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.
I’ve only ever made my mother’s Goulash recipe so I thought I would try this as it had a few extra ingredients that hers didn’t have. I love the recipe but the only thing I would do different next time is use 2 cans of tomato soup instead of marinara sauce! It taste too much like spaghetti instead of goulash, otherwise it is wonderful!
So delicious & yummy! I’ve never made goulash before. Thank you for the recipe.
P.S. This is Five Stars! I couldn’t get the stars entered.
For years, I have looked for a goulash recipe that tasted like Mom’s and Grandma’s version, which they made from memory – they didn’t write it down. By leaving out the bay leaf and adding 1/2 tsp sugar (to counteract the canned tomatoes acidity), it was a dead-ringer for the family recipe! In addition to sprinkling cheddar cheese on top, when I reheated leftovers, I stirred in some of the cheese. Oh, that tasted so good!
Could I use wide egg noodles in this instead of elbows?
I have never tried but that should work well.
Very good making it for the second time today
I made this delicious recipe. Thank you for sharing
Sounds great. I’m making it tomorrow!
Love
Great base recipe! I tweaked it adding 7 oz. green chilis, Cumin seasoning, garlic salt, more garlic and salsa! Hopefully I can replicate my tweaks as it was delicious.
Thanks for the basics Holly!
I’ve been wanting to try this recipe and finally did tonight. It was delicious! I used venison, added the green pepper and found I didn’t have any beef broth so just used water. It was great and is definitely a keeper!
I used the water liquid option, I accidentally had to use crushed tomatoes instead of diced, and I added finely chopped carrots. I had 1.2lbs meat so I added a little extra water and noodles. Tuned out great and is perfect meal prep, got 5 portions out of it.
I’m a college student who doesn’t have a lot of time to cook during the week and on a budget so this recipe is great for dinners during the week to just heat something up when I’m too tired to cook! I added a little ground cayenne pepper on top to add a bit of a kick and it’s amazing. Perfect for cooking for one person with lots of leftovers!
This is really good. I added mushrooms because I had them and also added a tablespoon of fish sauce that I add to lots of dishes – really is a great flavor enhancer. I’m sure this would wonderful without my additions but I can’t resist the fish sauce. Thank you so much for this wonderful, hearty recipe.
I’m 63 years old and my Ma used to make this for me. she added a couple of cans of mushrooms that would help stretch it out. my dad and sister loved this too. I’ll tell you what that day there were no leftovers. I make this till this day and freeze some for her and her mate tom. This is the only thing that I cook that she loves. Thanks Ma.
So glad you enjoyed it, Thomas!
Wow! So good…looking for a different way to use a pound of ground beef instead of the usuals (burgers, tacos) and saw this recipe, and made it exactly as written…which is what I do every time I try a new recipe…it was just fabulous! So full of flavor, and definitely not too “tomato-ey” as some have said. You need that tomato flavor to round out the dish. My husband loved it, as well, and this will definitely be added to our monthly repertoire. Thank you so much for this recipe….appreciate it!Li
I’m so glad you loved it Lisie!
HaHa…my mom made this often and we loved it! But she called it “Mystery”! The mystery is because the meat wasn’t always ground beef! We lived off the land and had “wildlife” such as Squirrel; rabbit; groundhog; turtle (snapping turtle from river); venison; pheasant; quail; etc. Raised our own chickens and turkeys for meat as well! When my grandchildren said they had American Chopped Suey for their school lunch and described it to me…I had a “Aha moment” and it brought back childhood memories of this meal!
I love that, thank you for sharing that!
Good afternoon Holly, I made the American goulash today. I put it in my crockpot and letting it just heat to a delicious yummy meal. I’m debating on adding small shells or the elbows. I know which ever one I choose will just add more deliciousness. Thank you for all your yummy recipes. Comfort foods. Love your recipes . Susan
This recipe is one of my favorite comfort foods that my Mom made when we were kids. Still one of my favorites to this day 63 years later !!
After my husband’s death, I’m now cooking for one. I love these types of recipes where I can make 2 meals out of them. Quick and easy and I don’t need a lot of ingredients that I have to go out and buy for only a few uses. Thank you!