American Goulash
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 13
About this dish
Rather than cubes of beef stewed for hours, this pot holds ground beef, tomatoes and dry elbow macaroni that cook together in the same sauce.
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The pasta drinks up the seasoned liquid as it softens, and its starch turns the sauce from loose to spoonable. A broad pan evaporates faster than a narrow one, so the reserved water stays nearby rather than going in at the start. A splash of water revives leftovers better than more tomato paste, since the macaroni keeps absorbing sauce after it is made.
Ingredients
Instructions
- 1
Chop the onion and garlic.
Cook the onion and beef in oil in a heavy pot over medium-high heat for 8 minutes, breaking up the meat. Add garlic and tomato paste and cook 1 minute more.
- 2
Add the canned tomatoes, passata, 450 ml water, oregano, bay leaf, salt and pepper.
Bring to a simmer, reserving the remaining 100 ml water.
- 3
Add the macaroni, cover and simmer over medium-low heat for 10 minutes.
Stir down to the bottom every 2 to 3 minutes.
- 4
Uncover and cook 5 to 8 minutes more, checking the pasta center.
Add reserved water a little at a time if the sauce dries early. Ensure the beef reaches at least 71°C.
- 5
Remove the bay leaf, turn off the heat and rest covered for 5 minutes.
Stir gently before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- American Goulash
Holly Nilsson · Checked: 2026-09-26
- Safe minimum internal temperatures
FoodSafety.gov · Checked: 2026-09-26
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