Chef John’s American Goulash

Very happy with this recipe. Omitted the salt with using regular soy sauce and only used the little water to rinse jar of sauce with. Also added a chopped green pepper with the onion and burger. Threw in a pinch of red pepper flakes also. And added about 3/4 extra cup of macaroni. I used up some venison burger I had on hand. Even with the lean venison I was surprised how long it took to achieve the dry bottom. Couldn’t imagine using anything less lean than 90/10

Quick and easy! Will definitely make it again.

We made this as a softer meal after my SO had a dental procedure a few weeks ago, and we are making it again tonight! We don’t repeat often, so 5++ stars! We’ve been using romas from the garden, peeled, seeded and chopped, instead of canned. This time we did 1 lb ground beef and 1 lb mushrooms (chopped fine in a food processor). We also added some diced green pepper and carrots to sneak in more veg. It takes me back to my grade school days, but also is sophisticated enough for my grown up tastes. We like to use Newman’s marinara as it has great ingredients. 100/10 would recommend as is or with some vegetables added. Picture is from our first as is rendition.

Just like school lunch in the 80’s! But better!!!

Is the paprika measurement a typo? I cut it down to 1 tablespoon and it was still a bit too much. 2 teaspoons would work better.

Overall I thought this was good. One caveat is that the pictures of the original recipe looked too soupy to me so rather than using 2 cups of macaroni I put in the whole 16oz box. It was perfect with that much macaroni – it would be extremely soupy with only 2 cups. The next time I make this I will add less paprika. One tablespoon would probably be a good amount and then you can always add a bit more if you want. The full amount of paprika is overpowering – especially when you heat up leftovers the next day. This recipe makes a big pot of goulash so you’re going to have leftovers.

This was very good most of the ingredients were already in my pantry I used the Heinz spaghetti sauce ya know the 99¢ 24 oz can it worked just fine. I took the chef’s advice and added a can of black beans (drained and rinsed of course) with lots of cheese and about a half cup more elbow noodles. Wasn’t soupy at all cooked perfectly, very hardy. I gave my noodles 20 minutes to cook rather than 12, as chef said timing varies. You can do a lot of variations with this dish as well. Thank you again for a great recipe

Unfortunately, I followed recipe to the tee and it was extremely salty. The mistake I made was I had to make my own stock from bouillon. With that, the salt and the soy, it was way too salty. I would almost eliminate all salt and soy if I were to make it again. Wife will fire me if I do that!

You don’t put chicken broth into a beef dish! Anyone that puts cheddar cheese into American Goulash should be arrested by the Goulash Police!

I make this dish all the time. Only alteration is the addition of a full pound of macaroni. Its thick hardy and flavorful.

This has waaaaaay to much paprika. That is all you can taste when you eat this. Very disappointed in this recipe.

This was nice. I did think there was a bit much liquid, so I didn’t add all of the tomato and it turned out a great consistency. The leftovers worked well for lunch the next day too. Will make again.

This was pretty delicious. Loaded with flavor. I halved the recipe because it’s just me and it made plenty. I used JD pork sausage and shells pasta because that’s what I had on hand. Added red bell pepper and lots of garlic. Subbed Worcestershire for soy sauce and just used a jar of quality marinara given the adjustment in quantity. Added sharp cheddar at the end. A keeper for sure.

I made a couple changes because I was attempting to use an old recipe I had from my Mother. So, instead of the spices as listed, I used 1tsp salt, 1/4 tsp pepper, 1/2 tsp garlic salt and 1 pkg Chili-o-mix. I omitted the soy sauce. I used only 1 pound of ground beef, but added 1 can of kidney beans and 1 green diced green pepper. I added the kidney beans about 5 minutes prior to adding the macaroni. It turned out really nicely. I will make it again.

Easy with tons of flavor!

Everyone loved it! I didn’t use the tablespoon of oil with the meat and I drained the cooked hamburger and left out the cheese at the end cause I didn’t have any but followed the rest of the recipe as written. Thanks once again Chef John!

Tried to make this pretty much as written, ended up adding more garlic, a larger can of crushed tomatoes, a bit more pasta, a couple of tins of mushrooms and Worcestershire sauce instead of soy sauce. It turned out amazing! I am new to the American version of goulash and my Bestie asked if I would try to make some for nostalgia’s sake, she was thrilled and we’ll be trying this again.

This is a great recipe! Perfect every time. I’ve used different types of pasta and you do have to adjust the time/water depending on what type of noodle you use. Sometimes I use extra marinara instead of diced tomatoes if I don’t have both on hand. If I make a quarter recipe it’s the perfect amount for 2 people. I notice in the reviews that several people call it ‘soupy’ but I don’t find that to be the case. It might depend on the brand of marinara used and how long you simmer it before you add the noodles.

I made half, which was more than enough for two people. I will add more cheese at the end.

There are so many changes you could make to this but try it Chef John’s way first. I didn’t have paprika or soy sauce the first time and it was just as yummy. It’s a very tasty dish. My mom used to make it and it was so plain with no seasoning. Not this one. So open that bottle of wine and toast up some crunchy bread and enjoy. You will not be sorry. Oh and I didn’t add the cheese.

I make something very similar, but no bay leaves or sauce (that just sounds like spaghetti!). Use fresh thyme, basil, and oregano if you have it (makes a difference!). I also use either bowtie pasta or egg noodles instead, but any pasta should work. So good.