So, this recipe is fairly straight forward and simple to prepare. The secret to making this dish is to serve it the day after it’s made. I know there are lots of dishes that are better served this way, but with American Goulash, you can’t believe just how much better this makes it. I’m talking HUGE difference!!!! If you don’t have time to wait, the Goulash will still be good, just not quite as ahh-mazing!!!!
American Goulash is truly an American classic and goes by many names in every region of this country It’s known as American Chop Suey, Traveling Man’s Hash, Beef and Mac, Slum Gumption, and Kentucky Burgoo. Some people add a can of corn, celery, green bell pepper , a different type of cheese, or even, no cheese at all. Hhhmmmm…..
For my family, the following recipe is almost sacred. If I added corn, bell pepper or frankly, anything other than whats listed below, my family would absolutely FREAK!!! So, I obviously, respect my grandma’s wisdom and recipe with grace, and never, I mean ever, stray from the recipe she so lovingly made and handed down! Thanks Grammy:)
If you’re looking for a pasta recipe or beef recipe this is it! Or, if you’re like me, and buy your ground beef at Costco, you need lots of good hamburger recipes! This Goulash just may become your go-to recipe. You can always substitute the beef with ground turkey if you want to add to your healthy dinners repertoire.
American Goulash
Ingredients:
- 2 Pounds - Ground Beef, 80/20
- 1 - Large Yellow Onion
- 4 - Large Cloves Garlic, Minced
- 3 Cups - Water
- 2 (15 Ounce) - Canned Tomato Sauce
- 2 (14.5 Ounce) - Canned Diced Tomatoes
- 3 Tablespoons - Soy Sauce
- 2 Tablespoons - Dried Oregano
- 2 Teaspoons - Dried Basil
- 2 - Dried Bay Leaves
- 1 Tablespoon - Seasoned Salt
- 1/2 Teaspoon - Black Pepper
- 2 Cups - Elbow Macaroni, Uncooked
Instructions:
- In a large Dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's no longer any pink. Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.
- Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir in the pasta, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and refrigerate, if possible, overnight. If you must, you could serve. :)
Hey, I'm Kathleen. Thanks for stopping by my site, hope you find something you like and come back for seconds!
Great recipe, I am sick and my 12 yr. old daughter made this for me tonight!!!! Love it
I am making this at the moment. It smells so awesome in my house! Thank you so much for posting this recipe. My Mom used to make this for us when I was a child and I loved it. Before she passed away, I asked her for the recipe but she couldn’t remember because she had demitia. I really think that this recipe is just like hers, or at least very close. Thank you again!
My mom always put some bacon in. Yummy!
My grandma used a bit of bacon, as well. Yummers!
My mom did too
Bacon and cheddar cheese
She cooked the macaroni too.
No bay leaves or soy sauce.
I’m gonna try your way though. Mom didn’t spice or use a lot of herbs.
But hers is good too.
I forgot she would also chop a green pepper!
Sorry
My grandma always added Green bell Pepper as well along with corn & peas. AWESOME>
I was wondering if you drain the grease from the meat before adding the tomato sauce and other ingredients?
Hi Sara, No I don’t. Feel free to customize the recipe to suit you. It would still be delicious as a lower fat version. You just have to be watchful because you add the veggies and they either need some fat or liquid so they don’t stick, or worse yet, burn. If I was going lower fat I’d cook the meat with a bit of nonstick spray then remove them it a plate when cooked. Then I’d cook the veggies in a little more cooking spray then add a bit of beef broth to prevent sticking as they cook. This is also great with ground turkey!
This recipe turned out amazing!!! Thanks for sharing!!!
So glad you liked it!
Can you make this in crockpot, letting cook on low for the afternoon? Looking to serve w/garlic bread & tossed salad for a group, but doesn’t say how many servings?
