American Goulash
A hearty and comforting one-pot meal featuring ground beef, pasta, and beans simmered in a savory tomato sauce. This quick and easy goulash is a complete meal perfect for a busy weeknight dinner.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 639 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 tbspvegetable oil
- 1 pcsyellow onion, chopped
- 2 clovegarlic, minced
- 450 gground beef
- 1 tbspchili powder
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 950 mltomato juice
- 200 gspaghetti, broken in half
- 250 gkidney bean, from a can, rinsed and drained
- 150 gsweet corn, from a can, drained
Equipment
large pot · spoon · cutting board · knife
The method
Step by step
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
About 1 min
- 2
Add the chopped onion and cook, stirring occasionally, for about 5 minutes until it has softened.
About 5 min
- 3
Stir in the minced garlic and cook for 1 minute more until fragrant.
About 1 min
Cook’s note: Be careful not to let the garlic burn, as it can become bitter.
- 4
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it is fully browned.
About 8 min
- 5
Carefully drain off any excess fat from the pot.
About 1 min
- 6
Return the pot to the heat and stir in the chili powder, salt, and black pepper.
About 1 min
- 7
Pour in the tomato juice, then add the broken spaghetti, rinsed kidney beans, and drained sweet corn.
About 2 min
Cook’s note: Breaking the spaghetti helps it fit into the pot and cook more evenly.
- 8
Stir everything together well, making sure the spaghetti is mostly submerged in the liquid.
About 1 min
- 9
Bring the mixture to a boil, then immediately reduce the heat to maintain a low simmer.
About 3 min
- 10
Cover the pot and let it simmer for 20-25 minutes, stirring every 5-7 minutes to prevent the pasta from sticking to the bottom.
About 25 min
Cook’s note: The goulash is ready when the pasta is tender and has absorbed most of the liquid.
- 11
Remove the pot from the heat and let it rest, covered, for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the sauce to thicken slightly.
Per serving
Nutrition
- Calories
- 639.4kcal
- Protein
- 33.9g
- Carbs
- 65.3g
- Fat
- 28.1g
- Fibre
- 10.1g
- Sugar
- 10.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat on the stovetop over low heat or in the microwave until warmed through.
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