This post may contain affiliate links. See my disclosure policy.
This American Goulash Recipe is a cozy one-pot dinner made with ground beef, elbow macaroni, tomatoes, and cheddar cheese. With over 800 5-star reviews and over 100 comments, it is a tried-and-true reader favorite that is easy, affordable, and perfect for busy weeknights.
Featured Reader Comments
⭐⭐⭐⭐⭐
“Such a fantastic recipe!! It’s like my mom’s goulash but better (sorry mom!!).”
– Todd⭐⭐⭐⭐⭐
“Great recipe! Everyone approved and wouldn’t change a thing. Made for a wonderful comfort food dinner on this 20°F January evening!”
– D’Luise
This easy American goulash recipe is one of my family’s favorite cozy weeknight dinners. Everything cooks together in one pot — yes, even the macaroni — which allows the pasta to soak up all that rich tomato-beef flavor as it simmers. It is hearty, affordable, and made with simple pantry staples like ground beef, canned tomatoes, broth, elbow macaroni, and cheddar cheese.
Also known as old-fashioned goulash or American chop suey in parts of New England, this recipe is different from Hungarian goulash, which is a paprika-spiced beef stew made without pasta. American goulash is saucy, cheesy, beefy, and made for busy weeknights, leftovers, and feeding a hungry family. Here’s what else makes this American goulash special:
Why You’ll Love This American Goulash Recipe
- It’s easy and affordable. Simple pantry staples keep this easy American goulash recipe fast and approachable. It’s proof that you don’t need fancy ingredients to create a flavorful and filling meal for the whole family.
- It’s customizable. You can easily swap in ground turkey, sausage, or chicken, add extra vegetables, or adjust the spices to match your family’s taste.
- It makes great leftovers. Just like classic beef stew, homemade chili, and chicken soup, American goulash tastes even better leftover, once the flavors have a chance to meld together. Pack it for lunch or reheat it for an easy dinner.
Table of contents
- Why You’ll Love This American Goulash Recipe
- Ingredients in American Goulash
- How to Make American Goulash
- Tips for the Best American Goulash
- Reader Swaps and Substitutions
- What to Serve with American Goulash
- How to Make American Goulash Ahead of Time
- Storage, Freezing, and Reheating
- More Comfort Food Recipes
Ingredients in American Goulash
Find the printable recipe with measurements in the recipe card below.
- Aromatics: Onion, green bell pepper, and garlic form the flavor foundation for this American goulash recipe. The onion and bell pepper add sweetness and depth, while garlic brings a rich, savory note. Feel free to swap in red or yellow bell peppers, or add extras like celery, carrots, or zucchini for more vegetables. If you don’t have fresh garlic, 1-2 teaspoons of garlic powder work in a pinch.
- Ground Beef: Lean ground beef gives American goulash its classic hearty flavor and texture. I like using lean ground beef to reduce excess grease, but ground turkey, ground chicken, or Italian sausage can also be used.
- Seasonings: A blend of salt, black pepper, paprika, Italian seasoning, and Worcestershire sauce adds depth and balance. Paprika (optional) enhances color and adds a subtle smokiness; Italian seasoning provides a herby base; and Worcestershire sauce (or soy sauce) adds a savory umami kick. Don’t have Italian seasoning? Try a mix of dried oregano and basil instead.
- Tomato Base: Tomato paste, tomato sauce, and diced tomatoes create the thick, rich sauce that makes this one-pot goulash so comforting. Tomato paste offers concentrated flavor, while tomato sauce and diced tomatoes add body and texture. You can swap in crushed tomatoes or Rotel for a slightly different texture or a little heat.
- Liquid: Beef broth keeps the goulash saucy and adds extra richness. Chicken broth, vegetable broth, or water will also work.
- Pasta: Elbow macaroni is the classic pasta for American goulash. It cooks right in the sauce and soaks up all that rich tomato-beef flavor. Other small pasta shapes, such as cavatappi, ditalini, small shells, or orecchiette, are also great options.