I haven’t done it that way but I bet it could work out well. I’d first brown the meat and then the onion and garlic then add them to the crock pot. Then add the rest of the ingredients except for the pasta for a few hours so all the flavors mingle then add the pasta to cook. This recipe easily feeds 8. I’m assuming there will be other food so i’d guess 10-12 would be more acurrate, obviously depending on the bowl size. Hope it works out well for you. Let me know!
Kathleen
I made this thinking I could freeze some since it makes such a large batch. Oh no, my ‘non-leftover eating’ family ate it all in 2 sittings! Good stuff!!
Hi Julie! Thanks so much for sharing that with me. I’m so happy you liked it! I would freeze the casserole unbaked. I would try and put the casserole in the refrigerator the day before I wanted to serve it the let it sit on the counter at least an hour and bake it. Honestly, not sure how long it will take in the oven. It really will depend on how thawed it is when you put it in the oven. Hope that helps. Sorry I don’t know exactly. I’ll try it soon and let you know
Kathleen
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My mother used to add a little sugar as her secret ingredient! She was a very good cook and her Banana Bread recipe made it into a cook book!
Hi Carrie! That makes a ton of sense. I often add a pinch or more of sugar to recipes that call for canned tomatoes to cut their acidity. Funny it never occurred to me in this recipe!
Kathleen
This is the best American Chop Suey I have ever had. So amazing. I halved the recipe but I will be doing the full recipe next time. Oh my god thank you so much for doing this
Hey Angelica! Thanks for such wonderful feedback. You made my day!!!
wow! My mom used to make a goulash for us when I was little. She passed away when I was 18 and I never learned how she made it, but I remember how it tasted. Over the years I tried to replicate it but always fell short. I believe this recipe could be it! I cannot wait to try it! I will be making it this weekend. Thanks!
I hope it comes close! Let me know
my grandmother made this, and of course she never wrote down a recipe. It was one of my favorite things that she made. I do remember that hers also had kidney beans in it. I can’t wait to try it!!!
In the blog before the recipe you talk about cheese. I see nothing about cheese in the ingredient list or the instructions. Am I missing something?
Hey Mimi. Some people add grated cheese to the top of their hot goulash. You can use any you like. My son likes it with cheddar. I like just plain.
what if i dont have a dutch oven?
You really just need a large, heavy bottom pan that will accommodate all the ingredients together while they simmer.
Hi I’m actually making this for dinner but after I read your comment about it being better overnight I think I’m going to do that. Do you have a particular time frame as far as leaving in the fridge overnight. I know I will have to let it cool before I put it in the fridge. Or do you think it’s possible that I could make it this morning and Stick it in the fridge and have it for dinner tonight. Either way I can’t wait to see how this turns out. Thanks for sharing!
Hey Amy. Ultimately, I think it’s better overnight when you have the time. It’s totally possible to make it the morning of, but the overnight in the fridge really does something extra for it. When you make it the day before it also becomes a little thicker because the pasta absorbs some of the sauce. If you want you can always add a little water or low sodium beef broth to loosen it up a bit. Low sodium is a must in this case. You really can’t go wrong with this dish! I hope you enjoy it!!!
So glad I saw this (Pinterest!)! My mom always made “Goulash” for us growing up. It was a recipe she learned from her mom and we never knew anyone else who made it like this instead of the traditional Hungarian way. Our version is slightly different, though: ground beef, green bell pepper, onion, garlic, tomato PASTE, water, basil, oregano and shells instead of elbows. And it’s a sacred recipe in our family, too. So simple and so good! Nice to know we’re not alone anymore.
I love that your recipes come from your granma and your mom. We make a version of goulash at the deli I work at. In addition to bell pepper, we used Spicey V-8 for the tomato sauce. People love it, but I prefer the old standard. Thanks.
So excited to taste this tomorrow as I drool watching it simmer right now! I used paste converted to sauce and diced tomatoes in Italian Seasoning, both bought on accident, but it smells soooo yummy! Comfort food for chilly January MN weather!
