Easy American Goulash

American Goulash in a bowl with a fork stuck in.

5 from 11 votes

A classic, hearty American Goulash made with ground beef, macaroni, and a secret touch of cream cheese for extra creaminess. Cooked entirely in one skillet in under 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 535kcal

Author: Nora from Savory Nothings

Ingredients

½ tablespoon olive oil
2 cups frozen seasoning blend it's a blend of onion, celery, green and red pepper and parsley; feel free to use fresh diced vegetables instead
1 pound lean ground beef
salt and ground pepper to taste
1 teaspoon ground paprika
½ teaspoon garlic powder or 1 teaspoon minced garlic
½ teaspoon dried parsley
2 tablespoons tomato paste
1 ½ to 2 cups beef or chicken broth plus more as needed
1 (15-oz) can tomato sauce
1 (15-oz) can petite diced tomatoes
½ tablespoon Worcestershire sauce OR soy sauce
1 (8-oz) box dried macaroni pasta uncooked (about 2 cups)
¼ cup cream cheese diced and softened
½ to 1 cup shredded cheese Monterey Jack or Cheddar work very well here; but feel free to use anything you like that melts well - shredded fresh melts better

Instructions

Brown vegetables and meat:
 Heat a large skillet (around 12 inches) over medium-high heat. Once hot add oil, then add seasoning blend and cook until no longer frozen, about 3-4 minutes. Add ground beef, season with salt & pepper and cook until browned, breaking it up as it cooks. Drain if desired.
½ tablespoon olive oil, 2 cups frozen seasoning blend, 1 pound lean ground beef, salt and ground pepper
Add seasoning:
 Reduce heat to medium. Stir ground paprika, garlic powder, dried parsley, and tomato paste into skillet. Roast for 1-2 minutes until fragrant.
1 teaspoon ground paprika, ½ teaspoon garlic powder, ½ teaspoon dried parsley, 2 tablespoons tomato paste
Add remaining ingredients: 
Add 1-½ cups broth, tomato sauce, diced tomatoes and Worcestershire sauce. Stir well, then bring to a boil. Season with salt and pepper to taste, then stir in uncooked (!) macaroni.
1 ½ to 2 cups beef or chicken broth, 1 (15-oz) can tomato sauce, 1 (15-oz) can petite diced tomatoes, ½ tablespoon Worcestershire sauce, 1 (8-oz) box dried macaroni pasta
Simmer: 
Reduce heat to a gentle simmer over medium to medium-low heat, cover with a lid and simmer for around 15 minutes, or until macaroni are done. Stir a few times during the cooking time, adding extra broth as needed to reach your preferred consistency.
Finish: 
Take skillet off the heat and stir in cream cheese until smooth. Sprinkle with shredded cheese, cover with a lid and let sit for 2 minutes, until cheese has melted. Serve immediately.
¼ cup cream cheese, ½ to 1 cup shredded cheese

Nutrition