1 cup dry elbow macaroni
Remove the bay leaves and adjust the seasonings to taste.
Add the shredded cheese, optional. If you are using a Dutch oven, you can pop it in the oven and melt and brown the cheese if desired.
½ cup freshly shredded sharp cheddar cheese
Garnish the finished dish with chopped parsley, optional.
Chopped fresh parsley

When the goulash is warm, it will resemble a soup, but it will thicken as it cools.
Cook the goulash in a Dutch oven or heavy based pot. This will distribute the heat more evenly and you are less likely to get hot spots which can burn the bottom.
Fell free to add in extra veggies. Bell peppers and mushrooms both work well.
If making ahead of time, let it cool completely before storing.

Storage: Store goulash in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.