American Goulash (Midwestern One-Pot)

Not to be confused with its Hungarian namesake, American goulash is a Depression-era skillet supper that became a weeknight staple across the Midwest. Ground beef, tomatoes, and elbow macaroni cooked together in one pot — economical, filling, and endlessly comforting. Known in some families as "slumgullion" or "Johnny Marzetti" (an Ohio diner classic), it is the kind of dish that appears in every church cookbook from Ohio to South Dakota.

Serves: 6

Ingredients

• 700g (1 1/2 lb) lean ground beef
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 800g (28 oz) canned crushed tomatoes
• 400g (14 oz) canned diced tomatoes
• 480ml (2 cups) beef broth
• 240ml (1 cup) water
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 300g (2 cups) dry elbow macaroni
• 170g (1 1/2 cups) shredded cheddar or American cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large, deep skillet or Dutch oven over medium-high heat, brown ground beef, breaking it into small crumbles, for 6–8 minutes until no pink remains. Drain excess fat.
2. Add onion and green pepper; cook 4–5 minutes until softened. Add garlic and tomato paste; cook 1 minute, stirring constantly.
3. Add crushed tomatoes, diced tomatoes, broth, water, Worcestershire, paprika, Italian seasoning, sugar, salt, and pepper. Stir well and bring to a boil.
4. Stir in dry elbow macaroni. Reduce heat to medium-low, cover, and cook for 14–16 minutes, stirring every 4–5 minutes, until macaroni is tender and has absorbed most of the liquid. Add a splash of water if it gets too thick before the pasta is done.
5. Remove from heat. Scatter cheese over the top, cover, and let sit 3 minutes until melted.
6. Garnish with fresh parsley and serve directly from the pot.

Cook's Notes: This is a one-pot dish in the truest sense — the pasta cooks right in the sauce, absorbing all the flavor. Do not overcook the pasta; pull it when it still has a slight chew, as it continues cooking with residual heat. Leftovers reheat beautifully with a splash of broth added.