Description
Easy American Goulash is a comforting one-pot dish featuring browned ground beef, sautéed vegetables, and tender macaroni simmered in a flavorful tomato sauce, finished with creamy cheese for a rich, satisfying meal perfect for any weeknight.
Ingredients
Scale
Meat and Vegetables
- 1 teaspoon oil
- 1 pound lean ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- 1 stick celery, finely diced
- 2 bell peppers, diced (any color; green and red used)
Seasonings and Sauces
- 1 teaspoon ground paprika
- 1/2 teaspoon dried parsley
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce (or soy sauce)
- Salt and ground pepper, to taste
Liquids and Canned Goods
- 1 1/2 cups beef or chicken broth (plus more as needed)
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can petite diced tomatoes
Pasta and Cheese
- 1 (8-oz) package dried macaroni pasta, uncooked
- 1/4 cup cream cheese (or more to taste)
- 1 cup shredded cheese (Monterey Jack or Cheddar)
Instructions
- Brown meat and onion: Heat oil in a large skillet over medium-high heat. Add the ground beef and cook until browned. Drain excess fat if desired. Add diced onion and minced garlic, sautéing for a few more minutes until fragrant and the onion is softened.
- Add seasoning and vegetables: Stir in ground paprika, dried parsley, tomato paste, and Worcestershire sauce. Then add the finely diced celery and diced bell peppers. Stir-fry the mixture for a couple of minutes to combine flavors.
- Add remaining ingredients and cook: Pour in the beef or chicken broth, tomato sauce, and petite diced tomatoes. Stir well and bring the mixture to a boil. Season with salt and pepper to taste. Stir in the uncooked macaroni, reduce heat to medium, cover with a lid, and simmer for about 15 minutes or until the macaroni are tender. Stir occasionally and add extra broth if necessary to prevent drying.
- Finish: Remove the skillet from heat and stir in the cream cheese until well combined. Sprinkle the shredded cheese on top, cover again, and let it sit for 2 minutes until the cheese has melted. Serve hot immediately.
Notes
- For a richer flavor, you can use full-fat cream cheese and sharp cheddar cheese.
- If you prefer, substitute Worcestershire sauce with soy sauce for a gluten-free version.
- Add extra broth if the pasta absorbs too much liquid while cooking.
- This dish stores well and can be refrigerated for up to 3 days or frozen for longer storage.
- For a vegetarian version, substitute beef with plant-based crumbles and use vegetable broth.
