This American Goulash recipe is everything you need for a cozy, budget-friendly weeknight dinner. This cafeteria-style mix of ground beef, elbow macaroni, and a rich, seasoned tomato sauce has been feeding families for generations. It's the kind of meal that makes you feel like you're getting a warm hug from Grandma, even on the busiest Tuesday night.
I started making this recipe when Olivia was around seven, and it quickly became her go-to request whenever she wanted "comfort food that tastes like home." Now, at eleven, she still asks for it at least twice a month. It's budget-friendly, uses pantry staples, and comes together in about 30 minutes. Plus, cleanup is a breeze because everything cooks in one pot. Win, win, win.
Jump to:
- Why You'll Love This American Goulash
- Ingredients for American Goulash
- How to Make American Goulash
- Success Tips & Troubleshooting
- Substitutions for American Goulash
- Variations on American Goulash
- Equipment for American Goulash
- Storage Tips for American Goulash
- Olivia's Tip for American Goulash
- FAQ about American Goulash
- MORE RECIPES YOU'LL LOVE
- Related
- Pairing
- 📖 Recipe
Why You'll Love This American Goulash
- Budget-Friendly: Ground beef, pasta, and canned tomatoes make this an incredibly affordable family meal that doesn't sacrifice flavor.
- One-Pot Wonder: Everything cooks in a single pot, meaning less mess and more time to actually sit down and enjoy dinner.
- Kid-Approved Comfort: Olivia calls it "the pasta that tastes like a hug," and honestly, I couldn't have said it better myself.
Ingredients for American Goulash
This recipe relies on simple, accessible ingredients that you probably already have in your pantry. It's the kind of meal that doesn't require a special trip to the grocery store, which is exactly why it's become our go-to comfort dish.
What You'll Need
- 1 ½ pounds ground beef (80/20 is best)
- 2 cups elbow macaroni (uncooked)
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 1 can (14.5 oz) petite diced tomatoes (with juices)
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 ½ cups shredded cheddar cheese (divided)
- Fresh parsley (optional, for garnish)
Why These Ingredients Matter
- Ground Beef: I use 80/20 ground beef for the perfect balance of flavor and moisture. Leaner beef can make the dish a bit dry, so don't go too lean here.
- Petite Diced Tomatoes: These break down beautifully into the sauce and add texture without being chunky. Regular diced tomatoes work too, but petite diced gives you that classic goulash consistency.
- Worcestershire Sauce: This is the secret ingredient that adds a deep, savory richness. It's what makes people ask, "What's in this?" without being able to pinpoint it.
How to Make American Goulash
Step-by-Step Directions
- Brown the beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef until it's no longer pink and nicely browned, breaking it up with a wooden spoon as it cooks. This should take about 5 to 7 minutes. Drain any excess grease, leaving just a tablespoon or so for flavor. Those brown bits stuck to the bottom of the pot are pure gold, so don't worry about them yet.
- Sauté the aromatics: Add the diced onion to the pot and cook for about 3 minutes until it starts to soften and turn translucent. Then add the minced garlic and cook for another 30 seconds until fragrant. Watch the garlic closely because it burns quickly and turns bitter.
- Deglaze and build the sauce: Pour in the beef broth first, and here's where the magic happens. Use your wooden spoon to scrape up all those brown bits (the fond) stuck to the bottom of the pot. This is a classic chef technique that adds incredible depth and richness to the sauce. Let the broth bubble for about a minute while you scrape, then stir in the petite diced tomatoes (with their juices), tomato sauce, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Give everything a good stir to combine.
- Add the pasta: Pour in the elbow macaroni and stir it into the sauce. Make sure the pasta is mostly submerged in the liquid.
- Simmer until tender: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. The sauce should coat the back of a spoon.
- Finish with cheese: Remove the pot from the heat and stir in half of the shredded cheddar cheese. Let it melt into the goulash for extra creaminess.
- Serve and garnish: Spoon the goulash into bowls, top with the remaining cheddar cheese, and sprinkle with fresh parsley if you're feeling fancy.
Pro-Tip: Don't skip the deglazing step. Scraping up that fond is what separates restaurant-quality flavor from just "pretty good" home cooking. It takes 30 seconds and makes all the difference.
Instant Pot Variation: For an American Goulash recipe Instant Pot version, use the sauté function to brown the beef and aromatics, deglaze with broth, then add remaining ingredients except cheese. Cook on high pressure for 4 minutes, quick release, and stir in cheese.
Success Tips & Troubleshooting
- Preventing mushy pasta: Stir the pot every 4 to 5 minutes during simmering to keep the pasta from sticking to the bottom and to ensure even cooking. If the liquid absorbs too quickly, add a splash of beef broth or water.
- Getting the right consistency: The goulash should be saucy but not soupy. If it looks too dry, add a bit more broth. If it's too liquidy, simmer uncovered for a few extra minutes to reduce the sauce.
- Avoiding bland flavor: Taste and adjust seasoning at the end. A pinch of sugar can balance the acidity of the tomatoes, and a dash of hot sauce adds a nice kick if you like a little heat.
Substitutions for American Goulash
- Ground turkey or chicken: Swap the beef for ground turkey or chicken for a leaner version. Add a tablespoon of olive oil to the pot since these are much leaner than beef.
- Gluten-free pasta: Use gluten-free elbow macaroni and check that your Worcestershire sauce is gluten-free (some brands contain malt vinegar).
- Vegetarian option: Replace the ground beef with a plant-based ground meat alternative and use vegetable broth instead of beef broth.
