American Goulash -

American Goulash

Ground beef and noodles in a rich, tomato broth mixed with cinnamon and spices.

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Course: Main Course

Cuisine: American

Keyword: cumin, goulash, noodles, tomato

Prep Time: 15

Cook Time: 25

Servings: people

Calories: 361kcal

Author: Candace Bourzac

Ingredients

1 pound ground beef
1 poblano pepper, chopped
1 cup onion, diced
1 28 ounce can tomato sauce
2 15 ounce cans diced tomatoes
4 cups broth, vegetable or chicken
3 cloves garlic
2 teaspoons paprika
1 tablespoon Italian seasoning
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon sumac
3 cups elbow macaroni

Instructions

In a large pot, cook the ground beef. While the ground beef is cooking, chop the vegetables.
Once the ground beef is cooked, transfer it to a paper towel lined plate to soak up some of the grease. Throw away the extra grease in the pan, reserving some to saute the vegetables in.
Add the green pepper and onions to the pot and saute for a minute, stirring intermittently. Add the garlic after a minute and saute for 30 seconds so it gets nice and fragrant.
Add the broth, tomato sauce, stewed tomatoes, ground beef, spices, and macaroni to the pot. Stir to combine everything.
Bring to a boil, stirring occasionally. Boil for 5 minutes.
Turn burner to low and simmer for 20 minutes, or until noodles are cooked through. If you like al dente, simmer a little bit less.
Serve with desired toppings such as sour cream, arugula, and shredded cheese.

Notes

Rather than use broth, which is high in sodium, you can use a bouillon cube and water. I don't use the recommended amount of water to bouillon so I can reduce the amount of salt that goes into this dish. The spices add a lot of flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze in airtight freezer-safe containers. You can freeze the soup in freezer-safe bags. Lay flat to freeze solid, then store them in layers or standing up. Be sure the soup is fully cooled down before freezing. Do not freeze this soup with the noodles in it; they will turn to mush once reheated. Make the soup without the pasta, then once you have thawed out the soup, add the pasta and heat over medium heat on the stovetop until the pasta is cooked through.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

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