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This easy goulash recipe comes together quickly with ingredients you likely have on hand.

Ground beef and elbow macaroni are simmered in a rich tomato sauce for a cozy one-pot meal the whole family will love.

american goulash in a pot with a spoon

It’s BEST Goulash Recipe Because…

  • The reviews speak for themselves… it’s delicious!
  • This goulash recipe is made with basic ingredients.
  • It’s budget-friendly and can stretch to feed a crowd with extra pasta and sauce.
  • It needs only one pot for easy clean up!

Goulash Around The Globe

American Goulash is different from goulash in other parts of the world. This American Goulash recipe is a simple dish with ground beef and elbow macaroni simmered in tomato sauce. It is also known as “slumgullion”, Hamburger Goulash, or “American chop suey” among other names!

Hungarian Goulash is a beef and onion soup seasoned with Hungarian paprika, which sometimes contains potatoes and/or carrots.

ingredients for goulash on a table including broth, tomato sauce, bell pepper, seasonings, garlic, onion, diced tomatoes, tomato paste, pasta, and ground beef

What You’ll Need To Make Goulash

  • Ground Beef: Use lean ground beef (or hamburger meat)— it’s okay if you use a little more or less than what is called for. It can be replaced with Italian sausage or ground turkey.
  • Pasta: Use any small pasta, my preference is elbow macaroni. Try small shells, bowties, or ditalini.
  • Pasta Sauce: Use jarred pasta sauce (or homemade marinara sauce). I like to add canned diced tomatoes for texture and to stretch the meal further.
  • Broth: Add broth or water to cook the pasta.
  • Seasoning: Onion, garlic, Italian Seasoning, and bay leaf flavor the sauce.
ingredients for goulash in a pot

Variations

  • Diced celery or red bell pepper can be added to the meat sauce.
  • Stir in some Worcestershire sauce and a sprinkle of chili flakes.
  • Stretch the meal with extra pasta (and water) or a can of drained beans.
  • Stir in some Parmesan cheese, or top it with cheddar cheese or sour cream for serving.

Serving Suggestions

This goulash recipe is great with drop biscuits or crusty bread to sop up any bits in the bottom of the bowl. I often add a fresh salad or Caesar salad on the side.

adding elbow macaroni to goulash

Leftovers and Storage

Fridge: Leftover goulash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

Freezer: Freeze chilled portions in zippered bags for up to 4 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.

American Goulash in bowls with a pot full in the back

Did you enjoy Grandma’s Goulash Recipe? Be sure to leave a rating and a comment below! 

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pot full of American Goulash with a spoon
4.97 from 717 votes↑ Click stars to rate now!
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Easy Goulash Recipe

Goulash is a simple skillet dinner with tomatoes, beef, and macaroni noodles in a zesty tomato sauce. It's a perfect comfort food on a budget!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Author Holly Nilsson
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Ingredients  

  • 1 pound lean ground beef
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 2 cups marinara sauce or tomato based pasta sauce, approx. ½ of a 26 ounce jar
  • 2 cups beef broth or water, more as needed
  • 14 ounces canned diced tomatoes with juices, 1 can
  • 3 tablespoons tomato paste
  • 1 green bell pepper diced, optional
  • 1 ½ teaspoons Italian seasoning
  • 1 bay leaf 2 if they are small
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups elbow macaroni uncooked, about 8 ounces
  • ½ cup shredded cheddar cheese or mozzarella cheese, optional

Instructions 

  • In a large skillet with a lid or a Dutch oven, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
  • Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, bay leaves, and salt and pepper. Bring to a boil over medium-high heat.
  • Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
  • Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.
  • Remove & discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.

Video

Notes

This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted in the print screen).
For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans or chopped vegetables. (diced zucchini, sliced mushrooms, corn, or additional bell peppers). Any ground meat can be substituted for beef. 
Start with the amount of broth/water as listed and add extra if needed (depending on pasta shape). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, you may need to add a little bit more liquid. Keep an eye on the dish as it cooks, and add more liquid as needed. The mixture will thicken slightly as it cools.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
4.97 from 717 votes

Nutrition Information

Serving: 2cups | Calories: 217 | Carbohydrates: 24g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 562mg | Potassium: 812mg | Fiber: 3g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Pasta
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

plated hearty American Goulash with a title
hearty American Goulash in a bowl and in the pot with writing
close up of American Goulash with a title
American Goulash in the pot and plated with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Best goulash ever!! I used Raos marinara and cavatappi pasta. Hubby said please don’t lose this recipe.!!5 stars

    Reply

  3. I have been making/using this recipe for a while now and my family loves it! My favorite thing to do is add a half a bag of frozen peas and carrots or a few handfuls of fresh spinach. — I grew up eating goulash as a military kid and I think this recipe is better than my mom’s. Shhh, don’t tell her I said that! Lol.

    Reply