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.
Way too much tomato going on. This is just spaghetti.
This uses macaroni noodles and additional ingredients. The noodles are cooked in the sauce which is how a traditional American Goulash recipe is prepared.
If it serves 8, how big are the serving sizes? Thanks!
Serving size is approximately 3 cups
Made last night… Huge hit… adding to family go to … quick and easy. Delicious
So glad your family loved it Laura!
I have used this recipe twice now, and it is deeeelicious. I followed the directions precisely. My husband and son love it too. It makes a big pot so I have plenty for leftovers for lunches throughtout the week. Thank you for sharing!
OK…I am embarrassed – what are we supposed to do with the bay leaves? Do we add this with the pasta sauce? And then we are supposed to remove the leaves before serving, right?
Forgive me as I am not very fluent with knowing/understanding how to cook with bay leaves. We plan on making this tonight! :-) Thank you!
Great question! The bay leaves are added for flavor in the sauce in step 2 with the seasonings.
Once the sauce is cooked, the bay leaves are removed from the sauce and discarded as bay leaves should never be eaten.
Times and Temp vary from recipe..never seen noodles cook in 20 minutes on simmer, I think heating sauce on Med heat for about 5 minutes and then adding noodles and bring to boil for awhile is better accurate..great recipe though!! Just adjust heating..
I replaced 1lb ground beef with sweet Italian sausage. Perfect and quick meal.the whole family loved it
That sounds like a delicious variation to this recipe! I am so glad your family loved it!
The recipe calls for 3 cups of water, but I don’t recall reading anywheres that it is used.
I assumed it was going to be to cook the macaroni in, but apparently you add the macaroni to the dish and cook it in within it?
The water is added in step 2.
I altered the recipe a little bit but it was good. Definitely make it again.
Was exactly what I was craving. So delicious, easy to make, and uses basic ingredients we almost always have on hand.
So glad you loved it!
I posted a little earlier and now I see it has been removed. I want to know if this can be made in the oven and do I need to cook the pasta first or can it go in the casserole dish with the rest of the ingredients. Thanks and I hopes this one goes through I want to go to the store to get part of the ingredients it calls for.
Both of your comments are showing for me. I haven’t tried this in the oven so I’m not sure how it would cook the noodles. If you are looking for a bake tomato/beef casserole, I might suggest this Cheesy Beef and Macaroni casserole as it is designed for the oven.
Thanks for your reply.
Can this be cooked in the oven and do I need to boil the macaroni first or I read one recipe where it said to put the macaroni in uncooked. Please reply I am adding this to my grocery list.
Thanks Eunice
yessssss my daughter and grand girls and husband LOVE it
I am so glad this recipe was a hit with your family!
THIS MAKES ME MISS MY GRAMA! I LOVE HER ALWAYS!
This recipe is amazing and simple! We make it twice a month and my family loves it!!
I made this tonight. It was good. I substituted 2 cans of Rotel in place of diced tomatoes (1 mild & 1 orig.). Used the pasta sauce as suggested. I might of messed up on qty of noodles as I forgot to measure. But good nonetheless.
Rotel! Great idea!!
This was delish! I halved the recipe – I didn’t have tomato paste or bay leaves or green peppers – it turned out great – I did have to stand over it and stir it to keep from sticking but I may just need a better pot! It was plenty for me, husband and daughter.
Yep, but meatless with mushrooms and favorite beans. Just wondering… why does it print out with tiny print. Is that your setting, or something wrong on my printer settings. I couldn’t find anything.
Hi Kay, I am glad you liked it! I will test printing at home to see if it is an issue with the website!
Love this recipe the only thing I changed was a added some frozen cut green beans everybody loved it
Leanmess
Great addition!!
Very tasty but my wife was disappointed that there were no nutrition facts listed.