American Goulash (One-Pot Beef & Macaroni) - Food Wishes

Check out the recipe: www.allrecipes.com/Recipe/275489/Chef-Johns-American-Goulash/

A man from the states,
had fixed up some plates
For his dear, Hungarian homies.
“It’s goulash, my bros!”
“Yeah... I suppose...”
(thinking he’s full of bologna).
Reluctant and scared,
the goulash they shared;
This guy was their friend til the end!
And while it wasn’t traditional,
Their love’s unconditional-
PLUS, they didn’t have to pretend.

Flatula sounds like it'd be a gassy vampire.

Another one in the rotation. Thanks Chef John! You have no idea how much you've helped this single dad.

Just made this for my dad. It was one of his favorite dishes his mom would make him when he was a kid. He said this was EXACTLY how he remembers it! Thank you so much for giving my dad a little glimpse of his childhood and his mom

Mama added pinto beans to it for added protein since meat was expensive and we were poor.
I make good money now but still put beans in my "goulash"to this day.

Thank you for the school cafeteria memories and here's to all those patient and underappreciated lunch ladies. 🎉

When I was pregnant, I made this in double batches and it was my go-to breakfast, lunch, and supper until it was gone. My whole family loves it, including the toddler who got a lot of it in the womb. 😁 My husband just made it for me again and I've managed the restraint to only eat it for lunch and supper two days straight.

My dad made this for me many many times growing up and I really do miss it and him. Thanks for the warm memories.

My Wife and I are retired Air Force. She ran the Dinning Facility and I would ONLY eat Goulash if she made it. She DID NOT follow Air Force "Recipe cards" she made it like this recipe. When she cooked they couldn't keep food on the line. She was the Steve Segal of the Chow Hall.

This was my favorite recipe when I was young. We grew up pretty poor for a few years. This was the highlight meal that always made us feel like we were having an upscale dinner.

It was a HUGE hit back in the 70's in Air Force (and a few Navy) chow halls.

I'm not American nor do I live in the USA so I'd never heard of American Goulash, but I stumbled upon this video accidentally and this has filled a food void in my life that I didn't know I had.
Plus I'm pregnant at the moment and this was an instant craving - made it straight away and it was amazing!
Thanks Chef John and greetings from Australia!

please make the next grade school favorite: square pizza

In New England we call this American Chop Suey, and it usually has green bell pepper.
Definitely going to try this recipe out!

Egyptian goulash is filo pastry stuffed with ground beef with onions and full of butter ( or ghee) between each layer :D

I made this for about 6 people last night and everyone LOVED it. Even the notorious picky eaters in the group went back for more. Such a great recipe. I substituted green onions because regular onions and my wife are not friends. I will be making this again. Chef John thank you for making great cooking accessible to so many. (Also for being entertaining while doing it ;-) ) It's not the first recipe of yours I have made, and it's funny how it takes hours to make what is shown in a 7 minute video. Totally worth it though!

are you guys sure this is Goulash???
Yes - we're sure... we're Hungarian

B-E-E-F-A-R-O-N-I , that is so hard to type out during cocktail time.

Back in hills of West Virginia in the late 60s, our school cooks, there were three of them and all old enough to be my grandmother, were the first ones there everyday, and everyday they made fresh yeast rolls! As a senior, one day I waltzed into the kitchen like I owned the place. I announced myself as the school board's official roll taster. Mrs. Tencher, a woman from our church, grabbed a roll from the cooling rack, slathered with fresh butter, and handed it to me. That was heaven! It became my weekly MO, and that dear lady was sweet enough to indulge me. And yes, their beef and macaroni was to die for! Everything they cooked was always fantastic. Now that was some good eatin' with freshly baked rolls. Thanks for the memories, Chef John!

..."the Chuck Mangione of your Beefaroni". John, it 'feels so good' to make your recipes!

For a bit of a different flavor. Use Italian sausage in place of the ground beef.

I love that one of your favorite childhood memories at school is food, not studying, making friends, playing sports, learning a musical instrument. I like a person who knows what they like. LOL.

Loved this recipe so much that I made it again...just days after making it the first time. Tip: this dish is MUCH better the day AFTER you make it. The flavors mingle/shake hands/ get to know each other, etc.

My boyfriend and I were talking about what to eat for dinner, he begins to say "i had it in high school, it was seasoned beef with noodles"
I said oh, Goulash, of course we can make that. We both got very excited watching this and it came out looking exactly the same!
Thanks Chef John! 😃

Fall is my favorite time for Chef John recipes. I like the savory, hearty dishes he gives as the days grow shorter and cooler.

