Hearty American Goulash Soup

This comforting Goulash Soup is a rich, filling meal that is perfect for chilly evenings. It combines savory ground beef, tender macaroni, and sweet corn in a deep tomato-based broth for a satisfying dinner.

List of ingredients

• 2 pounds ground chuck – provides a rich, beefy base.
• 1 large onion, chopped – adds aromatic sweetness.
• 3 cloves garlic, minced – adds depth of flavor.
• 8 cups beef broth – the primary liquid base.
• 1 (28-ounce) can petite diced tomatoes – adds texture and acidity.
• 1 (29-ounce) can tomato sauce – thickens the broth.
• 1 (6-ounce) can tomato paste – concentrates the tomato flavor.
• 1 (15.25-ounce) can whole kernel corn, drained – adds pops of sweetness.
• 1 tablespoon Worcestershire sauce – enhances the savory umami notes.
• 1 tablespoon paprika – provides the signature warm flavor.
• 2 teaspoons salt – enhances all other ingredients.
• 1/2 teaspoon black pepper – adds a touch of spice.
• 2 cups uncooked elbow macaroni – provides heartiness.
• shredded cheddar cheese, optional – for a creamy topping.

step-by-step instructions

1. Brown the beef: In a large stock pot, cook the ground beef with the chopped onions over medium heat until the meat is browned and cooked through. Drain the excess grease from the pot and return the beef and onions to the heat.
2. Sauté the garlic: Stir in the minced garlic and cook for about 1 minute, stirring constantly to avoid burning the garlic.
3. Create the broth: Pour in the beef broth and stir well to combine with the meat.
4. Add tomato and corn: Stir in the undrained diced tomatoes, tomato sauce, tomato paste, and drained corn. Mix thoroughly to ensure the paste is fully integrated.
5. Season the soup: Add the Worcestershire sauce, paprika, salt, and pepper. Stir the mixture well and bring it to a boil.
6. Cook the pasta: Stir in the uncooked elbow macaroni. Reduce the heat to a simmer and cook uncovered for approximately 10 minutes, or until the macaroni is tender to your preference.
7. Final touch: Taste the soup and add additional salt and pepper if needed. Serve hot topped with shredded cheddar cheese if desired.

Expert Preparation Tips

Browning the Meat Properly

To get the best flavor, ensure the pot is sufficiently heated before adding the ground chuck. Let the meat sear without stirring too often to develop a deep brown crust. This process, known as the Maillard reaction, adds significant depth to the final soup.

Managing the Sauté Process

Add the garlic only after the meat has been browned and the grease drained. Garlic burns quickly at high temperatures, which can introduce a bitter taste to the dish. Stirring constantly for just one minute is enough to release its aromatic oils.

Controlling Pasta Texture

Keep a close eye on the macaroni during the final simmering stage. Since pasta continues to cook in hot liquid even after being removed from the heat, stop cooking when the noodles are just slightly underdone. This prevents them from becoming mushy during serving.

Balancing Tomato Flavors

Using a combination of diced tomatoes, sauce, and paste creates a layered flavor profile. The paste provides a concentrated richness, while the diced tomatoes add brightness and texture. If the soup tastes too acidic, a small pinch of sugar can balance the flavors.

Ingredient Swaps and Substitutions

Using Leaner Meat Options

If you prefer a lighter version, you can use 90% lean ground beef or ground turkey. If using very lean meat, you may need to add a tablespoon of olive oil to the pot for browning. This ensures the meat doesn’t stick and browns evenly.

Selecting Alternative Pasta

While elbow macaroni is traditional, other small pasta shapes work well. Ditalini, shells, or small rotini are excellent choices that hold onto the broth. Always check the cooking time of your chosen pasta to adjust the simmering duration.

Incorporating Different Vegetables

If you are not a fan of corn, you can substitute it with diced carrots or frozen peas. Finely diced celery added with the onions also adds a classic aromatic base. These vegetables provide additional nutrients and a different texture to each bite.

Choosing the Right Broth

Beef broth is standard, but vegetable broth can be used for a slightly lighter taste. For a richer, more nutrient-dense version, use bone broth. Ensure the broth is low-sodium if you are sensitive to salt, as the canned tomatoes already contain sodium.

Flavor Variations to Try

Increasing Heat Levels

To give the soup a spicy kick, add a teaspoon of crushed red pepper flakes or a diced jalapeño. You can also use a pinch of cayenne pepper alongside the paprika. This adds a warm heat that cuts through the richness of the beef.

Adding Creaminess

For a creamier consistency, stir in a half-cup of heavy cream or sour cream just before serving. This transforms the dish into something resembling a creamy beef stew. Make sure to remove the soup from the boil before adding dairy to prevent curdling.

Using Smoked Paprika

Replacing standard paprika with smoked paprika adds a woody, campfire aroma to the soup. This gives the dish a more complex, rustic flavor profile. Use the same measurement to keep the balance of spices consistent.

Incorporating Fresh Herbs

Adding freshly chopped parsley or basil as a garnish enhances the freshness of the tomatoes. You can also stir in a teaspoon of dried thyme or oregano during the simmering process. Fresh herbs provide a bright contrast to the heavy, savory flavors.

