Classic American Goulash Made Easy
American classic goulash is one of my all time favourites dishes. Make with a few simple ingredients, your family and friends will love it.
- 1 tablespoon Oil for cooking
- 1 pound Lean or medium ground beef
- 1 Small chopped onion
- 1/2 Red bell pepper, chopped
- 2 cloves Chopped garlic
- 8 ounces Can of diced tomatoes
- 1 1/2 cup Water
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 tablespoon
- 1 tablespoon Worcestershire sauce
- 1 cup Macaroni noodles
- 1/2 cup Cheddar cheese
Add the oil to a pan over medium high heat. Put the ground beef in and fry until browned. This should take about 5 to 7 minutes.
Add in the onion, bell pepper, and garlic. Stir and saute for about 3 minutes or so until the onions begin to become translucent and the garlic fragrant.
Pour in the tomatoes and water followed by the worcestershire sauce and seasoning.
Stir until well combined, place a cover on, reduce the heat to low and allow it to simmer for about 15 minutes.
Place the macaroni noodles in, stir, place the lid back on, and allow it to simmer for about 15 minutes. Be sure to remove the lid and stir occasionally to ensure the noodles don't stick to the bottom.
Spread the cheese over the top, serve, and enjoy your classic American goulash.
Servings 4
- Amount Per Serving
- Calories 380
- % Daily Value *
- Cholesterol 58mg20%
- Sodium 880mg37%
- Potassium 213mg7%
- Total Carbohydrate 49g17%
- Sugars 9g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
There are several variations to the dish and the ingredients can differ greatly. For example, some cooks like to use ketchup and tomato sauce along with diced tomatoes which is completely fine. Other spices can be added too.
Please don't get the mistake that it's Hungarian Goulash. American goulash and Hungarian are very different. The dish has been around for centuries, however.
