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American

American Goulash

Ground beef, onion, tomatoes, and elbow macaroni simmer in one pot until the pasta is tender and the sauce is thick enough to spoon.

Prep
10 min
Cook
25 min
Total
35 min
Servings
6
Difficulty
Easy
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A bowl of American goulash with elbow macaroni and beef

Why you’ll love it

  • This is not Hungarian goulash.
  • The pasta cooks in the sauce.
  • Salt the beef before the tomatoes go in.
  • It should be spoonable, not soupy.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Brown the beef and onion in a wide pot. Drain extra fat. Add garlic, salt, Italian seasoning, and paprika for 30 seconds.

  2. 2

    Stir in tomatoes, broth, and Worcestershire. Bring to a simmer.

  3. 3

    Add the macaroni. Cover and simmer 12 to 14 minutes, stirring twice, until the pasta is tender and most of the liquid is gone.

  4. 4

    Take it off the heat and stir in the cheddar until it melts.

Pro tips

  • If the pasta is still firm and the pot is dry, add 1/4 cup water and cover 2 minutes.
  • Leave the cheddar out if you want it plainer.
  • Do not rinse the pasta. There is no second pot.

Easy substitutions

Elbow macaroni
Small shells
Cheddar
A spoon of Parmesan

Storage and reheating

Storage

Refrigerate up to 4 days.

Reheating

Warm on the stove with a splash of water, stirring until hot.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
430
Protein
26 g
Carbs
40 g
Fat
18 g
Fiber
3 g

Budget friendly · Stovetop, One Pan

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients