How to Prepare Delicious American Goulash

American Goulash. One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is the classic goulash made in the mid-west, USA, not Hungarian Goulash.

Everything cooks in the same pot, even the pasta! 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. You can have American Goulash using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of American Goulash

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

DIRECTIONS Brown ground beef, onion and pepper. Season with garlic salt and pepper. 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. 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! Classic American Beef Goulash Goulash is a stew of beef and vegetables, seasoned with paprika and other spices.