American Style Goulash

Ingredients

• 2 tbsp Olive Oil (for sautéing)
• 1 large Bell Pepper (diced; any color)
• 1 medium Onion (diced)
• 2 tsp Garlic (pureed or minced)
• 1 lb Ground Beef (80% lean, crumbled)
• 1 tbsp Seafood Seasoning (e.g., Old Bay or similar)
• 1 tbsp Crunchy Seasoning Mix (the crunchy mix used in the video; rehydrates during cooking)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 can Rotel Diced Tomatoes with Green Chilies (10‑oz can, undrained)
• 1 cup Tomato Sauce (plain or seasoned)
• 1 cup Chicken Stock (low‑sodium)
• 2 cup Elbow Macaroni (dry measure; about 200 g)
• 0.5 cup Cheddar Cheese (shredded, added at the end)

Instructions

1. Prep Vegetables

   Dice the bell pepper and onion into bite‑size pieces. Puree or mince the garlic.

   Time: PT5M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in the skillet over medium heat. Add the diced pepper and onion, season with a pinch of salt and black pepper, and sauté until softened, about 4 minutes.

   Time: PT4M

   Temperature: Medium

3. Add Garlic

   Stir in the pureed garlic and cook for 30 seconds, just until fragrant.

   Time: PT0M30S

   Temperature: Medium

4. Brown Ground Beef

   Add the ground beef, breaking it up with the spoon. Cook, stirring occasionally, until the meat loses its pink color and begins to brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑High

5. Season the Base

   Sprinkle in 1 tbsp seafood seasoning, 1 tbsp crunchy seasoning mix, the remaining 1 tsp salt and ½ tsp black pepper. Stir to combine.

   Time: PT1M

6. Add Tomatoes and Stock

   Pour in the entire can of Rotel, 1 cup tomato sauce, and 1 cup chicken stock. Stir well to deglaze the pan.

   Time: PT2M

7. Incorporate Macaroni

   Add the dry elbow macaroni to the simmering mixture. Give it a quick stir, then cover with the lid.

   Time: PT1M

8. Simmer

   Reduce heat to low and let the goulash simmer for 15 minutes, stirring once halfway through, until the pasta is tender and the sauce has thickened.

   Time: PT15M

   Temperature: Low

9. Finish with Cheese

   Remove the skillet from heat. Sprinkle the shredded cheddar cheese over the top, cover for 1 minute to let it melt, then stir gently.

   Time: PT2M

10. Serve

    Dish out the goulash into bowls and enjoy while hot.

    Time: PT0M30S

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Bell Pepper: red pepper flakes, frozen diced peppers
• Instead of Onion: shallots, green onions
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Seafood Seasoning: Cajun seasoning, paprika blend
• Instead of Crunchy Seasoning Mix: crushed tortilla chips, fried onions
• Instead of Salt: kosher salt, sea salt
• Instead of Black Pepper: white pepper
• Instead of Rotel Diced Tomatoes with Green Chilies: canned diced tomatoes + jalapeño, fire-roasted tomatoes
• Instead of Tomato Sauce: marinara sauce, crushed tomatoes (1 cup)
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Elbow Macaroni: any short pasta, gluten‑free pasta
• Instead of Cheddar Cheese: Monterey Jack, vegan cheddar

Equipment Needed

• Large Skillet or Dutch Oven
• Lid for Skillet
• Wooden Spoon or Spatula
• Measuring Cups
• Measuring Spoons
• Cheese Grater (optional)
• Cutting Board
• Chef’s Knife
• Colander (optional) (optional)

Critical Steps — Do Not Skip

• Do not let the garlic burn when adding it to the pan.
• Brown the ground beef properly to develop flavor.
• Ensure the macaroni is fully submerged and simmered for the full 15 minutes.
• Add enough liquid so the pasta does not stick to the bottom.

Chef Tips from the Video

• Use 80/20 ground beef for a balance of flavor and juiciness.
• Deglaze the pan with a splash of stock after browning the meat for extra depth.
• For a smoky twist, add a pinch of smoked paprika with the seasonings.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Reheat gently, adding a splash of stock.

Room temperature: Not recommended; the dish contains perishable meat and dairy.

Make-Ahead Tips

• Prepare the goulash a day ahead; reheat on the stove with a splash of stock.
• If reheating, add a little extra liquid as the pasta will have absorbed some sauce.

Frequently Asked Questions