Sunday, December 7, 2008

Basic Ground Beef American Goulash

Basic Ground Beef American Goulash - a quick and easy ground beef, macaroni and tomato skillet meal. Stir in 1/2 cup of cubed Velveeta for a cheesy version.

Basic Ground Beef American Goulash

This recipe is a basic American goulash - one of those easy to throw together, I'm in a hurry and need to feed my family quick skillet meals, sort of akin to a simple homemade Hamburger Helper meal, really. Hey, while you're here, be sure to pop by to see my "Deep South" version of goulash! Just click the link to go there and check that one out.

Here's how to make the basic version.

Dig in!

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Recipe: Basic Ground Beef American Goulash

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 25 min | Yield: About 4 to 6 servings

  • 2 cups dry elbow macaroni
  • 1-1/2 pounds ground chuck
  • 1-1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1-1/2 teaspoons seasoned salt (like Lawry's), or to taste
  • 1/2 teaspoon freshly cracked black pepper, or to taste
  • 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1/2 teaspoon paprika
  • 1-1/2 teaspoons dried Italian seasoning
  • 2 teaspoons dried parsley
  • 2 small bay leaves
  • 1 (8 ounce) tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
  • 1 cup beef stock or broth
  • Pinch granulated sugar, optional
  • Red pepper flakes, to taste, optional

Cook the pasta according to the package directions for al dente. Reserve a cup of the pasta water; drain macaroni and set aside. Meanwhile, using a lidded skillet, saute the ground beef uncovered until browned; drain off any excess fat. Add the onion and garlic and continue cooking about 5 minutes, stirring often. Add the seasoned salt, pepper, Cajun seasoning, paprika, Italian seasoning, parsley, and bay leaves; cook another minute. Add the tomato sauce, undrained diced tomatoes, broth and sugar, scraping up any browned bits in the bottom of the skillet. Bring to a boil, reduce heat to simmer, cover and cook for 20 minutes, stirring occasionally.

Add the cooked, drained macaroni, and continue to simmer until pasta is warmed through and desired consistency is reached, adding pasta water only if needed. Add red pepper flakes if desired, stir, remove from heat, discard bay leaves and garnish with additional parsley, if desired. Serve immediately.

Cook's Notes: For a cheesy variation, cube 1/2 cup of Velveeta and stir in just before serving, until melted and creamy.

Chili Mac: Add up to 2-1/2 tablespoons of chili powder (or to taste) and 1/2 teaspoon of cumin to the recipe. Stir in 1/2 cup of Velveeta (or shredded cheddar) as noted above, topping with another 1/2 cup. Cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.


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Check These Recipes Out Too Y'all!

Southern Beef and Sausage Goulash
Chuck Wagon Casserole
Mac and Cheese Ground Beef Casserole
Hamburger Hot Dish

Posted by on December 7, 2008
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  1. Oh my goodness, I have went to heaven, made the old fashioned pan rolls. Pure Heaven thank You for sharing, you have made our day.

  2. Yay Sherry - glad you enjoyed both dishes! Thanks so much for taking the time to come back and comment - I appreciate that!

  3. im glad i stumbled on to your website u got a lot of great recipes cant wait to try them

  4. Vrey good and super easy! My family doesn't like tomato chunks so I put more tomato sauce and doubled the other ingredients! Loved it!

  5. Absolutely awesome. Not quite the memory I grew up eating in Minnesota, but definitely helped to satisfy the craving I was having for home comfort food. Thanks for sharing.

    1. Yeah, I don't know how they do it up that way, but I'm happy you enjoyed my version & thanks for letting me know!

  6. I am making this for dinner now. I am certain it will become a family favorite in our house. I shared this on FB directing folks to your FB page & back to this site for more good recipes. What sells me most is that it has none of the ingredients my husband would pick out (like bell pepper).

    1. I do have another version we like that has bell pepper - oddly enough my husband will eat that cooked in foods. Good thing too because we cook a lot with bell pepper down here!! He will not eat a stuffed pepper though - well, he'll eat the stuffing but not the pepper!

      Thanks so much for the share too!!

  7. From New Zealand and going to make this tonite or at the weekend. We NZners/English make goulash with cubed steak like a casserole so am interested to see how this comes out. Thanks so much for the dish. Get back to you on how it goes...:-)

    1. I hope you enjoy it & look forward to hearing what you thought! I have another goulash too linked about called "Southern Beef and Sausage Goulash" that is more of a Deep South take on the American goulash. It's delicious!

    2. Looks great, I would never try the sausage version though as I hate most sausage🎅

  8. Trying this tonight!

  9. Hi I want to make this tonight but I need to know if its spicy? I have to feed it to 4 kids under 5 lol Thanks

    1. Hey Ashley! It is not, assuming you leave out the Cajun seasoning and red pepper flakes, and go easy on the black pepper of course. I would also opt for garlic powder & not too much, over fresh chopped garlic, which can have a bit of heat to it. That should do it!

  10. Mom used to use Bloody Mary Mix in hers, not sure if she substituted for the water, or if a ratio was used, but oh it was so delicious. I have never been able to duplicate it since she died. I should have paid better attention I guess.

    1. Oh yeah, lots of delicious flavor in that - I'll have to try it Shelly - thanks! So sorry for your loss - I'm in that club too and I miss my Mama so much. {{{HUGS}}}

  11. I just tried this, it was amazing! My boys lined up to get a second plate lol..thanks for the great recipe!

    1. Boy that's a good sign Becky! I'm so glad they enjoyed it and thank you so much for letting me know!!

  12. I only have crushed tomatoes and tomato paste...can I still make this by substituting?

    1. Yes! You'll just need to have an equal amount of liquid overall.

  13. This meal was so good thanks for the recipe

  14. I made this for my picky son. He is 14. We had it a lot growing up but I have never made it. I am a MN girl and I thought it was just as good if not better than what I had. My son loved it. He can't have dairy so it is the perfect recipe. I am going to make it again tonight. The only thing I changed was the type of noodles. My son doesn't care for the macaroni ones. I don't remember what the ones I used were called - kind of like wavy squares? Lol. Idk they were good though. I am off to look for the bread roll recipe someone mentioned above. That or I will make bread tonight to go with it. This would also be good with a gluten free rice noodle and a vege burger type protein to veganize it.

    1. I'm so glad he enjoyed it & thanks for stopping by the share your comments!


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