Recipe: Delicious American Goulash

American Goulash. This one is classic AMERICAN style goulash. This is a dish that was mainstay for most of us and even served at school. @Pathunt: Nicely done! I made it just as the recipe states and enjoyed it but next time around I will add a diced green pepper to the meat as it's browning and probably a shake of garlic powder to remind.

American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!) American goulash is a forgiving dish, but you want to make sure you get the biggest comfort food bang out of your one-pot pasta recipe. You can cook American Goulash using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of American Goulash

1. It's 2 lb of ground beef.
2. Prepare 1 large of yellow onion, chopped.
3. Prepare 4 clove of garlic, minced.
4. You need 3 cup of water.
5. It's 2 can of tomato sauce, 15 ounces each.
6. Prepare 2 can of diced tomatoes, 14.5 ounces each.
7. You need 3 tbsp of soy sauce.
8. Prepare 2 tbsp of oregano, dried.
9. It's 2 tsp of basil, dried.
10. It's 2 of bay leaves, dried.
11. You need 1 tbsp of seasoned salt.
12. Prepare 1/2 tsp of black pepper.
13. Prepare 2 cup of elbow macaroni, uncooked (about 8oz).
14. It's 1 cup of shredded sharp cheddar cheese, optional.

Don't let dried herbs scare you off. If you want your dish to have a bright burst of flavor, you use fresh herbs; but if you want a mellow, warm-and-cozy build of. American Goulash is a perfect dish to make ahead and freeze. You can even freeze it in individual portions so the kids can microwave a dish after school or anytime they need a quick meal.

American Goulash instructions

1. In Dutch Oven: cook ground beef until no longer pink and crumbled up..
2. Add onion and garlic, cook until onions are translucent.
3. Add water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, seasoned salt, pepper and bay leaves. Stir well to combine. Bring up to a boil over medium heat, turn heat down to low, cover, and let simmer for 20 minutes. stirring occasionally..
4. After 20 minutes has passed, remove lid and add uncooked elbow macaroni, stir well to combine. Make sure heat is low, cover and let simmer for 25 minutes, or until pasta is tender. (my pasta was done after 15 minutes).
5. Remove bay leaves, let cool, then refrigerate overnight. It tastes much better on day two! If you must, you can eat some after cooking, topped with some sharp shredded cheddar cheese. I ALWAYS have some right after, very good right after cooking, and very good the next day too! Like most said, it's just a personal preference! :-).
6. *from www.gottawantseconds.com, I just doubled checked the original recipe pertaining to the oregano, and it does say 2 Tablespoons. I would suggest to cut it down to 2 teaspoons, cause I'm betting that's what they meant to type. You can always add more if you would like! I transferred it exactly from the original. Sorry to whoever didn't like this due to the oregano. Happy Cooking!**.

American goulash is made with a tomato baste, ground beef, and elbow macaroni. Topped with a variety of seasoning to give it that rich, savory flavor. I actually remember eating this in elementary school. One of my favorites back when school lunches were actually good. American Goulash is an easy old-fashioned comforting meal that is perfect for the cold winter months.