One-Pot Beef Goulash is a combination of ground beef, macaroni, pasta sauce, and cheese. Stir together. Add catsup and Sriracha sauce for some of the simplest and most delicious comfort food you can imagine.
It’s not my mother-in-law’s goulash, rest her soul.
I could be wrong about this, and I can no longer verify it with her, but I think her recipe went something like
First: Boil the macaroni and drain it.
Second: Add browned ground beef and maybe some onions?
Third: Drown the whole mess with a bottle of catsup and add a lot of cheddar cheese.
Finally: Stir it up good.
What does this have to do with Chop Suey?
When I recently saw a recipe for “American Chop Suey” in Cook’s Illustrated, I was puzzled by the title. Never before had I heard a mixture of beef, tomatoes, sauce, and macaroni called “Chop Suey.” Sounds Chinese, doesn’t it? Nevertheless, I recognized the food in the picture as a first cousin to my husband’s beloved goulash, so I immediately set out to gather the ingredients.
Creating this One-Pot Beef Goulash Recipe:
I followed the Cooks’ Illustrated recipe pretty closely with these exceptions:
- Red bell peppers stood in for the green peppers.
- Substituted pasta sauce for the tomato sauce.
- Added some Parmesan cheese. Cheddar would taste good, too.
After making the above modifications, something was still missing. My first thought was….ketchup. Yep! Sure enough, a couple of glugs of ketchup dumped into this One-Pot Beef Goulash added some sauciness and a touch of sweetness.
One more thing…
Along with ketchup, this One-Pot Beef Goulash needed one more thing. Some spunkiness. A few drops of Sriracha was the perfect antidote.
Eating Beef Goulash brings back so many memories for us. Maybe this recipe will be the beginning of new memories at your house.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 12 ounces elbow macaroni
- Salt and pepper
- 2 pounds ground beef
- 1 cup frozen, chopped onion
- 1/4 cup chopped red bell pepper
- 2 celery ribs, chopped finely
- 2 tablespoons tomato paste
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1 (29-ounce) can tomato or pasta sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 cup water
- 1/2 cup catsup
- a quick squirt of Sriracha
- 1/2 cup Parmesan cheese, grated
- Boil pasta in salted water for 3 minutes. Drain, rinse with cold water, and set aside.
- Brown ground beef. Season with salt and pepper. Drain off excess grease. Remove from pan and set aside.
- Saute onion, bell pepper, and celery in same pan until softened and lightly browned. Add tomato paste and stir, continuing to cook for about 2 minutes. Add garlic and red pepper flakes along with tomato sauce, tomatoes, water, and cooked ground beef. Simmer until vegetables are tender, 15-20 minutes.
- Remove from heat, stir in macaroni, cover and allow to sit about 10 minutes.
- Stir in catsup, Sriracha and cheese. (If you don't have Parmesan, we like cheddar cheese, too.)
- Season with salt and pepper. Garnish with additional Parmesan if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 626 Total Fat: 30g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 142mg Sodium: 702mg Carbohydrates: 40g Fiber: 3g Sugar: 17g Protein: 48g
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