Easy American Goulash
Hey there! So, let me tell you about this dish that’s practically become a staple in my kitchen—Easy American Goulash. I remember the first time I made it, I was probably more worried about spilling tomato sauce everywhere than actually getting it right (my counters were not impressed). But honestly, it’s become that comforting meal I turn to when I want something hearty without the fuss of a thousand ingredients.
Why You’ll Love This
I make this when I need a dinner that’s both quick and delicious—my family goes crazy for it (especially on those chilly Friday nights). It’s kind of like a hug in a bowl, if that makes any sense. And, if you’re like me, you’ll appreciate that it’s kind of a catch-all for leftover veggies cluttering up your fridge. But, heads up, don’t skimp on the garlic. Trust me, it’s worth every clove.
What You’ll Need
- 1 pound ground beef (I sometimes swap it with turkey if feeling health-conscious)
- 1 large onion, chopped (any onion will do, but a sweet one adds a nice touch)
- 3 cloves garlic, minced (or more if you love garlic like I do)
- 2 cups elbow macaroni (or whatever pasta you find in the back of your cupboard)
- 2 cans of diced tomatoes (my grandmother swore by the ones with basil and oregano)
- 2 cups beef broth (I’ve used chicken broth in a pinch and it’s fine)
- 1 tablespoon Worcestershire sauce (a splash more never hurt anyone)
- Salt and pepper to taste
- Optional: 1 cup shredded cheddar cheese (because why not?)
How to Throw It Together
- First, grab a large pot and brown the beef over medium heat. I usually toss the onions in at the same time because, well, multitasking!
- Add in your garlic and let it cook until fragrant. Don’t be shy to sneak a taste—just try not to burn your tongue.
- Pour in the diced tomatoes, beef broth, Worcestershire sauce, and let everything think about its life choices for about 15 minutes.
- Pop in the macaroni and stir occasionally. Cook until the pasta is tender and the flavors have mingled like old friends.
- If you’re feeling cheesy, stir in the cheddar right before serving. If not, that’s cool too.
Notes from My Kitchen
Let me tell you, I once forgot to add salt until the very end. It wasn’t the worst thing, but definitely don’t do what I did. Also, if it looks a little too soupy, just let it simmer a bit longer—patience is key!
Fun Variations
I’ve experimented with adding bell peppers (which was great), but one time I used spicy sausage instead of beef and, well, let’s just say it didn’t go over so well with the kids. But hey, live and learn, right?
Got This Tool?
A Dutch oven is fantastic for this recipe; it sounds fancy but honestly, any large pot will work. I once managed with just a deep frying pan, and it was a bit of a juggling act but doable!
Storing the Good Stuff
If you’ve got leftovers (though in my house it never lasts more than a day!), store them in an airtight container. It actually tastes better the next day, when all the flavors have married.
What to Serve It With
I usually pair this goulash with a simple green salad or some crusty bread to mop up all that goodness. Sometimes, we skip the sides and just dive right in.
Lessons Learned
I once tried rushing the simmering step—and regretted it. The flavors need a bit of coaxing to come together, so don’t skimp on this!
Got Questions? I’ve Got Answers!
Can I make this in a slow cooker? Sure thing! Just brown the meat first then toss everything in the slow cooker on low for about 4 hours.
Is this spicy? Not particularly, but you can add a pinch of red pepper flakes if you’re feeling adventurous.
Can I freeze it? Absolutely! Just let it cool completely before freezing. But honestly, it might get eaten before you even get the chance.
For more hearty recipes, you might want to check out AllRecipes or swing by Simply Recipes for more culinary inspiration.