Best Ways to Serve Goulash Soup

Selecting the Best Bread

This soup pairs perfectly with a crusty baguette or warm garlic bread. The bread is ideal for soaking up the thick tomato broth at the bottom of the bowl. A toasted sourdough slice also provides a nice tangy contrast.

Adding Fresh Garnishes

Beyond cheddar cheese, consider adding a dollop of sour cream on top of each serving. Finely sliced green onions or chives add a mild onion flavor and a pop of color. These toppings add a professional touch to the presentation.

Balancing with a Side Salad

Because this soup is very hearty, a light side salad is the best accompaniment. A simple garden salad with a lemon vinaigrette helps cleanse the palate. The acidity of the dressing balances the richness of the ground beef and cheese.

Storage and Preservation Guide

Proper Refrigeration Steps

Allow the soup to cool completely before transferring it to airtight containers. Store it in the refrigerator for up to four days. Keep the portions in smaller containers to allow for faster cooling and easier reheating.

Freezing and Thawing

This soup freezes well, though the pasta may soften significantly upon thawing. To freeze, leave the soup to cool and store it in freezer-safe bags or containers for up to three months. Thaw overnight in the refrigerator before heating.

Reheating Techniques

Reheat the soup on the stovetop over medium-low heat, stirring occasionally. If the pasta has absorbed too much liquid during storage, add a splash of beef broth or water to loosen it. Avoid overheating to prevent the noodles from breaking down.

Planning and Make-Ahead Strategies

Preparing the Soup Base

You can cook everything except the macaroni a day in advance. Store the beef and tomato base in the fridge and simply bring it to a boil when you are ready to eat. Then, add the pasta and simmer as directed.

Handling Pasta for Meal Prep

If you plan to eat this soup over several days, cook the macaroni separately. Add a portion of cooked noodles to each bowl and pour the hot soup over them. This ensures the pasta stays perfectly al dente in every serving.

Troubleshooting Common Problems

Correcting Mushy Noodles

If the pasta becomes too soft, there is no way to reverse it, but you can improve the texture. Adding a bit more tomato paste can thicken the sauce and better coat the noodles. Next time, try undercooking the pasta by two minutes.

Thickening a Thin Soup

If the soup is too watery, simmer it uncovered for an additional 10 to 15 minutes to reduce the liquid. You can also mash a few of the cooked noodles against the side of the pot to release starches. This naturally thickens the broth.

Managing High Sodium Levels

If the soup tastes too salty, add a splash of water or unsalted beef broth. A small amount of lemon juice or a teaspoon of vinegar can also mask excess salt. Always taste the soup before adding the final measured salt.

Frequently Asked Questions

Can I use ground turkey?

Yes, ground turkey is a great alternative to ground beef. Since turkey is leaner, you might need to add a little oil to the pot to prevent sticking during the browning process.

How long does it last in the fridge?

When stored in an airtight container, this soup stays fresh for up to four days. Make sure it is cooled properly before sealing the lid.

Can this be made in a slow cooker?

You can cook the beef, onions, and liquids in a slow cooker on low for 6-8 hours. However, the macaroni should be added and cooked on the stove or during the last 30 minutes of slow cooking to avoid mushiness.

Which paprika should I use?

Standard sweet paprika is the traditional choice for a mild flavor. For a deeper, more aromatic taste, smoked paprika is highly recommended.

Can I omit the corn?

Yes, the corn is optional. You can leave it out entirely or replace it with another vegetable like diced carrots or celery without affecting the overall structure of the recipe.

Is it possible to make it dairy-free?

Simply omit the shredded cheddar cheese topping. The soup itself is naturally dairy-free, making it a hearty option for those avoiding milk products.

Hearty American Goulash Soup

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• Author: lilycarter
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

A hearty, nostalgic American-style Goulash Soup packed with browned ground beef, elbow macaroni, sweet corn, and a rich tomato base. Perfect for cool nights and feeding a large family.

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Ingredients

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• 2 pounds ground chuck
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 (28-ounce) can petite diced tomatoes
• 1 (29-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 tablespoon Worcestershire sauce
• 1 tablespoon paprika
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups uncooked elbow macaroni
• shredded microbial-rennet cheddar cheese for topping (optional)

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Instructions

1. Step 1: In a large stock pot, cook the ground beef with the onions over medium heat until it is brown and cooked through.
2. Step 2: Drain the excess grease away and return the ground beef and onions to the pot over the heat.
3. Step 3: Add the garlic and cook, stirring constantly for 1 minute.
4. Step 4: Add the beef broth and stir to combine.
5. Step 5: Add the undrained tomatoes, tomato sauce, tomato paste, drained corn, and mix well.
6. Step 6: Add the Worcestershire sauce, paprika, salt, and pepper. Stir to combine.
7. Step 7: Bring to a boil.
8. Step 8: Add the macaroni and stir well.
9. Step 9: Reduce the heat to a simmer and cook uncovered for about 10 minutes or until the macaroni is tender to your liking.
10. Step 10: Add additional salt and pepper to taste, if desired. Serve topped with shredded cheddar cheese, if desired.

Notes

This soup is even better the next day. It freezes well, though be aware that the pasta may become softer after thawing.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course, Soup
• Method: Stove-top
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 365 kcal
• Sugar: 7 g
• Sodium: 1644 mg
• Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 33 g
• Fiber: 3 g
• Protein: 21 g
• Cholesterol: 54 mg