Goulash American Style My Way
This recipe presents a comforting American-style goulash featuring ground beef, pasta shells, and a savory tomato-based sauce. Seasoned with classic spices and Worcestershire, it's finished with cheddar cheese for a hearty, family-friendly meal. Quick to prepare, it delivers satisfying flavors perfect for a weeknight dinner.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Spatula
- 1 Chef's knife
- 1 Cutting Board
- 1 Cheese Grater (optional, if using block cheese)
Ingredients
Main
- 1 1/4 lbs ground beef I got Amana Angus, can't say it's all that different but didn't have to drain grease off
- 1/2 medium onion cut up
- 2 1/2 cups uncooked creamette medium pasta shells
- 1 6 ounce can tomato paste
- 1 14 1/2 ounce can diced tomatoes
- 1/2 teaspoon Lawry's Seasoned Salt
- 1/4 teaspoon schilling seasoned pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon Worcestershire sauce
- 1/2-3/4 cup grated cheddar cheese
- tomato paste can of water plus about 1/2 can more
Instructions
- Brown the ground beef and diced onion in a large pot or Dutch oven over medium-high heat, breaking up the beef until no pink remains. Drain any excess fat if necessary.
- Stir in the tomato paste, diced tomatoes, Lawry's Seasoned Salt, Schilling seasoned pepper, dried parsley, and Worcestershire sauce.
- Add approximately 3.5 cups of water (using the empty tomato paste can as a measure: one full can plus about half a can more) to the pot. Bring the mixture to a gentle simmer.
- Stir in the uncooked medium pasta shells.
- Reduce the heat to medium-low, cover the pot, and simmer for about 15-20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Once the pasta is cooked and the sauce has thickened to your desired consistency, remove the pot from the heat.
- Stir in the grated cheddar cheese until it is fully melted and smoothly incorporated into the goulash.
- Taste the goulash and adjust any seasonings as needed.
- Serve hot and enjoy.
Notes
Achieving a good sear on the ground beef before adding liquids is crucial for depth of flavor; even lean beef benefits from initial browning. If using higher fat content, drain excess grease for a cleaner finish. The water quantity might need slight adjustment depending on your desired sauce consistency and how much liquid the pasta absorbs – aim for a hearty, thick sauce. Freshly grated cheddar melts better and has superior flavor to pre-shredded; stir it in off the heat for the creamiest result. For optimal flavor, allowing the goulash to simmer a bit longer after the pasta is cooked (if time allows) will deepen the overall taste.