American Ghoulash

Classically American, it’s a knock out form of comfort food, with delicious tomato-infused beef and perfectly cooked pasta.

This goulash is super tasty and perfect for feeding a crowd; plus it’s not one of those fussy meals that takes hours to create. Ask anyone, and their recipe for this meal (AKA: American Chop Suey, Traveling Man’s Hash, Beefaroni, Macaroni and Beef, Chili Mac, Beef and Mac, Slum Gumption, and Kentucky Burgo and my fave: Dogfood) and their secret recipe is going to be different; which is part of the fun of tradition, amiright?

Print Recipe

American Goulash

AKA: American Chop Suey, Traveling Man’s Hash, Beefaroni, Macaroni and Beef, Chili Mac, Beef and Mac, Slum Gumption, and Kentucky Burgo and my fave: Dogfood Ingredients

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: allium free, comfort food, nightshade free, pasta

Author: Dimples

Ingredients

• 1 pound GF Tinkyada brown rice elbow macaroni
• 2 pounds ground beef
• 1 fennel bulb chopped
• 2 tsp horseradish root finely grated
• 2 tsp lemon grass minced
• 4 cups tomato-less red sauce
• 2 stalks celery chopped
• 1 1/2 cups portobella mushrooms sliced
• 1 medium zucchini chopped
• 1/2 cup chopped baby spinach
• 1 can pickled sliced beets diced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 tablespoons Worcestershire sauce
• 1 cup beef broth
• 1 bay leaf
• kosher salt and freshly ground pepper to taste
• 1 cup heavy cream
• 1 lb sharp cheddar cheese cubed

Instructions

• Bring a large pot of salted water to boil and cook pasta until very al dente. (not crunchy, but close) Drain and set aside.
• Meanwhile, In a large pot or skillet, add a pat of butter and the fennel bulb, horseradish, and lemon grass, sauteing until fragrant.
• Add beef and cook over medium-high heat until browned, using your spoon to break it down into smaller pieces.
• Add the celery, mushrooms, spinach,and zucchini; then cook until softened, 5-6 minutes. Drain off excess fat.
• Pour in pasta, broth, tomato-less sauce, diced beets, bay leaf, oregano and basil, Worcestershire sauce, and stir together.
• Lower heat and let simmer for 6-8 minutes, or until pasta is done and sauce has reduced some.
• Remove bay leaf, season with salt and pepper; add 3/4 of cheese, add the cream; stir again and then top with the remaining cheese.
• Cover and let sit for 5 minutes; sprinkle some roughly chopped parsley leaves over top of melted cheese.
• Serve immediately. Seriously… NOW!