Ah, American Goulash—a dish as comforting as a warm blanket on a chilly evening. It’s like a hug from your favorite aunt who’s always ready with a plate of something delicious. I remember the first time I tried it; the rich aroma filled the kitchen, and I was hooked before even taking a bite. Whether you’re revisiting a childhood favorite or trying it for the first time, this recipe is a must-try for anyone craving a hearty, soulful meal.
Steps
- Heat a large pot over medium-high heat and add a tablespoon of olive oil. Cook the ground beef for about a minute, breaking it up with a spatula.
- Add the finely chopped carrot, onion, celery, and minced garlic to the pot. Continue to cook, stirring occasionally, until the vegetables are soft and the beef is browned, about 5 minutes.
- Season the mixture with salt, dried oregano, black pepper, and a little sugar. Stir well to combine and enhance the flavors.
- Pour in the crushed tomatoes, tomato paste, Worcestershire sauce, chicken stock, and water. Bring this mixture to a boil, then lower the heat, cover, and let it simmer for 20 minutes.
- Stir in the macaroni and cover the pot again, allowing it to simmer for another 20 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. Add more water if the mixture appears too dry.
- Once the pasta is cooked through, mix in freshly grated parmesan cheese. Adjust the seasoning with additional salt and pepper if needed, and serve with extra parmesan sprinkled on top.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (90/10)
- 1 medium onion, finely chopped
- 1 carrot, grated
- 1 celery stick, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons fine sea salt, or to taste
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon granulated sugar, or more to taste
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups chicken stock
- 1 cup water (plus more as needed for cooking)
- 2 cups macaroni pasta (10 ounces), or any small pasta you prefer
- 1/4 cup freshly grated parmesan cheese, plus more to serve
Nutritional Values
Calories: 2262 kcal | Carbohydrates: 252 g | Protein: 156 g | Fat: 72 g | Saturated Fat: 24 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 36 g | Trans Fat: 3 g | Cholesterol: 312 mg | Sodium: 7092 mg | Potassium: 5580 mg | Fiber: 30 g | Sugar: 54 g | Vitamin A: 12654 IU | Vitamin C: 96 mg | Calcium: 822 mg | Iron: 30 mg
FAQ
- What is American Goulash?
- American Goulash is a classic one-pot meal featuring ground beef and macaroni pasta cooked in a rich tomato sauce. It goes by many names across different regions, such as American Chop Suey and Johnny Marzetti, but all versions share the comforting combination of beef, pasta, and tomatoes.
- Can I make substitutions in this recipe?
- Yes, American Goulash is a versatile dish. You can substitute the ground beef with Italian sausage or ground turkey. Any small pasta shape can work, and you can add a variety of vegetables or beans. You can also experiment with different spices and cheeses to suit your taste.
- What is the difference between Hungarian and American Goulash?
- While both are hearty dishes, Hungarian Goulash is a stew with chunks of beef and vegetables simmered in a paprika-rich broth, often served over noodles. In contrast, American Goulash combines ground beef, macaroni, and tomatoes with spices, all cooked together in one pot.
- How can I store and reheat American Goulash?
- For storage, cool the dish and keep it in an airtight container in the refrigerator for 3-4 days or freeze it for up to three months. To reheat, thaw overnight in the fridge, then warm in the microwave or on the stove. If it seems dry, add a splash of water to maintain its saucy consistency.
- What can I serve with American Goulash?
- American Goulash pairs well with crusty bread or buttered toast to soak up the sauce. You can also serve it alongside roasted vegetables or a fresh salad for a complete meal.
Tips
- Adjust Pasta Cooking: Keep an eye on the pasta as it cooks, especially at the beginning, to prevent it from sticking to the pot. If the mixture appears dry, add more water gradually to maintain a moist and saucy consistency.
- Customize with Veggies: Enhance the nutritional value by adding finely chopped vegetables. Consider incorporating mushrooms, bell peppers, or even a handful of spinach towards the end of cooking for added texture and flavor.
- Meat Alternatives: Feel free to substitute the ground beef with Italian sausage or ground turkey for a different taste profile, while still retaining the hearty essence of the dish.
- Cheese Variations: While Parmesan cheese is traditional, you can experiment with different types of cheese like mozzarella or cheddar for a unique twist.
Equipment
- Dutch Oven or Large Heavy Pot – A 5 1/2 Qt Dutch oven is recommended for cooking the goulash due to its ability to distribute heat evenly.
- Spatula – For breaking up the ground beef and stirring the ingredients.
- Grater – For grating the carrot finely.
- Measuring Spoons and Cups – To accurately measure ingredients like olive oil, Worcestershire sauce, chicken stock, and water.
