Classic American Goulash (The “Combo”)

Brown the Meat: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain the excess grease, but leave a little bit for flavor.
Sauté the Veggies: Add the onions and bell peppers. Cook until soft (about 5 minutes), then stir in the garlic for another minute.
The Tomato Base: Pour in the tomato sauce, diced tomatoes, soy/Worcestershire sauce, and all your seasonings. Stir well.
The Simmer: Add about 1 cup of water or beef broth and bring to a light boil.
Cook the Mac: Stir in the dry macaroni. Reduce the heat to low, cover the pot, and simmer for 15–20 minutes.
- Tip: Stir occasionally to make sure the pasta doesn’t stick to the bottom. The macaroni will soak up that tomato-beef broth and become incredibly flavorful.
The Finish: Once the pasta is tender, turn off the heat. Many people like to stir in 1 cup of shredded Cheddar cheese at this point to make it a “Cheesy Goulash.”

One-Pot Wonder: You cook the pasta directly in the sauce, so you don’t have to boil a separate pot of water.
The “Soy Sauce” Trick: It sounds odd for a “Goulash,” but a splash of soy sauce provides that umami “beefiness” that makes the sauce taste like it’s been simmering for hours.
The Texture: Unlike an Italian pasta dish, Goulash should be a bit “soupy” when it’s done—it will thicken as it sits.