date: 2020-07-09T12:20:08.443Z
image: https://img-global.cpcdn.com/recipes/6324453554257920/751x532cq70/american-goulash-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6324453554257920/751x532cq70/american-goulash-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6324453554257920/751x532cq70/american-goulash-recipe-main-photo.jpg
author: Francisco Jones
ratingvalue: 4.4
reviewcount: 10180
recipeingredient:
– “2 lb ground beef” – “1 large yellow onion chopped” – “4 clove garlic minced” – “3 cup water” – “2 can tomato sauce 15 ounces each” – “2 can diced tomatoes 145 ounces each” – “3 tbsp soy sauce” – “2 tbsp oregano dried” – “2 tsp basil dried” – “2 bay leaves dried” – “1 tbsp seasoned salt” – “1/2 tsp black pepper” – “2 cup elbow macaroni uncooked about 8oz” – “1 cup shredded sharp cheddar cheese optional”
recipeinstructions:
– “In Dutch Oven: cook ground beef until no longer pink and crumbled up.” – “Add onion and garlic, cook until onions are translucent” – “Add water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, seasoned salt, pepper and bay leaves. Stir well to combine. Bring up to a boil over medium heat, turn heat down to low, cover, and let simmer for 20 minutes. stirring occasionally.” – “After 20 minutes has passed, remove lid and add uncooked elbow macaroni, stir well to combine. Make sure heat is low, cover and let simmer for 25 minutes, or until pasta is tender. (my pasta was done after 15 minutes)” – “Remove bay leaves, let cool, then refrigerate overnight. It tastes much better on day two! If you must, you can eat some after cooking, topped with some sharp shredded cheddar cheese. I ALWAYS have some right after, very good right after cooking, and very good the next day too! Like most said, it's just a personal preference! :-)” – “*from www.gottawantseconds.com, I just doubled checked the original recipe pertaining to the oregano, and it does say 2 Tablespoons. I would suggest to cut it down to 2 teaspoons, cause I'm betting that's what they meant to type. You can always add more if you would like! I transferred it exactly from the original. Sorry to whoever didn't like this due to the oregano. Happy Cooking!**”
categories:
– Recipe
tags:
– american – goulash
katakunci: american goulash
nutrition: 190 calories
recipecuisine: American
preptime: “PT10M”
cooktime: “PT52M”
recipeyield: “4”
recipecategory: Dessert

![American Goulash](https://img-global.cpcdn.com/recipes/6324453554257920/751x532cq70/american-goulash-recipe-main-photo.jpg)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, american goulash. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

American Goulash is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. American Goulash is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook american goulash using 14 ingredients and 6 steps. Here is how you can achieve that.

##### The ingredients needed to make American Goulash:

1. Take 2 lb ground beef 1. Take 1 large yellow onion, chopped 1. Take 4 clove garlic, minced 1. Get 3 cup water 1. Get 2 can tomato sauce, 15 ounces each 1. Prepare 2 can diced tomatoes, 14.5 ounces each 1. Prepare 3 tbsp soy sauce 1. Make ready 2 tbsp oregano, dried 1. Get 2 tsp basil, dried 1. Prepare 2 bay leaves, dried 1. Make ready 1 tbsp seasoned salt 1. Take 1/2 tsp black pepper 1. Make ready 2 cup elbow macaroni, uncooked (about 8oz) 1. Prepare 1 cup shredded sharp cheddar cheese, optional

##### Steps to make American Goulash:

1. In Dutch Oven: cook ground beef until no longer pink and crumbled up. 1. Add onion and garlic, cook until onions are translucent 1. Add water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, seasoned salt, pepper and bay leaves. Stir well to combine. Bring up to a boil over medium heat, turn heat down to low, cover, and let simmer for 20 minutes. stirring occasionally. 1. After 20 minutes has passed, remove lid and add uncooked elbow macaroni, stir well to combine. Make sure heat is low, cover and let simmer for 25 minutes, or until pasta is tender. (my pasta was done after 15 minutes) 1. Remove bay leaves, let cool, then refrigerate overnight. It tastes much better on day two! If you must, you can eat some after cooking, topped with some sharp shredded cheddar cheese. I ALWAYS have some right after, very good right after cooking, and very good the next day too! Like most said, it's just a personal preference! 🙂 1. *from www.gottawantseconds.com, I just doubled checked the original recipe pertaining to the oregano, and it does say 2 Tablespoons. I would suggest to cut it down to 2 teaspoons, cause I'm betting that's what they meant to type. You can always add more if you would like! I transferred it exactly from the original. Sorry to whoever didn't like this due to the oregano. Happy Cooking!**

So that’s going to wrap this up with this exceptional food american goulash recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!