American Goulash

Before Hamburger Helper....

Mom made this in her regular rotation because she could throw a delicious nutritious meal on the table in not much time after a long day at work.

Source: Every mid-century American Mother.

There are a million versions out there. Make this as easy or complicated as you wish.


  • 2 tablespoons extra-virgin olive oil

  • 1 chopped onion

  • 1 pound lean ground beef

  • 1 large cloves garlic, minced

  • 2 teaspoons paprika (optional)

  • 1 teaspoon Italian seasoning (optional

  • salt and pepper

  • 1 (14 ounce) can diced tomatoes, undrained

  • 1 (8 ounce) can tomato sauce

  • 8 oz. elbow macaroni

  • Grated Parmesan cheese (optional)


  1. In a large pot half full of boiling water add the macaroni and cook 7 min. While that is cooking:

  2. Heat oil in a large saucepan over medium-high heat. Add garlic and after a min onion sweat the onion and garlic

  3. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.

  4. Add seasoning.

  5. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes.

  6. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes

  7. Sprinkle with Parmesan, if desired.


To make ahead: Refrigerate goulash for up to 2 days. Reheat before serving.