Description
Classic American goulash (aka American chop suey) made in one pot with ground beef, elbow macaroni, and a rich tomato base. Cooking the pasta directly in the sauce adds body and deep flavor, and a splash of soy sauce is the secret umami booster. Cozy, budget-friendly, and weeknight fast.
Ingredients
Units
Scale
Goulash
- 2 lb ground beef (80/20)
- 3 tsp minced garlic
- 3 cups water or beef broth
- 2 cans tomato sauce (15 oz each)
- 2 cans diced tomatoes (undrained) (14.5 oz each)
- 3 tbsp soy sauce
- 2 tbsp Italian seasoning
- 1 tsp seasoned salt
- 3 bay leaves
- 2 cups elbow macaroni, dry (about 8 oz)
- 1 cup shredded sharp cheddar cheese (optional)
Instructions
- Brown the beef: In a large Dutch oven over medium‑high heat, cook the ground beef, breaking it up, until no pink remains. Drain excess fat.
- Add garlic: Reduce heat to medium, stir in minced garlic and cook 1–2 minutes until fragrant.
- Build the sauce: Add tomato sauce, diced tomatoes (with juices), water or beef broth, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Stir well.
- Simmer: Cover and simmer gently 15–20 minutes to meld flavors.
- Cook pasta in sauce: Stir in elbow macaroni. Cover and simmer 12–15 minutes, stirring occasionally, until pasta is al dente and sauce thickens. Remove bay leaves.
- Finish & serve: Top with cheddar, cover 2 minutes to melt (or stir in). Serve hot.
Notes
Stir occasionally after adding pasta to prevent sticking. Use beef broth for deeper flavor. Leftovers thicken in the fridge—loosen with a splash of water or stock when reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sodium: 950
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
