Old-fashioned goulash is a classic American comfort food made with ground beef, tender elbow macaroni, tomatoes, and savory seasonings. Everything comes together in one pot to create a hearty, satisfying dinner that is perfect for busy weeknights and family meals.
This easy American goulash recipe combines simple pantry ingredients with a rich tomato-based sauce. The result is a warm, filling meal that tastes even better with a sprinkle of sharp cheddar cheese and fresh parsley.
Whether you remember enjoying goulash at your grandmother’s kitchen table or you are making it for the first time, this homemade version is simple, affordable, and easy to customize.
What Is Old-Fashioned American Goulash?
American goulash is a one-pot pasta dish typically made with ground beef, elbow macaroni, tomatoes, onions, garlic, and seasonings. It is known for its straightforward preparation, comforting flavor, and family-friendly ingredients.
Although it shares a name with Hungarian goulash, the two dishes are different. Traditional Hungarian goulash is a paprika-seasoned stew or soup, often made with chunks of beef and vegetables. American goulash uses ground beef and pasta in a tomato-based sauce.
Why You’ll Love This Old-Fashioned Goulash
- One-pot convenience: Cook the beef, sauce, and macaroni in the same pot to simplify cleanup.
- Budget-friendly ingredients: Ground beef, pasta, canned tomatoes, and pantry seasonings make a practical meal.
- Hearty and satisfying: Protein, pasta, and a flavorful tomato sauce make this a filling dinner.
- Easy to customize: Add vegetables, adjust the seasonings, or finish with shredded cheddar cheese.
- Great for leftovers: Store extra portions for a convenient lunch or dinner the next day.
Old-Fashioned Goulash Ingredients
You only need a few familiar ingredients to make this classic American goulash. Here is what each ingredient contributes to the finished dish.
Ground Beef
Use 85/15 or 90/10 lean ground beef for a good balance of flavor and fat. If excess grease collects during browning, carefully drain it before adding the sauce ingredients.
Onion, Green Bell Pepper, and Garlic
These aromatics create a flavorful foundation. The onion becomes sweet as it cooks, the green bell pepper adds freshness, and the garlic provides savory depth.
Tomato Sauce and Diced Tomatoes
Canned tomato sauce gives the dish a smooth base, while diced tomatoes add texture. Keep the juices from the diced tomatoes because they contribute both liquid and flavor.
Beef Broth
Low-sodium beef broth adds a deeper savory flavor than water. It also supplies liquid for cooking the macaroni, although you may need a little extra water or broth if the pasta absorbs too much.
Elbow Macaroni
Elbow macaroni is the classic choice for American goulash. Stir it occasionally while cooking so it does not stick to the bottom of the pot.
Seasonings
Italian seasoning, smoked paprika, onion powder, garlic powder, bay leaves, salt, and black pepper create a balanced, savory sauce. Worcestershire sauce adds extra depth.
Cheddar Cheese and Fresh Parsley
Shredded sharp cheddar is an optional finishing touch that adds richness. Chopped fresh parsley provides a fresh contrast and makes each serving look inviting.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 3 cloves garlic, minced
- 2 pounds lean ground beef (85/15 or 90/10)
- 2 cans (15 ounces each) tomato sauce
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 3 cups low-sodium beef broth
- 1 1/2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 cups uncooked elbow macaroni (about 8 ounces)
- 1 cup shredded sharp cheddar cheese, optional
- Fresh parsley, chopped, for garnish
How to Make Old-Fashioned Goulash
Step 1: Sauté the Onion and Bell Pepper
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and green bell pepper. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 to 60 seconds, just until fragrant. Avoid browning the garlic too much, as it can develop a bitter taste.
Step 2: Brown the Ground Beef
Add the ground beef to the pot. Break it into small pieces with a wooden spoon and cook for approximately 8 to 10 minutes, or until it is browned and cooked through.
If the pot is crowded, brown the beef in batches for better flavor. Carefully drain excess grease if necessary, then return the beef and vegetables to the pot.
Step 3: Add the Tomato Sauce and Seasonings
Stir in the tomato sauce, undrained diced tomatoes, beef broth, and Worcestershire sauce. Add the Italian seasoning, smoked paprika, onion powder, garlic powder, salt, and black pepper.
Stir thoroughly to combine all the ingredients. Scrape the bottom of the pot to release any browned bits, which add flavor to the sauce.
Step 4: Simmer the Sauce
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer for about 15 to 20 minutes, stirring occasionally, to allow the flavors to develop.
Keep the sauce at a gentle simmer rather than a vigorous boil. This helps prevent splattering and gives the seasonings time to blend together.
Step 5: Add the Elbow Macaroni
Stir the uncooked elbow macaroni into the sauce, making sure the pasta is mostly submerged. Keep the mixture at a gentle simmer and cook according to the pasta package directions, usually around 8 to 12 minutes, checking frequently for doneness.
Stir every few minutes, especially along the bottom and corners of the pot, to prevent sticking. If the sauce becomes too thick before the macaroni is tender, add a small amount of hot water or broth.