I made this for dinner tonight! This dish brought me right back to my childhood in the 1970's! I had a big bowl of Goulash with soft white bread and butter and chocolate cake for desert. In my minds eye I could see my Mom in the kitchen in my childhood home!! Thanks for the Blast from the Past chef John!! Your the best!!

We had Texas goulash on Friday's. ( we had meat Friday's and Sunday's ) beans and potatoes and a vegetable the rest of the week. My mom had a pan she put anything left every day, and added that to the meat and pasta. We all loved Friday's dinner. GOD BLESS

My grandma made this for me when I was a kid! She had onions, meat, garlic, tomato paste, and tomato sauce. 😂 she would also cook the pasta separately as she was cooking the meat. (Secret was that she used frozen pre cut onions) Can’t wait to try your version and relove goolash again! 🥰🥰

Still to this day one of my favorite Chef John recipes. This and Greek lemon chicken as well as some baked hot wings he did with parmesan and red pepper flakes.
This goulash is stupid good.

"We're sure, we're Hungarian!" I'm American, but oddly enough, my first goulash experience was in Budapest! I've only recently discovered the American variant.

This is how I remember my cafeteria Goulash from my childhood days. The cafeteria where I went to school was staffed by a bunch of ladies with Swedish, Norwegian, and Bohemian ancestry. So many of the dishes they made came from the old world but changed a bit to "Americanize" them. Casseroles were huge where I grew up as not just good hearty food but also because you could feed a large family fairly in expensively.

I rushed here after supper to give you big thanks for this fantastic take on the classic dish! I've eaten and made many pots of "beef macaroni" but this recipe's technique and ingredient choices creates the PERFECT bowl of American (or Canadian!) goulash. No excess acidity from the tomatoes, flavorful beef from all the simmering, perfect texture on the macaroni, aaaaaah. It's warm and comforting and perfect.

Hey Chef John, I'm here to see you make culinary magic! I'm addicted to your channel and I have my friends watching your channel while we're at work. Thanks for sharing your recipe and magic with us here in Texas!!!

Only difference, when cooking for my brood of 9, I added a chopped bell pepper, but no paprika or soy sauce. I usually used garlic powder instead of fresh...as a mainstay. Thanks for the trip down memory lane. Your recipes and delivery style are "the bomb"... Love it!!

My family originated in Iowa & I grew up on this type of goulash. The only differences were less spices, tomato sauce instead of marinara & the addition of 1/2 can of kernal corn (drained) . We also add a tablespoon of sugar to cut the acidity. It's one of the comfort foods I still love. The lack of Mexican or Italian flavors is a nice change of pace, as I traditionally use more complex & robust flavors. Sometimes you just want something really simple.

I grew up in the 60s and early 70; in Maine, We always called this American chop suey. I remember how good it was.

3:05 I was really hoping he was going to say "so those flavors can get to know each other."

I usually try to maintain “dry bottom status“.

I've made this recipe countless times and it may just be my favorite meal. A simple one-pot that fills you up and leaves great leftovers. Truly an all-timer.

Basically the same recipe I grew up with in Utah. We add can mushrooms and green pepper. A comfort food by any other name is still soooooo good. :)

I’ve always loved this stuff! It’s comfort food and it’s excellent the next day too. 🇨🇦👍

They called this chili mac at our school and I loved it. They used red kidney beans also. Can't wait to make this. Thank you Chef John.

Chef John. Today is St. Patrick's day. I made this for dinner because even though I'm half Irish, I do not care for Cornedbeef and cabbage. So I Irished this up by using grass-fed Irish Cheddar chees. And instead of using a cup of cold water in my jar of tomato sauce, I used a cup of G-stout. It came out amazing as always, but I really liked the subtle difference the stout made. Thanks, Chef John!

I went to tech school while in high school and there was a food/restaurant prep class as one curriculum people could take. When they made this very type dish, my buds and I would ask the instructor if we could have and extra helping. He would say to us "I will if your gonna eat it all". We said, yes of course. He would actually come out in the dinning area and see if we did eat it all. We cleaned our plates with their home Italian style rolls so clean there was not a trace that there was even food on our plate. He was an excellent instructor that cared about his students and the foods they made... we ate great every school day.

So, Chef Boy-R-John just made Beef-a-roni!!!

I am very jealous that you got this gem for school food. My school food in Sweden was one of the worst things i've ever eaten. 4 days a week it would be overcooked codfish with an abysmal tasting sauce with over/undercooked potatoes... I would often not eat it and bring my own food.
Because you reminded me of this I will cook this for redemption!

have been a silent viewer for years and i’m here to tell you to keep up the good work! the recipes are delicious, video quality is great and your narrations are always so amazing 😂 love your videos!!

