Well, This Is My Kind of Comfort Food
You know those days when you’ve had a long shift (or you just feel lazy for no good reason—been there), and you want something warm, comforting, and, honestly, slightly nostalgic? That’s exactly when I turn to my American Goulash Recipe. I started making this way back at college in my shoebox apartment, with a terrible electric stove and one pan that was always missing when I needed it—good times. Anyway, my mom called it "American Chop Suey" (which always made me laugh, because there’s nothing remotely related to chop suey in this), but most folks just call it American Goulash. The funny part is, I still add way too much cheese sometimes because my sister used to whine it wasn’t "gooey" enough, and, well, old habits die hard.
Why You’ll Probably Want to Make This Too
I make this whenever I’ve forgotten to plan dinner (which is often). My family goes crazy for it because it’s got that rich, tomatoey, beefy thing going on—and it reheats like a champ. (Seriously, the leftovers are kinda magical.) Also, if you’re like me and you get slightly distracted by, I dunno, chasing the dog from chewing your shoe mid-stir, this goulash is forgiving. If there are picky eaters around, just let everyone toss their own cheese on top. And let’s be honest, any dish that hides a few veggies is a winner during the ‘ugh, eat your greens’ phase.
Here’s What You’ll Need (I Swear It’s Not Fancy)
- 1 pound ground beef (OK, sometimes I use ground turkey if that's all I've got—it still tastes good)
- 1 medium onion, chopped (yellow, white, whatever's rolling around at the bottom of the crisper)
- 3 cloves garlic, minced (or, I'll just throw in a spoonful of that jarred garlic. No shame.)
- 1 bell pepper, chopped (green is classic; red is what I use most ‘cause it’s what I remember buying by mistake once, but anything goes)
- 2 cups elbow macaroni (I sometimes use shells ‘cause they catch more sauce—my grandma literally had a hissy fit about that once)
- 1 can (about 15 oz) tomato sauce (brand snobs will argue, but let's be real, any decent store brand works)
- 1 can (14.5 oz) diced tomatoes—undrained
- 2 cups water (sometimes I do a cup water, a cup beef broth if I’m feeling fancy but, uh, water is fine)
- 1 tablespoon Worcestershire sauce (I can *never* spell that right the first time.)
- 1 teaspoon Italian seasoning (or just a pinch each of oregano and basil if that's all I got)
- Salt and pepper (I go heavy on the pepper here, but that’s just me)
- 1 cup shredded cheddar cheese (optional but, let’s be honest, is it though?)
How I Throw It Together (No Stress)
- Brown the Meat: Grab your biggest skillet or a Dutch oven if you’ve got it. Toss in the beef and onion over medium-high heat, break the meat up with a spoon (my wooden one has been through a lot), and cook until it’s browned and the onions are a little see-through—about 5-6 minutes. Don’t stress if there’s a bit of pink, it’ll finish cooking later. I usually sneak a little taste here, but be careful—hot grease bites back!
- Add the Extras: Dump in your garlic and bell pepper. Give it all a stir. Cook another 2-3 minutes, until things start to smell, well, comforting. This is where my kitchen starts heating up and the cat inevitably gets curious.
- Saucy Stuff: Pour in the tomato sauce, diced tomatoes, water (or broth), Worcestershire, and Italian seasoning. Stir it all together. Sometimes it looks... kind of gloopy at this stage? Don’t worry. It’s going to work out—I promise. Heap in some salt and pepper to taste.
- Noodles Time: Stir in the uncooked macaroni. Cover and simmer on low. I always set a timer for 15 minutes but, honestly, I start checking at 12 so my noodles don’t get mushy. Stir now and then so nothing sticks and burns (don’t ask why I remind myself; stove fires are humbling).
- Cheese Finish: When the noodles are cooked just right, take that pot off the heat. Stir in your cheese if you want the whole thing gooey, or leave it on top and let it melt (or, skip it if you’re dairy-free). Actually, I've even forgotten the cheese, and it was still tasty—just not as heart-stopping.
