|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 GoulashThis 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.
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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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©Deep South Dish
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