This was called "chili mac" at my school growing up and was served every other Tuesday and was by far the most popular hot lunch that was served. Happy to see a recipe for something like it!

Am I the only person who tries to track the bay leaves through the course of the video?

Wow! My mom used to make a version of this we simply called "Hamburger Hot Dish" (my family originates from Minnesota) but she would brown everything and cook it down and put it all together and then bake it as a casserole (most likely because both of my parents worked so that made it convenient to make ahead and then heat until bubbly at dinner time). Thanks for the memories!

I made this recipe today. I can honestly say this is the finest goulash I have ever eaten. Thank you for sharing the recipe.

Can I substitute the pasta for cabbage? Low carb is what I’m after- update. I tried it with cabbage. It works and was great!

I've enjoyed a simpler version of this my dad taught me when I was a young lad. He called it Beachcombers delight and just the basic seasoning was salt and pepper. When the onions and beef have cooked add the diced tomatoes and cook till the pan is dry. Fold the cooked macaroni into it and then the star of the dish is the cheddar cheese. Stir till the cheese is melted and serve with garlic toast. I will definitely try Chef Johns version as it sounds even more scrumptious.

One person has never had this cold between two pieces of Wonder bread with butter!

thank you for all the time you've put into these. I've watched cooking shows since I was a teen and never cared to try make it. But your Charisma and humor has taught me to appreciate cooking.

My doctor asked me what I ate and I showed him my weekly diet agenda. He couldn't understand my extra weight. I said I watched Chef John videos.
He understood.

Here in MA we use to call this American chop suey. 60 years still love it.💕

Thanks for bringing back the childhood memories Chef. Lovely recipe as always.

Chef John, this is amazing. Type off filling and comfort food I needed. I modified the recipe a little bit by adding second onion, chopped in large chunks, and can of butter beans. I'm watching your channel since a month, and this is the first recipe I used, not regretting it at all. Please do more one pot dishes, as I only can make these at the moment.

Oh man, I remember this from my childhood. Yum. The lunch ladies did it right!! Mine always put American cheese on it. Not a fancy school in New Jersey.. LOL

You are the Johnny Marzetti of your beef and not-spaghetti.

LoL. A Chuck Mangione/Feels so Good reference. I love it! One of my favorite Flugelhorn artists…🤔 well I really can’t think of anyone else that played Flugelhorn.

I just made this today and it was.... excellent! It had so much flavor and I'm actually surprised I made a dish as amazing as this. I used Beef broth instead of chicken, and added in green bellpeppers and it was so good.

I have recommended Chef John to any number of people - this guys is a really good bloody cook - dishes to die for.

This is so good! I grew up on what my mom called 'macarooni 'a viande' with no spices and only a particular type of condensed cream of tomato soup as the sauce. We loved it, but now I've discovered how to cook with your help. Thank you!

This is one of our new weeknight favorites! Thanks Chef!

Our family goulash is literally ground beef, elbow macaroni and canned tomato sauce. That's it. I know people who just use tomato sauce and macaroni. I'm definitely trying this!

Chef John, I've recently discovered your channel here, and I've been looking at a lot of your recipes just to get some ideas on cooking new things, and I've enjoyed the ones I've tried. Thank you.
This is similar to a dish I make during the winter months. I start off the same way you do, and add the same ingredients, but I also add a cup of dry red wine to it as well as Worchestershire sauce and Louisiana Hot sauce, and I also add fresh sliced mushrooms to it. About the same time I add the pasta, I also add a drained can of whole kernel sweet corn. This usually has a lot of people doing a double-take, until they try it. Everyone loves it.
I used to call this my version of Goulash, until a friend of mine saw me making this one day, and told me his Mom used to make something like this when he was little and she called it "Sticks and Bugs!" So, that's what I call it now.

@Chef John: this dish has some interesting similarities with one I was raised on in Germany, Haschee. The way of preparation is closer to the German variant than the Italian dishes like Ragu Bolognese. Just leave out the marinara sauce and the soy sauce and change the Italian herbs to more northern ones (the tomatoes are optional) and you get that.
Optional are mushrooms which gives it a much more distinctive taste.
I´m always surprised how much German (or in this case North European cuisine because it´s a dish eaten under different names all over Europe) recipes influenced American cuisine because I didn´t expect that.
As always, great video!

Well, I don't live in the US, so calling it 'American Goulash' and pretending to be kinda exotic, will maybe get me l... lots of compliments.

"Best childhood memories......."
I was lucky enough to live one block from my elementary school so I went home for lunch every day and Mom always had something like this or beef stew or tuna casserole or something super hearty and tasty.

