![]() Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,Īn affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. © Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Here's how to make the basic stovetop version of my American-Style Goulash.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Just click the link to go there and check that one out to see the differences! Hey, while we're talking variations here, be sure to pop by to see my "Deep South" variation of goulash, where I added some Deep South flair to a basic goulash.Add in other vegetables for a little extra nutrition too!.This is one of those dishes that you can stretch by adding more pasta and increasing the liquid accordingly, or just double or triple the entire recipe easily for a potluck, church dinner on the grounds or for a funeral meal.While American Goulash is so easy on the stovetop, the Instant Pot is even easier.Transform this into a chili macaroni by adding in some chili seasonings and finish off individual servings with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.Want to kick it up a bit? Use a can of diced tomatoes with green chilies (like Rotel), to fire it up!.For a juicier goulash, increase the tomato sauce, or add an extra can of tomatoes, or even a can of condensed tomato soup.For a cheesy variation, cube 1/2 cup of Velveeta and stir in just before serving, until melted and creamy.It's easy to adapt too, and I've included a few of those variations in my cook's notes with the recipe.Stir in the elbow macaroni, or any other short cut pasta you have on hand, cover and let that simmer another 15-20 minutes, until the pasta is nice and tender and most of the liquid is absorbed. Add the remaining ingredients - the seasonings, stock (or water) and tomatoes and let that simmer covered, for about 20 minutes.ģ. I'm using onion and garlic, though sweet bell pepper or a mild hotter pepper would be good too.Ģ. Brown the ground beef, drain off any excess fat and add the vegetables. Not to be confused, as it so often is, with its kissing cousin, Hungarian Goulash (gulyás), a hearty, saucy and thick dish that falls somewhere between a soup and a stew of beef, potatoes and onion, much like our beef stew, except that it's usually fairly heavy on paprika.Īmerican goulash is known around the country by a variety of names, mostly depending on where you live - including Slumgullion, or some version of that name, American Chop Suey and other names, adopted by individual families.Ī classic, one pot meal, it's so easily done in just a couple of very basic steps:ġ. This recipe is a basic American goulash - one of those easy to throw together, I'm in a hurry and need to feed my family quick skillet meals, sort of akin to a simple homemade Hamburger Helper meal, really. Stir in 1/2 cup of cubed Velveeta for a cheesy version. Basic Ground Beef American Goulash - a quick and easy ground beef, macaroni and tomato skillet meal. ![]()
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