Olive oil: This essential cooking fat is used for sautéing the ground beef and aromatics. It not only prevents sticking but also infuses a subtle, fruity depth that forms the first layer of flavor in your goulash.

Ground beef: The star protein of this dish, ground beef provides a substantial, savory base that makes the goulash so incredibly hearty and satisfying. Opt for a lean-to-medium fat content for the best flavor and texture.

Onion: When sautéed, chopped onion caramelizes and softens, releasing a natural sweetness and aromatic foundation that is critical to the overall flavor profile of the sauce.

Garlic: Minced garlic adds a pungent, warm, and highly aromatic dimension to the goulash. Its distinct flavor permeates the sauce, enhancing every other ingredient it touches.

Diced tomatoes: Canned diced tomatoes form the vibrant, tangy, and slightly sweet backbone of the goulash sauce. They break down beautifully during simmering, contributing both flavor and a pleasant chunky texture.

Beef broth: This liquid gold adds significant richness and depth to the sauce, reinforcing the savory beef flavor and ensuring a perfectly smooth and integrated consistency.

Elbow macaroni: The quintessential pasta choice for American goulash, elbow macaroni’s small, curved shape is perfect for cradling the savory sauce. It absorbs the flavors wonderfully and provides that satisfying chewiness.

Paprika: More than just a spice, paprika contributes a mild, sweet pepper flavor and a beautiful, warm red hue to the goulash, essential for its classic character. Hungarian paprika is particularly recommended for an authentic touch.

Salt: A fundamental seasoning, salt is vital for balancing and enhancing all the individual flavors within the dish, making them truly sing.

Black pepper: Freshly ground black pepper adds a subtle, earthy heat and a nuanced depth that complements the other spices and savory components.

Shredded cheddar cheese: While optional, a generous sprinkle of shredded cheddar cheese melted over the top transforms the goulash into an even creamier, cheesier, and more indulgent experience. It adds a delightful savory tang.

Achieving the perfect flavor in your American goulash hinges on a few key techniques. When browning the ground beef, don’t rush the process. Break it up into small, even pieces using a wooden spoon or spatula and allow it to cook until it develops a rich, deep brown crust. This caramelization (known as the Maillard reaction) creates an incredible depth of flavor that forms the foundation of your entire dish. Resist the urge to drain off all the fat immediately, as some of it contributes to the richness.

Following the beef, the careful sautéing of the onion and garlic is equally important. Cook the chopped onion until it’s translucent and soft, allowing its natural sugars to caramelize slightly, which adds a sweet dimension. Add the garlic a minute or two later, cooking it just until it’s fragrant – be careful not to burn it, as burnt garlic can turn bitter and ruin the dish. These steps are crucial for building the complex, aromatic base that defines a truly exceptional goulash.

Another important tip is to ensure your pasta is cooked to al dente perfection within the sauce. Adding the elbow macaroni at the right time and simmering it until tender allows it to absorb the flavors directly from the rich tomato-beef sauce, resulting in a more integrated and flavorful dish than cooking the pasta separately. Keep an eye on the liquid levels during simmering; if the sauce becomes too thick, a splash of extra beef broth or water can help maintain the desired consistency.

A hearty bowl of American goulash is a meal in itself, but pairing it with the right side dishes can elevate the entire dining experience. From fresh salads to warm, crusty breads, these accompaniments offer contrasting textures and flavors that complement the rich and savory notes of the goulash.

Don’t have every ingredient on hand? No problem! This American goulash recipe is wonderfully adaptable. Here are some excellent substitutions that will keep your dish delicious and satisfying, without needing an extra trip to the grocery store:

• Olive oil – Substitute with canola oil or other neutral cooking oil: Canola oil has a neutral flavor profile and similar smoke point, making it a great all-purpose alternative for sautéing without impacting the goulash’s taste.

• Ground beef – Substitute with ground turkey or ground chicken: Ground turkey is a leaner option that readily absorbs the rich flavors of the sauce, offering a slightly lighter take on the classic. Ground chicken would also work well.

• Onion – Substitute with shallots or onion powder: Shallots provide a milder and slightly sweeter taste, while ½ teaspoon of onion powder can replace one medium onion if fresh isn’t available.

• Garlic – Substitute with garlic powder: When fresh garlic is unavailable, garlic powder is a handy substitute. Use about ¼ teaspoon of garlic powder for every clove of fresh garlic specified in the recipe.

