My family has those meals that are made every year for certain occasions. If it was really cold out, we’d have smoked shoulder. If it was hot out, steak on the grill. When we’d go camping my mom would make a large batch of American Goulash and we’d eat that for days. Most food depreciates in taste after it is first made, but Goulash only gets better when you have it for leftovers. I made an updated version of my favorite American Goulash recipe and couldn’t be happier with the results and the leftovers.
How to make American Goulash
American Goulash is the original one pot recipe. It’s very easy to make, you’ll need a dutch oven or other similarly sized pot. Brown the meat and vegetables, add tomatoes and sauce, season and add pasta. Done! However the best flavor comes after the pasta is able to soak up some of the tomato sauce and seasoning, so don’t be afraid to make this in advance and reheat it right before serving.
I’ll also freeze this so that I have meals ready to go. This recipe makes a large batch of American Goulash so be prepared to either feed a lot of people or have lots of leftovers. I also really like this recipe because for the amount of food you get, the cost is pretty cheap. The total cost for this meal is about $5, which is nothing! I made this a lot when I was in college because although I was broke, I wanted real food!
American Goulash is a bit different than its european cousin. Traditional goulash is much more of a stew with chunks of meat and lots of paprika. American Goulash is much more of a pasta dish and is often called American Chop Suey as well. No matter what you call it, it’s all delicious in the end!
Make it a Meal
- Brown Butter Roasted Radishes
- Maple Glazed Roasted Carrots
- Roasted Broccoli and Garlic
- Balsamic Bacon Roasted Brussel Sprouts
- Roasted Brussel Sprouts with Bacon
- More Delicious Sides
American Goulash
American Goulash or American Chop Suey is a classic dinner recipe. Hearty and filling, this meal will keep you full!
Ingredients
- 2 Pounds Ground Beef
- 2 Yellow Onions Chopped
- 1 Green Bell Pepper Chopped
- 3 Cloves Garlic
- 28 Oz Tomato Sauce
- 28 Oz Canned Diced Tomato
- 2 Tsp Oregano
- 2 Tsp Basil
- 3 Bay Leaves
- 1 Tbsp Worcestershire Sauce
- Salt
- Pepper
- 1 Pound Dry Elbow Pasta
Instructions
Using a large pot or dutch oven, cook ground beef on medium-high heat until cooked through. Break into smaller chunks and spoon off any excess fat.
Mix in onion, green pepper and garlic. Cook until softened
Stir tomato sauce and canned diced tomato. Mix in oregano, basil, bay leaves, Worcestershire sauce and season with salt and pepper to taste. Reduce to a simmer and cook covered for 20 minutes.
Cook pasta per instructions on box until al dente. Drain and add to the tomato mixture. Serve and enjoy!
Arya’s Corner
Arya before she because as poofy as she is now. I love how siberians have a mane!
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