This easy American goulash recipe comes together quickly with pantry staples you likely have on hand. Just simmer ground beef and elbow macaroni in a rich tomato sauce for a cozy one-pot dinner.
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What is Goulash?
This American goulash is a quick, tomato-based one-pot meal with ground beef and macaroni, while Hungarian goulash is a beef stew seasoned heavily with paprika, and usually includes potatoes.
- Flavor: Rich and savory flavors from the tomato sauce and seasonings make it a nostalgic family favorite, just like Grandma’s.
- Skill Level: This recipe is perfect for first-time cooks looking for a no-fuss comfort food meal.
- Swaps: Use ground chicken or turkey instead of beef, or try different pasta shapes.
Ingredients for Grandma’s Goulash
- Ground Beef: Use lean ground beef; it’s okay if you use a little more or less than what is called for. It can be replaced with Italian sausage, ground chicken, or ground turkey.
- Pasta: Use any small pasta; my preference is elbow macaroni. Try small shells, bowties, or ditalini.
- Tomato Sauce: Use jarred tomato sauce (or homemade marinara sauce). I like to add canned diced tomatoes for texture and to stretch the meal further.
- Seasoning: Onion, garlic, Italian seasoning, and a bay leaf flavor the sauce. Use minced garlic from the jar and dehydrated or frozen diced onions to save time.
How to Make Goulash
This recipe is a simple one-pot dinner.
- Cook the ground beef. Drain fat.
- Add the remaining ingredients and cook until the pasta is tender.
- Top with optional cheese and serve.
Pro Tips for Thick, Saucy Goulash
- Stir every couple of minutes after adding pasta to prevent sticking.
- If it looks thick before the pasta is tender, add broth or water in small splashes to loosen the sauce, taking care to simmer gently.
- Let it rest 5 minutes before serving to allow the sauce to thicken.
Storage, Freezing, and Reheating
Fridge: Leftover goulash can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm it up on the stovetop or in the microwave, with a splash of broth and a little extra marinara, if needed.
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.
Elbow macaroni is the classic since it cooks evenly and holds onto the sauce. Small shells, ditalini, rotini, or cavatappi also work well, just watch the cook time and add a splash more liquid if needed.
Keep it at a gentle simmer (not a hard boil), and be sure to stir a few times so the pasta doesn’t stick together.
Stir in beef broth or water a little at a time until it’s saucy again, then warm through.
Use a marinara or tomato-based pasta sauce you like the taste of, with a thicker texture for the sauciest result.
You can freeze goulash, but the pasta will soften a bit after thawing and reheating. For the best texture, cool completely, freeze in portions, and reheat gently with a splash of broth. If you’re making it specifically to freeze, cook the pasta just to barely tender so it doesn’t get too soft later.
What to Serve with Goulash
Did you enjoy this Goulash recipe? Leave a rating and comment below.
Equipment
- Dutch Oven or large skillet with lid
Ingredients
- 1 pound lean ground beef
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 cups marinara sauce or tomato based pasta sauce
- 2 cups beef broth or water, more as needed
- 1 (14 ounce) can diced tomatoes with juices
- 3 tablespoons tomato paste
- 1 green bell pepper diced, optional
- 1½ teaspoons Italian seasoning
- 1 bay leaf 2 if they are small
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces elbow macaroni uncooked
- ½ cup shredded cheddar cheese or mozzarella cheese, optional
Instructions
- In a Dutch oven or a large skillet with a lid, 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 leaf, 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
- Use 8 ounces of uncooked elbow macaroni noodles, approx 1½ cups.
- 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 kind of 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.
Nutrition Information
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.
Love the receipts I have used and want more.
I made the American Goulash receipe yesterday. It was so easy cooking the macroni in the stew. This is one receipe I will pass on to my friends. Made enough to share with my relative for his dinner. He is on his way to pickup his dinner. Enjoy your daily receipes.
Great recipe 👏🏾
Hi Holly, I made the Goulash last night for dinner! I made a few personal preference changes but nothing drastic other than I cook GLUTEN FREE!! My guys raved about it! First time I can remember so much Silence at our table! My Husband still raved about dinner this morning!! He never does that! Needless to say I will be making Goulash All the time for
now on🎉😁😎
I made this goulash last week for my family and it was scrumptious!
My mom made goulash for the family when I was a child back in the 1960’s.
Regretfully she never passed down her recipe.
After making this recipe I quickly sent it to our 4 daughters!
I know that this recipe will be passed down for generations.
I made sure to cite the creator of this recipe when I passed it on.
Thank you so much for sharing this recipe! :)
This is a great recipe. I use medium salsa and it gives the dish great flavor with just a little zing. My family requests this dish over and over. Thank you!
I love that addition, Dana. Thanks for sharing!
So good!!! I had a small red pepper that needed to be used up so I added that but followed the recipe onwards. will definately be making this again!
Made this tonight for dinner – tasted great, loved that it was a one pot meal!
If I added Worcestershire Sauce to this Goulash, How much would You suggest??
Perhaps a teaspoon or so.
What changes would I have to make to prepare this Goulash in a Crockpot?? / OR, Would You Not advise that Cooking Method??
I make this crockpot goulash recipe.
My grandma, a southern Virginia woman with a lot of mouths to feed, made Goulash frequently. She’s gone now and I’ve tried to find a recipe that tastes like hers. Many have come close, but this one is EXACTLY like hers (omitting the green pepper and adding 1 tbsp Worcestshire). Definitely keeping this one.
Just like I remember as a kid. Thanks for the recipe.
Quick, easy and delicious!
I’m adapting this for my Instant Pot!!!
Love Spend with Pennies recipes!
Wow!! This was delicious ❤️ and so easy! Thank you!! Served it with garlic toast.
We thought this was great. I had to make do with regular tomato sauce and canned tomatoes.
I didn’t find out until I’d started that I didn’t have any pasta sauce. It turned out great however.
I loved that the macaroni cooked in the same pot. I put American cheese slices, the real kind, not individually wrapped, on top after it was done. That’s what my mother did when I was small.
Next time I’ll make sure I have pasta sauce first and try it more as written. Regardless, we loved it.
This is my second time reviewing this recipe. I never change a thing except sometimes I use the bigger elbow macaroni. This is the best recipe I have found for this that is closest to the recipe the nuns used to make at my grade school for lunch over 40 years ago. It makes a lot so I always have leftovers which are just as delicious!! Thank you so much for sharing this recipe!!
Best goulash ever!! I used Raos marinara and cavatappi pasta. Hubby said please don’t lose this recipe.!!
Best goulash ever!! I used Raos marinara, hubby said “please don’t lose this recipe”
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.
Your secret is safe with us
What size Dutch oven do you suggest using? Can’t wait to make this!!!!!!
I use a Dutch oven that is 3½ QT or 3.4L. Enjoy Lorrie!