American Goulash. How to Make Goulash - American Goulash Recipe This is a classic recipe for American Goulash. Made with ingredients you already have. American Goulash is a classic American comfort food popular in the mid-western and southern parts of the United States.

Brace yourself — this American Goulash recipe has been in my family for generations! This is American Goulash, which is basically just beef, macaroni, and red sauce. This One Pot American Goulash recipe is very freezer-friendly. You can have American Goulash using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of American Goulash

Prepare 2 lb of ground beef.
Prepare 1 large of yellow onion, chopped.
You need 4 clove of garlic, minced.
It's 3 cup of water.
Prepare 2 can of tomato sauce, 15 ounces each.
It's 2 can of diced tomatoes, 14.5 ounces each.
Prepare 3 tbsp of soy sauce.
It's 2 tbsp of oregano, dried.
It's 2 tsp of basil, dried.
Prepare 2 of bay leaves, dried.
It's 1 tbsp of seasoned salt.
It's 1/2 tsp of black pepper.
Prepare 2 cup of elbow macaroni, uncooked (about 8oz).
Prepare 1 cup of shredded sharp cheddar cheese, optional.

Just make sure to cool the goulash completely in. Recipe by davianng. (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!) American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot. This easy American goulash is the most comforting of all comfort foods.

American Goulash step by step

In Dutch Oven: cook ground beef until no longer pink and crumbled up..
Add onion and garlic, cook until onions are translucent.
Add water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, seasoned salt, pepper and bay leaves. Stir well to combine. Bring up to a boil over medium heat, turn heat down to low, cover, and let simmer for 20 minutes. stirring occasionally..
After 20 minutes has passed, remove lid and add uncooked elbow macaroni, stir well to combine. Make sure heat is low, cover and let simmer for 25 minutes, or until pasta is tender. (my pasta was done after 15 minutes).
Remove bay leaves, let cool, then refrigerate overnight. It tastes much better on day two! If you must, you can eat some after cooking, topped with some sharp shredded cheddar cheese. I ALWAYS have some right after, very good right after cooking, and very good the next day too! Like most said, it's just a personal preference! :-).
*from www.gottawantseconds.com, I just doubled checked the original recipe pertaining to the oregano, and it does say 2 Tablespoons. I would suggest to cut it down to 2 teaspoons, cause I'm betting that's what they meant to type. You can always add more if you would like! I transferred it exactly from the original. Sorry to whoever didn't like this due to the oregano. Happy Cooking!**.

American and Hungarian Goulash are two entirely different recipes. Based on this recipe I found from Taste of Home here are. American Goulash is comfort food that the whole family will love. It's warm and hearty with a rich, savory sauce. Best of all, it's one of the most affordable meals you can make in a single pot!