American-Style Goulash

I wanted to make a quick supper tonight, and something that didn’t require a lot of chewing as the Hubby visited the dentist today. So I whipped up a batch of goulash. Note this is American-style goulash, not to be confused with Hungarian goulash. I find that this style is basically homemade hamburger helper. Not a bad thing by any stretch as this was a tasty rendition!

American-Style Goulash

American-Style Goulash


  • 1 tablespoon olive oil
  • 1 small onion chopped small
  • 1 teaspoon Clubhouse Garlic & Onion mix
  • 1 tablespoon garlic minced
  • 1 lb ground beef
  • 1 796ml can of diced tomatoes or crushed
  • 1 cup macaroni
  • 2 teaspoons Clubhouse Garlic & Onion mix
  • 2 teaspoons Clubhouse Herb & Pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly cracked pepper
  • 1 398ml can crushed tomatoes
  • 2 cups beef stock
  • 1 tablespoon worcestershire sauce
  • 2 bay leaves
  • 1/2 cup cheddar cheese grated
  • 1/4 cup grana padano cheese grated


  • In a large deep frying pan saute the onion until soft, in the olive oil. Sprinkling with the teaspoon of Garlic & Onion mix.
  • Add the minced garlic and saute for about 30 seconds.
  • Mix the remaining dry spices in a small bowl.
  • Add the ground beef, sprinkle with half the dry spices, and saute until the beef has browned.
  • Add the stock, bay leaves, tomatoes, macaroni, remaining spices, and worcestershire sauce.
  • Bring to a boil, then turn the heat down to medium, cover and simmer for 15-20 minutes, stirring occasionally.
  • Season with additional salt and pepper if desired.
  • When most of the moisture has been absorbed, add the cheese and stir to melt, and taste for possible salt seasoning.
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