The Recipe: Old-Fashioned American Goulash (Slumgullion)
If you grew up in an American household, chances are a steaming pot of this was a staple on your family's dinner table. While it shares a name with the famous Hungarian stew, American Goulash (often called Slumgullion) is a completely different, wonderfully comforting beast.
This recipe is the ultimate weeknight savior: a true one-pot meal where the elbow macaroni cooks directly in the seasoned tomato and beef sauce. This allows the pasta to absorb all that rich, savory flavor while releasing starches that naturally thicken the sauce into a velvety, satisfying glaze.
It is fast, incredibly budget-friendly, and tastes even better as leftovers the next day.
Ingredients (Serves 6)
Lean Ground Beef: 2 lbs
Yellow Onion: 1 large (diced)
Garlic: 3 cloves (minced)
Beef Broth: 3 cups
Tomato Sauce: 2 cans (15 oz each)
Diced Tomatoes: 1 can (15 oz, with juices)
Italian Seasoning: 2 tablespoons
Worcestershire Sauce: 1 tablespoon
Elbow Macaroni: 2 cups (uncooked)
Cheddar Cheese: 1 cup (shredded, optional but highly recommended)
Step-by-Step Instructions
We execute this nostalgic dinner quickly, ensuring every phase is captured beautifully against our established rustic wood backdrop.
Step 1: The Goulash Mise en Place
Gather your ingredients on the rustic wooden counter. Prep your items: dice the yellow onion and mince the garlic. Have your elbow macaroni, tomato products, and ground beef ready in glass bowls to streamline the cook.
Step 2: Browning the Beef and Aromatics
Heat a large, polished stainless steel skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking the meat up with a wooden spoon. Cook for 6–8 minutes until the beef is browned and the onions are soft. Stir in the minced garlic for the final minute.
Step 3: Building the Savory Tomato Base
Pour in the beef broth, both cans of tomato sauce, and the can of diced tomatoes (with their juices). Stir in the Italian seasoning and Worcestershire sauce, scraping up any delicious browned bits from the bottom of the pan. Bring to a gentle boil.
Step 4: Simmering the Macaroni
Add the uncooked elbow macaroni directly to the bubbling pot. Give it a good stir, turn the heat down to medium-low, and cover. Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and has absorbed the rich sauce.
Step 5: The Grand Reveal
Ladle the thick, piping-hot goulash into an off-white ceramic serving bowl. If you are using cheese, stir it in or pile it high on top right now so it melts into a glorious, gooey blanket. Garnish with a sprinkle of fresh parsley!
💡 Pro-Tips for Perfect American Goulash
Keep Stirring: Because we are cooking the raw pasta directly in the rich tomato broth, it has a tendency to want to settle and stick to the bottom. Make sure to lift the lid and give the pot a good stir every few minutes!
Adjust the Liquid: Depending on how hard your stove simmers, you might find the pasta absorbs the liquid faster than expected. If it starts looking a bit dry before the macaroni is fully tender, just splash in another half cup of beef broth.
The Secret Umami Boost: Don't skip the Worcestershire sauce! It provides a deep, savory anchor that rounds out the acidity of the tomatoes and makes the ground beef taste incredibly rich.
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