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.
Delicious!
P.S. I did use beef broth instead of water.
Made as written.. I was a bit skeptical about adding additional tomato paste to the sauce but I have to admit it was spot on. It was awesome! This is the only way I will make it from now on. Thanks for another great recipe.
My daughter cooked this recipe tonight. It was pretty good and she was pleased with put it turned out.
I love your goulash recipe! ï made it twice now and it came out perfect both times…. thank you for sharing !
Excellent! Very easy and inexpensive to make. Recipe as written, used store brand
of everything. Family devoured it.
Thank you, tastes like Mom used to make.
Vicky
This was a hit with my picky eaters, will definitely use again. I visit your site regularly and have always enjoyed your recipes!
This was so delicious! Having the left-overs tonight and will add some fried mushrooms, corn, and bit more beef broth! And of course a crostini to soak up all the goodness!
I can’t salt and pepper to taste because I’m vegetarian and cooking for a carnivore. Do you have a ballpark amount?
Depending on taste preferences I would personally add anywhere from ¼ to ½ teaspoon of each.
Excellent! Making again this week!
Love this dish. Simple to prepare but scrumptious. The sauce is flavourful and for me goes well with crostini. This recipe is definitely for keeps!
I have always made this using my grams recipe. Yours is very similar, but she always threw in about 1TBSP of Worcestershire Sauce! Idk why but that completes it for me <3
Wow, this recipe is so easy yet so rewarding. I followed the recipe rather closely with the exception of softening the onions in a bit of olive oil and then adding garlic, before adding the ground beef. I also wantes a little heat, so I added a dash of paprika (sweet in this case) and red chili flakes. A cast iron Dutch oven was my choice over a stock pot, and it worked out very well. The best part is that this can be started and on the table in an hour.
Delicious. This was one of my boyfriends favorite meals when he was a kid. Huge success. I’m looking forward to the leftovers!
Comfort food at it’s best! Flavors were perfect, and it was a simple and inexpensive weeknight meal for the whole family.
Easy and will double it nxt time. It vanished.
I have a gluten intolerance so I substitute rice for the macaroni.
That sounds delicious
my husband and I loved this dish! I added some green bell pepper, a dash of worcestershire sauce and some red pepper flakes. Cooked up perfectly. Thanks for an easy meal to warm us on a wintery, Montana night!
Made this tonight. I used the whole jar of pasta sauce, didn’t have tomato paste, and used bow tie pasta. It was delish! Thanks for the recipe!
haven’t made it yet. Planning on doing it today.
Fantastic dish!
how was it