Description

Craving a comforting, crowd-pleasing meal that’s easy to whip up? Chef John’s American Goulash is a classic American dish, blending ground beef, tender macaroni, and a rich, tomato-based sauce with a touch of spice

Ingredients

Scale

Chef John’s American Goulash uses pantry staples and fresh ingredients to create its signature bold, savory flavor. Here’s what you’ll need for 12 servings:

1 tablespoon olive oil: For sautéing the beef and vegetables.
2 pounds ground beef: Provides a hearty, meaty base.
1 large onion, diced: Adds sweetness and depth.
4 cloves garlic, minced: Boosts savory flavor.
2 large bay leaves: Infuses subtle, aromatic depth.
2 tablespoons Hungarian paprika: Adds smoky, sweet warmth.
2 teaspoons Italian seasoning: Contributes herbal complexity.
2 teaspoons kosher salt: Enhances overall flavor.
½ teaspoon ground black pepper: Adds mild heat.
1 pinch cayenne pepper, or to taste: Provides a subtle spicy kick.
1 quart (4 cups) chicken broth or water: Forms the liquid base.
1 (24 ounce) jar marinara sauce: Adds rich tomato flavor.
1 (15 ounce) can diced tomatoes: Contributes tangy, chunky texture.
1 cup water: Helps rinse the sauce jar and adjust consistency.
2 tablespoons soy sauce: Enhances umami depth.
2 cups elbow macaroni: The classic pasta for goulash.
¼ cup chopped Italian parsley: Adds fresh, herbaceous brightness.
1 cup shredded white Cheddar cheese (optional): Provides a creamy, tangy finish.

Why These Ingredients Matter

Ground Beef: Creates a hearty, protein-packed base.
Paprika and Spices: Hungarian paprika and Italian seasoning give a nod to traditional goulash with a warm, complex flavor.
Marinara and Tomatoes: Form a rich, tangy sauce that binds the dish.
Macaroni: Adds a comforting, starchy texture that soaks up the sauce.

Substitutions and Variations

Ground Beef: Use ground turkey, chicken, or a beef-pork blend for a different flavor.
Marinara Sauce: Substitute with crushed tomatoes or tomato sauce plus 1 teaspoon sugar and ½ teaspoon oregano.
Vegan Option: Replace beef with plant-based ground meat or lentils, use vegetable broth, and omit cheese or use vegan cheese.
Gluten-Free: Use gluten-free elbow macaroni and ensure soy sauce and broth are gluten-free.
Spicy Goulash: Increase cayenne to ¼ teaspoon or add a diced jalapeño with the vegetables.
Cheesy Goulash: Stir in an extra ½ cup cheese or use a mix of Cheddar and mozzarella

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 tablespoon olive oil, 2 pounds ground beef, 1 large onion, 4 cloves garlic, 2 large bay leaves, 2 tablespoons Hungarian paprika, 2 teaspoons Italian seasoning, 2 teaspoons kosher salt, ½ teaspoon ground black pepper, 1 pinch cayenne pepper, 1 quart chicken broth or water, 1 (24 ounce) jar marinara sauce, 1 (15 ounce) can diced tomatoes, 1 cup water, 2 tablespoons soy sauce, 2 cups elbow macaroni, ¼ cup chopped Italian parsley, and 1 cup shredded white Cheddar cheese (optional).
Dice the onion, mince the garlic, and chop the parsley.

Tip: Prep ingredients ahead to streamline cooking.

Step 2: Cook the Beef and Vegetables

Heat 1 tablespoon olive oil in a large pot over medium-high heat.
Add 2 pounds ground beef and 1 diced onion; cook, stirring, until beef is browned and crumbly and onion is translucent, about 5 minutes.
Continue cooking until any liquid evaporates, 3-5 minutes.
Stir in 4 minced garlic cloves, 2 bay leaves, 2 tablespoons Hungarian paprika, 2 teaspoons Italian seasoning, 2 teaspoons kosher salt, ½ teaspoon black pepper, and a pinch of cayenne pepper.
Cook, stirring occasionally, until flavors meld, about 3 minutes.

Tip: Break up the beef thoroughly to ensure even browning.

Step 3: Add Liquids and Simmer

Pour in 1 quart chicken broth (or water), 1 (24 ounce) jar marinara sauce, and 1 (15 ounce) can diced tomatoes.
Pour 1 cup water into the marinara jar, swirl to rinse, and add to the pot.
Stir in 2 tablespoons soy sauce.
Bring to a simmer, reduce heat to medium, and simmer until flavors intensify, about 30 minutes.

Tip: Stir occasionally to prevent sticking and ensure even cooking.

Step 4: Cook the Macaroni

Increase heat to medium-high to bring the mixture to a rapid simmer.
Stir in 2 cups elbow macaroni and cook, stirring occasionally, until just barely tender, about 12 minutes. Check doneness after 10 minutes.

Tip: Stir frequently to prevent macaroni from sticking to the pot.

Step 5: Finish and Serve

Remove from heat and discard the bay leaves.
Stir in ¼ cup chopped Italian parsley and, if using, 1 cup shredded white Cheddar cheese.
Cover and let rest for 5 minutes to thicken slightly.
Taste and adjust seasoning with additional salt, pepper, or cayenne as needed.
Serve hot in bowls.

Tip: Let the goulash rest to allow the macaroni to absorb the sauce fully.