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This Goulash Recipe is an American classic made with simple ingredients like ground beef, tomatoes, macaroni noodles, and gooey cheddar cheese. It’s an easy, comforting, one-pot recipe loved by the whole family!
Reader Comments
“Such a fantastic recipe!! It’s like my moms goulash but better (sorry mom!!).” -Todd
“Great recipe! Everyone approved and wouldn’t change a thing. Made for a wonderful comfort food for dinner on this 20°F January evening!” -D’Luise
In This Post
What is American Goulash?
American Goulash is a classic American comfort food popular in the mid-western and southern parts of the United States. Often referred to simply as “Goulash,” this recipe is one of those feel-good, home-cooked dishes that remind you of childhood.
Not to be confused with Hungarian goulash, this old fashioned American goulash is made with ground beef and macaroni noodles, not chunks of beef.
Cooked in one pot from start to finish, everything about this recipe is easy (including the shopping list). It’s the perfect recipe for busy, growing families, or anyone who loves a delicious bowl of cheesy noodles covered in a rich, meaty tomato sauce.
Goulash Ingredients
For the complete list of ingredients, skip to the recipe card below.
Should I make Goulash with lean ground beef or regular ground beef? I like to make this recipe with lean ground beef, as it helps minimize the amount of excess grease, but feel free to use whatever you have on hand. Tip: Ground turkey or ground chicken can also be used.
Is paprika traditional to American goulash recipes? Paprika is not usually found in classic, old-fashioned American goulash recipes. However, being the paprika lover that I am, I added it to this recipe. Besides, it helps add such a lovely red color.
Swaps and Subs From Our Readers:
- Stevielynne: “Our family has cooked this for years, but we add grated parmesan cheese in addition to cheddar cheese and we add pimento-stuffed green olives (instead of the green bell pepper). The olives get added in right at the end, we mix it all up, pour into a baking dish, cover with more cheddar cheese and bake until the cheese is melted and just starting to brown a bit.”
- Judi: “The only tweak was a pinch of red pepper flakes and a splash or two of red wine! This I would dare say is better than my Nebraskan cousin’s recipe for which she is famous!”
- Lindsay: “My husband and I love adding veggies so I added more onion and peppers and added 2 cups fresh chopped spinach at the end.”
- Jennifer: “Instead of tomato paste I use 28 oz. Cann of crushed tomatoes.”
- Stacy: “I added some crushed red pepper and subbed Rotel for one of the cans of diced tomatoes.”
Can I Cook the Noodles Separately?
You have the option to cook your noodles directly in the thick and hearty tomato sauce or separately. Tip: If you decide to cook the pasta separately, do not add beef broth to this recipe, or only add what you feel is needed.
- In the sauce: There are two primary benefits, the first is that it keeps this recipe a one-pot recipe. No extra dishes. Hallelujah. The second is that the noodles absorb the flavor from the beef broth and pasta sauce which makes for a more flavorful goulash recipe.
- Separately: The obvious benefit is that you are less likely to end up with soggy pasta noodles, because yes, sometimes soggy noodles happen when you cook everything in one pot. It also makes storing leftover goulash much easier.
How to Make Goulash Ahead of Time
This is a fantastic recipe to make ahead of time; however, I highly recommend cooking the noodles separately (from the sauce) then adding everything together just before serving. This prevents the pasta from becoming too mushy.
How to make Goulash ahead of time:
- Cook everything according to the instructions listed below until you get to the step where you add the macaroni and beef broth (or water). Don’t add those.
- Instead, cook the macaroni separately, according to package instructions until al dente (you don’t want them cooked all the way).
- Store the sauce and the noodles in separate airtight containers OR wait for the sauce to cool, stir in the noodles, and store together.
- Add the cheese at the time of serving.
Can You Freeze Leftovers?
The answer to this depends entirely on your own personal preference.
