Ooo yes—goulash. Hearty, cozy, and perfect for a big pot 🍲
I’ll give you classic American goulash (the most common comfort-food version), and then a quick note on Hungarian goulash in case that’s what you meant.
Classic American Goulash
Ingredients (Serves 4–6)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups elbow macaroni (uncooked)
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth or water
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese (optional but popular)
Instructions
1. Brown the Beef
- In a large pot or Dutch oven, cook ground beef over medium heat until browned.
- Drain excess grease if needed.
- Add onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
2. Simmer
- Stir in tomato sauce, diced tomatoes, broth, paprika, Italian seasoning, salt, and pepper.
- Bring to a gentle boil.
3. Add Pasta
- Stir in uncooked macaroni.
- Reduce heat, cover, and simmer 12–15 minutes, stirring occasionally, until pasta is tender.
4. Finish
- Stir in cheese if using until melted and creamy.
- Taste and adjust seasoning.
Tips
- If it thickens too much, add a splash of broth or water.
- Leftovers taste even better the next day.
- Great with garlic bread or a simple salad.
Hungarian Goulash (Quick Overview)
Very different dish—more like a stew:
- Beef chunks (not ground beef)
- Lots of paprika, onions, garlic
- No pasta
- Slow-simmered until rich and tender
If you want, I can give you a true Hungarian goulash recipe, or a cheesy baked goulash, or even a slow-cooker version. Just tell me which one 😄
