Classic American Goulash
Classic American Goulash is a comforting, cheesy, and savory one pot dinner with browned ground beef, tomato sauce, and elbow macaroni, perfect for an easy weeknight dinner. The combination of diced tomatoes and passata creates a rich texture while a splash of soy sauce deepens the flavor. It reheats beautifully and makes a persuasive case to be your next family favorite.
Equipment
- 6-quart Dutch Oven
Ingredients
- 1 tablespoon olive oil Sauté briefly to provide a healthy cooking fat and a subtle fruity base that helps brown and flavor the meat; enhances mouthfeel and prevents sticking during browning.
- 1 1/2 pounds ground beef (lean or extra lean) Brown thoroughly to form savory caramelized bits that build the dish’s meaty depth and provide protein and texture; choose lean for less fat and extra lean to reduce rendered grease.
- 1/2 teaspoons salt (or to taste) Season judiciously to balance and enhance overall flavors; helps bring out natural sweetness in tomatoes and ties salt-sensitive components together.
- 1/2 teaspoon pepper (or to taste) Season sparingly to add mild heat and complexity while lifting savory notes; balances richness from the beef and cheese for a rounded flavor profile.
- 1 tablespoon Italian seasoning Season generously to introduce aromatic Mediterranean herbs that add warmth and complexity; blends with tomato components to create an herbaceous backbone.
- 1 medium yellow onion (chopped) Sweat until softened to release natural sugars and aromatic richness; creates a savory foundation that melds with garlic and seasonings.
- 3 cloves garlic (minced) Mince finely to infuse sharp, pungent aromatic flavor throughout the sauce; provides a fragrant counterpoint to tomatoes and beef.
- 28 ounces diced tomatoes (1 can) Simmer as a chunky acidic base that contributes sweetness, acidity, and texture; combines with passata to create layered tomato flavor and contributes liquid for cooking pasta.
- 2 cups passata (or tomato sauce) Pour in to create a smooth, concentrated tomato body that thickens the sauce and provides consistent tomato flavor; helps achieve a cohesive sauce texture.
- 2 tablespoons soy sauce Add modestly to deepen umami and saltiness, enhancing savory complexity; helps round flavors when reduced with the sauce.
- 2 cups beef broth (low sodium) Pour in to supply a savory liquid medium for simmering and cooking the pasta; contributes beefy depth while controlling overall salt and dilution.
- 2 bay leaves Steep during simmering to impart subtle floral and herbal notes that enhance complexity; remove before serving to avoid an overpowering herbal taste.
- 2 cups elbow macaroni (dry, uncooked) Cook until al dente to provide the classic tender, slightly chewy pasta component that soaks up sauce; acts as the carbohydrate base that makes the dish hearty and filling.
- 1 1/2 cups cheddar cheese Shred and melt to add creamy, tangy richness and a gooey topping that binds components; contributes salty, sharp flavor and pleasing mouthfeel when stirred in or sprinkled on top.
- 1 tablespoon parsley (freshly chopped, for garnish) Garnish freshly to add bright color and a hint of herbaceous freshness; provides visual contrast and a light vegetal finish to cut through richness.
Instructions
- Add the olive oil to a large dutch oven over medium-high heat. Add the ground beef, salt and pepper, and cook for 3-4 minutes, breaking it up as it cooks. If needed, discard excess grease from the pan, leaving behind 1-2 tablespoons.: You will hear a lively sizzle as the olive oil meets the hot surface and the ground beef goes in, releasing an immediate savory aroma. As the meat browns, the pan will produce little browned bits that smell nutty and meaty, and these are flavor gold for the sauce. Use a sturdy spoon to break the meat into bite sized pieces so it browns evenly rather than steaming. The visual cue to look for is that the beef changes from bright pink to a deep tan with some darker sear spots. If the pan seems overly greasy, carefully pour off excess fat until only a thin coating remains, leaving a tablespoon or two so the sauce remains flavorful. A common mistake is overcrowding the pan, which causes the meat to steam instead of brown, so work at medium high heat and give the meat room to sear.
- Stir in the Italian seasoning and onion. Cook for another 3-4 minutes, or until the onion softens and becomes translucent. Add the garlic and cook for 1 minute, or until aromatic.: When the onion hits the pot, it should hiss faintly and begin to sweat, releasing a sweet, savory aroma as its edges turn glossy and translucent. The Italian seasoning will release herbal notes that marry with the meat. After the onion softens, adding the minced garlic will create a fragrant lift that you can smell right away; cook it just until you can smell that familiar roasted garlic scent, maybe a minute, because garlic burns quickly and will add bitterness if left too long. Look for softened onion pieces that have lost their raw crunch; that indicates readiness. A typical misstep here is adding garlic too early or cooking it at too high a heat, which gives a burnt, acrid flavor.
- Stir in the diced tomatoes, passata, soy sauce, beef broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer the sauce for 20 minutes, stirring occasionally.: As the canned diced tomatoes and passata hit the pan, the mixture will hiss and then settle into a rolling simmer. You will notice steam rising with a tangy tomato perfume that slowly softens into a deeper, rounded aroma as it cooks. The small addition of soy sauce will subtly deepen the savory base without announcing itself. Bringing it to a gentle boil first helps everything combine and activates the flavors, then lowering to a simmer ensures the sauce thickens slowly, developing body and complexity. Covering helps keep moisture even, but lift the lid occasionally to stir so nothing sticks to the bottom. Over boiling aggressively can reduce too quickly and leave the pasta without enough liquid later, so maintain a steady gentle simmer.
- Add the macaroni and cook, covered, stirring occasionally, for 12-15 minutes or until the noodles are tender.: When you add the elbow macaroni , you will see the pasta sink into the tomato mixture and the surface will look fuller and cloudier as starches release. Keep the pot covered to trap heat and cook the pasta through in the sauce, which allows each piece to absorb flavor. Stir every few minutes to prevent the pasta from clumping and to redistribute heat, especially toward the end when the sauce thickens. The sensory cues are a thicker sauce, softened pasta that yields under a fork but still has slight bite, and a fragrant, cohesive aroma. Undercook and the pasta will feel chalky, overcook and it will be mushy, so start checking at 12 minutes for the right texture.
- Stir in the cheese, garnish with parsley, and serve.: With the pot off the heat or on the lowest setting, stirring in shredded cheddar cheese will create ribbons of creamy orange melting through the sauce, adding a silky mouthfeel and rich finish. The temperature should be warm enough to melt the cheese but not so hot it separates; the ideal cue is a smooth, glossy texture. Finish with freshly chopped parsley for a bright, herbal contrast and a pop of color. A common error is adding cheese to a boiling pot, which can make it grainy, so remove from high heat before incorporating the cheese.
Notes
- Make it extra cheesy: Stir an additional half cup of shredded cheddar cheese into each serving right before eating to boost creaminess and melted appeal.
- Pasta swap: Use another short pasta in place of elbow macaroni such as small shells or rotini for different sauce cling characteristics, keeping the cooking time similar.
- Sauce texture tweak: Increase the passata slightly and reduce the diced tomatoes if you prefer a smoother, more uniform sauce without tomato chunks.
- Lower sodium option: Use low sodium beef broth and adjust the salt at the end to better control overall sodium content.
- Make ahead strategy: Prepare the goulash a day early and refrigerate, then reheat gently with a splash of beef broth to loosen the sauce and refresh the texture.