Old Fashioned American Goulash

This is the ultimate, hearty, no-fuss one-pot comfort food from the American Midwest. Often called “American Chop Suey” or “Slumgullion,” it’s a humble, satisfying blend of ground beef, tomatoes, and elbow macaroni—a true weeknight dinner hero.

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
1 large green bell pepper, diced (optional)
3 cloves garlic, minced
2 lbs lean ground beef (85/15 or 90/10)
2 (15 oz) cans tomato sauce
2 (14.5 oz) cans diced tomatoes, with juices
3 cups beef broth or water
2 tablespoons Worcestershire sauce
2 teaspoons Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
2 bay leaves
1 tablespoon paprika (sweet or smoked)
¼ teaspoon red pepper flakes (optional)
2 cups (8 oz) dry elbow macaroni
Salt and freshly ground black pepper, to taste
For serving: Grated Parmesan cheese, chopped fresh parsley

Step-by-Step Instructions

1. Sauté the Aromatics

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Add the diced onion and bell pepper. Cook for 5-7 minutes until softened.
Add the minced garlic and cook for 1 more minute until fragrant.

2. Brown the Beef

Add the ground beef to the pot, breaking it up with a wooden spoon.
Cook until no longer pink, about 8-10 minutes. Season with a big pinch of salt and pepper as it cooks.
Drain any excess grease if desired (though a little adds flavor).

3. Build the Sauce & Simmer

Stir in the tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, Italian seasoning, bay leaves, paprika, and red pepper flakes.
Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld.

4. Cook the Pasta

Stir in the dry elbow macaroni. Ensure the pasta is submerged in the liquid.
Return to a simmer, cover, and cook for 15-20 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed much of the liquid. The finished dish should be thick and hearty, not soupy.

5. Finish & Serve

Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
Let it sit, covered and off the heat, for 5-10 minutes to thicken up.
Serve hot in bowls, topped with a generous sprinkle of Parmesan cheese and fresh parsley.

Pro-Tips for the Best Goulash

Don’t Overcook the Pasta: The macaroni will continue to absorb liquid as it sits. Aim for al dente in the pot. If it seems too thick, add a splash of broth or water.
Make It Your Own:
- Vegetable Add-Ins: Add a cup of frozen corn or peas with the pasta.
- Spicy Kick: Use a can of Rotel diced tomatoes with green chilies.
- Cheesy Version: Stir in 1-2 cups of shredded cheddar cheese just before serving until melted.
The Secret Flavor: Letting it simmer for those 15-20 minutes before adding the pasta is crucial for developing a rich, deep flavor.
Leftovers Tip: The goulash thickens significantly in the fridge. Reheat with a splash of water or broth to loosen it up.

Storage

Store in an airtight container in the refrigerator for up to 4 days.
It freezes very well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Enjoy this simple, satisfying, and nostalgic taste of home!

Old Fashioned Goulash