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Every time I make this classic goulash, it feels like I’m right back in my grandma’s home. The tasty combo of macaroni, ground beef, and that delicious, bold tomato sauce just screams comfort and fills my house with fantastic smells that get the whole crew excited to eat.
The first time I whipped up this goulash was when everything felt nuts and I needed something filling for my picky kids. Now, years later, it’s what we always make on busy Sunday nights before the week gets crazy.
Tasty Ingredients
- Ground beef gives this meal its main flavor. Go for 80/20 for the right mix of juiciness without being greasy
- Garlic and onion start things off with a tasty, fragrant kick
- Red and green bell peppers make the dish colorful and add a hint of sweetness
- Elbow macaroni is great at catching all that saucy goodness in every bite
- Tomato paste, crushed tomatoes, and tomato sauce bring layers of tangy, flavorful tomato notes
- Paprika adds real warmth and swaps in a gorgeous color—Hungarian paprika is the secret if you’ve got it
- Dried basil and oregano bring classic Italian vibes without overpowering everything
- Cheddar cheese is totally optional but melts into gooey, cheesy goodness
Simple How-To Guide
- Add the Finishing Touch:
- If you’re using cheese, sprinkle it on last, pop the lid on, and let it melt for a dreamy cheesy top.
- Simmer to Perfection:
- Turn down the heat and cover the pot. Stir now and then while the macaroni soaks up all the sauce for about 15–20 minutes until it’s tender.
- Cook the Pasta:
- Throw the dry macaroni right in with everything else—doing it all together means the pasta gets super flavorful.
- Season Thoroughly:
- Shake in paprika, oregano, and basil. Taste it, then tweak the salt or pepper as you like. Let it simmer so the flavor really comes together.
- Create the Sauce:
- Toss in all your tomato ingredients and scrape the yummy bits from the bottom—that’s where a lot of taste hides.
- Incorporate Vegetables:
- Add chopped bell peppers and cook just till they start softening but are still kinda crisp.
- Develop the Flavor Base:
- Put in the onions and garlic with the beef and cook till the onion goes clear and smells amazing. Give it a few minutes—this step matters for flavor.
- Brown the Beef:
- Crumble the ground beef into a hot pan and cook till it’s brown and no pink’s left—usually about 5–7 minutes. Drain off any fat so it doesn’t get greasy.
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Paprika honestly makes this whole meal. I still remember my grandma carefully measuring it out, always telling me it’s the one magic ingredient that turns beef and noodles into something much more special.
Prep and Storage Details
If you want to get ahead, make this up to a couple days early and stash it in the fridge—the taste actually improves after sitting. When you heat it back up, a little beef stock or water helps if it’s gotten too thick. Need to keep it longer? Freeze portions in containers, giving them space to expand. It tastes great for about three months out of the freezer. Thaw it in the fridge overnight before reheating.
Easy Swaps
Don’t stress about matching every ingredient. If you want it lighter, swap in ground turkey. Out of elbows? Use any small pasta—penne or rotini are awesome. Going meatless? Try plant protein or load up with veggies like mushrooms or zucchini. Any type of bell pepper is fine, and if you don’t have crushed tomatoes, diced ones work too.
How to Serve
Dish up big bowls, add chunky garlic bread for scooping, and maybe throw together a crisp salad on the side. Sour cream on top is a total treat. If you’ve got leftovers, try stuffing them into roasted peppers or spooning onto baked potatoes for a fresh meal twist.
Origin Story of American Goulash
Traditional Hungarian goulash is more like a paprika-rich meat stew. Stateside, people changed it up starting in the early 1900s. Folks needed affordable food that could feed many and stretch whatever they had—perfect for tough times like the Great Depression. Schools started serving it because it’s simple and feeds a crowd. You’ll see different names across the US—some call it "slumgullion" or "American chop suey" but it’s all about comfort on a budget.
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Common Queries
- → Can I swap out the macaroni?
Absolutely! Use other small pasta shapes like rotini, penne, or shells. Don’t forget to adjust the cooking time as needed.
- → How do I make this vegetarian-friendly?
Opt for lentils or plant-based meat instead of beef. Adjust your spices to bring out the flavors in the veggies.
- → Can leftovers go in the freezer?
Sure, just make sure the dish cools down before sealing it in an airtight container. It keeps well frozen for up to 3 months. Reheat thoroughly when ready to enjoy.
- → What can I add to spice it up?
Throw in a dash of cayenne or red pepper flakes for some heat. Hot sauce on the side works too if you like options.
- → How do I keep the pasta from getting mushy?
Keep the heat low, stir it here and there, and watch the macaroni closely. Take it off the heat as soon as it’s al dente.