Best 9 American Goulash Recipes

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Indulge in a culinary journey with American goulash, a hearty and flavorful dish that embodies the essence of comfort food. Originating from humble beginnings, this Hungarian-inspired stew has undergone a transformation in American kitchens, resulting in a diverse array of recipes that cater to various tastes and preferences. From the classic beef goulash, brimming with tender chunks of beef simmered in a rich tomato-based sauce, to the vegetarian goulash, a delightful medley of vegetables swimming in a savory broth, this versatile dish offers something for everyone.

Whether you're a seasoned home cook or a novice in the kitchen, our collection of American goulash recipes is designed to guide you seamlessly through the cooking process. Discover the secrets to crafting a traditional goulash that evokes the warmth and nostalgia of family gatherings. Explore innovative takes on this classic, such as the one-pot goulash that streamlines the cooking process without compromising on flavor. And for those seeking a lighter alternative, the turkey goulash offers a leaner protein option while maintaining the hearty satisfaction of this beloved dish.

Let's cook with our recipes!

CHEF JOHN'S AMERICAN GOULASH



Chef John's American Goulash image

One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h15m

Yield 12

Number Of Ingredients 18

1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
¼ cup chopped Italian parsley
1 cup shredded white Cheddar cheese

Steps:

  • Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
  • Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
  • Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
  • Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 25.1 g, Cholesterol 58.1 mg, Fat 17.3 g, Fiber 3.2 g, Protein 18.9 g, SaturatedFat 6.9 g, Sodium 1168.9 mg, Sugar 7.4 g

AMERICAN GOULASH



American Goulash image

This skillet meal is perfect for weeknight dinners-it's beefy, creamy and cheesy and packed with tomatoes and macaroni--and everyone will ask for seconds!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

1 lb lean (at least 80%) ground beef
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 1/2 cups (from 32-oz carton) Progresso™ beef flavored broth
1 can (15 oz) Muir Glen™ organic tomato sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 tablespoon Italian seasoning
1 teaspoon paprika
1/4 teaspoon black pepper
1 cup uncooked elbow macaroni
3 oz cream cheese, cubed
1 cup shredded Monterey Jack cheese (4 oz)
1/2 cup flavored croutons, coarsely crushed

Steps:

  • Heat 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer about 20 minutes or until slightly thickened.
  • Stir in macaroni; cover and cook 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g

AMERICAN GOULASH



American Goulash image

Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)

Provided by davianng

Categories     One Dish Meal

Time 30m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 large onion, chopped
1 large green pepper, chopped
1 tablespoon garlic salt
1 teaspoon pepper
28 ounces diced tomatoes with their juice
15 ounces tomato sauce
1 lb medium pasta shells or 1 lb elbow macaroni
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded

Steps:

  • Brown ground beef, onion and pepper.
  • Season with garlic salt and pepper.
  • Add tomatoes and tomato sauce.
  • Simmer 10 minutes while macaroni is cooking.
  • Boil macaroni al dente, drain, rinse.
  • Return macaroni to pot, add beef and tomato mixture.
  • Serve in bowls with shredded cheese.
  • Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).

BASIC GROUND BEEF AMERICAN GOULASH RECIPE - (4.2/5)



Basic Ground Beef American Goulash Recipe - (4.2/5) image

Provided by á-24350

Number Of Ingredients 13

1 1/2 cups dry elbow macaroni
1 1/2 pounds ground chuck
1 medium onion, chopped
2 medium garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon seasoning salt, like Lawry's
1/2 teaspoon black pepper, freshly cracked
1/4 to 1/2 teaspoon Cajun seasoning, like Slap Ya Mama, or to taste (optional)
2 small bay leaves
1 (8-ounce) can tomato sauce
Pinch granulated sugar (optional)
2 (14.5-ounce) cans diced tomatoes, undrained
Red pepper flakes, optional

Steps:

  • Cook the macaroni according to the package directions for al dente. Reserve two cups of the pasta water; drain macaroni and set aside. Meanwhile, using a lidded skillet, sauté the ground beef uncovered until done; drain off any excess fat. Add the onion and garlic and continue sautéing about 5 minutes. Add the Italian seasoning, seasoned salt, pepper, Cajun seasoning, and bay leaves; stir. Add the tomato sauce, undrained diced tomatoes and sugar, scraping up any browned bits in the bottom of the skillet. Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes, stirring occasionally. Add the cooked, drained macaroni and stir in enough of the reserved pasta water as needed to loosen; continue to simmer until pasta is warmed through, adding additional pasta water as needed. Sprinkle with red pepper flakes if desired, stir, remove from heat, discard bay leaves and serve immediately. Cook's Notes: For a cheesy variation, cube 1/2 cup of Velveeta and stir in just before serving, until melted and creamy.

