American Goulash: My Grandma’s Comfort Food Secret

This easy American Goulash recipe is a weeknight staple, packed with flavor and perfect for feeding a crowd. Learn how to make this classic comfort food with my family’s secret ingredient!

Introduction: A Love Story with American Goulash

American Goulash. Just the name conjures up images of warm, cozy evenings and happy bellies. It’s not fancy, but it’s good. This isn’t your grandma’s goulash from Budapest; it’s the all-American version, a hearty, saucy pasta dish with ground beef, tomatoes, and a touch of sweetness. I first discovered this recipe when I was a kid, raiding my grandma’s fridge after school. She always had a pot simmering on the stove, and the aroma alone was enough to make my mouth water. This recipe always reminds me of her, and I’m excited to share my version with you—with a few personal tweaks, of course!

Ingredients for the Best American Goulash:

• 1 tablespoon olive oil (I sometimes use avocado oil for a healthier twist)
• 1 large onion, chopped
• 2 cloves garlic, minced (I love garlic, so I sometimes sneak in an extra clove!)
• 1 pound ground beef (80/20 works best)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick – my grandma always added these!)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce (this adds a depth of flavor you won’t believe)
• 1 tablespoon brown sugar (my secret ingredient for that perfect balance of sweet and savory)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 ounce) package elbow macaroni (or any small pasta shape you prefer)

Making American Goulash: A Step-by-Step Guide

1. Sauté the Aromatics: In a large pot or Dutch oven over medium heat, heat the olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease. My tip is to use a wooden spoon to really get those little bits of browned beef off the bottom of the pot – that’s where all the flavor is!

1. Spice It Up: Stir in the oregano, basil, and red pepper flakes (if using). Cook for another minute to let the spices bloom.
2. Tomato Time: Add the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, brown sugar, salt, and pepper. Bring the mixture to a simmer.
3. Simmer to Perfection: Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the richer the flavors become. I found that stirring it occasionally helps prevent sticking.

1. Cook the Pasta: While the sauce simmers, cook the elbow macaroni according to package directions until al dente. When I did this, I noticed that slightly undercooking the pasta is best, as it will finish cooking in the sauce.
2. Combine and Serve: Drain the pasta and add it to the goulash sauce. Stir to combine and cook for another 5-10 minutes until the pasta is cooked through and the sauce has thickened slightly.
3. Enjoy!: Serve hot, garnished with your favorite toppings like shredded cheese, chopped parsley, or a dollop of sour cream.

American Goulash: Tips and Variations

• Spice It Up: For a spicier goulash, add more red pepper flakes or a dash of cayenne pepper.
• Veggie Boost: Add chopped bell peppers, carrots, or celery along with the onions for extra nutrients and flavor. One thing I love to do is add a handful of chopped spinach at the very end for a boost of greens.
• Cheese Please: A personal favorite variation is adding a layer of shredded cheddar cheese to the top of the goulash during the last few minutes of cooking.
• Meat Lover’s Delight: Try using a combination of ground beef and Italian sausage for a richer, meatier flavor.

Storing and Reheating American Goulash

Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days. I always store leftovers in glass containers – they seem to keep the flavors fresher. To reheat, simply microwave or heat on the stovetop over medium heat until warmed through. If the goulash thickens too much upon reheating, you can add a splash of beef broth or water to thin it out.

Share Your Goulash Goodness!

I’d love to hear how your American Goulash turned out! Share your personal twists in the comments below, and let me know what you think. Happy cooking!

FAQ: All About American Goulash