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Snuggle up with this all-in-one American goulash that's loaded with gooey cheese, soft noodles, and a thick, rich tomato sauce. It's the go-to weeknight dinner at my house when it's cold and we're all extra hungry. The bubbling sauce and savory smells make your place super inviting.
I pulled this together for the first time on a chilly Saturday when I was desperate for something that'd chase off the cold. My folks ask for it every single winter now and I always smile at how good it makes my kitchen smell.
Hearty Ingredients
- Shredded cheddar cheese: melty and rich try shredding a block for that perfect gooey mess
- Pepper: brings a gentle tingle freshly cracked's best if you have it
- Salt: makes everything shine I like using kosher for sprinkling
- Paprika: tosses in a bit of color and mellow heat sweet paprika works great
- Bay leaves: give subtle fragrance pick ones that still bend not crumble
- Italian seasoning: takes it up with dried herbs go for a mix that's big on oregano and basil
- Worcestershire sauce: gives a hit of tang and deepens the flavors quality brands do matter
- Macaroni noodles: grab the classic elbow shape just double check it's not expired
- Petite diced tomatoes: chunky bits add juiciness look for cans that are bright red inside
- Tomato sauce: makes everything silky go with one that doesn't have extra sugar
- Beef broth: builds a deep, savory base low-sodium helps you control the salt
- Garlic cloves: punch up the taste only use firm bulbs with tight skins
- Ground beef: brings meaty flavor stick with 90% lean so it's not greasy
- Green bell pepper: gives a pop of crunch and color heavier ones are fresher
- Medium onion: sweetens and adds texture pick one that's tight and shiny
- Olive oil: adds deep flavor and helps with browning make sure it's fresh
Simple Step Guide
- Finish and Serve:
- Take out those bay leaves with tongs. Dump in handfuls of shredded cheddar and stir until it all blends and melts smoothly. Try a taste and see if you want more salt or pepper. Keep it a little creamy and saucy. Dish it up hot and toss on extra cheese or parsley if you want.
- Cook the Pasta:
- Turn up your heat to medium high and toss dry noodles right into the pot. Give it a quick stir so they don't clump together. Boil 10 to 12 minutes and stir now and then till noodles are tender and sauce thickens up.
- Simmer the Base:
- Pour in your beef broth, both tomato sauce and diced tomatoes, juice and all. Swirl in worcestershire, italian herbs, a bit of paprika, a pinch of salt, and some pepper. Mix it up, tuck in bay leaves, bring it to a strong bubble, then turn it low, cover, and let it mellow for 20 minutes.
- Add Garlic:
- Scatter in the chopped garlic and give it 30 seconds or so. Stir until it smells sweet and bold in the kitchen.
- Sauté and Brown:
- Throw in the onion, green pepper, and meat. Cook and break up the beef for about 7 or 8 minutes. Let it all get nice and browned for big flavor.
- Prepare the Pot:
- Pour olive oil in a big pot and heat on medium high. Wait till it shimmers (not smokes) so your veggies sizzle once they hit the pot.
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I pick sharp cheddar for this because it melts smooth and tastes bold without covering up the tomato. My grandma used to sneak in extra cheese just for me, so every bowl of this brings back family supper vibes.
Helpful Storage Ideas
Let your leftovers cool fully, then pop them in a sealed container for the fridge up to four days. For freezing, only cook the noodles to firm (al dente) so they don’t go mushy later. Thaw overnight in the fridge and warm gently on your stovetop. Add a splash of broth if it dries out.
Swap Options
Try ground turkey or chicken if you want to lighten it up. Whole wheat or gluten-free macaroni work just as well. Looking to sneak in more veggies? Add diced carrots or zucchini to your sauté step.
How to Serve
This goulash is awesome with chunky bread or an easy green salad on the side. Toss on parmesan cheese or a blob of sour cream for a richer finish—perfect for folks who love extra creamy bowls.
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Story Behind the Dish
American goulash isn’t the same as the Hungarian original—it was built as a simple, budget saver for families. One pot, lots of tomato flavors, and easy cleanup made it a busy-night hit everywhere in the States in the last century.
Frequently Asked Questions About Recipes
- → Can I use ground chicken or turkey instead of beef?
Sure! You can swap in ground chicken or turkey for a lighter touch. You might want to tweak the seasoning a bit so it tastes just right.
- → Should I boil the macaroni before adding it in?
No need! Toss the uncooked macaroni straight into the pot while everything simmers. It’ll get perfectly soft right there.
- → What if the goulash gets really thick?
If things start to look too thick, just pour in some beef broth or water, a splash at a time, till it loosens up how you want.
- → Which cheese tastes best in this?
Cheddar is awesome here because it melts so well and adds a creamy kick. But if you like, try mozzarella or Monterey Jack for something milder.
- → Does this keep well in the freezer?
Definitely. Let it cool, then pack it up and freeze. It's good for about 3 months.
- → Can I top this with anything before serving?
Spoon on extra cheese, sprinkle a little parsley, or toss on some fresh basil to brighten it up and give more flavor.