AMERICAN CHOP SUEY (OR) OLD FASHION GOULASH



American Chop Suey (or) Old Fashion Goulash image

I often double the recipe because it doesn't last to long in my house, it is a favorite! For a variation try adding 1 pound Italian sausage meat in addition to the ground beef. Or for a more health lower fat variation try ground turkey.

Provided by Sue Faccone

Categories     Pasta

Time 45m

Number Of Ingredients 12

2 lb ground beef
1/3 c olive oil
1 can(s) hunt's 4 cheese tomato sauce
2 can(s) stew or diced tomatoes
1 lb macaroni, elbow
1 c mozzarella cheese, shredded
1 c chedder cheese, shredded
1 Tbsp garlic powder
1 medium onion, chopped into small pieces
1 tsp salt and pepper
1 tsp italian seasoning
1/2 tsp parsely

Steps:

  • 1. In a large skillet, add the olive oil and ground beef. Add the spices to the meat and cook until browned all over.
  • 2. While the meat is cooking put a pot of water up to boil for the macaroni. Pasta should be firm when chewed not soggy. Test a piece often for readiness.
  • 3. Drain the pasta once done and put it back into the pot. Add the meat that is already cooked. Stir. Now Add the tomato sauce and stewed or diced tomatoes. Stir well. Heat should be at medium. When the sauce starts to bubble add the chedder cheese and mozzarella cheese and stir. Simmer for about 15 minutes, stirring several times. Once the cheese is well combined remove from heat and serve.

AMERICAN HAMBURGER GOULASH SOUP



American Hamburger Goulash Soup image

There is a local restaurant in Sioux Falls that has a similar soup on the menu. I decided to try to make it at home. this is what I came up with! I hope you enjoy it! **As with any recipe, this is a blueprint. The final design belongs to you!

Provided by kittycatmom

Categories     Vegetable

Time 3h2m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground sirloin, very lean
3 celery ribs, chopped into 1-in chunks
3 -4 carrots, peeled and chopped into 1-in chunks
1 large onion, chopped finely
2 fresh garlic cloves, minced (use more or less per your taste)
8 ounces frozen baby peas
4 medium potatoes, peeled and cut into 1-in chunks
2 (14 1/2 ounce) cans diced tomatoes (undrained)
1/2 cup red wine
3 (10 ounce) cans beef consomme
2 tablespoons Worcestershire sauce
salt and pepper (I don't use the salt, and use about 2 teaspoons of pepper)
1 -2 bay leaf
shell macaroni (optional)
parmesan cheese (optional)
crushed red pepper flakes (optional)

Steps:

  • In a large pot, brown the ground beef with onion and garlic; drain any fat.
  • Add in all remaining ingredients except Parmesan cheese,wine,and pasta and simmer for 3 hours or more.
  • 1 hour before serving add uncooked pasta
  • 1/2 an hour before serving add red wine.
  • Serve with grated Parmesan cheese.

Nutrition Facts : Calories 505.7, Fat 17.7, SaturatedFat 6.9, Cholesterol 76, Sodium 1199.5, Carbohydrate 49.4, Fiber 8.7, Sugar 12.2, Protein 34.8

GOULASH AMERICAN STYLE MY WAY



Goulash American Style My Way image

I looked through all, many similar, but mine enough different I decided it warranted being submitted separately. My granddaughter wrote and asked for the recipe - what recipe? - so I wrote back and told her how I usually made it. But it's a little different now. I wish I'd had some green and red peppers but passed them up at the store. It turned out nice but am hoping the flavors will blend together overnight. I make my Italian meat sauce similarly but use garlic and Italian spices which I don't for this. I used 2 packets of Swanson Flavor Boost, and the editor will not recognize it. It's very concentrated broth and new on the market.