• Diced tomatoes – Substitute with crushed tomatoes or tomato sauce: Crushed tomatoes offer a similar texture and concentrated tomato flavor, while plain tomato sauce will result in a smoother goulash. Both are excellent choices.

• Beef broth – Substitute with chicken broth or vegetable broth: Chicken broth can be used for a slightly lighter flavor while still providing a savory base. Vegetable broth is also a viable option, especially if you’re leaning towards a semi-vegetarian version.

• Elbow macaroni – Substitute with rotini pasta, penne, or other small pasta shapes: Rotini pasta and penne are great alternatives as their shapes hold the sauce well and provide a satisfying texture, similar to macaroni.

• Paprika – Substitute with smoked paprika or a pinch of chili powder: Smoked paprika adds a deeper, smoky flavor that can be a delightful twist. A small amount of mild chili powder can also offer a similar earthy, peppery note.

• Salt – Substitute with soy sauce or bouillon cube/powder: Soy sauce adds saltiness along with an umami depth. If using a bouillon cube or powder, be mindful of the salt content and adjust accordingly.

• Black pepper – Substitute with white pepper or a pinch of cayenne pepper: White pepper provides a similar heat without altering the color of the dish, while cayenne can be used for a spicier kick.

• Shredded cheddar cheese – Substitute with parmesan cheese, Monterey Jack, or Colby Jack: Parmesan cheese adds a sharp, nutty flavor and melts beautifully. Monterey Jack or Colby Jack offer a milder, creamier melt.

If you love the hearty, savory goodness of American goulash, you’ll be delighted by these other comforting dishes that share similar flavor profiles and satisfying textures. These alternatives are perfect for expanding your repertoire of family-friendly, warming meals.

American goulash is a fantastic make-ahead meal that tastes even better the next day. Proper storage ensures its deliciousness and safety. Here’s how to store and freeze your leftovers effectively:

• Allow the goulash to cool completely to room temperature before storing. This crucial step helps prevent condensation from forming inside the container, which can lead to a watery sauce or soggy macaroni.
• Transfer the cooled goulash into airtight containers. For optimal convenience, consider using smaller containers if you plan on enjoying individual servings, making reheating quicker and more efficient.
• Always label your containers with the date of preparation. This simple practice ensures you keep track of its freshness and consume the goulash within its safe consumption timeframe.
• For short-term storage, place the airtight containers in the refrigerator. The goulash will maintain its quality and flavor for up to 3-4 days. This method helps keep the flavors vibrant and prevents the macaroni from becoming overly mushy.
• For longer preservation, place the airtight containers in the freezer. American goulash freezes exceptionally well and can be stored for up to 3 months without significant loss of quality or flavor. Ensure the container is freezer-safe to prevent freezer burn.
• When you’re ready to enjoy frozen goulash, it’s best to thaw it in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the pasta’s texture and the depth of the sauce’s flavor.
• To reheat thawed goulash, transfer it to a saucepan or pot and heat on the stovetop over medium heat, stirring occasionally. If the mixture appears too thick, add a splash of beef broth or water to reach your desired consistency.
• Alternatively, reheating in the microwave is convenient. Place the goulash in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring well between each interval until it’s thoroughly warmed through.
• For an extra touch of deliciousness, consider sprinkling freshly shredded cheddar cheese on top of your reheated goulash before serving. It melts beautifully, adding a delightful creamy texture and enhancing the overall savory flavor.

Enjoying leftover American goulash is often just as good, if not better, than the first day! Here are several easy methods to reheat your goulash while preserving its delicious flavor and texture:

• Stovetop Method: This is often the preferred method as it allows for even heating and better control over the consistency.

  1. Place the leftover goulash in a sturdy saucepan or pot over medium-low heat.
  2. Add a splash of beef broth or water (about ¼ to ½ cup, depending on quantity) to prevent it from drying out and to help loosen the sauce.
  3. Heat gently, stirring occasionally, until the goulash is thoroughly warmed through and steaming.
  4. If desired, sprinkle some fresh shredded cheddar cheese on top during the last minute of heating and let it melt just before serving.

• Microwave Method: The quickest option, perfect for individual servings.

  1. Transfer the goulash to a microwave-safe dish.
  2. Cover with a microwave-safe lid or loosely with plastic wrap, leaving a small vent to allow steam to escape.
  3. Heat on medium power for 2-3 minutes initially, then stir thoroughly halfway through.
  4. Continue heating in 1-minute intervals, stirring after each, until the goulash is piping hot.
  5. Top with shredded cheddar cheese if desired, and let it melt for 30 seconds before serving.

