Recipe: Yummy American Goulash

American Goulash. This one is classic AMERICAN style goulash. This is a dish that was mainstay for most of us and even served at school. @Pathunt: Nicely done! I made it just as the recipe states and enjoyed it but next time around I will add a diced green pepper to the meat as it's browning and probably a shake of garlic powder to remind.

American Goulash is an easy, one-pot, classic comfort food made with ground beef, tomatoes, and macaroni noodles. Enjoy year-round, and delicious leftover, this irresistible Goulash Recipe is guaranteed to win over even the pickiest eaters! Easy, cheap and comfort food all rolled into one huge pot! (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 - One of the original classic one-pot meals! You can have American Goulash using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of American Goulash

1. You need of ground beef.
2. You need of yellow onion, chopped.
3. It's of garlic, minced.
4. You need of water.
5. You need of tomato sauce, 15 ounces each.
6. Prepare of diced tomatoes, 14.5 ounces each.
7. Prepare of soy sauce.
8. It's of oregano, dried.
9. You need of basil, dried.
10. Prepare of bay leaves, dried.
11. Prepare of seasoned salt.
12. You need of black pepper.
13. You need of elbow macaroni, uncooked (about 8oz).
14. It's of shredded sharp cheddar cheese, optional.

Loaded with beef and macaroni noodles, cooked to tender perfection in a rich tomatoey sauce. With a simple list of ingredients and fool-proof instructions, this comforting recipe is a favorite for busy families. American goulash is made with a tomato baste, ground beef, and elbow macaroni. Topped with a variety of seasoning to give it that rich, savory flavor.

American Goulash step by step

1. In Dutch Oven: cook ground beef until no longer pink and crumbled up..
2. Add onion and garlic, cook until onions are translucent.
3. 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..
4. 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).
5. 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! :-).
6. *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!**.

I actually remember eating this in elementary school. One of my favorites back when school lunches were actually good. It's similar to what many people refer to as beef-a-roni or Chili Mac. American beef goulash is what you see here: a one-pot meal made with ground beef, pasta, tomato sauce, and cheese. Hungarian goulash, on the other hand, is more of a stew, prepared with cubes of beef (often chuck roast) and vegetables swimming in a paprika-kissed tomato broth.