There’s something about walking into my kitchen on a chilly Tuesday evening and knowing dinner will be ready in under 30 minutes. Last week, my kids rushed through the door after soccer practice, starving and restless. I reached for my trusty Dutch oven and started browning ground beef—the foundation of a hearty American Goulash that never disappoints. This classic one-pot meal combines tender pasta, savory ground beef, and a rich tomato sauce that brings everyone to the table. Unlike its Hungarian cousin, American goulash is a straightforward, budget-friendly dish that became popular during the Great Depression. It’s the kind of recipe that saves busy weeknights while delivering maximum comfort. If you’re looking for more easy dinner ideas, check out my classic spaghetti and meatballs recipe that the whole family loves. Let’s get started.
Why You’ll Love This Recipe
- Ready in 30 minutes with minimal prep and one pot to clean
- Budget-friendly using simple pantry staples and affordable ground beef
- Kid-approved comfort food that even picky eaters request
- Perfect for meal prep and tastes even better as leftovers
- Easily customizable with vegetables, spices, or protein substitutions
Ingredients You’ll Need
- 1 pound ground beef (80/20 blend)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cups elbow macaroni (uncooked)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes with juice
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (optional)
Why we use ground beef: The 80/20 blend provides enough fat for flavor without being greasy. Leaner beef works but may be less juicy.
Best substitute for beef broth: Use vegetable broth or even water with an extra teaspoon of Worcestershire sauce for depth.
About the pasta: Elbow macaroni is traditional, but shells, rotini, or penne work equally well.
Step-by-Step Instructions
- Heat a large Dutch oven or deep skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it apart with a wooden spoon until browned. Drain excess fat if needed.
- Add diced onion to the beef and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant—this releases the garlic’s natural oils.
- Stir in tomato paste and cook for 1 minute. This step caramelizes the paste slightly, adding depth to your sauce instead of a raw tomato flavor.
- Add tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, and bay leaf. Stir well to combine all ingredients evenly.
- Bring the mixture to a boil, then add uncooked macaroni. Reduce heat to medium-low and cover. Simmer for 12-15 minutes, stirring occasionally to prevent sticking.
- Once pasta is tender and has absorbed most of the liquid, remove from heat. Discard bay leaf. Season with salt and pepper to taste.
- If using cheese, sprinkle it on top and let it melt for 2 minutes with the lid on. Serve hot and enjoy the comfort.
Serving Suggestions
Serve this hearty goulash with garlic bread for soaking up the delicious sauce—perfect for family dinners on busy weeknights. Add a simple side salad with vinaigrette to balance the richness of the dish.
For potlucks or gatherings, transfer the goulash to a slow cooker on warm setting and let guests serve themselves. It stays creamy and delicious for hours.
During cold winter months, pair it with roasted vegetables or steamed green beans for a complete, warming meal that satisfies everyone at the table.
Variations and Suggestions (Make it Yours)
- Vegetarian version: Substitute ground beef with lentils or plant-based crumbles, and use vegetable broth instead of beef broth
- Extra vegetables: Add diced bell peppers, mushrooms, or zucchini when cooking the onions for added nutrition and color
- Spicy kick: Stir in red pepper flakes, diced jalapeños, or a dash of cayenne pepper for heat
- Gluten-free option: Use gluten-free pasta and ensure your Worcestershire sauce is gluten-free certified
- Creamy variation: Stir in 1/2 cup sour cream or cream cheese at the end for an ultra-rich texture
Emily Dawson Tips for Recipe Success
Don’t skip browning the beef properly. I learned this the hard way when I rushed through it once—the meat turned gray and bland. Take those extra 2 minutes for a golden crust that locks in flavor.
Stir the pasta every 3-4 minutes while it simmers to prevent clumping at the bottom. If it starts sticking, add 1/4 cup more broth or water.
Taste and adjust seasoning at the end. Every brand of tomato sauce varies in saltiness, so season gradually rather than all at once.
Let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together beautifully.
Common mistake: Adding pasta before the liquid boils causes uneven cooking. Always bring the sauce to a full boil first.
Storage and Make-Ahead
Store leftover goulash in an airtight container in the refrigerator for up to 4 days. The pasta absorbs more liquid as it sits, so you may need to add a splash of broth or water when reheating.
For freezing, cool completely and transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Best reheating method: Warm on the stovetop over medium-low heat, adding 1/4 cup liquid and stirring frequently. Microwave in 1-minute intervals, stirring between each, until heated through. The texture stays best when reheated gently rather than at high heat.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well but has less natural fat. Add 1 tablespoon of olive oil when browning to prevent dryness, and consider adding extra Worcestershire sauce for deeper flavor.
Why is my goulash too watery?
This usually happens when the pasta hasn’t absorbed enough liquid. Simmer uncovered for an additional 3-5 minutes while stirring, or add 1 tablespoon of tomato paste to thicken the sauce.
Can I cook the pasta separately?
You can, but cooking it in the sauce allows the pasta to absorb all those wonderful flavors. If you prefer, cook pasta al dente separately and add it during the last 2-3 minutes of simmering.
What’s the difference between American goulash and Hungarian goulash?
Hungarian goulash is a soup-like stew with paprika and no pasta. American goulash is a pasta dish similar to American chop suey, developed as a quick family meal during the Depression era.
How do I prevent the pasta from getting mushy?
Use the timer and check pasta at 12 minutes. It should be slightly firm when you remove it from heat since it continues cooking in the hot sauce.
Can I make this in a slow cooker?
Yes! Brown the meat and sauté onions first, then transfer everything except pasta to a slow cooker. Cook on low for 4-5 hours, add pasta during the last 30 minutes, and increase to high.
Final Thoughts
This American Goulash has earned its place as a weeknight staple in my kitchen, and I hope it becomes one of yours too. There’s something special about a recipe that brings comfort without complexity—one that feeds both body and soul after a long day. I’d love to hear how yours turns out or any creative twists you add. Did you sneak in extra vegetables? Try a different cheese? Share your experience in the comments below, and let’s keep building this community of home cooks who believe good food doesn’t have to be complicated.