A Family Dish Rooted In American Tradition

American goulash embodies that comforting cuisine that generations of families have adopted for busy weeknights. Unlike its Hungarian ancestor simmered with paprika and without pasta, this typically American version—sometimes called slumgullion in certain regions—combines ground beef, tomatoes, and elbow macaroni in a remarkably accessible all-in-one preparation.

This recipe fulfills a simple promise: a complete meal cooked in a single pot, ready in less than an hour. No unnecessary sophistication, only everyday ingredients transformed into a generous meal. The nickname ” slumgullion ” testifies to its popular roots, evoking that frank and unpretentious cooking that feeds both bodies and childhood memories.

The one-pot approach eliminates the chore of multiple dishes while allowing flavors to concentrate naturally during cooking. The braised meat releases its juices, the tomatoes reduce into a smooth sauce, and the pasta directly absorbs this aromatic richness. This culinary synergy explains why American goulash has spanned decades without aging, appealing to both busy parents and children won over by its familiar texture. A transgenerational classic that proves simplicity rhymes with efficiency.

The Arsenal Of Simple But Strategic Ingredients

This culinary efficiency relies on a perfectly balanced selection of ingredients. The protein base centers around 1 lb of 85/15 ground beef, a ratio that guarantees enough fat for flavor without excess grease to drain. The aromatic trio—medium yellow onion, three cloves of minced garlic, and optionally a green bell pepper—builds the flavor foundation upon which the entire dish develops.

The originality lies in the tomato triptych: 15 oz of sauce for fluidity, 15 oz of undrained diced tomatoes for texture, and 6 oz of paste for intensity. This triple approach creates a depth impossible to obtain with a single format. The seasonings play their part with 1 ½ tsp of paprika (sweet or smoked depending on the mood), 2 tsp of Italian herbs, and 1 tbsp of Worcestershire sauce which brings that characteristic umami note.

The 2 cups of elbow macaroni—about 8 oz—are integrated directly into the sauce with 2 cups of water, eliminating the traditional separate cooking step. This calibrated quantity ensures the perfect meat-to-starch ratio while allowing the pasta to absorb flavors during cooking. The optional final touch: 1 cup of shredded cheddar which, melted over the hot dish, transforms this family meal into a truly comforting experience.

The All-In-One Cooking Technique Revealed

The execution begins by heating 1 tbsp of olive oil in a large pot or Dutch oven, creating the essential non-stick surface. The ground beef is seared until fully cooked, developing that caramelization that anchors the dish’s aromatic depth. Once the meat is browned, the onion and pepper join the dance for 4 to 5 minutes, followed by the garlic which only needs a minute to release its volatile compounds without burning.

This is where the one-pot magic truly happens: the three tomato formats are incorporated directly into the pot with the 2 cups of water, the Worcestershire sauce, and the arsenal of spices. After bringing this mixture to a boil, the raw macaroni plunges into the simmering sauce—a counter-intuitive but crucial step. Covered and simmered over low heat for 12 to 15 minutes, they simultaneously absorb the liquid and the concentrated flavors, creating that creamy texture impossible to reproduce with pre-cooked pasta.

During this final phase, occasional stirring prevents sticking to the bottom while ensuring even cooking. The pasta must reach the al dente point, the signal that the dish is ready. No colander, no extra container—just this progressive transformation in a single utensil that radically simplifies the dishwashing chore while maximizing flavor intensity.

Personalization And Secrets To Success

The choice of paprika determines the final identity of the goulash: the sweet version brings a vibrant color and subtle sweetness, while the smoked version introduces that characteristic depth reminiscent of wood-fired stews. This seemingly minor decision with its 1½ tsp radically transforms the dish’s aromatic profile—a lever that savvy cooks use according to their audience.

The green bell pepper, marked “optional” in the ingredient list, deserves strategic reflection. Its inclusion adds a vegetable crunch and a slight bitterness that balance the richness of the meat and tomatoes, creating a textural complexity appreciated by some. For others, its absence allows the meaty flavors to dominate unchallenged. The Italian seasoning (2 tsp) and salt (1 tsp minimum) are also adjusted during cooking—tasting before serving remains the non-negotiable gesture of the conscientious cook.

But the true masterstroke lies in that 1 cup of shredded cheddar suggested as a topping. Generously sprinkled over the still-steaming goulash, it melts into golden strands creating a creamy layer that seals in the heat while adding that indisputable American touch. Some incorporate it directly into the pot after cooking for an ultra-melting texture, others serve it at the table to let everyone dose their own richness. This latitude transforms a standardized recipe into a personal signature.