I wish I had a big pot of this waiting for me!!! Hope you enjoy
This was great (American Goulash)
This is my favorite comfort food of ALL time. My Mom would boil the onions in the water until soft, them crumble in the hamburger meat into the boiling water. Then she would “skim” off the foam (like you do with chicken stock). Then she would add all the tomatoes and sauces. She also added a teaspoon or two of bacon grease. If you are from the South, this makes perfect sense! Add the elbow macaroni and enjoy with saltine crackers. Ahh! The taste of home!
I’m making this as I type, it’s almost finished minus the letting it sit overnight. I kept messing up, but let’s hope it turns out anyway. However it tastes, my kitchen smells delicious!
Made this quite a few times now after finding the recipe on Pinterest. Delicious! Thnk you for sharing.
My father in law use to make this all the time and of course he loved to cook and never shared his recipe. After he passed we searched through all of his books and could never find this recipe. We had many failed attempts until I saw this one Pinterest and decided to try it! It smelt so good I couldn’t wait until the next day to try it!!! And I must say this is the it! I’m so happy to have found this recipe thanks so much for sharing!
Ashley thank you so much for sharing that with me! I’m so happy this recipe connects with your father in laws
Made this for the fam tonight. (I read the part of letting it sit overnoght too late) It was still very good! Everyone liked it, including my picky boys I can’t wait ti see if the leftovers taste better after being refrigerated overnight. The only thing I did different was use ground venison instead of ground beef. Thanks so much for the recipe. It’s a keeper!!
Karrina, sooo happy it was a hit with the fam! Nothing better than a happy, well fed family
Kathleen,
You have a winner here. My husband who also loves to cook was very skeptical that this recipe was going to taste good. He asked that I not put the bay leaf in so I didn’t but only to appease him. Guess what? Winner!!!! With or without the bay leaf! Delicious!!!
Thank you for sharing!
Maria
Yay! So happy you guys liked it and made it your own
I have eaten this my whole life, when you grow up poor and in a big family you eat a lot of stew type stuff. I dont have a recipe, i cook my onions and garlic then add in my ground beef, i boil the noodles till theyre al dente while i do the meat. I drain the noodles, put them back in the pot then add the meat, then i put in a huge can of stewed tomatoes that i crush up w a masher, and a can of crushed tomatoes thats like a thick sauce, then add in a couple cans of tomato sauce, some sea salt, garlic powder, onion powder and fresh ground pepper and a bay leaf. I let it simmer until the noodles soak up the sauce some. We then eat it with some buttered bread. No bacon, no soy sauce and the only cheese we use and is a must is shaker parmesan cheese. Its simple, yummy and takes no thinking lol
I made this the other day. It was yummy. One pot meal. Love that.
I used a dutch oven.
Hi Kathleen! This recipe looks amazing! I was considering making this tonight. But, I was wondering..Is the Soy Sauce an absolutely necessary element to the recipe? I don’t seem to have any more on hand and no time to pick any up. Is this something I can substitute or leave out altogether without compromising the flavor of the original recipe? If so, what would be an acceptable substitute for this item? Thanks in advance for your help!
Hey Christi,
This is one of those recipes that I wouldn’t dream of substituting anything. I have a very specific taste memory for this dish and think any change would ruin it for me. That being said, since you haven’t eaten this specific recipe many times it may be fine if you sub the soy sauce for Worcestershire sauce. I’d add 1 tablespoon of the Worcestershire. Btw-I too often need to make substitues but this one kills me a little. I want it to be perfect for you!
Hey Kathleen,
Thank you so much for your suggestions! You’ll be happy and relieved to know that I, in fact did not have to substitute anything in the recipe last night! Haha
My other half brought me a bottle of Soy Sauce yesterday evening on the way home from work. Needless to say, it came out perfect and tasted amazing! It was a huge hit with the fam! Thank you!
