This easy Goulash recipe is full of hearty ingredients that will warm you from the inside out.
While goulash can vary, this version uses ground beef, onion, canned tomatoes, and elbow macaroni to make a hearty one-pot meal.
This Is The BEST Goulash Recipe Because…
- It is the ultimate comfort food, and it’s delicious!
- This goulash recipe uses simple ingredients you probably have on hand.
- It’s budget-friendly and can be stretched to feed a crowd by adding extra pasta and sauce.
- It needs only one pot which means less mess and fewer dishes to wash!
- Double up the batch or freeze leftovers for future meals.
Goulash Around The Globe
American Goulash is not the same thing as goulash in other parts of the world. This American Goulash recipe is a simple dish with ground beef and elbow macaroni simmered in tomato sauce. It is also known as “slumgullion”, Hamburger Goulash, or “American chop suey” among other names!
Hungarian Goulash is a beef and onion soup seasoned with Hungarian paprika and sometimes containing potatoes and/or carrots.
Ingredients for Goulash
- Ground Beef—Ground beef (or hamburger meat) is the base of this meal, and it’s okay if you use a little bit more or less than called for. You can substitute Italian sausage or ground turkey.
- Pasta – I use elbows but any small pasta will work – try small shells, bowties, or ditalini.
- Sauce – This goulash recipe starts with jarred pasta sauce or marinara sauce and canned tomatoes. Water or broth are added to cook the pasta.
- Seasoning – Onion, garlic, Italian Seasoning, and bay leaf flavor the sauce.
Variations
- Diced celery or red bell pepper can be added to the meat sauce.
- Stir in some Worcestershire sauce and a sprinkle of chili flakes.
- Stretch the meal with extra pasta (and water) or a can of drained beans.
- Stir in some Parmesan cheese, or top it with cheddar cheese or sour cream for serving if desired.
How to Make Goulash
This easy goulash recipe comes together in just one pot.
- Brown the beef: Brown beef, onion, & garlic in a large pot or Dutch oven (recipe below).
- Simmer pasta: Add remaining ingredients, cover, and simmer for 15 minutes to thicken.
Serve goulash with bread or dinner rolls for dipping and dunking.
Got Leftovers?
Fridge: Leftover American goulash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
Freezer: Freeze chilled portions in zippered bags with the date labeled on the outside for up to 4 weeks. Thaw in the refrigerator before reheating on the stovetop.
Did your family love this American Goulash? Be sure to leave a rating and a comment below!
American Goulash
Ingredients
- 1 pound lean ground beef
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 cups marinara sauce or tomato-based pasta sauce, approx. ½ of a 26 oz jar
- 2 cups beef broth or water (more as needed)
- 14 ounces canned diced tomatoes undrained
- 3 tablespoons tomato paste
- 1 green bell pepper diced, optional
- 1 ½ teaspoons Italian seasoning
- 1 bay leaf 2 if they are small
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups elbow macaroni noodles uncooked, about 8 oz
- ½ cup cheddar or mozzarella cheese, shredded, optional
Instructions
-
In a large skillet with a lid or a Dutch oven, 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 leaves, and 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
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.
More Favorite Cozy Meals
- CrockPot Goulash – super easy to make
- Chicken Parmesan Casserole – quick take on an Italian favorite
- Classic Stuffed Shells – filled with cheese and baked until bubbly
- Baked Rigatoni Pasta – easy family favorite
- Easy Lasagna – made in just one pot
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
Follow Spend with Pennies on Pinterest
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!☺