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American Goulash

American Goulash

Canned tomatoes, diced veggies, and elbow macaroni turn a pound of ground beef into a one-dish comfort food supper.
Course Main Course
Cuisine American
Keyword casserole, comfort food, goulash, macaroni, one-dish meal, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 300 kcal
Author Robin Grose / comboplate.net

Ingredients

  • 1 lb. lean ground beef
  • 1 medium-sized onion diced
  • 1 medium-sized green bell pepper diced
  • 4 cups water
  • 2 cups dry elbow macaroni
  • 1 (15 oz.) can stewed tomatoes or diced tomatoes
  • 1 (15-oz.) can crushed tomatoes or tomato sauce
  • 1 tablespoon dried Italian herbs
  • 1 tablespoon beef bouillon powder or paste
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning

Instructions

  1. In a soup pot or large sautée pan, brown the ground beef with the diced onion and green pepper, breaking up the beef as you go; pour off any excess fat.
  2. Add the rest of the ingredients, stir to combine, and cover. Let it come to a boil over medium-high heat, then turn heat down a bit and continue to cook with lid on for about 5 minutes.
  3. Proceed with the cooking according to how much liquid you would like the finished dish to have: if you like quite a bit of liquid in your goulash, cook with the lid on the pan at an angle so that only a bit of steam will escape; if you´re going for a drier goulash, remove the lid completely so that more liquid will evaporate. Cook for another 5 minutes or until the macaroni is done; do not overcook.
  4. Remove your delicious goulash from the heat and serve immediately, either plain or topped with grated cheese (parmesan and cheddar are good on this).
  5. Refrigerate any leftovers and eat within a week. Reheated American goulash is as good as freshly made, if not better.

Recipe Notes

As usual, feel free to change up the seasonings to your own taste and/or to what you have on hand at the time. Trade the Cajun seasoning for paprika, for example, or swap the dried Italian herbs for some chopped, fresh parsley.