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!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 
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