American Goulash


  • Olive Oil
  • Onions
  • Bell Pepper (Red Pepper or Green Pepper)
  • Fresh Garlic
  • Sweet Paprika
  • Ground Beef
  • Italian Seasoning
  • Worcestershire Sauce
  • Tomato Paste
  • Canned Tomato Sauce
  • Canned Diced Tomatoes
  • Bay Leaves
  • Beef Broth (or Water)
  • Elbow Macaroni
  • Cheddar Cheese


  1. Cook the mirepoix – this includes the onions, bell pepper, and garlic. Get started by heating olive oil in a large pot or Dutch oven over medium heat. Add the onions and sauté for 5-6 minutes, or until starting to soften. Add the bell pepper and cook for 3-4 minutes, before stirring in the garlic and cooking for one more minute.
  2. Add the salt, pepper, and paprika. Mix well, taking care not to burn the paprika.
  3. Add the ground beef (or ground chicken) and use a wooden spatula to break it into smaller pieces. Stir frequently and continue to cook until meat is browned.
  4. Add the Italian seasoning, Worcestershire sauce, and tomato paste to the ground meat and onions.
  5. Mix well to combine before adding the tomato sauce and diced tomatoes. Bring to a simmer, add the bay leaves. Reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally (similar to cooking soup or a thick stew).
  6. Add the broth and elbow macaroni. Bring to a simmer, then cover. Continue to cook for an additional 12 minutes or so, or until noodles are cooked until al dente.
  7. Tip– Be sure to stir the pot every few minutes to prevent the noodles from sticking to the bottom of the pot.
  8. Remove from heat and stir in shredded cheese and fresh chopped parsley. Best when served immediately.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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