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

Fresh
2 pounds ground beef
1 yellow onion, diced
4 cloves garlic, minced
¼ cup Italian parsley, chopped

Packaged
3 cups large elbow macaroni
32 ounces chicken broth
1 cup water
15-ounce can diced tomatoes
24-ounce jar marinara sauce
1 cup shredded cheddar cheese
1 tablespoon olive oil

Seasoning
2 tablespoons soy sauce
2 teaspoons kosher salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves

Serving
Additional shredded cheddar cheese, for serving

Cooking the Pasta Base
In a large pot over medium heat, heat 1 tablespoon olive oil, then add 1 diced yellow onion and cook for about 3–4 minutes until softened. Stir in 4 cloves minced garlic and cook for about 30 seconds until fragrant.

Cooking the Beef
Add 2 pounds ground beef to the pot and cook for about 6–8 minutes, breaking it apart as it browns, until fully cooked. Drain excess grease if needed.

Building the Sauce
Stir in 2 tablespoons soy sauce, 2 teaspoons kosher salt, 1 teaspoon black pepper, ¼ teaspoon cayenne pepper, 2 tablespoons paprika, and 2 teaspoons Italian seasoning, mixing well to coat the beef. Add 1 (15 oz) can diced tomatoes, 1 (24 oz) jar marinara sauce, 32 ounces chicken broth, 1 cup water, and 2 bay leaves, stirring to combine.

Cooking the Macaroni
Add 3 cups large elbow macaroni directly to the pot and bring the mixture to a gentle boil. Reduce to a simmer and cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the liquid.

Finishing the Dish
Once the pasta is cooked, remove the bay leaves and stir in 1 cup shredded cheddar cheese until melted and creamy. Fold in ¼ cup chopped Italian parsley for a fresh finish.

Serving
Serve hot with additional shredded cheddar cheese on top if desired.