American Goulash
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!
Servings: 10
Calories: 376cal
Ingredients
- 1 pound lean ground beef ~85 to 95% lean
- 1 pound ground sausage* or another ground protein if desired
- 1 pound elbow macaroni or another small shaped pasta
- 1 small white or yellow onion diced small
- 1 medium green pepper seeded and diced small
- 3 to 4 cloves garlic finely minced
- two 14.5-ounce cans diced tomatoes
- 24 ounces marinara or tomato sauce
- ½ cup beef broth I use reduced sodium
- 1 tablespoon soy sauce I use reduced sodium
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Italian seasoning
- 1 teaspoon salt or as desired
- 1 teaspoon freshly ground black pepper or as desired
- 2 tablespoons fresh parsley finely 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)
General Substitution Ideas:
- 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
Nutrition
Serving: 1 | Calories: 376cal | Carbohydrates: 25g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 1177mg | Fiber: 4g | Sugar: 7g