After cooking, your sauce-covered cooked macaroni noodles will continue to absorb the liquid from the tomatoes and the broth. Ultimately, your noodles will just continue to get softer and softer until completely cold. Add freezing and reheating to the equation, and, well, you’re going to end up with some pretty soggy noodles.
If this doesn’t bother you (it is Goulash, after all), then I would say give it a try. If, however, you prefer a more firm, intact noodle, then I suggest either skipping freezing or freezing before adding the broth and noodles.
American Goulash Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onions, minced
- 1 green bell pepper, seeded and diced
- 8 cloves garlic, minced
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 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 heat and stir in the shredded cheese. Garnish with fresh chopped parsley, if desired. Enjoy!
Video
Notes
- If you don’t have any macaroni on hand, any other small pasta shape will work including ditalini, orzo, and orecchiette.
- For a leaner goulash, trade the ground beef for ground turkey. You may also use ground Italian sausage.
- While it would stray from traditional versions, feel free to add more vegetables such as carrot, celery, onion, zucchini, bell pepper, or cabbage (as recommended by one reader).
- Make it dairy-free by skipping the added cheese.
- Add more or less liquid to make it the exact consistency you want!
- Paprika isn’t a traditional ingredient in classic American Goulash. You may include it or leave it out.
- Feel free to swap the fresh garlic for 1-2 teaspoons of garlic powder.
- No Italian seasoning? Add 1 teaspoon of dried oregano and dried basil.
- Allow leftovers to come to room temperature before storing in an airtight container. Store leftovers in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave. Add additional broth or water as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Difference Between American Goulash and American Chop Suey
American Chop Suey, like American Goulash, consists of elbow macaroni, ground beef, sautéed onions, and a thick tomato-based sauce. Unlike American Goulash, however, American Chop Suey is typically seasoned with only salt and pepper and is served without cheese or bell pepper.
What is the Difference Between American and Hungarian Goulash
Known as gulyás, meaning “herdsman” in Hungarian, Hungarian Goulash is a beef stew made with onions, beef stew meat (not ground beef), tomatoes, sweet Hungarian paprika, and bell pepper. The most important difference between American and Hungarian goulash is that Hungarian goulash is never made with macaroni noodles and is never, ever made with ground beef.
More Ground Beef and Noodle Recipes,
Check out these other easy weeknight dinners made with ground beef and pasta!
- This Johnny Marzetti Recipe is a comforting Midwestern casserole made with ground beef, pasta, tomato sauce, and melty cheese.
- Looking for something less tomatoey? This Beef and Noodles Recipe is made with tender egg noodles simmered in a rich, savory beef gravy with seasoned ground beef.
- Hearty and flavorful, this Hamburger Soup Recipe (Beef and Macaroni Soup) is packed with ground beef, elbow macaroni, vegetables, and a savory tomato broth.
- This Hamburger Stroganoff Recipe is a quick and creamy stovetop meal made with ground beef, tender pasta, and a tangy sour cream sauce.
Made this today and it’s as delicious as it looks
Thank you Linda 🙂
Made this tonight with garlic bread and it was delicious!
Thank you so much for your feedback! I’m so happy you enjoyed it—and serving it with garlic bread sounds absolutely perfect!
Very good! Warm and comforting on a chilly fall evening. Husband went back for seconds…and thirds! I added some crushed red pepper and subbed Rotel for one of the cans of diced tomatoes. Next time I make it I will use the larger size elbow macaroni.
Thank you so much for your kind words! I’m glad it was a hit with your family (especially your husband going back for thirds!). Love the idea of adding crushed red pepper and using Rotel for a little extra kick. And bigger elbows are always a good idea—more sauce with every bite! Thanks again for trying the recipe and for sharing your tweaks!
If I only want to use 1 lb of ground beef can I still use the full amount of the rest of the ingredients? I LOVE this recipe!
Yes, that will be fine 🙂
Good flavor but elbows were mush. Son compared it to Spaghetti-O’s. If I make again, I will cook pasta separately or will use cavatappi (or another more substantial pasta).
VERY GOOD!!!!!!