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Have dinner on the table in about 30 minutes with this easy American goulash. This beefy macaroni is loaded with diced tomatoes and tomato sauce….then topped with cheese.
Back when we were first married we made a lot of hamburger helper style meals. Whether it was a cheesy macaroni and beef or even a tuna macaroni salad, elbow macs were cheap, so we ate a lot of it!
There are two different types of goulash. Hungarian goulash and American goulash. Hungarian goulash is a thick soup with meat and vegetables, usually seasoned with paprika. American goulash is very different. It generally has tomato sauce, macaroni and beef. It’s almost like a homemade hamburger helper.
American goulash is an easy dinner that can be prepped and ready to eat in just around 30 minutes.
We use a lean ground beef for this recipe. You could also use ground turkey if you’d like. If you want to spice it up a little, use Italian sausage. Delicious!
You’ll find that every goulash recipe is seasoned just a little differently. Ours has Italian seasoning, soy sauce, a pinch of sugar, salt & pepper and butter. It’s a very simply flavored dish. What other spices can you add to goulash? You can add garlic, bay leaves or even a little dried red pepper flakes for spice.
Here are some hints for making this recipe:
Yes! Make the recipe is it describes in the recipe, then place it in a 9×13 baking pan. Cover it with plastic wrap, then wrap it in foil. Freeze for up to 2 months.
This casserole will reheat best if it is defrosted, so thaw it before you put it in the oven. Bake uncovered at 350º Fahrenheit for about 30-40 minutes until it is heated through. You may want to add a little extra spaghetti sauce and cheese if you are choosing the freezer method.
We recommend serving this goulash with a side salad and a piece of Italian bread. If you’re looking for a different type of vegetable side dish besides salad, try one of these:
When I make goulash, I brown hamburger, onion and a green pepper. I dump in cooked elbow macaroni, a can of diced tomatoes (if I feel like it) and a large can of tomato juice. People are generally lined up with bowls at this point. I prefer to reduce it a bit, but I’m not gonna lie…. it’s delicious even “soupy”. It’s quick, easy and no fuss, no muss. You can even do it all in one pan. Just throw uncooked pasta in with the juice. I think it makes it too starchy so the taste is a little off… Read more »
Can I use penne pasta instead of elbows
Just checking that these are 28 oz cans of tomatoes and sauce? That seems like a lot of sauce and the photo shows what looks like 14 oz cans. Please advise. Thank you!!
Lovely recipe! When I make it I add finely chopped kale or spinach and some chickpeas or white beans for an extra bit of nutrition, but it’s absolutely perfect just the way it is presented here.