American Beef Goulash

4 Servings
30 Minutes

While the traditional goulash originated in Hungary and is a slow-cooked stew made with cuts of beef and paprika this American version cuts down the cooking time with ground beef, pasta, canned tomatoes and melted cheese.


In colder weather months, when all you want to do is curl up on the couch with a hot bowl of cheesy goodness for dinner but don’t want to eat macaroni and cheese this recipe is it. Plus, it’s made with ingredients we all have in our pantry, fridge, and freezer and it’s not coming out of a box.


It’s one of those meals that tastes fully homemade. One that no one complains about either; as a matter of fact, they often grab seconds.

You won't stop at one!


American Beef Goulash

Recipe details

  • 4 Servings
  • Prep time: 10 Minutes|Cook time: 20 Minutes|Total time: 30 Minutes

Ingredients


Instructions


Heat oil in pot over medium-high heat. Brown onions and garlic. Then, add beef, stirring well to break it up.
Next, add tomatoes, beef stock cube, bay leaves and thyme. Bring sauce to a boil and then simmer over low heat for 15 minutes. Season with salt and black pepper to taste.
Mix cheese and stir until melted and well combined. Then, add pasta and mix well with sauce. Serve hot. 

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

  • Em
    Em
    on Apr 4, 2021

    Does one cook the beef or go directly to step 2?

    • Irene's Cookery
      Irene's Cookery
      on Apr 4, 2021

      The beef doesn't have to be fully cooked in Step 1. Just stir fry it though until its broken up into small pieces and not in clumps. Usually, by that time, the beef is almost 70 to 80% cooked.

  • Margie Dotson
    Margie Dotson
    on Apr 22, 2021

    Sounds yummy. I do wonder why you used grams for some things and cups for others. Why not just go with one or the other type or give both for each thing?

    • Irene's Cookery
      Irene's Cookery
      on Apr 22, 2021

      That's a good point. I think the problem is that I'm too used to just eyeing out the amount of ingredients used if you get what I mean. But I'll take note to be consistent going forward. Thank you for bringing this up to me.

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