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Recipe: Yummy American Goulash

American Goulash. American Goulash is a classic American comfort food popular in the mid-western and southern parts of the United States. Often referred to simply as "Goulash", this recipe is one of those feel-good. How to Make Goulash - American Goulash Recipe This is a classic recipe for American Goulash.

American Goulash This One Pot American Goulash recipe is very freezer-friendly. Just make sure to cool the goulash completely in. This classic American Goulash is easy, home-style, comfort food! You can have American Goulash using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of American Goulash

  1. You need 2 lb of ground beef.
  2. Prepare 1 large of yellow onion, chopped.
  3. You need 4 clove of garlic, minced.
  4. It's 3 cup of water.
  5. You need 2 can of tomato sauce, 15 ounces each.
  6. It's 2 can of diced tomatoes, 14.5 ounces each.
  7. You need 3 tbsp of soy sauce.
  8. It's 2 tbsp of oregano, dried.
  9. Prepare 2 tsp of basil, dried.
  10. Prepare 2 of bay leaves, dried.
  11. You need 1 tbsp of seasoned salt.
  12. It's 1/2 tsp of black pepper.
  13. You need 2 cup of elbow macaroni, uncooked (about 8oz).
  14. It's 1 cup of shredded sharp cheddar cheese, optional.

Brace yourself — this American Goulash recipe has been in my family for generations! American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot. American Goulash is comfort food that the whole family will love.

American Goulash step by step

  1. In Dutch Oven: cook ground beef until no longer pink and crumbled up..
  2. Add onion and garlic, cook until onions are translucent.
  3. Add water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, seasoned salt, pepper and bay leaves. Stir well to combine. Bring up to a boil over medium heat, turn heat down to low, cover, and let simmer for 20 minutes. stirring occasionally..
  4. After 20 minutes has passed, remove lid and add uncooked elbow macaroni, stir well to combine. Make sure heat is low, cover and let simmer for 25 minutes, or until pasta is tender. (my pasta was done after 15 minutes).
  5. Remove bay leaves, let cool, then refrigerate overnight. It tastes much better on day two! If you must, you can eat some after cooking, topped with some sharp shredded cheddar cheese. I ALWAYS have some right after, very good right after cooking, and very good the next day too! Like most said, it's just a personal preference! :-).
  6. *from www.gottawantseconds.com, I just doubled checked the original recipe pertaining to the oregano, and it does say 2 Tablespoons. I would suggest to cut it down to 2 teaspoons, cause I'm betting that's what they meant to type. You can always add more if you would like! I transferred it exactly from the original. Sorry to whoever didn't like this due to the oregano. Happy Cooking!**.

It's warm and hearty with a rich, savory sauce. Best of all, it's one of the most affordable meals you can make in a single pot! American beef goulash is what you see here: a one-pot meal made with ground beef, pasta, tomato sauce, and cheese. Hungarian goulash, on the other hand, is more of a stew, prepared with cubes of. American Goulash - simple yet flavorful one-pot meal with elbow macaroni cooked in a rich beefy tomato sauce.

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