One Pot American Goulash Recipe (2024)

FAQs

Why is American goulash different? ›

American goulash is a one-pot dish of ground beef, pasta (often elbow macaroni), tomatoes and cheese. Sometimes it includes paprika, like its Hungarian counterpart. Since American goulash calls for ground beef, it cooks much faster than Hungarian goulash which relies on low-and-slow cooking to render the beef tender.

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

Is goulash the same as Hamburger Helper? Almost! This American goulash is made with ground beef and macaroni pasta in a tomato-y sauce which are all characteristics of the Hamburger Helper. However, goulash is more heavily spiced and tomato-focused while Hamburger Helper tends to be creamier, and cheesier.

It is made with simple ingredients like meat, peppers and root vegetables elevated to perfection by the use of Hungary's most famous spice: paprika. Goulash can be made with beef or pork but the traditional way of making it is with beef.

If American Goulash is unfamiliar, you might have called this “beefaroni” as a kid. Either way, if you've never made this dish from scratch, get ready to lick the bowl clean! It's flavorful and hearty, and best of all, you can have it on the table in less than 30 minutes with only one pot to wash afterwards!

Hungarian goulash and American goulash. Hungarian goulash is a thick soup with meat and vegetables, usually seasoned with paprika. American goulash is very different. It generally has tomato sauce, macaroni and beef.

It's subtle but if you've been making Goulash without Worcestershire sauce and feel like it's been missing something, this just might be what's missing! A tablespoon of sugar. Because that's what grandma did and that's because it perfectly balances out the acidic tomatoes and peppers.

Serve up a hearty goulash for the ultimate comforting stew on winter nights. Searching for the perfect accompaniment? Try mashed potato, dumplings or your favourite veg.

American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce, found in the cuisine of New England and other regions of the United States. Outside New England it is sometimes called American goulash or Johnny Marzetti, among other names.

Goulash is a stew, and stroganoff is a sauce

Stroganoff, on the other hand, is pan-fried on the stove and consists of steak, mushrooms, and onions that are tossed with a sauce made of brandy and sour cream. It's traditionally served over rice instead of noodles.

What is technically goulash? ›

Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

Yes! This One Pot American Goulash recipe is very freezer-friendly. Just make sure to cool the goulash completely in the refrigerator first, then transfer to the freezer for long term storage. I suggest freezing goulash for three months maximum.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

Choose marbled meat for your goulash, as it cooks very slowly, the fat will render down and give you a tender end result. Beef and veal are very popular, but you can also choose game, pork, or lamb. Lean meat is less suitable, as it will toughen up over the long cooking time.

American goulash is usually referred to in the midwestern and southern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika.

United States and Canada

As a descendant, of sorts, of Hungarian goulash, it probably originated as a variation of the Hungarian bográcsgulyás which mixes all the ingredients together in the end.

The national dish of Hungary! Boldly flavoured with stacks of paprika, lots of onion, garlic and capsicum/bell peppers, with fall apart hunks of beef. It's sort of a stew, sort of a soup.