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
• 1 can Diced Tomatoes
• 1 can Tomato Sauce
• 1 cup Chicken Stock
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Smoked Paprika (optional)
• 1 Tablespoon Italian Herbs
• 1/2 teaspoon Sugar
• Salt and Pepper to taste
• 4 cups Pasta of choice; cooked
- 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 canned tomatoes, tomato sauce and chicken stock then add seasonings. Cook until bubbling and reduce heat to medium low. 3. Cover and cook for 15-30 minutes, stirring occasionally. (The longer you cook it, the more time the flavors have to develop.)
- Uncover and taste; seasoning accordingly then fold in pasta. Cover once more and cook for an additional 5-7 minutes or until everything is heated through.
Looking for a side dish? Try one of these!