Random Notes Form the Trenches
- Sometimes I double everything if we’ve got company, but once I tried tripling it in a tiny pot—please don’t. Overflow city.
- If you forget to cover the pan while it simmers, it still works, but you might need an extra splash of water to keep it saucy.
- And, let’s be real, those last bits stick to the bottom if you go walk the dog instead of stirring.
Variations I’ve Actually Done (Not All Winners!)
- Used ground turkey or chicken—nice if you want it lighter, but beef’s really the classic.
- Added a handful of frozen corn. Turns out it’s... well, not bad? My niece loved it.
- Tried whole wheat pasta once. The texture was kind of weird and my kids staged a revolt. Maybe just me, but elbows work best here.
- Sometimes I toss in chopped spinach at the end for color and a hint of green, but don’t expect it to convince anyone it’s a salad.
What You Need (And What to Improvise With)
- Big, deep skillet or Dutch oven (if you only have a regular saucepan, it’s ok, but you may need to halve the recipe. Or, on second thought, just stir lots and watch for spills)
- A spoon–wooden, plastic, it all works (one friend of mine uses tongs. I don’t get it.)
- Cutting board and knife, or just a decent paring knife and a lot of patience
Honestly, you really don’t need a pasta pot or anything fancy here. I made it once in the world’s oldest nonstick pan and it still came out okay. But if you do have a Dutch oven, use it.
Storing Tips (If There’s Any Left, Big If)
This stuff keeps in a sealed container in the fridge for, oh, three days or so—but honestly, in my house, it never lasts more than a day! I think it tastes even better the next day; must be some kitchen magic at work. You can microwave it or warm it up in a pan with a splash of water to keep the noodles perky.
How I Like to Serve It (Optional, But Try It!)
Personally, I always serve American Goulash with a ridiculously big hunk of crusty bread—tell yourself it’ll help you mop up the sauce. My uncle insists it requires a spoon, which, well, good for him. In the winter, we have it with homemade pickles (not my homemade, thank you, but my neighbor’s). And if you want to sprinkle extra cheese and some parsley on top, you’re living the good life.
What Not to Do: Pro Tips Learned the Hard Way
- I once tried rushing the simmer time. Noodles were rock hard. No one was thrilled.
- Forgetting to stir every few minutes means that dreaded scorched pasta smell. My tip? Just put a podcast on, hang out in the kitchen, and give it a stir once in a while.
- Don’t get fancy and use expensive sauce. It’s comfort food, not a dinner party. Cheap sauce, lots of love.
“Hey, Can I Ask…?” Real FAQ from My Messy Kitchen
- Can I freeze this? Yep! But the noodles get a bit soft after thawing. I still do it though—good for lazy lunches.
- What pasta works best? Elbows are classic, but I’ve used shells, rotini, even penne one time. Anything short and sturdy, really.
- Do I have to use beef? Nope. Turkey, chicken, plant-based crumbles—go wild. But beef’s what makes it taste like my childhood.
- Can I make it spicy? Absolutely. I throw in some red pepper flakes when I want a bit of a kick. Or a splash of hot sauce; sue me.
- Can I add veggies? Sure thing. Don’t go overboard though—zucchini, carrots, even peas are fair game. Just don’t try eggplant. Long story.
One more thing: If you decide to add way more cheese than any human should, invite me over. I’ll bring bread—and maybe those pickles my neighbor made last fall (which are somehow still in my fridge, so if you want 'em, they’re yours).
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups elbow macaroni, uncooked
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional for topping)
Instructions
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1In a large pot over medium heat, cook the ground beef until browned, breaking it apart with a spoon.
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2Add chopped onion, bell pepper, and minced garlic. Sauté for 4-5 minutes until vegetables are softened.
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3Stir in crushed tomatoes, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer.
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4Add the uncooked elbow macaroni to the pot. Stir well, cover, and let simmer on low, stirring occasionally, for 15-20 minutes or until pasta is tender.
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5Taste and adjust seasoning if needed. If desired, sprinkle shredded cheddar cheese over the top before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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