American Goulash is a fast and easy one dish wonder of cooked ground beef, vegetables, pasta and cheese. The beauty of this dish, is that this is all made in one skillet! This recipe is versatile, where you can add vegetables and spices of your personal preferences. American Goulash can be a perfect freezer meal that your family will love.
One pot (or skillet) dinner recipes are a treasure to collect– like my Homemade Cheeseburger Hamburger Helper. This American Goulash recipe is NOT Hungarian or Austrian Goulash! This recipe is very popular in the United States and there are countless versions of this recipe.
I’ve made this recipe twice, and it’s a delicious comfort food dinner that isn’t complicated to make. Not one bit! The beauty of this recipe is that it’s versatile and one of our comfort food favorites.
Chopped onion gives flavor to the goulash. Add whatever vegetables that suits your fancy. I chose carrots, celery and (not shown) frozen corn. You could even add canned beans, if you wish.
Brown ground beef (or ground chicken or turkey) in a deep skillet until no longer pink. Drain any excess fat.
Add a little extra oil (I use avocado oil). Add the vegetables and minced garlic.
For spices, add chili powder, sweet paprika and Italian seasoning. Toast the spices for a minute or two.
Add frozen corn (totally optional), tomato sauce and diced tomatoes. Taste the goulash and adjust the seasonings to your palate preference. Add uncooked elbow macaroni and bring the goulash to a steady simmer. Cook for about 10-15 minutes.
The final step is to add whatever shredded cheese that suits your fancy. (I used Mozzarella cheese or cheddar cheese).
Dinner is ready is about 45 minutes!
TASTING NOTES: Tomato flavored casseroles, beans, and soups are high on my list of favorites. This American Goulash is on that list. This recipe is easy to make, and I doubt anyone could ruin the dish. This recipe reheats beautifully. One can double the recipe to feed a crowd, or to add to your freezer meals.
American Goulash Skillet Dinner
Ingredients
- 1 pound lean ground beef
- ½ large onion diced; white or yellow
- 2 cloves minced garlic
- ¾ teaspoons chili powder
- ¼ teaspoon paprika
- 1 ½ cups beef broth
- 1 can tomato sauce 15 ounce
- 1 can diced tomatoes 15 ounce
- ½ tablespoon Italian seasoning
- ¾ teaspoons salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 cup elbow macaroni uncooked
- ¾ cups shredded mozzarella cheese or cheddar
For the vegetables (these are optional but add extra texture:
- 1 stalk celery diced
- 2 medium carrots peeled and diced
- 1 cup corn frozen or canned
Instructions
- Heat a pot, or deep skillet, over medium-high heat. Add in ground beef and onion and cook until beef is browned and onion is soft and translucent, about 7 to 10 minutes. Drain any excess grease or liquids.Add vegetables of your choice. (I add carrots, celery and frozen corn.)
- Add garlic, chili powder, and paprika and toast 60 to 90 seconds.
- Pour in beef broth, tomato sauce, and diced tomatoes. Season with Italian seasoning, salt, onion powder, and black pepper. Stir to combine and bring to a simmer over high heat. NOTE: I always taste, first, and adjust seasonings if needed.
- Once simmering, reduce the heat to medium-low and continue to simmer 10 to 15 minutes.
- Add the elbow noodles. Cook an additional 15 minutes, until pasta is al dente.
- Remove pot from the heat. Stir in cheese until melted. Serve warm.
Notes
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