American Goulash

I haven’t made American Goulash (not to be confused with Hungarian Goulash) in a hot minute, which is surprising because it’s one of my favorite childhood dishes. Beef, pasta, herbs, chicken stock? Yes, please! It’s such a hearty dish that is amazing on a winter night! Or a spring night. Or a summer night. I normally bump up the chicken stock to 2 cups and add in uncooked pasta so it absorbs the flavors as it cooks; but I had some pasta in the fridge that I needed to use up. I know that Smoked Paprika isn’t a traditional ingredient, but it adds a little more depth.

2 pounds Lean Ground Beef
1 large Bell Pepper; chopped
1 large Yellow Onion; chopped
2 large Garlic Cloves; minced
3 large Tomatoes; cored and chopped
14.5 ounces Diced Tomatoes
15 ounces Tomato Sauce
1 cup Chicken Stock
1 teaspoon Garlic Powder
½ teaspoon Smoked Paprika (optional)
1 Tablespoon Italian Herbs
½ teaspoon Sugar
Salt and Pepper to taste
16 ounces Elbow Pasta

Bring a large pot of liberally salted water to a boil. Add the pasta and cook until almost al dente; about 10 minutes. Drain and set aside.
Preheat dutch oven or large pot over medium-high heat and brown the beef. Drain and add in chopped vegetables, then continue to cook until the onions are tender.
Pour in the canned tomatoes, tomato sauce and chicken stock then add the seasonings. Cook until bubbling and reduce heat to medium-low. Cover and cook for 30 minutes, stirring occasionally. (The longer you cook it, the more time the flavors have to develop.)
Uncover and taste; seasoning accordingly, then fold in the pasta. Cover once more and cook for an additional 5 minutes or until everything is heated through.
Enjoy!