- Cheese: Shredded cheddar cheese is stirred in at the end for a creamy, cheesy finish. You can substitute mozzarella, Monterey Jack, or skip the cheese to keep this American goulash dairy-free.
How to Make American Goulash
Start to finish, this American goulash recipe takes about an hour to make. Here’s an overview of the process:
- Sauté the aromatics. Heat the olive oil in a large pot or Dutch oven, then cook the onions and bell peppers until softened. Add the garlic and cook for another minute.
- Brown the beef. Stir in the ground beef, breaking it apart with a spoon as it cooks. Season with salt, pepper, and paprika, then drain any excess grease if needed.
- Build the sauce. Add the Italian seasoning, Worcestershire sauce, and tomato paste. Stir in the tomato sauce, diced tomatoes, and bay leaves, then bring to a gentle simmer.
- Add the pasta. Pour in the broth and stir in the elbow macaroni. Cover and cook until the noodles are al dente, stirring occasionally to prevent sticking.
- Finish with cheese. Remove from heat, stir in shredded cheddar cheese, and garnish with fresh parsley if desired.
Tips for the Best American Goulash
- Stir the pasta often: Since the macaroni cooks directly in the sauce, stir every few minutes to prevent it from sticking to the bottom of the pot.
- Cook the pasta just until al dente: The noodles will continue to soften as the goulash rests, so avoid overcooking them.
- Adjust the liquid as needed: If the sauce thickens too much before the pasta is tender, add a splash of beef broth, water, or tomato sauce.
- Let it rest before serving: A few minutes off the heat helps the sauce thicken and gives the cheese time to melt into the pasta.
- Taste before adding more salt: Tomatoes, broth, Worcestershire sauce, and cheese can all add saltiness, so season at the end if needed.
- Make it saucier for leftovers: The pasta will continue to absorb liquid as it sits, so add a little extra broth or tomato sauce when reheating.
Reader Swaps and Substitutions
One of the reasons this American goulash recipe is so well-loved is its flexibility. Many readers have shared their own family twists, and here are a few favorites in their own words:
- Cheesy and baked: “Our family has cooked this for years, but we add grated parmesan cheese in addition to cheddar cheese and pimento-stuffed green olives instead of the green bell pepper. We mix it all up, pour it into a baking dish, cover it with more cheddar cheese, and bake until the cheese is melted and just starting to brown.” – Stevielynne
- Red wine and heat: “The only tweak was a pinch of red pepper flakes and a splash or two of red wine!” – Judi
- Extra veggies: “My husband and I love adding veggies, so I added more onion and peppers and added 2 cups fresh chopped spinach at the end.” – Lindsay
- Simple tomato swap: “Instead of tomato paste, I use a 28-ounce can of crushed tomatoes.” – Jennifer
- Spicy Rotel version: “I added some crushed red pepper and subbed Rotel for one of the cans of diced tomatoes.” – Stacy
What to Serve with American Goulash
American goulash is a hearty one-pot meal, but I love serving it with a few simple sides to round out dinner. Garlic bread, cornbread, buttermilk biscuits, or soft dinner rolls are perfect for soaking up the rich tomato sauce. For something fresh, add an everyday house salad, cucumber onion salad, or Caesar salad to balance the richness of the pasta and beef.
If you want to add vegetables, serve it with roasted Brussels sprouts, steamed broccoli, sautéed zucchini, Air Fryer green beans, or roasted carrots. A sprinkle of fresh parsley and extra shredded cheddar cheese on top is always a good idea, too.
How to Make American Goulash Ahead of Time
American goulash can be made ahead, but the pasta will continue to absorb the sauce as it sits. For the best texture, make the beef and tomato sauce ahead of time, then cook the macaroni fresh before serving.
