Classic American goulash is a hearty one-pot meal made with ground beef, elbow macaroni, tomatoes, onion, bell pepper, and simple seasonings. Unlike Hungarian goulash, this American version is a tomato-based pasta dish commonly served as an easy family dinner.
The macaroni cooks directly in the beef and tomato sauce, absorbing flavor while releasing enough starch to thicken the mixture. The finished goulash should be saucy but not soupy, with tender pasta and ground beef in every serving.
It comes together in about 45 minutes and requires only one large pot, making cleanup straightforward.
Why You’ll Love This Recipe
- The beef, sauce, and macaroni cook in one pot.
- It uses affordable, familiar grocery-store ingredients.
- The tomato sauce is savory, mildly seasoned, and family-friendly.
- Preparation requires only about 15 minutes.
- Leftovers reheat well for convenient lunches.
- The recipe can be adjusted with cheese, vegetables, or additional spice.
Ingredients
- 1 tablespoon olive oil: Helps cook the vegetables and prevents sticking.
- 1 pound ground beef, preferably 85/15: Provides flavor without making the dish excessively greasy.
- 1 medium yellow onion, diced: Adds sweetness and savory depth.
- 1 green bell pepper, diced: Provides color and a mild vegetable flavor.
- 3 garlic cloves, minced: Add aromatic flavor.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds body.
- 1 can (14.5 ounces) diced tomatoes, undrained: Adds tomato pieces and cooking liquid.
- 1 can (15 ounces) tomato sauce: Creates the smooth tomato base.
- 2 1/2 cups low-sodium beef broth: Provides enough liquid to cook the macaroni.
- 1 tablespoon Worcestershire sauce: Adds savory complexity.
- 2 teaspoons Italian seasoning: Provides a balanced blend of dried herbs.
- 1 teaspoon sweet paprika: Adds color and mild warmth.
- 1 teaspoon kosher salt, plus more as needed: Seasons the beef, sauce, and pasta.
- 1/2 teaspoon ground black pepper: Adds gentle warmth.
- 2 cups uncooked elbow macaroni: Cooks directly in the tomato sauce.
- 1 cup shredded cheddar cheese, optional: Adds a creamy, savory finish.
- 2 tablespoons chopped fresh parsley, optional: Adds color before serving.
Ingredient Substitutions
- Ground beef: Use ground turkey, ground chicken, or mild Italian sausage.
- Elbow macaroni: Small shells, rotini, or another short pasta can be used. Cooking time may vary.
- Green bell pepper: Substitute red bell pepper or omit it.
- Beef broth: Chicken broth or vegetable broth can be used.
- Diced tomatoes: Use crushed tomatoes for a smoother consistency.
- Tomato sauce: Tomato puree can be substituted.
- Italian seasoning: Combine 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/2 teaspoon dried thyme.
- Cheddar cheese: Use Monterey Jack, Colby Jack, or a mild cheese blend.
How to Make American Goulash
- Prepare the vegetables.
Dice the onion and bell pepper into small, evenly sized pieces. Mince the garlic so it distributes throughout the sauce. - Heat the pot.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. - Brown the ground beef.
Add the beef and cook for 5 to 7 minutes, breaking it into small pieces with a wooden spoon. Continue until no pink remains and some pieces develop browned edges. - Drain excess grease if needed.
If the beef releases a large amount of fat, carefully spoon or drain away the excess, leaving approximately 1 tablespoon in the pot. - Cook the onion and pepper.
Add the onion and bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until the onion becomes translucent and the pepper begins to soften. - Add the garlic and tomato paste.
Stir in the garlic and tomato paste. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly. - Build the sauce.
Add the diced tomatoes with their juices, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Stir well, scraping the bottom of the pot. - Bring to a simmer.
Increase the heat and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer uncovered for 5 minutes so the flavors begin to combine. - Add the macaroni.
Stir the uncooked elbow macaroni into the sauce. Make sure most of the pasta is covered by liquid. - Cook until tender.
Cover the pot partially and simmer for 12 to 15 minutes, stirring every few minutes. The macaroni should be tender but not mushy, and the sauce should thicken noticeably. - Adjust the consistency.
If the pasta is still firm and the sauce has become too thick, add beef broth or water 1/4 cup at a time. If the goulash is too loose, simmer it uncovered for several additional minutes. - Add the cheese if desired.
