This classic American Goulash—often called “Slumgullion” or “American Chop Suey”—is the ultimate one-pot comfort meal. Unlike Hungarian Goulash, which is a meat-heavy stew, this version features a savory tomato-based sauce, seasoned ground beef, and tender macaroni noodles.
Ingredients
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Ground Beef: 2 lbs lean ground beef (85/15 or 90/10).
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Onion: 1 large yellow onion, finely diced.
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Garlic: 3 cloves, minced.
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Water/Broth: 3 cups beef broth (or water).
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Tomato Sauce: 2 cans (15 oz each) plain tomato sauce.
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Diced Tomatoes: 2 cans (14.5 oz each) petite diced tomatoes (do not drain).
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Macaroni: 2 cups dry elbow macaroni.
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Soy Sauce: 2 tbsp (the “secret” for depth of flavor).
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Worcestershire Sauce: 1 tbsp.
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Seasonings: 2 bay leaves, 1 tbsp Italian seasoning, 1 tsp salt, ½ tsp black pepper.
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Optional: 1 cup shredded cheddar cheese (for topping).
Instructions
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Brown the Meat: In a large Dutch oven or a deep pot over medium-high heat, cook the ground beef and diced onions. Break the meat apart with a spoon until it is fully browned and the onions are translucent. Drain any excess grease.
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Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
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Combine Liquids & Spices: Pour in the beef broth, tomato sauce, diced tomatoes, soy sauce, and Worcestershire sauce. Stir in the Italian seasoning, salt, pepper, and bay leaves.
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Simmer: Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes to allow the flavors to meld.
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Cook the Pasta: Stir in the dry elbow macaroni. Cover and continue to simmer, stirring occasionally to prevent the pasta from sticking to the bottom. Cook for about 10–12 minutes, or until the macaroni is tender.
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Rest & Serve: Remove the bay leaves. Turn off the heat and let the goulash sit for 5 minutes; the sauce will thicken slightly as it cools. Serve warm, topped with shredded cheese if desired.
Recipe Notes
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One-Pot Method: The macaroni is cooked directly in the sauce, which allows the starch from the pasta to thicken the dish naturally.
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Storage: This dish tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days.
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Consistency: If you prefer a soupier goulash, add an extra half-cup of beef broth at the end. For a thicker version, simmer uncovered for the last 5 minutes.