American Goulash
A hearty one-pot American Goulash made with seasoned ground beef, elbow macaroni, fire-roasted diced tomatoes, and crushed tomatoes, all pressure cooked together for a classic comfort food dinner the whole family will love. Ready in about 30 minutes using your Ninja Foodi or any electric pressure cooker, with an optional melted cheese topping for extra indulgence.
Servings: 6 servings
Calories: 684kcal
Equipment
- Ninja Foodi Pressure Cooker (6.5 qt or 8 qt)
- Mixing/Chopping Tool or Wooden Spoon
- Measuring Cups and Spoons
- Cutting Board and Sharp Knife
Ingredients
Seasoning Blend
- 1½ teaspoon fine grain sea salt
- 1 teaspoon black pepper
- 1½ teaspoon onion powder
- 1½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 tsps dried basil
- 1½ lbs ground beef (80/20) ground turkey can be substituted; add 2 tablespoons olive oil if using turkey
- 1 large onion, diced about 1 cup, ¼-inch dice
- 8 whole garlic cloves, smashed about 1 medium bulb; or use 1 tablespoon minced garlic for a more concentrated flavor
- 2 tablespoon Worcestershire sauce
- 2 cups beef broth add 2 additional tablespoons of water if using an 8 qt pot
- 12 oz elbow macaroni other small pasta shapes can be substituted
- 14.5 oz fire-roasted diced tomatoes one 14.5 oz can; regular diced tomatoes can be substituted
- 15 oz crushed tomatoes one 15 oz can
- 1½ cups shredded sharp cheddar cheese optional; any shredded cheese of your choice works
Instructions
- Mix the seasoning blend together: 1½ teaspoons fine grain sea salt, 1 teaspoon black pepper, 1½ teaspoons onion powder, 1½ teaspoons garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and 2 teaspoons dried basil. Set aside. Dice the onion into ¼-inch pieces. Smash garlic cloves.1½ teaspoon fine grain sea salt, 1 teaspoon black pepper, 1½ teaspoon onion powder, 1½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 2 tsps dried basil
- Set pressure cooker to Sear/Sauté on High and hit Start. Add the 1½ pounds of ground beef and diced onion directly to the pot. You do not need to wait for the pot to preheat.1½ lbs ground beef (80/20), 1 large onion, diced
- Once you hear the beef starting to sizzle, begin breaking it up with a mixing chop tool or wooden spoon. Break the beef into whatever size pieces you prefer in the finished dish. Add half of the seasoning blend and stir to combine. Sauté for 8 to 10 minutes, stirring occasionally, until the beef is browned but does not need to be fully cooked through.
- Near the end of the sauté time, add 2 tablespoons of Worcestershire sauce and the smashed garlic cloves (or 1 tablespoon minced garlic). Stir for about 30 seconds until fragrant.2 tablespoon Worcestershire sauce, 8 whole garlic cloves, smashed
- Add 12 ounces of elbow macaroni to the pot and stir. Pour in 2 cups of beef broth (add 2 extra tablespoons of water if using an 8 qt pot). Stir everything together and try to push the elbow macaroni beneath the liquid as much as possible. This is the last time you will stir.12 oz elbow macaroni, 2 cups beef broth
- Pour the 14.5 ounces of fire-roasted diced tomatoes over the top first, spreading them evenly. Then pour the 15 ounces of crushed tomatoes directly on top. Do not stir. Sprinkle the remaining seasoning blend over the surface. Close the lid immediately and set the pressure valve to Sealed.14.5 oz fire-roasted diced tomatoes, 15 oz crushed tomatoes
- Set to Pressure Cook on High for 3 minutes. The pot will take approximately 8 to 12 minutes to come to pressure before the 3-minute cook time begins.
- When cook time is complete, do an immediate Quick Release. Once the pin drops, open the lid. The goulash will look soupy and the seasonings will still be sitting on top. Give everything a thorough stir and the consistency will come together. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Optional cheese topping: Place a sheet of aluminum foil over half the pot (or none of the pot if everyone wants cheese). Spread 1½ cups of shredded cheddar cheese over the exposed goulash. Switch to the Broil setting and broil for 3 to 5 minutes until the cheese is melted and golden brown. Serve immediately.1½ cups shredded sharp cheddar cheese
Video
Notes
Cooking Tips
• Add the garlic near the end of the sauté time to prevent it from burning.
• DO NOT stir after adding the tomatoes. The thicker tomato liquid can settle to the bottom and scorch, causing a burn notice during pressure cooking.
• Pour the diced tomatoes in before the crushed tomatoes. The thinner liquid from the diced tomatoes helps without thickening the bottom layer. STORAGE
• Refrigerator: Store in an airtight container for up to 4 days. The pasta will absorb liquid as it sits. Add a splash of broth or a little water when reheating to restore the consistency.
• Freezer: Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Leftover goulash reheats best on the stovetop over medium heat with a splash of broth stirred in. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Add the garlic near the end of the sauté time to prevent it from burning.
• DO NOT stir after adding the tomatoes. The thicker tomato liquid can settle to the bottom and scorch, causing a burn notice during pressure cooking.
• Pour the diced tomatoes in before the crushed tomatoes. The thinner liquid from the diced tomatoes helps without thickening the bottom layer. STORAGE
• Refrigerator: Store in an airtight container for up to 4 days. The pasta will absorb liquid as it sits. Add a splash of broth or a little water when reheating to restore the consistency.
• Freezer: Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Leftover goulash reheats best on the stovetop over medium heat with a splash of broth stirred in. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving (about 1½ cups) | Calories: 684kcal | Carbohydrates: 58g | Protein: 37g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1419mg | Potassium: 831mg | Fiber: 5g | Sugar: 8g | Vitamin A: 723IU | Vitamin C: 12mg | Calcium: 314mg | Iron: 5mg