Introduction
A Taste of American Comfort
American Goulash, a beloved one-pot wonder, is the epitome of hearty, no-fuss comfort food. Born from immigrant kitchens adapting Hungarian traditions to local ingredients, this dish swaps traditional stew meat for affordable ground beef and transforms pantry staples into a rich, savory symphony. Unlike its paprika-heavy Hungarian cousin, the American version leans on tomatoes, aromatic vegetables, and a touch of umami to create a soul-warming meal that feeds a crowd with minimal effort.
Why This Recipe Stands Out
This version balances simplicity with depth:
1️⃣ Flavor-Bomb Base
The combination of soy sauce (a secret weapon for umami) and smoked paprika adds complexity to the tomato-rich broth, while onions and garlic build aromatic foundations.
2️⃣ Texture Mastery
Optional elbow macaroni absorbs the savory sauce without turning mushy, creating the iconic “goulash texture” craved in diners and home kitchens alike.
3️⃣ Versatility
Easily adaptable to slow cookers, Instant Pots, or vegetarian swaps (lentils for beef!), this recipe accommodates busy schedules and dietary needs.
Perfect For
- Weeknight dinners (ready in 45 minutes!)
- Meal-prepping (flavors intensify overnight)
- Potlucks or family gatherings
Ingredients
✅ Core Ingredients:
- 1 lb ground beef (80/20 blend for juiciness)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 cups beef broth (low-sodium recommended)
- 1 tbsp soy sauce (or Worcestershire sauce for depth)
- 1 tsp paprika (smoked paprika for a richer flavor)
🌶️ Optional Add-Ins:
- 1 bell pepper, diced
- 1 cup elbow macaroni (for classic texture)
- 1 tsp Italian seasoning
Instructions
1️⃣ Brown the Base
- In a large pot/Dutch oven, cook ground beef over medium heat until browned (5-7 mins). Drain excess fat.
- Add onion and garlic; sauté until soft (3-4 mins).
2️⃣ Build Flavor
- Stir in tomato sauce, diced tomatoes, beef broth, soy sauce, and paprika.
- Optional: Add bell pepper and Italian seasoning.
3️⃣ Simmer to Perfection
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- For pasta version: Add 1 cup elbow macaroni in the last 10 mins of simmering.
4️⃣ Final Touches
- Season with salt/pepper to taste.
- Let rest 5 mins off heat (sauce will thicken).
method storage
1. Cooling & Initial Prep
🕒 Critical Window: Transfer leftovers to storage within 2 hours of cooking to prevent bacterial growth.
- Pro Tip: Divide large batches into shallow containers (<2 inches deep) for faster cooling.
- Avoid: Leaving the pot on the stove overnight – even if reheated later.
2. Refrigeration
✅ Best For: Short-term storage (3-4 days)
- Container: Airtight glass or BPA-free plastic
- Layering: If using pasta, store it mixed with sauce to prevent drying.
- Flavor Hack: Goulash tastes better on Day 2 as flavors meld!
⚠️ Don’t Refrigerate If:
- The dish stayed at room temperature >2 hours
- You added dairy (e.g., cheese/sour cream) – consume within 24 hours
3. Freezing
❄️ Best For: Meal prepping (up to 3 months)
Step-by-Step:
- Cool Completely – freeze within 2 hours of cooking
- Portion: Use quart-sized freezer bags or silicone containers (leave 1″ headspace)
- Label: Write date + contents (e.g., “Beef Goulash – 05/15/25”)
🍝 Pasta Note:
- Undercook pasta by 2-3 mins if freezing to avoid mushiness
- OR freeze sauce only, cook pasta fresh later
4. Reheating
From Fridge:
- Stovetop: Medium heat + 2 tbsp water/broth, stir frequently (~5-7 mins)
- Microwave: Cover with damp paper towel, 2-min intervals at 50% power
From Freezer:
- Thaw Overnight: In fridge (safest method)
- Direct Cooking: Add frozen block to pot + ¼ cup broth, simmer 15-20 mins
🔥 Temp Check: Ensure internal temp reaches 165°F (74°C)
5. Quality Preservation Tips
- Revive Separated Sauce: Whisk in 1 tsp cornstarch slurry (1:1 starch/water) while reheating
- Boost Freshness: Top with chopped herbs (parsley/basil) post-reheating
- Avoid: Repeated thawing/refreezing cycles
Storage Timeline Cheat Sheet
| Condition | Duration | Quality Peak |
|---|---|---|
| Fridge | 3-4 days | Day 2 |
| Freezer | 3 months | First 6 weeks |
| Room Temperature | ≤2 hours | Immediate serving |