Easy Goulash Recipe
With this American style Easy Goulash Recipe, you'll be rewarded with a mind-boggling flavor frenzy... bite after delightful bite! Packed with protein, smothered in sauce, and seasoned to perfection, your macaroni noodles never tasted so good! It's like a warm hug on a chilly night... and with just one pot, cleanup is a breeze!
Servings: 12
Ingredients
- 2 pounds Ground Beef
- 16 oz. Elbow Macaroni
- 4 cups diced Yellow Onion (about 2 medium onions)
- 8 cloves minced Garlic (or 4 tsp Minced Garlic from jar)
- 1 Green Bell Pepper diced
- 4 Tbsp Ketchup
- 30 oz. Tomato Sauce (2 cans 15 oz. each)
- 29 oz. Diced Tomatoes (2 cans 14.5 oz. cans)
- 14.5 oz. Chicken Broth (1 can)
- 4 Tbsp Worcestershire Sauce
- 2 Tbsp Italian Seasoning
- 1 tsp. Cumin
- 2 tsp. Chili Powder
- 2 tsp. Salt
- 1 tsp. Black Pepper
- 3 Tbsp Avocado Vegetable or Canola Oil
- 1 cup shredded Sharp Cheddar Cheese (optional)
Instructions
- Gather your ingredients.
- Preheat 5-6 quart Dutch Oven on stove at Medium-High heat.
- In small bowl, mix together Italian Seasoning, Cumin, Chili Powder, Salt, and Black Pepper, and set dry seasoning mix aside.
- After dutch oven has warmed up, add Ground Beef and brown meat. (about 10 min.)
- Remove beef from dutch oven and drain grease.
- Add Olive Oil to dutch oven, then add Onions, Garlic, and Bell Pepper and saute until Onions become translucent (clear) in appearance. (about 10 min.)
- Reduce to Medium heat, then add in Ketchup and stir to combine with veggies.
- Add Tomato Sauce, Diced Tomatoes, Chicken Broth, Worcestershire Sauce, cooked Beef, Dry Seasoning Mix, and then stir well.
- Cover dutch oven and allow mixture to simmer for 15 minutes, stirring regularly.
- Next, add your Elbow Macaroni and stir well.
- Cover dutch oven and allow Goulash to simmer for 20 more minutes, stirring regularly.
- Serve in bowls and top with optional Sour Cream & shredded Sharp Cheddar Cheese.
Notes
Slow Cooker Instructions
- Cut all ingredients in half.
- Add oil, onions, garlic, and bell pepper to large skillet and sauté over medium-high heat for about 7 minutes, or until onions turn clear.
- Add ground beef to skillet and cook for 7 more minutes, or until browned.
- Drain grease from skillet and transfer mixture to 5 quart (or larger) crockpot.
- Add tomato sauce, diced tomatoes, chicken broth, Worcestershire sauce, Italian seasoning, cumin, chili powder, salt, and pepper... then stir until well combined.
- Add UNCOOKED macaroni to crockpot, stir well then cover crockpot.
- Cook on LOW for 1.25 - 1.5 hours, or until pasta is done. (stir once halfway through cooking time)
- Cut all ingredients in half, while still using a full can of Chicken Broth.
- Mix seasonings together and set aside.
- Turn Instant Pot to 'Sauté' setting. Once hot, add onion, garlic, bell pepper, and ground beef, and stir well while sautéing. (about 7 minutes)
- After meat has browned, add seasoning mixture and Worcestershire Sauce and stir well. Saute for 2 more minutes.
- Then cancel Sauté setting, add chicken broth and noodles, and give it a good stir.
- In middle of pot, create a mound of ketchup, tomato sauce, and diced tomatoes (including juice from can). You want to avoid these tomato ingredients from touch the sides if possible to avoid burning, so don't stir after mounding them up in the middle.
- Place lid on Instant Pot, select 'Pressure Cook' setting, High pressure, and change your cook time to 4 minutes.
- Preheating will start a few seconds after settings are selected, and your Pressure Cooker will take about 15 minutes to come to pressure before cooking begins.
- Once cooking is done, do a quick release (I usually do a 'gradual' quick release to avoid any mess... I do this with a few gradual nudges to release the steam quickly, but in short spurts). Stir well before serving.