Remove the pot from the heat. Stir in the shredded cheddar until melted, or sprinkle it over individual servings. - Rest and serve.
Let the goulash stand for 5 minutes. Taste and adjust the salt and pepper, then garnish with parsley if using.
Tips for the Best Classic American Goulash
- Brown the beef thoroughly to develop flavor before adding the vegetables.
- Drain only excessive grease; leaving a small amount adds flavor to the sauce.
- Cook the tomato paste for a minute to remove its raw taste.
- Stir the pasta every few minutes so it does not stick to the bottom.
- Keep the pot partially covered to limit evaporation while allowing some steam to escape.
- Stop cooking when the macaroni is just tender because it will continue softening as the goulash rests.
- Adjust the consistency with broth rather than adding too much liquid at the beginning.
Common Mistakes to Avoid
Failing to Brown the Beef
Gray, steamed beef has less flavor. Use medium-high heat and allow some of the meat to develop browned edges.
Adding Cooked Pasta
This one-pot recipe is designed for dry macaroni, which absorbs the seasoned liquid. Precooked pasta can become mushy and leave the sauce too thin.
Forgetting to Stir
Macaroni can settle and stick to the bottom of the pot. Stir every few minutes during cooking.
Overcooking the Pasta
The macaroni continues absorbing liquid after the heat is turned off. Stop cooking when it is tender but still holds its shape.
Making the Sauce Too Thick Too Soon
The pasta needs sufficient liquid to cook. Allow the goulash to thicken gradually, then simmer uncovered at the end if necessary.
Variations
Cheesy American Goulash
Stir 1 cup of shredded cheddar into the finished goulash. Sprinkle additional cheese over each serving.
Spicy Goulash
Add 1/4 teaspoon crushed red pepper flakes or cayenne pepper with the other seasonings. Pepper Jack can replace the cheddar.
Vegetable-Packed Goulash
Add 1 diced zucchini, 8 ounces of sliced mushrooms, or 1 cup of frozen corn. Add zucchini or mushrooms with the bell pepper and corn near the end.
Ground Turkey Goulash
Replace the beef with ground turkey and use chicken broth. Add an additional tablespoon of olive oil if the turkey is very lean.
Creamy American Goulash
Stir 1/2 cup sour cream into the finished dish after removing the pot from the heat.
What to Serve With Classic American Goulash
- Garlic bread or dinner rolls
- A simple green salad
- Roasted broccoli
- Green beans
- Southern-style cornbread
- Steamed or roasted vegetables
How to Store
Allow leftover goulash to cool before transferring it to an airtight container. Refrigerate for 3 to 4 days. The macaroni will continue absorbing sauce during storage.
Reheat the goulash in a covered saucepan over medium-low heat. Add a small amount of beef broth, tomato sauce, or water to loosen the consistency. Individual portions can also be reheated in the microwave.
American goulash can be frozen for up to 3 months, although the pasta may become softer after thawing. For better texture, slightly undercook the macaroni if you plan to freeze the dish. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the difference between American and Hungarian goulash?
American goulash is a tomato-based ground beef and macaroni dish. Hungarian goulash is traditionally a paprika-seasoned meat stew and does not typically contain elbow macaroni.
Can I cook the macaroni separately?
Yes, but reduce the beef broth because the pasta will not absorb it during cooking. Stir cooked macaroni into the finished sauce shortly before serving.
Why is my goulash watery?
The pasta may need additional cooking time, or the pot may have been covered too tightly. Simmer uncovered for several minutes while stirring frequently.
Why is my macaroni still firm?
The sauce may have thickened before the pasta finished cooking. Add broth or water 1/4 cup at a time and continue simmering.
Can I make American goulash ahead of time?
Yes, but the macaroni will soften and absorb more sauce during storage. For the freshest texture, prepare the sauce ahead and cook the pasta in it before serving.
Can I use fresh tomatoes?
Yes. Replace the canned diced tomatoes with approximately 2 cups of peeled, chopped fresh tomatoes. The sauce may require additional simmering time.
Does American goulash contain cheese?
Cheese is optional. Some versions are served without it, while others include cheddar mixed into the pot or sprinkled on top.
Final Thoughts
Classic American goulash is a practical one-pot dinner with ground beef, tomatoes, vegetables, and tender elbow macaroni. Stir the pasta regularly and adjust the liquid near the end for a hearty, saucy consistency.