- Dairy-free: Skip the cheddar cheese or use a dairy-free shredded cheese alternative.
Variations on American Goulash
Spicy Goulash: Add a diced jalapeño with the onions and a teaspoon of crushed red pepper flakes to the sauce. Top with pepper jack cheese instead of cheddar for extra heat.
Deluxe Goulash (American Goulash recipe with corn): Stir in a cup of frozen corn and a cup of diced bell peppers with the tomatoes for added sweetness, color, and texture. This American Goulash recipe with corn is what I make when I want to sneak more veggies into Olivia's dinner, and she never complains because the corn adds a touch of sweetness she loves.
Slow Cooker Version: Brown the beef and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Add all the remaining ingredients except the pasta and cheese. Cook on low for 4 to 5 hours. About 30 minutes before serving, stir in the uncooked pasta and cook on high until tender. Finish with cheese.
Equipment for American Goulash
- Large Pot or Dutch Oven: A 5 to 6-quart pot is perfect for this recipe. I love my enameled cast-iron Dutch oven because it distributes heat evenly and prevents the pasta from sticking to the bottom.
- Wooden Spoon: Essential for stirring without scratching your pot and for breaking up the ground beef as it cooks. It's also perfect for scraping up that flavorful fond.
- Sharp Knife and Cutting Board: For chopping the onion and mincing the garlic quickly and safely.
Storage Tips for American Goulash
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The flavors actually get better the next day as they meld together.
- Freezer: American Goulash freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop with a splash of broth to loosen the sauce.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little beef broth or water if the sauce has thickened too much in the fridge.
Olivia's Tip for American Goulash
"Put extra cheese on top! The melty cheese is the best part, and if you want to be fancy like me, you can sprinkle some parsley on it. It makes it look like something from a restaurant, even though it's just easy goulash."
FAQ about American Goulash
What is the difference between goulash and American Goulash?
Traditional goulash is a Hungarian stew made with beef, paprika, and vegetables, usually served over egg noodles or potatoes. American Goulash is a completely different dish that's more like a one-pot pasta meal with ground beef, elbow macaroni, and tomato sauce. It's basically an Americanized comfort food that shares the name but not much else with the original.
What are the ingredients in American Goulash?
The main ingredients are ground beef, elbow macaroni, onion, garlic, petite diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and Italian seasoning. It's finished with shredded cheddar cheese and sometimes garnished with fresh parsley.
What is the secret to a rich goulash flavor?
The secret is Worcestershire sauce combined with properly deglazing the pot to scrape up all those browned bits. This adds a deep, savory, umami flavor that makes the whole dish taste more complex. Sautéing the onions and garlic before adding the liquids also builds a strong flavor base that makes a huge difference.
What are the four ingredients in goulash?
If you're making the absolute simplest version of American Goulash, the four core ingredients are ground beef, elbow macaroni, tomato sauce, and seasoning. But for the best flavor, I always add more ingredients like onions, garlic, Worcestershire sauce, and cheese.
This American Goulash recipe is everything a weeknight dinner should be: easy, comforting, and loved by the whole family. It's the kind of meal that doesn't require fancy ingredients or complicated techniques, just good, honest cooking that fills your home with the smell of simmering tomatoes and savory beef. Whether you're making it for a busy Tuesday or Sunday meal prep, it's a dish that never disappoints.
MORE RECIPES YOU'LL LOVE
If you're looking for more easy, one-pot comfort meals, check out my Creamy Beef and Garlic Butter Pasta or try my Korean Ground Beef Bowl for a different flavor twist. And if you want to explore more traditional American goulash recipes with elbow macaroni, my version of this classic is a great place to start building your comfort food recipe collection. Happy cooking, friends!
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Pairing
These are my favorite dishes to serve with American Goulash:
📖 Recipe
American Goulash Recipe
Ingredients
Equipment
Method
- In your large pot over medium-high heat, cook the ground beef until it's beautifully browned. Olivia loves to help me break it up with the wooden spoon, it's a great workout for an 11-year-old! Drain most of the fat, but leave a tiny bit for flavor.
- Stir in your diced yellow onion and cook for about 3 minutes. When the onions look soft, add the minced garlic for just 30 seconds. I always tell Olivia: "Once you smell that garlic magic, it's time for the next step!"
- Pour in the beef broth and use your spoon to scrape up all those delicious brown bits from the bottom. Then, stir in the petite diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
- Add the uncooked elbow macaroni directly into the pot. Bring it to a boil, then turn the heat down to a simmer. Cover it up for 12-15 minutes. Olivia likes to set the timer and check it every few minutes to make sure the pasta is getting "perfectly squishy."
- Turn off the heat and stir in about half of the shredded cheddar cheese. Watching it melt into that rich sauce is the most satisfying part!Ingredients: shredded cheddar cheese
- Scoop into bowls and let your little helpers top them with the remaining cheese and a sprinkle of fresh parsley. This is the part where Olivia declares herself the "Master Decorator."
Nutrition
Notes
- Store for Later: These leftovers are even better the next day! Keep them in an airtight container in the fridge for up to 4 days.
- Reheating Tip: If the pasta has soaked up too much sauce in the fridge, just add a splash of beef broth or water when reheating on the stove.
- Veggies for Olivia: To sneak in more nutrition, I sometimes add a cup of frozen corn or finely diced bell peppers when I'm sautéing the onions.
- Gluten-Free: You can easily swap the macaroni for your favorite gluten-free pasta, just keep an eye on the simmer time as it may vary!
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