Hearty American Goulash

Ground beef goulash with large elbow macaroni, marinara sauce, fresh parsley, and shredded white cheddar cheese.

This American goulash is a comforting dish combining ground beef, tender elbow macaroni, and a flavorful tomato-based sauce with herbs and spices. The recipe starts with sautéed ground beef, onions, and garlic, seasoned with salt, pepper, cayenne, paprika, and Italian herbs. Chicken broth, diced tomatoes, and marinara simmer together with the pasta, which is cooked until tender, then finished with fresh parsley and melted cheddar for added richness. Served hot with extra cheese, this goulash is a hearty, satisfying meal perfect for any night of the week.

Servings

6-8

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

60 minutes

Ingredients

  • 2 pounds ground beef
  • 1 yellow onion, diced
  • 3 cups large elbow macaroni
  • 32 ounces chicken broth
  • 15-ounce can diced tomatoes
  • 24-ounce jar marinara sauce
  • 1 cup shredded cheddar cheese, plus additional for serving
  • 2 tablespoons soy sauce
  • 4 cloves garlic, minced
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 2 teaspoons Italian seasoning
  • 2 bay leaves
  • 1 cup water

Instructions

Preparation

Dice onion, mince garlic, and chop Italian parsley. Measure and prepare remaining ingredients.

Cook Beef & Onion

Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add ground beef and diced onion, cooking until beef is browned. Drain excess fat.

Season Mixture

Add garlic, kosher salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves. Stir until spices are well-distributed and mixture is aromatic.

Add Liquids & Simmer

Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse marinara jar with 1 cup of water and add to the pot. Stir in soy sauce, bring to a simmer, and reduce heat to medium-low. Simmer for 20 minutes, stirring occasionally.

Cook Macaroni

Increase heat to medium-high and add elbow macaroni. Cook for about 12 minutes, stirring occasionally, until macaroni is tender.

Finalize Dish

Remove from heat and discard bay leaves. Stir in chopped parsley and 1 cup of shredded cheddar cheese. Cover and let rest for 5 minutes to melt cheese and blend flavors.

Serving

Serve hot, garnishing with additional cheddar cheese if desired.

Serving Suggestions

Pair with a green salad or crusty bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Adjust seasoning when reheating if necessary.

Gather all the ingredients. Dice the onion and garlic.

Heat olive oil in a Dutch oven or stock pot over med-high. Add the beef and onion and cook until browned and drain liquid.

Add the garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves. Cook and stir until the flavors blend in a few minutes.

Pour in the chicken broth, diced tomatoes, and marinara. Rinse the jar with 1 cup of water and pour into the pot to stir.

Add the soy sauce and bring to a simmer. Reduce heat to med-low and simmer about 20 minutes, stirring occasionally.

Increase heat to med-high and add the macaroni. Stir occasionally until just tender in about 12 minutes.

Remove from heat and discard the bay leaves. Stir in the parsley and shredded white cheddar. Cover and let rest 5 minutes.

Serve with shredded white cheddar to top.