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American Goulash Recipe

This hearty one-pot meal is a saucy and beefy classic American Goulash. It's a great way to stretch a pound of ground beef for a crowd and is easy to make (and clean up after), cooks in one pot including the pasta, and reheats well so it's perfect for meal prep.
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Prep Time 4 minutes
Cook Time 46 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb lean ground beef 90/10
  • 1 medium onion finely chopped
  • 1 carrot grated
  • 1 celery stick finely chopped
  • 3 garlic cloves minced
  • 2 tsp fine sea salt or to taste
  • 1 tsp dried oregano leaves
  • 1/2 tsp freshly ground black pepper or to taste
  • 1/4 tsp granulated sugar or more to taste
  • 28 oz crushed tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 2 cups chicken stock
  • 1 cup water plus more as needed for cooking
  • 2 cups macaroni pasta 10 oz, or any small pasta you prefer
  • 1/4 cup parmesan cheese freshly grated, plus more to serve

Method
 

  1. Set a heavy pot or 5 1/2 Qt Dutch oven over medium/high heat and add 1 Tbsp olive oil. Add ground beef to the hot pot and break it up with a spatula for 1 minute.
  2. Add carrot, onion, celery and garlic and stir until vegetables are softened, 5 minutes. Season with salt, oregano, pepper and sugar and stir to combine.
  3. Add crushed tomatoes, tomato paste, Worcestershire sauce, chicken stock and water. Bring to a boil then reduce heat to a simmer, cover and cook for 20 minutes.
  4. Add macaroni and stir to combine. Reduce heat to a simmer, cover and cook 20 minutes, stirring occasionally, especially towards the beginning of cooking pasts so it doesn’t settle and get stuck to the bottom of the pot. Add more hot water 1/4 cup at a time or as needed if the mixture seems dry. It should remain very moist and saucy.
  5. Stir in parmesan cheese and season with salt and pepper to taste if needed. Serve with more parmesan.

Notes

Make Ahead: Store in the refrigerator for 3-5 days or freeze up to 3 months. Thaw in the fridge overnight, then reheat in the microwave or on the stovetop. Add water as needed to keep it saucy.