Name: Easy Goulash (American Style) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ pound ground beef (or ground turkey, chicken, pork, veal, or bison); ½ yellow onion, diced; 2 cups low sodium beef broth (or chicken or vegetable broth); 14.5 ounces diced tomatoes (1 can); 1 cup marinara sauce (store-bought or homemade); 1 tablespoon brown sugar (optional, for a sweeter sauce); 1 bay leaf; 2 teaspoons Italian seasoning (store-bought or homemade); 2 teaspoons low-sodium soy sauce; 1 teaspoon garlic powder; ½ teaspoon ground paprika; ½ teaspoon seasoned salt (or to taste); ¼ teaspoon ground black pepper (or to taste); 1 cup dry elbow macaroni (any short or tubular pasta works); ½ cup freshly shredded sharp cheddar cheese; Chopped fresh parsley

Ingredients

¾ pound ground beef (or ground turkey, chicken, pork, veal, or bison)

½ yellow onion, diced

2 cups low sodium beef broth (chicken or vegetable broth works too)

14.5 ounces diced tomatoes (1 can)

1 cup marinara sauce (store-bought or homemade)

1 tablespoon brown sugar (optional, for a sweeter sauce)

1 bay leaf

2 teaspoons Italian seasoning (store-bought or homemade)

2 teaspoons low-sodium soy sauce

1 teaspoon garlic powder

½ teaspoon ground paprika

½ teaspoon seasoned salt (or to taste)

¼ teaspoon ground black pepper (or to taste)

1 cup dry elbow macaroni (or any short/tubular pasta)

½ cup freshly shredded sharp cheddar cheese (optional)

Chopped fresh parsley (optional, for garnish)

Instructions

Step 1: In a Dutch oven, cook the ground beef and diced onion together over medium heat until the onion softens and the meat is fully cooked, about 3–5 minutes.

Step 2: Drain off any excess grease from the cooked meat and onions.

Step 3: Add the beef broth, marinara sauce, diced tomatoes, bay leaf, Italian seasoning, soy sauce, garlic powder, paprika, seasoned salt, black pepper, and brown sugar if using. Stir to combine and bring the mixture to a boil.

Step 4: Reduce heat to medium-low, cover, and simmer for 5 to 10 minutes to let the flavors meld.

Step 5: Stir in the dry elbow macaroni, cover again, and simmer on medium-low, stirring occasionally, until the pasta is tender—about 12 to 15 minutes. Avoid overcooking the pasta.

Step 6: Remove and discard the bay leaf. Taste and adjust the seasoning if needed.

Step 7: If desired, stir in the shredded cheddar cheese until melted. For a golden top, transfer the Dutch oven to a preheated oven and melt or brown the cheese under the broiler briefly.

Step 8: Garnish with chopped fresh parsley before serving, if you like.

Tips & Variations

Swap ground beef for ground turkey or chicken for a leaner version without losing flavor.

Use vegetable broth to keep the dish vegetarian-friendly when substituting the meat with plant-based crumbles.

Add a splash of Worcestershire sauce for a deeper savory note.

Try different pasta shapes like shells or rotini for texture variation.

Mix in some diced bell peppers or mushrooms with the onions for extra vegetables.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare this goulash up to the point before adding the pasta. Cool and refrigerate the sauce and meat mixture separately, then add and cook the pasta fresh when ready to serve.

Is there a gluten-free option?

Absolutely. Substitute regular elbow macaroni with a gluten-free pasta variety. Just adjust cooking time according to the package instructions for the gluten-free pasta.