To make the sauce ahead, follow the recipe through the simmering step, but stop before adding the broth, macaroni, and cheese. Let the sauce cool, then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the sauce on the stovetop, stir in the broth and macaroni, and cook until the pasta is tender. Stir in the cheese just before serving.
You can also make the full recipe ahead and reheat it later. The noodles will be softer, but it will still taste delicious. Add a splash of broth, water, or tomato sauce when reheating to loosen everything back up.
Storage, Freezing, and Reheating
To store: Allow leftovers to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
To reheat: Reheat leftovers on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between each. Add a splash of beef broth, water, or tomato sauce if the goulash has thickened too much.
To freeze: For the best texture, freeze the beef and tomato sauce separately from the pasta. Let the sauce cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 3 months.
To serve after freezing: Thaw the sauce overnight in the refrigerator, then reheat it on the stovetop. Cook a fresh batch of macaroni and stir it into the sauce with the cheese just before serving.
Freezing fully cooked goulash: You can freeze the finished dish with the pasta, but the noodles will be softer after thawing and reheating. It is still delicious, just less firm.
More Comfort Food Recipes
If you try making this easy American goulash, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
American Goulash Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 1 green bell pepper, seeded and diced
- 8 cloves garlic, minced
- 2 teaspoon salt, more or less to taste
- 1 teaspoon freshly ground black pepper, more or less to taste
- 1 tablespoon paprika, (optional)
- 2 pounds ground beef
- 1 tablespoon Italian seasoning
- 1 tablespoon Worcestershire sauce, (or soy sauce)
- 2 tablespoon tomato paste
- 2 (15 ounce) cans tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 2 bay leaves
- 2 cups low-sodium beef broth, (or 2 cups water)
- 2 cups elbow macaroni, uncooked
- 2 cups cheddar cheese, shredded
Instructions
- Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Then, add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
- Reduce the heat to medium and add the salt, pepper, and paprika to the veggies. Mix well.
- Add the ground beef to the pot. Use a wooden spatula to break apart the meat into small crumbles. Stir frequently and continue to cook until meat is browned. Optional: Drain excess grease from the pot.
- Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine and cook over medium heat for a minute or so. Stir in the tomato sauce and diced tomatoes and bring to a simmer. Add the bay leaves, cover, and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
- Stir in the broth and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
- Remove from the heat and discard the bay leaves. Stir in the shredded cheddar cheese until melted. Garnish with fresh parsley, if desired, and serve warm.
Video
Notes
- Pasta swaps: If you don’t have elbow macaroni, try ditalini, orzo, orecchiette, or another small pasta shape.
- Protein options: For a leaner American goulash, use ground turkey or chicken. Italian sausage also makes a flavorful substitute.
- Extra vegetables: Add carrots, celery, zucchini, bell peppers, or even cabbage for more nutrition and texture.
- Dairy-free option: Simply skip the cheese or use a dairy-free alternative.
- Adjust the consistency: Add more or less broth depending on whether you like your American goulash thicker or saucier.
- Paprika flexibility: Not traditional in American goulash, but paprika adds color and mild smokiness if you’d like to include it.
- Garlic shortcut: Replace fresh garlic with 1 to 2 teaspoons of garlic powder if that’s what you have on hand.
- Seasoning swap: No Italian seasoning? Use 1 teaspoon each of dried oregano and dried basil.
- Make ahead: For the best texture, prepare the beef and tomato sauce ahead of time, then cook the macaroni fresh before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth, water, or tomato sauce to loosen the sauce.
- Freezing: For best results, freeze the sauce without the pasta for up to 3 months. Cook fresh macaroni when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Jessica you once again hit it out of the park. In case some of you were wondering (like I was) I used 85/15 ground beef and did not drain the fat and it was delicious. I always appreciate the detail in the recipes on this site and look forward to trying many more. Thanks!
Thank you so much, Paul! I am so glad you loved it, and I really appreciate you sharing that note about the 85/15 beef. I am thrilled the recipe detail is helpful, and I hope you find lots more favorites to try! 🙂