Made this tonight and it is the most flavorful goulash I have ever had kudos Chef John thanks for making dishes easy and inspiring. Keep it up look forward to trying more.

4:59
Now *that’s* a taste-testing spoon!
It’s the only kind my dad used, and it’s what each of my seven siblings and I use to this day.

Growing up we called this Johnny Marzetti in Ohio. It was usually Wednesday in the school lunch menu. They used Worschershire sauce. BTW. In New England, this is called American chop suey.

I made this over this weekend and it was amazing. I used ground turkey instead of beef and I loved how it turned out! Thank you for upping the meal game at our house!!

My family makes a white version of this.
1 lbs. spicy ground Italian sausage
2 cans cream of mushroom soup
Mushrooms, sliced
1 bag Egg noodles
2 Tblspn Butter
3 clove Garlic sliced or minced
1/2 tsp Accent (optional)
Salt/pepper to taste
Brown sausage and remove from pan. Leave fat in pan. Add butter to pan and brown mushrooms. Add garlic and cook for 1 min. Remove from pan (reserve drippings). Cook egg noodles to Al dente, drain & rinse. Add noodles back to pot. add sausage, mushrooms, drippings, accent, salt/pepper, cream of mushroom soup. Heat & stir to combine. When it’s all a hot mess, it’s done. Serves 4-6 people.

Wow this reminds me of my grandmother. She used to make it all the time. Thank you for this recipe!

I use both worcestshire (however you spell it) and soy sauce in mine! Haha another great video on a classic American fave! Thanks Chef John! 😊😋

I made this today, just got done. I followed your directions. I must say, it came out perfect! The taste is outstanding. Thank you sir! This will be a family favorite from here on out. Thank you again Chef John! it went just as you said it would.

My mom made goulash but added a can of mixed veggies to bulk it up, she had 9 kids to feed. We ate it with homemade tortillas. I will make this version. Thanks chef John

Gosh I love this Goulash!

Awesome recipe, and so easy to follow!! Just finished making it.

Growing up in Massachusetts, we called this dish American Chop Suey. No idea why, but that’s what Bostonians call it. In any case, scrumptious.

Chef John my first go to for recipes.

That looks delicious!
*pops open a tin of Chef Boyardee*

I just made this and am astounded at how good it is. This recipe is perfect.

I grew up on American goulash, too, and while my mom's will always have a special place in my heart (hers is seasoned with salt, pepper, garlic powder, features large chunks of canned stewed tomatoes, and is ALWAYS accompanied by applesauce), this recipe was absolutely DELICIOUS! I made it for dinner tonight and my sister and I were both amazed at how complex the flavors were. We concluded that, to us, it tasted like a homemade Hamburger Helper, and since I can make this in roughly the same amount of time, why would I ever want to make the boxed stuff again? This was wonderful, a savory bowl of comfort desperately needed after a long day. A definite keeper, for sure. Thanks, Chef.

Just want to say….. You are hands down best cooking channel ever. Period, I have been a chef and worked in the food industry for 15 years now. You are the best …

I did it and had amazing results, thank you so much! I absolutely loved this and all your recipes may God bless your hands. You are my favorite chef you are definitely #1

This dish is right up there with my other favorite school meals, Chicken ala King and Sloppy Joe's. Wonderful memories.

Thank you my Grandma use to make this for her restaurant. When I asked her for the recipe she said a little of this and a little of that. So nice to have the actual recipe :)

Made this a while back and it was amazing! I also added chopped bell pepper and black beans for color. Since we got black, green, and red I call it Jundaroni

This is the way my mom makes "Italian" macaroni, except for maybe the spoon of paprika. I'm Dutch by the way.

i grew up on Hungarian goulash.
When i was young i would tell my friends i was having goulash for dinner. they would always ask, which one? the orange one or the red one? I had to dumb it down and say the orange one... everyone was always jealous of the orange one.

Watching Chef John make and eat this put me in the "way back" machine. Being 9 years old watching mom make this, asking over and over "is it done yet"? Wow! So good.... It's as delicious visually as it is virtually. Thanks Chef John.

I loved this dish as a kid. I learned how to make it at 16 from a wonderful Texan nurse named Louella. She called it Irish Slum Gullion. It had Worcestershire sauce. It became a family favorite. Haven’t had it in ages. I’m going to make it tomorrow. Thank you 🙏🏼

Your making me hungry for food from America-Hungary!

That's 3rd Grade in a bowl right there! Thank you!

Just made this Chef John for my family, they absolutely loved it, thanks for this great recipe.