American Goulash Recipe

When my son was little, getting him to eat meat was never a problem, but pasta and vegetables? Hard pass. When I wanted to introduce him to the flavor of tomato sauce, American goulash seemed like a reasonable place to start. He was already a fan of ground beef and potatoes, so at least I knew the ground beef wouldn’t be a problem. Surprise surprise, my meat-loving child loved it! More than a decade later, my almost-teenager still requests this exact goulash recipe at least once a month. And with an average rating of 4.87 stars from more than 850 reader ratings, you guys seem to love it, too!

Just like my homemade chili recipe, one thing I’ve always loved about this recipe is that everything comes together in one pot for an easy, satisfying dinner with plenty of leftovers.

Ingredients and Substitutions

This American goulash recipe is made with simple, everyday ingredients. I’ve included my favorite substitutions and a few things worth knowing before you get started. You’ll find the full ingredient list and measurements in the recipe card below.

• Ground beef: I recommend lean ground beef (90/10 is a great choice) for plenty of beefy flavor without excess grease. I don’t drain the beef after browning since the vegetables and seasonings have already been added, and I want to keep all that flavor in the pot. Ground turkey can also work, although the finished dish will taste a little different.
• Onion, bell pepper, and garlic: Yellow onion, green bell pepper, and plenty of garlic create the savory flavor base. Red or yellow bell peppers are a little sweeter if you prefer a milder pepper flavor. You can also add diced carrots or celery for extra vegetables.
• Tomatoes: This recipe uses three tomato products: tomato paste for concentrated flavor, plain canned tomato sauce for richness, and diced tomatoes for texture. I recommend using the diced tomatoes with their juices. Crushed tomatoes can replace the diced tomatoes if you prefer a smoother sauce.
• Seasonings: Italian seasoning, regular or sweet paprika, salt, black pepper, bay leaves, and Worcestershire sauce give the tomato-beef sauce its savory, well-rounded flavor. The paprika is optional, but it adds mild warmth and color. If you don’t have Italian seasoning, a combination of dried oregano and basil works well.
• Beef broth: Low-sodium beef broth adds flavor and provides the liquid needed to cook the macaroni. Homemade chicken stock, bone broth, or vegetable broth will also work, and water can be used in a pinch, although the finished sauce won’t taste quite as rich.
• Elbow macaroni: Classic American goulash is made with elbow macaroni, which cooks directly in the tomato-beef sauce. There’s no need to boil it separately! Small shells or ditalini are good alternatives, but cooking times and the amount of liquid needed may vary.
• Cheddar cheese: We’re stirring shredded cheddar directly into the finished goulash for a rich, cheesy finish. Monterey Jack is another good option, or you can leave out the cheese for a dairy-free version.

How to Make American Goulash

Follow these steps for a rich, flavorful tomato-beef sauce and perfectly tender pasta.

1. Start with the onion and bell pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook for 5-6 minutes, then stir in the green bell pepper and cook for another 3-4 minutes. You want the vegetables nice and soft before moving on to the next step.

2. Add the garlic and spices. Stir in the minced garlic and cook for about a minute, just until fragrant. Lower the heat to medium and add the salt, black pepper, and regular or sweet paprika. Give everything a good stir so the vegetables are evenly coated.

3. Brown the ground beef. Add the ground beef directly to the pot with the vegetables, breaking it apart into small crumbles as it cooks. Continue cooking until the beef is nicely browned and no pink remains. I recommend using lean ground beef so there’s no need to drain it.

4. Build up the flavor. Stir in the tomato paste, Italian seasoning, and Worcestershire sauce. Let everything cook together for another 1-2 minutes, stirring frequently. I like to give the tomato paste a little time to cook before adding the remaining tomatoes. It helps deepen the tomato flavor and brings everything together.

5. Let the sauce simmer. Pour in the tomato sauce, diced tomatoes (including their juices), and bay leaves. Give everything a good stir, bring it to a gentle simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally.

6. Add the macaroni and broth. Stir the uncooked elbow macaroni directly into the tomato-beef sauce, then pour in the beef broth. Make sure the pasta is evenly distributed and mostly submerged in the liquid.

7. Cook the pasta right in the sauce. Cover the pot and keep everything at a gentle simmer for about 15 minutes, or until the macaroni is tender. Stir every few minutes so nothing sticks to the bottom. If the sauce starts getting too thick before the pasta is finished cooking, simply add another splash of broth or water. Remember: Macaroni will continue absorbing liquid as the goulash sits.

8. Finish with plenty of cheddar. Once the macaroni is tender, remove the pot from the heat and remove the bay leaves. Stir in the shredded cheddar until it’s completely melted and mixed into the sauce. Give everything a taste and adjust the salt and pepper as needed. I like to finish with a little fresh parsley, but that’s entirely optional. Serve warm and enjoy!

What to Serve with American Goulash

American goulash is a pretty complete meal on its own, but a simple salad, roasted vegetables, or a warm piece of bread makes dinner even better. Here are a few of my favorite pairings:

• Bread: Garlic bread, soft dinner rolls, or a slice of sweet cornbread are perfect for soaking up any extra tomato sauce.
• Fresh salads: A crisp house salad or tangy cucumber onion salad adds a refreshing contrast to the rich, cheesy tomato sauce.
• Roasted vegetables: Try my roasted zucchini with Parmesan or these easy air fryer green beans for something green without a lot of extra work.

American Goulash FAQs

More Easy Ground Beef Recipes

If you love this American goulash recipe, here are a few more comforting, family-friendly ground beef dinners to try!

• Homemade Hamburger Helper: Another one-pot dinner favorite made with ground beef, elbow macaroni, and plenty of creamy, cheesy goodness. Ready in just 30 minutes!
• Johnny Marzetti Casserole: A classic Midwestern casserole made with ground beef, Italian sausage, pasta, tomato sauce, and melted cheese.
• Baked Spaghetti Casserole: A cozy, cheesy baked pasta dish layered with meaty tomato sauce, spaghetti, and a creamy cheese filling.
• Homemade Spaghetti Sauce: My classic, from-scratch meat sauce made with ground beef, tomatoes, garlic, and Italian herbs. Perfect for pasta dinners and freezer meals.
• Sloppy Joes: Another family-friendly classic with ground beef simmered in a sweet and tangy sauce and piled onto toasted hamburger buns.