American Goulash

American Ghoulash

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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?

American Goulash

0.0 from 0 votes
Recipe by Dimples Course: Main CourseCuisine: American
Servings

0

Prep time

0

minutes
Cooking time

0

minutes
Total time

0

minutes

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

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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

Directions

  • 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!

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