|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||12%|
|Total Sugars 6g|
|Vitamin C 20mg||98%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Goulash is a traditional paprika-heavy Hungarian stew made out of veal, pork, beef, or lamb, with a variety of vegetables ranging from carrots and onions to celery and peppers. The American version of goulash keeps some of the wholesome flavors, but adds short pasta into the mix, relying on tomatoes to make a tangy and vibrant sauce that coats the pasta.
Comforting and easy, American goulash is a wonderful one-pot dish that is flavorful and customizable. The recipe can take on any other veggies of your liking—like bell peppers, mushrooms, or celery—and can be topped with cheese for an extra layer of goodness. Use ground pork, meatloaf mix, or plant-based protein (TVP, seitan, or extra firm tofu) instead of the beef the recipe calls for. Use our recipe as a template to make this tasty dish your own.
With the help of an Instant Pot, the whole process comes down to 25 minutes, from prepping to serving. It's ideal for a busy weeknight, and you can freeze the leftovers for other last-minute meals.
1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
1/4 teaspoon salt
1 teaspoon ground black pepper
6 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 tablespoons tomato paste
4 cups chicken stock (or water)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 (28-ounce) can crushed tomatoes
1 pound elbow macaroni
2 tablespoons chopped parsley, optional
1/2 cup grated Parmesan cheese, optional
Gather the ingredients.
Press the "Sauté" function to heat up the Instant Pot. Once the machine reads "Hot" add the ground beef. Cook, stirring until browned.
Remove the beef from the pot, leaving behind some of the fat. Add the olive oil, onions, bell peppers, salt, and pepper. Sauté until the onions and green peppers have softened but are not browned.
Add the garlic, basil, oregano, paprika, and tomato paste. Sauté for one more minute, or until the spices become fragrant but have not browned.
Add the chicken stock or water, soy sauce, and Worcestershire sauce, stirring until all are well combined. Add the crushed tomatoes, macaroni, and the previously reserved ground beef. Make sure the macaroni is totally submerged under the sauce and chicken stock. Cover and cook on high pressure for four minutes.
Quick release the pressure valve. Once the steam is completely released, carefully remove the lid. Stir, and top with the optional freshly chopped parsley and Parmesan cheese, if using. Serve immediately.
Substitutions and Additional Ingredients
- Pasta shape: Choose your favorite pasta shape, but just make sure that it is short and thick, like a ditalini, short penne, or small shells. Thinner pasta like spaghetti or angel hair will cook too quickly and will become mushy. This pasta is meant to be scooped like a soup or chili so short pasta works best.
- Vegetables: Try adding other veggies when you sauté the onions and green peppers. Mushrooms (cremini, maitake, shiitake, portobello), red bell peppers, carrots, shredded kale, and diced zucchini are great additions.
- Protein: Substitute the beef with ground pork, veal, or turkey. Or use a plant-based protein instead to make a wonderful vegan dish (you'd need to use vegetable stock for this variation).