My grandmother always added a couple ribs of chopped celery with the onion and garlic. It’s a secret ingredient that you wouldn’t think adds much, but it really does!
My mom added just a touch of sugar and we called it slop.
Thank you!
I grew up in Iowa and my mother made this every week. She used home canned tomatoes, and never wrote the recipe down. I got homesick just reading your recipe. I have everything in house, so guess what is for dinner tomorrow?
This may be a silly question, but how to you heat it up after it spends the night in the fridge?
Hi Samantha! What a great question!!! You can microwave it or add a little water to a pan and slowly, over low heat, stirring often, heat it until it’s warm through.
Thanks a million Kathleen! My whole family watched me make this yesterday and we are all looking forward to chowing down on it for dinner tonight
Do you drain the diced tomatoes?
No, I add everything in the can.
My Family and I really enjoyed this recipe. i have one question my noodles ended up being mushy, is that normal? Did I do something wrong? Any advice would be helpful. Thank you
Hmmm. I don’t know why but I don’t seem to have that problem when I make it as directed and I HATE mushy pasta!!! I have had that problem happen when I’ve cooked it the nite before and tried to “keep” it heated for an extended period in a crock pot the next day. Making it the way directed above does definitely make the pasta soft but I haven’t had it turn mushy.
I’m wondering if possibly you let it sit an extended period after cooling? Or maybe the next day? Not sure… You could always cook it for less time or not at all after you add the pasta. You could just keep the pasta out and add it the next day and eat as soon as it’s al dente. Hopefully, this helps a bit and doesn’t just muddy the waters. Let me know if you figure out how to make it work better for you!! Good luck
I did not see how long to cook it after it has been in refrigerator.
I am thinking that I should take it out for about 1hr to bring to room temp. Then what??
I’ve never timed it but I think it takes about 15-20 minutes on a low gentle heat. If it seems a bit dry add a little water so it doesn’t stick to the pan.
Well for me…..I separated it into 2-baking dishes and froze 1 and put the other in the refrigerator. I took it out of the refrigerator about 1hr before my cooking time and the put it in a 350 Oven for about 45-min. I was surprised it took so long to heat through but it did and my guys loved it so it was worth the wait
I think it’s much quicker to heat it on the stove top gently.
I am making this right as I type and my apartment smells divine. The only thing I am concerned with, is if the pasta will absorb too much of the liquid and become mushy. I have had this problem when I make soups and add pasta or rice. I’m thinking of making the pasta on the side and add it as I eat it.
Thank you!
I just responded to another reader regarding the mushy issue so check that out. If you are going to reheating it multiple times it could totally get mushy. Making the pasta on the side is a fail safe alternative. I just have to say that when the pasta does sit overnight, it does get softer, but it also increases the pastas flavor. I may just be used to the softer texture of the pasta in this dish because that’s how my family made it! Hope that helps….let me know how it works out.
2 thumbs up for all versions of Goulash! Mom fed 7 kids on a blue collar budget with 75% of our groceries home grown, traded or hunted. Our version would have to start with home canned tomatoes & elbow Mac, but whatever we had in freezer or was on sale went in the pot. Even venison burger or ground pork browned with onions & celery works if hamburg isn’t on hand. Had to laugh about letting it ‘age’ overnight. We didn’t ever have leftovers& no one who smelled it who didn’t reach for a bowlfull. Thanks for enlightening the rest of humanity what is probably rural white soul food.
This was sooo good! I halved the recipe and had plenty of yummy leftovers. Added half of green pepper. Will be making this again.
I haven’t had this in forever and can’t wait to try it out now that I am married to see how it comes out. But being from Kentucky, I can tell you that goulosh and burgoo are totally different things. However, if you have never had burgoo, you may also want to give it whirl. Check out Old Hickory BBQ or Moonlite BBQ, both in Owensboro, KY. Thanks!