Hearty, easy, comfort food made with ground beef and sausage, tender elbow macaroni, green peppers, onions, and tomatoes. The mixture simmers in marinara sauce for layers of flavor! Ready in just 30 minutes and makes a big batch that’s perfect for potlucks, picnics, game days, or to have planned leftovers on hand. This classic American goulash recipe is always a family favorite!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: american goulash, American goulash recipe, goulash recipe, old fashioned american goulash, recipe for American goulash
Servings: 10
Calories: 376kcal
Author: Averie Sunshine
Ingredients
1poundlean ground beef~85 to 95% lean
1poundground sausage*or another ground protein if desired
1poundelbow macaronior another small shaped pasta
1small white or yellow oniondiced small
1medium green pepperseeded and diced small
3 to 4clovesgarlicfinely minced
two 14.5-ounce cans diced tomatoes
24ouncesmarinara or tomato sauce
½cupbeef brothI use reduced sodium
1tablespoonsoy sauceI use reduced sodium
1tablespoonWorcestershire sauce
2tablespoonsItalian seasoning
1teaspoonsaltor as desired
1teaspoonfreshly ground black pepperor as desired
2tablespoonsfresh parsleyfinely minced; optional but recommended for garnishing
Instructions
To a very large deep-sided pot or Dutch oven, add the ground beef, ground sausage or whatever combination of proteins you're using, and cook over medium-high heat, stirring and crumbling the proteins as the cook to ensure cooking. If necessary or desired, drain off any fat. I don't drain it even if I have some because the fat will prevent the pasta from sticking. Tip - Begin cooking the pasta while the proteins are cooking.
While the proteins are browning, cook the pasta in a separate pot according to package directions. Drain and set aside until step 6.
To the Dutch oven with the browned proteins, add the onions, green peppers, and cook for about 3 to 5 minutes, or until beginning to soften; stir frequently.
Add the garlic and cook for 1 minute or until fragrant; stir constantly.
Add the diced tomatoes, marinara, beef broth, soy sauce, Worcestershire sauce, Italian seasoning, salt, pepper, stir to combine, and simmer uncovered for 10 minutes.
Add the cooked pasta and stir to combine.
Optionally garish with parsley and serve. Leftover goulash will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. It reheats very well in the microwave.
Notes
*You can use 2 pounds ground beef if desired. Or 1 pound ground beef and 1 pound of one of the following:Ground hot Italian sausage (if you like a little kick)
Ground pork
Ground chicken
Ground turkey
General Substitution Ideas:
As mentioned, mix-and-match another protein along with the ground beef
To make spicier goulash, use hot Italian sausage + ground beef
Add a sprinkle of red pepper flakes or cayenne pepper to make kicked up goulash
Use red, orange, or yellow bell pepper in place of green which is traditional
Add kidney or black beans for extra protein
Use more beef broth if you like a more chili-like consistency
Adding 1/2 to 1 cup of sour cream at the end will make for a creamier base
Stirring in 1 to 2 cups shredded cheese will make a cheesy and super comforting base
Garnishing with less cheese gives a nice touch of cheese but saves some calories and fat