American Goulash (Hamburger Goulash) Recipe

What You’ll Like About This Recipe

• Quick and Easy: Ready in just 35 minutes!
• One-Pot Meal: One pot means less cleanup time and more time to enjoy with family.
• Family Favorite: It’s loved by kids and adults alike.

Ingredient Notes

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• Ground Beef: Of course, you’ll need ground beef! It’s the base of the entire recipe. I prefer 80/20 ground beef (chuck) because the higher fat content gives any recipe better flavor. You could also opt for a chicken or turkey version (see the Recipe Variations section below for information.
• Onion and Garlic: The aromatics that add sweetness and build flavor in the sauce.
• Elbow Macaroni: Elbows are the classic pasta used in this all-American recipe because they’re easily sourced and inexpensive.
• Tomato Sauce and Fire-Roasted Diced Tomatoes: The fire-roasted tomatoes add a light smoky flavor to the sauce. If you don’t have them, use regular diced tomatoes in their place.
• Beef Broth: Using beef broth instead of water amps up the overall beefy flavor. You could substitute an equivalent amount of water and a beef bouillon cube in a pinch.
• Red Bell Pepper: Use whatever color bell peppers you have on hand. I use red simply because I like the color for this.
• Smoked Paprika: Enhances the smoky flavor along with the fire-roasted tomatoes. Use regular paprika if you like.
• Dried Oregano and Basil: Typical Italian herbs that complement the tomato sauce.

Recipe Variations

I make so many different variations of this recipe! Here are some I’ve made and enjoyed in the past.

• Mexican Goulash: Add a can of black beans, a can of corn, and 1-2 tablespoons of taco seasoning. Top with shredded cheese, chopped cilantro, and a squeeze of lime juice.
• Italian Goulash: Use ground turkey (or chicken) instead of ground beef; substitute chicken broth for the beef broth, and use diced tomatoes with Italian seasoning. Stir in a cup of ricotta cheese and top with shredded mozzarella and fresh basil before serving.
• Cheesy Bacon Goulash: Cook 4-6 slices of bacon until crispy, then crumble and add to the goulash with a cup of shredded cheddar cheese just before serving.
• Creamy Goulash: Stir in 1/2 cup of sour cream or cream cheese at the end of cooking for a creamy, rich texture.
• Greek Goulash: Add a handful of olives (black, green, or Kalamata) and a little bit more dried oregano. Top with crumbled feta cheese and fresh parsley before serving.
• Spicy Sausage Goulash: Replace the ground beef with spicy Italian sausage. Add some red pepper flakes or a dash of hot sauce for more heat.

How to Make American Goulash (Hamburger Goulash)

STEP 1. In a large pot or deep skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onions are translucent. Drain the excess grease.

STEP 2. Add the minced garlic to the pot and cook for an additional 30 seconds.

STEP 3. Add the diced red bell pepper and cook for another 2 minutes.
STEP 4. Stir in the smoked paprika, dried oregano, dried basil, salt, black pepper, and red pepper flakes, if using. Cook for 1 minute.

STEP 8. Serve it hot and garnish with chopped parsley if desired.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm them on the stovetop over medium heat until heated through.

Recipe

• In a large pot or deep skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onions are translucent. Drain the excess grease.

  1 pound ground beef, 1 large onion

• Add the minced garlic to the pot and cook for an additional 30 seconds.

  2 cloves garlic

• Add the diced red bell pepper and cook for another 2 minutes.

  1 red bell pepper

• Stir in the smoked paprika, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Cook for 1 minute.

  1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon black pepper

• Pour in the tomato sauce, fire-roasted diced tomatoes, and beef broth. Bring the mixture to a simmer.

  15 ounces tomato sauce, 14.5 ounces canned fire-roasted diced tomatoes, 2 cups beef broth

• Add the elbow macaroni, making sure that it is covered by the liquid. Reduce the heat, cover the pan, and simmer for about 20 minutes or until the macaroni is tender.

  2 cups elbow macaroni

• Remove the pan from the heat and let it sit for 5 minutes for the sauce to thicken.

• Serve it hot and garnish with chopped parsley if desired.

  Fresh parsley or cilantro

• Use 80/20 ground beef for the best flavor. Leaner beef works, but the sauce won’t be as rich.
• Make sure the macaroni is fully submerged in the liquid before covering, so it cooks evenly.
• If the macaroni is still firm at the end of the cooking time, stir in a little more broth or water and continue to simmer until tender.
• If the goulash is too loose, simmer uncovered a few extra minutes to reduce the liquid.
• Let it rest off the heat for 5 minutes before serving. The sauce will thicken some as it sits.
• No fire-roasted tomatoes on hand? Regular diced tomatoes work fine, with a little less smoky depth.
• Store leftovers in an airtight container in the refrigerator up to 3 days, or freeze up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it’s thickened too much.

Serving 1portionCalories 389kcalCarbohydrates 39gProtein 21gFat 16gSaturated Fat 6gPolyunsaturated Fat 1gMonounsaturated Fat 7gTrans Fat 1gCholesterol 54mgSodium 741mgPotassium 438mgFiber 3gSugar 3gVitamin A 790IUVitamin C 27mgCalcium 42mgIron 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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