Cooking time can vary depending on the pasta brand, pot, and heat level. The macaroni should be tender but not mushy.
Step 6: Finish and Serve
Remove the bay leaves and discard them. Taste the goulash and adjust the salt, pepper, or other seasonings as needed.
If you like a cheesy finish, remove the pot from the heat and stir in the shredded cheddar until melted. Let the goulash rest for about 5 minutes so the sauce can thicken slightly.
Spoon into bowls and garnish with fresh parsley and extra cheddar cheese if desired. Serve warm.
Tips for the Best American Goulash
- Brown the beef well: Good browning adds a richer, more savory flavor.
- Drain excess grease: This prevents the finished sauce from becoming unnecessarily oily.
- Use low-sodium broth: It allows you to control the salt level more easily.
- Stir the pasta regularly: Macaroni can stick to the bottom of the pot as the sauce thickens.
- Check the pasta early: Begin testing before the end of the estimated cooking time to avoid overcooking.
- Adjust the consistency: Add a little hot broth or water if the sauce becomes too thick.
- Let it rest briefly: A short resting period helps the sauce cling to the pasta.
- Remove the bay leaves: Always discard them before serving.
Easy Variations
Cheesy American Goulash
Stir shredded sharp cheddar into the hot goulash after removing it from the heat. Add the cheese gradually until you reach your preferred level of richness.
Spicy Goulash
Add a pinch of red pepper flakes or a small amount of chili powder for gentle heat. Start with a little and adjust to taste.
Goulash With Extra Vegetables
Add diced carrots, mushrooms, zucchini, or additional bell peppers. Cook firmer vegetables with the onion, and add softer vegetables at an appropriate stage so they do not become overcooked.
Turkey Goulash
Ground turkey can replace ground beef for a different flavor. Because turkey is generally leaner, add a little olive oil if needed and cook until the meat reaches a safe internal temperature of 165°F (74°C).
Gluten-Free Goulash
Use gluten-free elbow macaroni and check the labels on the broth, Worcestershire sauce, and seasonings. Follow the pasta package directions, as gluten-free pasta may have a different cooking time and texture.
What to Serve With Old-Fashioned Goulash
American goulash is a hearty meal on its own, but these sides can round out dinner:
- Garlic bread or crusty bread for the tomato sauce
- A crisp green salad with a simple vinaigrette
- Steamed green beans or roasted broccoli
- Roasted carrots or another seasonal vegetable
- Extra shredded cheddar and chopped parsley for serving
How to Store and Reheat Goulash
Refrigerator
Allow leftovers to cool slightly, then refrigerate them in shallow, airtight containers within 2 hours of cooking. Store for up to 3 to 4 days.
Reheating
Reheat individual portions in the microwave, stirring halfway through, or warm larger portions in a saucepan over medium-low heat. Add a splash of water or broth if the pasta has absorbed too much sauce.
Reheat leftovers to an internal temperature of 165°F (74°C).
Freezing
You can freeze goulash in airtight, freezer-safe containers for about 2 to 3 months for best quality. Keep in mind that the macaroni may become softer after thawing and reheating.
For better pasta texture, you can also prepare and freeze the meat sauce separately, then cook fresh macaroni when you are ready to serve.
Frequently Asked Questions
Is American goulash the same as Hungarian goulash?
No. American goulash typically combines ground beef, elbow macaroni, and tomato sauce in one pot. Hungarian goulash is traditionally a paprika-rich stew or soup made with beef chunks and vegetables, usually without macaroni.
Can I cook the macaroni directly in the sauce?
Yes. Cooking the macaroni directly in the sauce allows it to absorb flavor and reduces the number of dishes to wash. Stir regularly and add a little extra hot liquid if the sauce becomes too thick before the pasta is cooked.
Why is my goulash too watery?
It may need a few more minutes of gentle simmering, uncovered, to reduce the excess liquid. Allow the dish to rest briefly before serving, because the pasta will continue to absorb some sauce.
Why did my macaroni become mushy?
The pasta may have cooked for too long or continued cooking in the hot pot after the heat was turned off. Check it early, follow the package instructions, and remove the pot from the heat as soon as the pasta is tender.
Can I make goulash ahead of time?
Yes. You can prepare the dish in advance and refrigerate it in airtight containers. The pasta will absorb more sauce as it sits, so add a little broth or water when reheating.
Can I leave out the cheddar cheese?
Absolutely. The cheese is optional, and the goulash is still flavorful without it. You can garnish the dish with parsley or serve it as is.
What type of pasta works best?
Elbow macaroni is the traditional choice. Other small pasta shapes may work, but cooking times and liquid absorption can vary, so check the package directions.
Final Thoughts
This old-fashioned American goulash recipe brings together ground beef, macaroni, tomatoes, and savory seasonings in one comforting pot. It is a practical family dinner that uses familiar ingredients and does not require complicated cooking techniques.
Serve it with your favorite vegetable side, add cheddar cheese if you like, and save any leftovers for another easy meal. Once you make this homemade version, it may become a regular part of your weeknight dinner rotation.
