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 made variations of the recipe for years, including one that cooks in a casserole. Bottom line: everyone likes it and often has seconds. Some crusty bread and perhaps a salad and you have a delicious and filling meal.
The goulash recipe was great. Looking forward to trying more recipes.
Goulash recipe great! Looking forward to trying more recipes.
Could you cook the noodles separately & add to the bowl when serving so they don’t become mushy with reheating?
Absolutely! I would suggest reducing the broth to 1 cup or allowing the sauce to simmer longer uncovered as there will be extra liquid.
Thanks Holly! I’ve made 3 of your recipes this week. Tonight was the goulash and it was delish!! Hubby even liked it and he’s not big on veggies AT ALL! I love making recipes where I can get him to eat at least a few veggies.
IMO- so delicious! I’ve made it twice in the past month and I’m about to make it again for a friend & I. I don’t use bell pepper however I do add organic zucchini. Everything else I follow Yum Yum Yum thank you.
I didn’t have tomato paste or bay leaf, but everything else was followed as written. I found the proportions to be just right. I let mine simmer for about an hour at lowest heat setting. Turned out really good! I thought it looked a little soupy, but once it rested for some time (about 30 min), it was nice and thick. Perfect!
Always loved my Mother’s gouloush
Made this and it is a new favorite!
Has anyone put in the freezer? I know it would be good to freeze without the macaroni, just checking to see with.
I have not tried freezing this recipe but other readers have with success. If you intend to freeze it, I you could leave the pasta out and add it when reheating.
No mention in the directions of when to add the salt and pepper.
The salt and pepper is added along with the other seasonings. Enjoy.
This site has the BEST home made normal recipes I have ever seen. What I mean by normal they are not mysterious ingredients. These are everyday ingredients you have in your pantry. I love all my recipes that I have used from this site. I love the meatloaf, and the goulash. I can’t wait to cook more. She is an amazing cook.
This goulash is delicious. I will certainly make it again. Perfect recipe for fall and winter. I love your recipes!!!
really good and easy to adjust to what you have on hand. I had roasted some tomatoes, made it into a sauce that I needed to use up, and this recipe was perfect for that. I also used gr. sausage instead of ground beef. There are only two of us in my household so we had leftovers, but it hekd over well in the fridge and we had some easy leftover meals through out the week. Really good, will make this again.
American Goulash by Holly Nilsson has become a staple in our household, especially with a family of 8 to feed. As a stay-at-home dad (or should I say Trophy Husband), finding meals that are both easy to make and satisfying for everyone can be a challenge, but this recipe hits all the marks perfectly.
What makes this dish stand out is its simplicity and time-saving nature. The recipe is straightforward, making it ideal for busy days when I need to get dinner on the table without fuss. My wife absolutely loves it—it’s her favorite dinner, and seeing clean plates from all the kids is a testament to how much they enjoy it too.
I love to serve this goulash inside homemade bread bowls, which adds an extra touch of comfort and makes the meal feel special. For those who like a bit of heat, adding 4 habanero peppers gives it just the right kick without overwhelming the dish. When I stick to the recipe as-is, it’s still a delicious hit that we all savor.
Holly Nilsson’s recipes have been a lifesaver for our family, not just because they’re delicious, but also because they help us keep our food budget in check. I’m eagerly anticipating her cookbook as a token of appreciation for all the money-saving and palate-pleasing recipes she has shared.
In summary, American Goulash by Holly Nilsson is a winner in our home. It’s easy, tasty, and a true crowd-pleaser. If you’re looking for a meal that brings smiles to the table without the stress, this recipe is a must-try.
So happy you enjoyed it, Robert!
I made this EXACTLY to the recipe. It’s very tasty with a fresh flavor I wasn’t expecting. It will be in the regular rotation of weeknight dinners!
I always find that cooking dry pasta in a sauce results in a gummy, chalky texture. Love the recipe but would cook the macaroni separately first and add at the end.
We don’t find it to be an issue with this recipe but thank you for the tip! I appreciate it.
Hey You’re one of my favorites when looking up a recipe. May I suggest after browning the meat and veggies add the tomato paste in the middle of the pot and cook it for about a minute then stir everything together and cook for another minute . This cooks off the raw flavor of the tomato paste. Then add remaining ingredients. Other than that, followed the recipe to a T and it was bangin!!
Thanks for the suggestion, Kim!
So hearty and delicious! Easy to prepare and tastes even better the next day.
Hey,
I love this recipie, I make it every week to two weeks, have been for awhile. My picky 2 1/2 and 4 year old daughters love it and so does my husband!
I have a question though, am I crazy or did you have a different version of the recipe up before ? One where you simmer the sauce for 15 minutes before adding the macaroni and then add the macaroni and cook for an additional 20 minutes? I like what I think is the original method because simmering it for longer gives it a richer flavor but it’s a great recipie either way!
Thanks,
Tam
Hi Tam, we updated the recipe to ensure consistent results and flavor. Here is the old recipe so you can see the changes that were made :)
Ingredients
2 onions chopped
2 pounds lean ground beef
2 cloves garlic minced
1 jar tomato based pasta sauce approx. 26 oz.
2 14.5 oz cans diced tomatoes, undrained
1 can 6 oz tomato paste
1 tablespoon Italian seasoning
2 bay leaves
3 cups water
1 green bell pepper optional
salt & black pepper to taste
2 cups macaroni noodles uncooked
1 cup cheddar cheese
Instructions
Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add pasta sauce, diced tomatoes, tomato paste, water, seasonings, bay leaves and green pepper. Simmer covered for 15 minutes.
Add in the in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes).
Remove & discard bay leaves. Top with cheese and replace the lid. Let sit about 5 minutes or until melted.
Thanks so much!☺