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Classic American Goulash
A 51-minute American dinner for 4 — 680 calories per serving.
per serving, estimated
A hearty one-pot dinner of ground beef, elbow macaroni, and tomatoes simmered together with bell pepper, onion, and warm spices — comfort food at its best.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds ground beef (80/20)
- 1½ cups elbow macaroni (dry, uncooked)
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 28 ounces crushed tomatoes (one 28-oz can)
- 14½ ounces diced tomatoes (one 14.5-oz can, with juices)
- 2 tablespoons tomato paste
- 1½ cups beef broth
- 1 tablespoon worcestershire sauce
- 1 tablespoon soy sauce
- 1½ teaspoons paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon olive oil
- 1 cup shredded sharp cheddar cheese (for serving) — optional
- 2 tablespoons fresh flat-leaf parsley (chopped, for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Dice the yellow onion and green bell pepper into ½-inch pieces, and mince the 4 garlic cloves. 7 min
- Measure out 1½ teaspoons paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper into a small bowl and set aside. 2 min
- Measure 1 teaspoon dried oregano and ½ teaspoon dried basil into the spice bowl.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. 2 min
- Timing-sensitive step. Add the 1½ pounds ground beef and cook, breaking it up with a spoon, for 6–7 minutes until browned and no pink remains; drain excess fat, leaving about 1 tablespoon in the pot. 7 min
- Timing-sensitive step. Add the diced onion and green bell pepper to the pot and sauté over medium heat for 4 minutes until softened, then stir in the minced garlic and cook 1 minute more until fragrant. 5 min
- Timing-sensitive step. Stir in 2 tablespoons tomato paste and cook for 1 minute, then add the spice bowl mixture, 1 tablespoon Worcestershire sauce, and 1 tablespoon soy sauce, stirring to coat everything. 2 min
- Pour in the 28-oz can of crushed tomatoes, the 14.5-oz can of diced tomatoes with their juices, and 1½ cups beef broth; stir well and bring to a boil. 4 min
- Stir in 1½ cups dry elbow macaroni, reduce heat to medium-low, cover, and simmer for 12–14 minutes, stirring every 4 minutes, until the pasta is tender and has absorbed most of the liquid. 14 min
- Remove from heat and let the goulash rest uncovered for 5 minutes to thicken slightly. 5 min
- Ladle into bowls and top with 1 cup shredded sharp cheddar (optional) and 2 tablespoons chopped fresh parsley (optional). 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.