STEP 1.<\/strong> In a large pot or deep skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onions are translucent. Drain the excess grease.<\/p>\n<\/div>\n\n
STEP 2.<\/strong> Add the minced garlic to the pot and cook for an additional 30 seconds.<\/p>\n<\/div>\n\n
STEP 3.<\/strong> Add the diced red bell pepper and cook for another 2 minutes.STEP 4.<\/strong> Stir in the smoked paprika, dried oregano, dried basil, salt, black pepper, and red pepper flakes, if using. Cook for 1 minute.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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STEP 5.<\/strong> Pour in the tomato sauce, fire-roasted diced tomatoes, and beef broth. Bring the mixture to a simmer.<\/p>\n<\/div>\n\n
STEP 6.<\/strong> Add the elbow macaroni, making sure that it is covered by the liquid. Reduce the heat, cover the pan, and simmer for about 20 minutes or until the macaroni is tender.<\/p>\n<\/div>\n\n
STEP 7.<\/strong> Remove the pan from the heat and let it sit for 5 minutes for the sauce to thicken.<\/p>\n<\/div>\n<\/div>\n\n
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STEP 8.<\/strong> Serve it hot and garnish with chopped parsley if desired.<\/p>\n<\/div>\n<\/div>\n\n
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Recipe Troubleshooting Tips<\/h2>\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n
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\nMacaroni Too Firm<\/strong>: If the macaroni isn\u2019t fully cooked, add a bit more broth or water and continue simmering until it\u2019s tender.<\/li>\nToo Much Liquid<\/strong>: Let the goulash simmer for a few more minutes over low heat to let more of the liquid evaporate.<\/li>\nNeeds More Flavor<\/strong>: Adjust the seasoning by adding more salt, pepper, or spices to suit your taste.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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How to Store Leftovers<\/h2>\n Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm them on the stovetop over medium heat until heated through.<\/p>\n<\/div>\n<\/div>\n\n
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Questions and Answers: American Goulash (Hamburger Goulash)<\/h2>\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n
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\nCan I freeze American Goulash?<\/strong>Can I use ground turkey instead of beef to make goulash?<\/strong>What if I don\u2019t have fire-roasted tomatoes?<\/strong>Can I make gluten-free hamburger goulash?<\/strong>\n
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More Ground Beef Recipes You\u2019ll Like<\/h2>\n<\/div>\n<\/div>\n\n
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Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.<\/p>\n
Thank you for stopping by. It means a lot to have you here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Recipe<\/h2>\n\n
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\n\nIn a large pot or deep skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onions are translucent. Drain the excess grease.<\/p>\n
1 pound ground beef, <\/span>1 large onion<\/span><\/p>\n<\/li>\n\nAdd the minced garlic to the pot and cook for an additional 30 seconds.<\/p>\n
2 cloves garlic<\/span><\/p>\n<\/li>\n\nAdd the diced red bell pepper and cook for another 2 minutes.<\/p>\n
1 red bell pepper<\/span><\/p>\n<\/li>\n\nStir in the smoked paprika, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Cook for 1 minute.<\/span><\/p>\n1 teaspoon smoked paprika, <\/span>1 teaspoon salt, <\/span>\u00bd teaspoon dried oregano, <\/span>\u00bd teaspoon dried basil, <\/span>\u00bd teaspoon black pepper<\/span><\/p>\n<\/li>\n\nPour in the tomato sauce, fire-roasted diced tomatoes, and beef broth. Bring the mixture to a simmer.<\/p>\n
15 ounces tomato sauce, <\/span>14.5 ounces canned fire-roasted diced tomatoes, <\/span>2 cups beef broth<\/span><\/p>\n<\/li>\n\nAdd the elbow macaroni, making sure that it is covered by the liquid. Reduce the heat, cover the pan, and simmer for about 20 minutes or until the macaroni is tender.<\/p>\n
2 cups elbow macaroni<\/span><\/p>\n<\/li>\n\nRemove the pan from the heat and let it sit for 5 minutes for the sauce to thicken.<\/p>\n<\/li>\n
\nServe it hot and garnish with chopped parsley if desired.<\/p>\n
Fresh parsley or cilantro<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\nUse 80\/20 ground beef for the best flavor. Leaner beef works, but the sauce won\u2019t be as rich.<\/li>\n Make sure the macaroni is fully submerged in the liquid before covering, so it cooks evenly.<\/li>\n If the macaroni is still firm at the end of the cooking time, stir in a little more broth or water and continue to simmer until tender.<\/li>\n If the goulash is too loose, simmer uncovered a few extra minutes to reduce the liquid.<\/li>\n Let it rest off the heat for 5 minutes before serving. The sauce will thicken some as it sits.<\/li>\n No fire-roasted tomatoes on hand? Regular diced tomatoes work fine, with a little less smoky depth.<\/li>\n Store leftovers in an airtight container in the refrigerator up to 3 days, or freeze up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it\u2019s thickened too much.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Serving <\/span>1<\/span>portion<\/span><\/span>Calories <\/span>389<\/span>kcal<\/span><\/span>Carbohydrates <\/span>39<\/span>g<\/span><\/span>Protein <\/span>21<\/span>g<\/span><\/span>Fat <\/span>16<\/span>g<\/span><\/span>Saturated Fat <\/span>6<\/span>g<\/span><\/span>
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