This Easy American Hamburger Goulash with Elbow Macaroni is full of hearty ingredients that will warm you from the inside out. Enjoy year-round, and delicious leftover, this irresistible Goulash Recipe is guaranteed to win over even the pickiest eaters!
- 2 cups (8 ounces) elbow macaroni (gluten-free if desired) (uncooked)
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cans (10-¾ ounces each) tomato soup
- 2 cans (14-ounces each) diced tomatoes
- Pinch of cinnamon
- Pinch of sugar
- Salt and pepper to taste
1. Cook macaroni according to package directions; drain.
2. Meanwhile heat oil in a large skillet, or dutch oven, over medium heat. Stir the ground beef, onion, and pepper into the skillet, breaking up the beef into small pieces. Season with salt and pepper.
3. Cook, stirring often, until the beef is no longer pink and the onion and pepper are soft (5-8 minutes).
4. Stir in the tomatoes, tomato soup, cinnamon, and sugar. Simmer until heated thoroughly.
5. Stir in the drained macaroni and combine well. (Alternatively, if your skillet isn't quite big enough, stir everything together in the pasta pan.) Season with salt and pepper to taste.
I like to make this old-fashioned Goulash saucy. If you don't, use one can of diced tomatoes instead of two.
And of course, you don't have to use elbow macaroni. Any small to medium pasta shape will work. The last time I made it I used gluten-free brown rice rotini.
For a spicy southwest variation add 1 cup of drained corn and 1-2 tablespoons chili powder when adding the tomatoes.