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 was wondering if using leftover sirloin roast would work instead of ground beef?
I’ve never tried it, but it sounds delicious! Let us know how it works for you if you use sirloin roast instead Karen.
I am making this for a friend who just had a baby so she won’t have to cook for a few days. What size fry pan do I need? I don’t have a large pasta pot.
You’ll need a fairly large pan to make this recipe and you’ll want to ensure it has a lid. Mine was about 12″ but it has deep walls (about 3″ deep). You could also brown the beef and transfer it to another type of pot if you need to.
Making this recipe right now. Smells absolutely delicious … can’t wait for dinner tonight! I think I’ll sprinkle mozzarella on top instead of cheddar cheese because that’s our favorite. Love your recipes! :)
Sounds great, and thank you :)
Husband said it was a home run.
Yay! We love it too!
Thank you for this recipe ❤❤❤ quick and delicious dinner !!! A 10 in my book
You’re welcome Natalie!
Very easy and so yummy!
Glad you loved the Goulash Donna!
The recipe ingredients calls for 3 cups of water but it never mentions the water in the directions?
The water is added in step 2, along with the pasta sauce and other ingredients.
It’s in step #2 of directions
My old aunty nelly used to live in America, she was a nurse there in the 1940’s and passed a similar receipy down through the family when she moved back to England it was so tasty n cheap to make I’d love to know if it was grandmas goulash or her own invention it was minced beef, onions, mushrooms, tin of chopped tomatoes, tin of baked beans, tin of sweetcorn, garlic and gravy topped with macaroni with grated cheddar cheese over the top melted it was so so tasty and cheap to make thank you and hope people enjoy what we’ve always called Aunty Nellies mess ❤️
What a great memory to share Jane :) I’m so glad you love this recipe and think about Aunty Nelly when you make it!
Hi Holly.
What size noodles do you use in this recipe. I’m making it as we speak. Thank You!
Dan
Hi Dan, I just use regular elbow macaroni but any small noodle will work just fine!
Followed the recipe exactly and it was perfect! No alterations necessary.
My mom used to make this for us it was such a comforting meal. Thanks for bringing back such a wonderful memory. I will be making this soon.
I hope you enjoy it!
Do I drain the diced tomato
They are undrained.
My mother and all the generations before her made this dish. But we called it “Italy-Um”. I’m not at all sure how it’s spelled so I did my best to convey the name I grew up calling this dish. I’ve known the basic ingredients but I never was able to find the exact recipe or as exact to my moms as possible. My mom passed away in 2001 and she was not known to write down her recipies so I have been looking for it for quite some time. I think I found it — the holy grail of pasta — I’m just so thrilled to have found it. I can’t wait to make it and serve it to the family. I’ll let you know how it goes!!!
Thank you for sharing your story Nicole. I’m sure that you will enjoy this Goulash!
l was searching for a goulash recipe and judging by the readers comments l believe this to be rather close to what my neighbors mom used to conjure up. l’m trying this today with a few variations thanks to some fantastic replies from your readers,thanks guys,loved the comments.*****
I’m sure you’ll love it Gord!
awesome old time Goulash. Just as I remembered.
I am glad you enjoyed it!
I absolutely LOVE this recipe! Have made it hundreds of times and tastes exactly like my mothers! I do add corn but I have 1 question.. My eldest daughter has embraced the vegan lifestyle for the past 3 years and wondering if I need to add anything to replace the meat? Im pretty sure it will taste just as fabulous but wondering about nutritional value of ground beef?? Thanks for any ideas or suggestions!
I don’t follow a vegan lifestyle, so perhaps other readers will have some good ideas. You substitute a tofu that is meant to replace ground beef, found in the refrigerated section of the grocery store.
I make my goulash with rehydrated TVP (textured veggie protein) and it is so much like a lean ground beef!!
My husband loved this recipe. I added mushrooms for a little bit of something extra
So happy to hear your husband loved it Sandy!
I have made this a couple of times now and it came out saucy both times, but i think i know why. When you said 2 cups of macaroni do you really mean 16 oz’s of weight? I hope so because that is what i am going to do next time.
It’s written correctly. It is supposed to be saucy, but if you prefer less sauce, you can add more macaroni next time.
Fantastic!!
Made this tonight 100% according to the recipe but substituted ground venison for beef and it is delicious!