Ground Beef Goulash With Elbow Macaroni

Classic One-Pot American Goulash

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Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

When you're looking for a dinner that will be a hit with the whole family and can be prepared from start to finish all in the same pot, look no further than American goulash. This meal is quite different than the traditional Hungarian dish. It starts with seasoned ground beef and incorporates noodles — typically elbow macaroni or wide egg noodles. It all comes together with the help of beef stock and tomatoes and in under half an hour, dinner is served!

What Is American Goulash?

American goulash, sometimes called slumgullion, American Chop Suey, or even Beef-a-Roni, is an American comfort-food dish popular in the Midwest and South. Besides the name, there is no real connection to Hungarian goulash in terms of the flavor or ingredients.

Key Ingredients in American Goulash

While Hungarian goulash is a soup or stew made with beef, onions, and paprika, American goulash is a beef, tomato, and macaroni dish. American goulash can be seasoned in a wide variety of ways, often with aromatics such as onion and garlic as well as Italian seasoning blend. It often includes paprika as a nod to the Hungarian goulash namesake. American goulash can also be topped with a sprinkling of shredded cheddar cheese, if desired.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Slumgullion Versus Goulash

Some use the names slumgullion and American goulash interchangeably to refer to the same beef and noodle dish. However, slumgullion tends to be more of a stew consistency made up with meat and whatever else is on hand. Goulash is sometimes used figuratively to mean a jumble or a hodgepodge, therefore it is also implied that the dish can include a variety of available ingredients.

When you are looking for a dinner that will be a hit with the whole family and can be prepared from start to finish all in the same pot, look no further than American goulash.

• shellfish-free
• tree-nut-free
• alcohol-free
• soy-free
• egg-free
• peanut-free
• pork-free

Per serving, based on

6

servings. (% daily value)

• Calories 511
• Fat 24.9 g (38.3%)
• Saturated 9.9 g (49.6%)
• Carbs 45.4 g (15.1%)
• Fiber 4.4 g (17.6%)
• Sugars 8.5 g
• Protein 27.2 g (54.3%)
• Sodium 873.9 mg (36.4%)

Ingredients

• 1

  medium yellow onion

• 1 tablespoon

  olive oil

• 1 pound

  lean ground beef (90% lean)

• 1 1/2 teaspoons

  Italian seasoning

• 1 teaspoon

  kosher salt

• 1/2 teaspoon

  garlic powder

• 1/4 teaspoon

  red pepper flakes

• 1 (28-ounce) can

  crushed tomatoes

• 2 cups

  beef broth

• 1 tablespoon

  Worcestershire sauce

• 2 cups

  dried elbow macaroni (about 9 ounces)

• 4 ounces

  cheddar cheese

• 1/4 bunch

  fresh parsley

Instructions

1. Dice 1 medium yellow onion until you have 1 cup.

2. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium heat until shimmering. Add the onion and 1 pound lean ground beef. Cook, stirring and breaking up the pieces of meat into smaller pieces, until the beef is no longer pink and the onions are starting to soften, about 6 minutes.

3. Add 1 1/2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon red pepper flakes, and stir to combine. Add 1 (28-ounce) can crushed tomatoes, 2 cups beef broth, and 1 tablespoon Worcestershire sauce, and stir to combine. Add 2 cups elbow macaroni, increase the heat to high, and bring to a boil.

4. Reduce the heat to low. Cover and cook until the macaroni is al dente, stirring occasionally to keep the pasta from sticking to the bottom of the pot, about 12 minutes. Meanwhile, shred 4 ounces sharp cheddar cheese (about 1 cup). Pick the leaves from 1/4 bunch fresh parsley and coarsely chop until you have about 1/4 cup.

5. Remove the pot from the heat. Taste and season with more kosher salt as needed. Sprinkle with the cheese and let sit until melted. Garnish with parsley just before serving. (Alternatively, garnish each serving with cheese and parsley instead.)

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerate before reheating.

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Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News' "World News Tonight" and CBS' "The Talk" and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source: https://www.thekitchn.com/american-goulash-slumgullion-recipe-23263155