Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Dishes like this make sense to busy people who need to feed a hungry family. This American Goulash recipe is the perfect example of this. It’s so easy to make with seasoned ground beef cooked up with elbow noodles in a tomato based sauce. I say “American Goulash” because while here in the U.S. we may think of this as a classic goulash recipe, there is another famous goulash called “Hungarian Goulash” that is quite different. It evolved to become more like a beef soup or stew with vegetables added in, like potatoes and carrots. American goulash evolved to use ground meats instead. It also evolved to incorporate an obvious Italian influence, opting for more Italian seasonings, and a tomato-based sauce. You may have heard it referred to as “American chop suey” “Slumgullion”, “Beefaroni”, or “Johnny Marzetti”, among others. This recipe is similar to the one I grew up with, though I like to add in a few optional additions to spice things up, as I usually do. Let’s talk about how to make goulash, shall we? First, cook down the onions and peppers with a bit of oil in a large pot or Dutch oven a few minutes, then brown the ground beef and cook is mostly through. Don’t forget the hot sauce! The sauce cooks the pasta. I like the noodles cooked right in the sauce, but you can cook them separately and just stir them in. For a cheesy version, stir in shredded cheese and cook until nicely melted through. Boom! Done! Your goulash is ready to serve. Easy enough to make, isn’t it? This is a huge pot and will serve lots of people! You can also freeze it for 2-3 months, though the noodles can get a bit mushy after thawing. That’s it, my friends. I hope you enjoy this easy goulash recipe. It’s an American classic goulash! Let me know if you make it. I hope you spiced it up a little! NOTE: This recipe was updated on 3/25/24 to include new information. It was originally published on 12/16/22.