Provided by Persian Berry 2011

Categories     Pasta Shells

Time 45m

Yield 1 large skillet full, 8 serving(s)

Number Of Ingredients 11

1 1/4 lbs ground beef (I got Amana Angus, can't say it's all that different but didn't have to drain grease off)
1/2 medium onion, cut up
2 1/2 cups uncooked creamette medium pasta shells
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon schilling seasoned pepper
1/2 teaspoon dried parsley
1/2 teaspoon Worcestershire sauce
1/2-3/4 cup grated cheddar cheese
tomato paste, can of water plus about 1/2 can more

Steps:

  • Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.
  • Cook eleven minutes for well done, drain, don't rinse, set aside.
  • Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
  • Turned up the heat and put in the ground beef, started breaking it up with spatula.
  • Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.
  • Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.
  • When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
  • Added the tomato paste, diced tomatoes and water, stirred on low heat.
  • Add the flavor booster and did a taste test because it's salty, just right.
  • To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).
  • Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.
  • If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
  • Can be eaten right away, baked in oven, frozen, or made a day ahead.
  • Add ground pepper to taste when served.

GOULASH, AMERICAN STYLE



Goulash, American Style image

I have been making this for years and my family loves it. *It's a dish you can add anything too if you like. A good dish if you had a busy day and want to get out of the kitchen in a hurry. Made in one pot, so not a lot of clean up involved. Serve with garlic bread and a salad....Yummy *Some of the things that are great to...

Provided by Linda Griffith

Categories     Beef

Time 55m

Number Of Ingredients 12

1 1/2 lb ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
1 tsp garlic powder
1 1/8 tsp salt
1/2 tsp ground pepper
1 can(s) tomato paste (small)
2 can(s) tomato sauce (small)
1 can(s) diced tomatoes (regular size and undrained)
1/2 c water
1 box elbow macaroni, cooked & drained
2 Tbsp ketchup

Steps:

  • 1. In a large saucepan, cook elbow macaroni pasta, following directions on the box.
  • 2. Saute onions and peppers in two tablespoons of margarine or Olive Oil..., in a large skilled, until almost transparent. Remove and set aside.
  • 3. Brown ground beef in the same skillet, until well cooked. Add the onions and peppers back in the pan.
  • 4. Add in the remainder of the ingredients. Bring back to a boil and simmer on low for 20 minutes. I add a couple of tablespoons of ketchup into mine....
  • 5. Drain pasta and add to the goulash....Serve with garlic bread and a tossed salad. Yummy, easy and quick!

AMERICAN GOULASH



American Goulash image

This recipe can also be made with ground turkey.

Provided by Carey Bonnin

Categories     Casseroles

Time 1h45m

Number Of Ingredients 13

1 lb ground beef, 93% lean
1/2 medium yellow onions, chopped
2 Lg clove garlic, minced
1 1/2 c water
1 can(s) tomato sauce, 15 oz.
2 can(s) petite diced tomatoes, 14.5 oz.
1 1/2 Tbsp soy sauce
1 Tbsp dry oregano
1 tsp dry basil
1 bay leaf
1/2 Tbsp seasoned salt
1/4 tsp black pepper
1 c elbow macaroni, uncooked

Steps:

  • 1. In a large Dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's no longer any pink. Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent. Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally. Stir in the pasta, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and refrigerate, if possible, overnight. If you must, you could serve it, but it's much better if you wait until the next day and reheat it. You can also add a can of corn, ½ cup celery, ½ cup green bell pepper , different types of cheese, or even, no cheese at all.
  • 2. Nutrition Facts Per Serving: Calories 140.4 - Total Fat 4.3 g - Saturated Fat 1.3 g - Polyunsaturated Fat 0.1 g - Monounsaturated Fat 0.0 g - Cholesterol 40.0 mg - Sodium 822.5 mg - Potassium 211.6 mg - Total Carbohydrate 13.1 g - Dietary Fiber 2.4 g - Sugars 4.1 g - Protein 13.4 g

Tips:

  • Use lean ground beef: This will help to reduce the fat content of the goulash.
  • Brown the beef well: This will help to develop flavor and prevent the beef from becoming tough.
  • Don't overcook the noodles: They should be cooked al dente, or slightly firm to the bite.
  • Use a variety of vegetables: This will add flavor, color, and nutrients to the goulash.
  • Season the goulash well: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to taste.
  • Serve the goulash with a side of bread or rolls: This will help to soak up the delicious sauce.

Conclusion:

American goulash is a hearty, flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, there is an American goulash recipe out there for you. So next time you are looking for a warm and comforting meal, give American goulash a try.

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