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.
This post may contain affiliate links. Please read our disclosure policy.
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.
My whole family loved it! Followed the recipe exactly as written.
Hi and thank you for the recipe. It looks delicious. Before I make it, I was wondering if a 12-inch skillet or pan will suffice to hold all the ingredients. I don’t have a Dutch oven.
As mentioned in the directions you can use a large skillet with a lid for this recipe. A 12-inch skillet should work well.
We make this all the time but we add stewed tomatoes and kidney beans. Its also extremely delicious with rice instead of pasta.
Perfect! I added 1 jalapeño and another bell pepper, topped with parmesan cheese to serve. Delicious. Love this recipe.
Excellent recipe! Quick & easy, tastes delightful. I had all the ingredients in my fridge & pantry. Thank you for this in a pinch, recipe.
I added a little ground chili pepper for some heat. Very good definitely make again
Tried this tonight and it was delicious. Thank you for the recipe.
It’s Greeeeat. yummy
Superb
My family loves this recipe! We like using small elbow pasta for this one. I don’t change one thing about this recipe. It is perfectly yummy and quick.
I HAVE SEARCHED and searches for the recipe ITALIAN SAUSAGE GOULASH, CAN YU SND IT TO ME PLEASE
I make this goulash recipe with ground beef, the beef can be replaced with sausage. Be sure to drain the sausage well before adding the other ingredients.
Tacos yesterday. Used left over taco meat, and bag of frozen peppers and onions, a can of tomatoes, seasoning in recipe, a couple bouillon cubes and 2 c water, and pasta shells. Great, easy inspirational recipe, and delicious.
I’ve left my email address twice but haven’t gotten the Goulash recipe ⁉️Am I
missing something else i should be doing?
Hello Nola, if you scroll down it should be near the bottom of the page.
Amazing, easy and budget friendly. I have made goulash for many years, but the addition of the marinara sauce is a game changer! Cannot wait to make this again.
I have never made Goulash, had to try it…..omitted the bay leak and added
some heat…..perfect meal.
Tasty, My Neighbors enjoyed their Monday meal!
Holly, is this recipe the same as your American Goulash recipe? I know I have one from you called that, and it is so good…but where did I stash the recipe, hmm. But I think this is the same?
Hi Lori! This is the same recipe, just a new name. Enjoy!
EASY GOULASH, LOVED THE RECEIPE, WILL BE MAKING AND SHAING WITH THE NEIGHBORS
Made this tonight with Gluten Free macaroni noodles and it came out wonderful! I used a can of diced tomatoes with chilis to give a kick instead of just canned tomatoes. My husband likes it a little spicy. I’m enjoying all your recipes and making them gluten free for my family.
I added more macaroni. The pasta takes longer to cook than indicated.