• Oven Method: Great for larger quantities, ensuring consistent heating and preventing pasta from getting mushy.

  1. Preheat your oven to 350°F (175°C).
  2. Place the goulash in an oven-safe dish or casserole.
  3. Add a small amount of beef broth or water to the dish to maintain moisture, especially around the edges.
  4. Cover the dish with aluminum foil to keep it from drying out during heating.
  5. Bake for about 20-25 minutes, or until the goulash is heated through and bubbling around the edges.
  6. Optionally, remove the foil during the last 5 minutes and sprinkle with shredded cheddar cheese to melt and get slightly golden.

• Slow Cooker Method: Ideal for keeping a large batch warm for an extended period, or for very gentle reheating.

  1. Transfer the goulash to your slow cooker.
  2. Add a generous splash of beef broth or water (at least ½ cup for a full batch) to ensure it doesn’t dry out.
  3. Set the slow cooker to the “low” setting and heat for 1-2 hours, stirring occasionally to distribute the heat evenly.
  4. Serve hot, with an optional topping of shredded cheddar cheese, once thoroughly warmed.

Having the right tools can make the cooking process smoother and more enjoyable. Here are the indispensable kitchen items you’ll need to prepare this delicious American goulash:

• Large pot or Dutch oven: This is your primary cooking vessel, ideal for browning the ground beef, sautéing vegetables, and simmering all the ingredients together to create the rich sauce and cook the pasta. Its ample size prevents overflow and ensures even cooking.

• Wooden spoon or heat-resistant spatula: Essential for stirring the ingredients as they cook, breaking up the ground beef, and scraping the bottom of the pot to prevent sticking and ensure all flavors are incorporated evenly.

• Measuring spoons: Necessary for accurately measuring smaller quantities of ingredients such as olive oil, paprika, salt, and black pepper, ensuring the seasoning is perfectly balanced.

• Measuring cups: Used to precisely measure larger liquid and dry ingredients like beef broth and elbow macaroni, vital for the correct proportions and consistency of the goulash.

• Chef’s knife: An indispensable tool for efficiently chopping the onion and mincing the garlic, making quick work of your prep steps and ensuring uniform pieces for even cooking.

• Cutting board: Provides a stable, safe, and clean surface for all your chopping and mincing tasks, protecting your countertops and ensuring hygienic food preparation.

• Can opener: Required to easily open the can of diced tomatoes, a key component of the goulash’s flavorful sauce.

• Colander: Useful for draining any excess fat from the browned ground beef before adding other ingredients, which helps manage the richness of the dish and can be rinsed for draining pasta if you prefer to cook it separately (though it’s best cooked in the sauce for this recipe).

• Grater: If you choose to top your goulash with freshly shredded cheddar cheese, a grater is needed to achieve that perfect fluffy texture for melting and an enhanced flavor compared to pre-shredded cheese.

• Ladle: The ideal utensil for serving the hot goulash into individual bowls, ensuring each serving gets a good mix of beef, pasta, and sauce without drips or spills.

Even though American goulash is a relatively quick dish, a few smart tricks can cut down on your prep and cooking time, getting this delicious meal on the table even faster without sacrificing flavor:

Pre-chop ingredients: Dedicate 10-15 minutes in advance to chop your onion and mince your garlic. Store them in airtight containers in the fridge, and they’ll be ready to go when you start cooking, saving you precious minutes during the active cooking phase.

Use pre-diced tomatoes: Opt for canned diced tomatoes. This eliminates the need for any chopping or dicing of fresh tomatoes, making the sauce base assembly incredibly fast and convenient.

Pre-measure spices: Before you even begin heating the pot, measure out all your paprika, salt, and black pepper into a small bowl. This mise en place technique streamlines the seasoning process, ensuring you don’t miss a beat while cooking.

Quick-cook pasta: While traditional elbow macaroni cooks relatively quickly (around 7-10 minutes), some brands offer “quick-cook” versions that are ready in 5-7 minutes, further reducing your overall cooking time.

One-pot cooking: This recipe is already designed as a one-pot meal! Cooking everything, from browning the beef to simmering the sauce and cooking the pasta, in one large pot significantly minimizes cleanup time, which is a huge time-saver in itself.

Batch cooking: Double the recipe and freeze half for another busy weeknight. Preparing a larger quantity upfront saves time on future cooking sessions, making homemade meals incredibly convenient.