My grandma’s old fashioned goulash recipe (we also interchangeably called it Johnny Marzetti, but it’s also known as American goulash or American Chop Suey) was one of the signature dishes of my childhood.
There’s just something so warm and comforting about a big bowl of grandma’s old fashioned goulash with some melty cheddar cheese on top. Honestly, I could eat the stuff every day and never get tired of it!
Why You’ll Love This Recipe
- Nostalgic and Comforting: The recipe describes it as a warm and comforting dish, similar to something grandma used to make, evoking feelings of nostalgia and comfort food.
- Family Favorite: This recipe is called a crowd-pleasing family dinner recipe, suggesting it’s a well-liked dish by many.
- Simple and Familiar Ingredients: The recipe uses common pantry staples and doesn’t require anything too exotic.
- Easy to Make: The instructions seem straightforward, using an Instant Pot to streamline the cooking process.
- Versatile: The recipe mentions it can be called Johnny Marzetti or American Chop Suey, implying variations can be made based on preference.
- Hearty and Filling: With ground beef, macaroni, cheese and tomatoes, this dish sounds like a hearty and filling meal.
Ingredients
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 4 cloves garlic, chopped
- 2 cups water
- 1 cup beef broth
- Two 15-ounce cans tomato sauce
- Two 15-ounce cans diced tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- 3 bay leaves
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
Instructions
- In a Dutch oven, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
- Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
- Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!
- Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.
Tips
- Don’t overcook the pasta: The recipe emphasizes this point. Mushy pasta can ruin the texture of the goulash.
- Drain the grease: The recipe suggests spooning off any grease after browning the ground beef. This can help make the dish lighter.
- Consider substitutions: The recipe mentions variations in names (Johnny Marzetti, American Chop Suey) hinting you can experiment with different ingredients. Maybe try different types of cheese or vegetables.
