Modern American Goulash

Modern American Goulash takes "my Mom's standard" and dials it up by adding umami rich mushrooms, briny olives and cheese. This family friendly one-dish week-night - or weekend -- meal comes together quickly with minimal clean-up. And the best part? These are the kind of leftovers you can't wait to devour.

Like meatloaf, I imagine a good chunk of households have their version of goulash. Ours did. I started with my Mom's basic recipe here and made some adjustments. Sweet red bell pepper replaced green pepper. Shiitake mushrooms were added for a bit of earthiness. And while olives might not be in your wheelhouse, they add just the right amount of punchy brine. Oh -- and cheese. I used cheddar Jack for sharpness and creaminess.

Whether referred to as slumgullion, Johnny Marzetti, American Chop Suey or Beefaroni, put Modern American Goulash in your "keeper" file. It is one you will go back to again and again. It can be made days in advance to allow the flavors to meld and can be reheated more than a few times. The quintessential "comfort food", Modern American Goulash is exactly the kind of dish The Savory Tart likes to deliver to her friends around town.

(I can't wait to make it again -- particularly since I forgot to take the photo of the ingredients! Oops.)

Goulash

Goulash originated with Hungarian herdsman back in the 9th century where they stewed the meat for days. It evolved over centuries to include vegetables, tomatoes potatoes and the prominent spice -- paprika, which arrived in Hungary in the 16th Century by way of the Ottoman Empire. In Hungary, goulash is part of their national identity, and while it prepared like a stew, in America the dish has some of the core ingredients like beef, onions, tomatoes and paprika, it most often is served with elbow pasta.

Ingredients

• elbow macaroni or curly tube pasta, such as cavatappi
• olive oil
• yellow onion
• mushrooms, shiitake, cremini or white button
• red bell pepper
• garlic cloves
• ground beef
• kosher salt
• freshly ground pepper
• tomato paste
• Italian seasoning
• paprika
• diced tomatoes
• tomato sauce
• beef broth or stock
• Worcestershire sauce
• sliced green olives (optional)
• cheddar or cheddar Jack cheese
• fresh parsley

See recipe card for quantities.

Instructions

Cook the pasta according to package instructions. Drain and reserve.

Heat olive oil In a large skillet over medium heat. Add onions mushrooms and bell peppers and sauté until softened, about 10 minutes. Add garlic and sauté for 1 minute. 

Add the ground beef, salt and pepper, breaking up the ground beef with the back of a wooden spoon.

Cook until cooked through, about 8 minutes. 

Add tomato paste, Italian seasoning and paprika.

Stir until fragrant and tomato paste has darkened.

Add the diced tomatoes, tomato sauce and beef broth

Add the olives (optional), Worcestershire sauce and stir to combine. 

Bring to a boil and then reduce heat to a simmer and cook for 15 or 20 minutes. 

Add the cheese and cooked pasta stirring until cheese is melted.

Add the chopped parsley and stir to combine.

Serve in bowls topped with a sprinkling of parsley.

Hint: I used a large 12-inch skillet for the meat and tomato mixture, and likely could have fit the pasta into the skillet to mix it all together, but opted to transfer it all to a Dutch oven to make it easier. The Dutch oven also serves as a nice presentation for serving. Or simply combine the ingredients together in the same pot that the pasta was cooked in.

Substitutions

• Ground Beef - Substitute ground pork, ground chicken or ground turkey
• Elbow Macaroni - While elbow macaroni is traditionally used in American-style goulash, use any tubular pasta, such as cavatappi or rigatoni
• Mushrooms - I love the earthy umami that mushrooms add to this dish. I used shiitake, but cremini, white button or portobello mushrooms are fine. Use about 1 to 1-½ cups chopped
• Red Bell Pepper - I like the sweetness imparted by red bell pepper. Substitute it with a jarred roasted red pepper. Or use diced green, yellow or orange bell pepper.
• Pasta - Instead of pasta, use 3 to 4 cups of rinsed canned cannellini (white) beans

Variations

• Make it Spicy - Replace diced tomatoes with fire-roasted diced tomatoes with chilis. Add a few pinches of red pepper flakes or a tablespoon of chili powder when adding the paprika. Use pepper Jack cheese.
• Make it Smoky - Use smoked paprika instead of Hungarian paprika.
• Gluten Free - Consider using gluten free elbow macaroni, such as Gluten Free Barilla Elbows
• Vegetarian - Use a plant-based ground beef, such as Impossible and use vegetable broth instead of beef broth.
• Vegan - Use a plant-based ground beef, such as Impossible, substitute vegan cheddar, such as Daiya and use vegetable broth instead of beef broth.

Equipment

• deep sided skillet or Dutch oven
• pasta pot or stock pot

I started this out in a 12" skillet and probably could have added the pasta and cheese to the skillet, but it would have been tight. I transferred everything to a Dutch oven -- which looks nice for serving. You could also transfer everything back to the pasta pot to combine

Storage

This is SO good the next day after the flavors have had a chance to meld!

Store Modern American Goulash in an airtight container in the refrigerator for up to five days.

This also freezes nicely. place in a zipper bag or an airtight container and store in the freezer for up to four months.

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Modern American Goulash

The Savory Tart

Modern American Goulash takes "my Mom's standard" and dials it up by adding umami rich mushrooms, briny olives and cheese. This family friendly one-dish week-night - or weekend -- meal comes together quickly with minimal clean-up. And the best part? These are the kind of leftovers you can't wait to devour.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American, Hungarian

Servings 8

Equipment

• large deep-sided skillet or Dutch oven
• pasta or stock pot

Ingredients

  

• 12 ounces large elbow macaroni or curly tube pasta such as cavatappi
• 2 tablespoons olive oil
• 1 medium yellow onion finely chopped, about one cup
• 5 ounces mushrooms trimmed and sliced
• ½ cup diced red bell pepper
• 2 garlic cloves minced
• 1-½ pounds ground beef
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 3 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 15 ounce can diced tomatoes
• 15 ounce can tomato sauce two 8 oz cans
• 1 cup beef broth or stock
• 1 tablespoon Worcestershire sauce
• ½ cup sliced green olives optional
• 1 cup shredded cheese cheddar or cheddar Jack
• ¼ cup chopped parsley plus more for serving

Instructions

 

• Cook the pasta according to package instructions. Drain and reserve.
• Heat olive oil In a large skillet over medium heat. Add onions mushrooms and bell peppers and sauté until softened, about 10 minutes. Add garlic and sauté for 1 minute.
• Add the ground beef, salt and pepper, breaking up the ground beef with the back of a wooden spoon and cook until cooked through, about 8 minutes. Add tomato paste, Italian seasoning and paprika, stirring until fragrant and tomato paste has darkened.
• Add the diced tomatoes, tomato sauce, beef broth, olives (optional), Worcestershire sauce and stir to combine. Bring to a boil and then reduce heat to a simmer and simmer for 15 or 20 minutes. Add the cheese and cooked pasta and stir until combined and cheese has melted. Add 3 tablespoons parsley, stirring to combine.
• Serve in bowls topped with remaining parsley.

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