This Slumgulion recipe is a hearty one-pot comfort meal made with ground beef, elbow macaroni, tomatoes, and marinara sauce. It's an easy family-friendly dinner that's perfect for busy weeknights, feeding a crowd, or meal prepping for leftovers.
Ingredients & Substitutions
Lean Ground Beef: I like using lean ground beef (around 90%) to keep the dish hearty without adding extra grease. If using a higher-fat ground beef, drain any excess fat after browning.
Garlic: Use two minced garlic cloves or ¾ teaspoon of garlic powder.
Beef Broth: You can use beef broth, chicken broth, or vegetable broth.
Marinara Sauce & Petite Diced Tomatoes: The combination of marinara sauce and diced tomatoes creates a rich, flavorful sauce with a balance of smooth and chunky texture. If you don't have marinara sauce, you can substitute an equal amount of tomato sauce seasoned with Italian seasoning, garlic, and herbs. You can also use regular diced tomatoes instead of petite diced tomatoes; the texture will just be slightly chunkier.
Elbow Macaroni Noodles: Macaroni is traditionally used in American Goulash, but you can use any short pasta you have on hand. If you do use another noodle, you may need to adjust the cooking time.
How to Make Slumgulion
Cook the Beef & Veggies
Heat the oil and cook the ground beef, onion, and bell pepper until the beef is browned and the vegetables are softened. Stir in the garlic and cook briefly until fragrant.
Simmer Sauce
Add the broth, marinara sauce, diced tomatoes, Worcestershire sauce, seasonings, and bay leaves. Simmer the sauce to let the flavors develop.
Add Pasta
Stir in the dry macaroni and cook until tender, stirring occasionally so the pasta cooks evenly and absorbs the flavorful sauce.
Finish and Serve
Remove the bay leaves and stir in cheddar cheese. Top with parsley.
Tips & Tricks
- Use a large pot with a lid. This recipe makes a generous amount, and you'll need enough space for the sauce and pasta to cook evenly.
- Stir the pasta regularly. Stir every few minutes while the macaroni cooks to prevent it from sticking to the bottom of the pot.
- Add liquid if needed. If the sauce becomes too thick before the pasta is fully cooked, stir in ¼ cup broth or water at a time until it reaches the right consistency.
- Adjust the consistency as needed. The finished goulash should be hearty and saucy. It's not as thick as a casserole and not as thin as a soup.
How to Store Leftovers
Refrigerator: Store leftover goulash in an airtight container for up to 4 days.
Freezer: This recipe freezes well. Store cooled goulash in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Slumgulion
Stovetop: Warm the goulash over medium-low heat, stirring occasionally. Add a splash of broth or water until the sauce reaches the right consistency.
Microwave: Heat individual portions in 30-second intervals, stirring between each interval. Add a small amount of broth or water to thin out the sauce.
Common Questions
Why is my slumgulion too watery?
If the pasta is done cooking and there is still too much liquid, add the cheese to thicken up the sauce. If it's still too watery, simmer uncovered for a few minutes. The sauce will also continue to thicken as it cools.
Why is my slumgulion too thick?
The pasta will continue to absorb liquid as it sits, even after it's done cooking. Stir in a splash of broth or water to get the right consistency.
Can I use a different type of pasta?
Yes! Elbow macaroni is traditional, but any short pasta like shells, rotini, or penne will work. Adjust the cooking time as needed since different pasta shapes cook at different rates.
What to Serve With Slumgulion
- Texas Toast Garlic Bread - Perfect for soaking up that delicious sauce!
- Simple Green Salad - Adds a fresh contrast to the hearty pasta.
- Corn on the Cob - A classic pairing that the family will love.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Slumgulion (Old-Fashioned American Goulash)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 2 cups beef broth , chicken broth, or water
- 2 cups marinara sauce
- 1 15-ounce can diced tomatoes with juices
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 8 ounces elbow macaroni about 2 cups dry
- 1 cup shredded cheddar cheese optional
- ¼ cup chopped fresh Italian parsley optional, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef, onion, and bell pepper. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 7-8 minutes. Drain any excess grease if needed.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the beef broth, marinara sauce, diced tomatoes (with their juices), Worcestershire sauce, Italian seasoning, paprika, salt, pepper, and bay leaves. Stir well and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to develop.
- Increase the heat to medium and stir in the dry elbow macaroni. Cover and cook for 10-12 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has been absorbed. If the mixture gets too thick before the pasta is fully cooked, stir in a splash of broth or water.
- Remove and discard the bay leaves. If using, stir in the shredded cheddar cheese until melted and evenly incorporated. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Serve warm, garnished with chopped parsley if desired.
Notes
- The cheddar cheese helps create a richer, slightly thicker sauce, but the recipe is delicious without it.
- If the goulash seems too thick after the pasta has finished cooking, stir in ¼ to ½ cup additional broth or water until it reaches your desired consistency.
- Leftovers will continue to thicken as the pasta absorbs liquid. Add a splash of broth or water when reheating to loosen the sauce.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Angie says
I have made this and the flavor is great but it takes much longer for my macaroni to cook.
Jerry says
You did good girl, reminded me of home, 70 years ago when I was a kid. Thanks
Melanie says
Omitted the bell pepper & Westerchire, just bc I didn't have any. Otherwise, followed the recipe (well...I added fresh spinach too😬)! It was delicious 😋
SBrabford says
Reminds me of my childhood. Kids loved it too!