Quick and delicious, this American Goulash Recipe combines ground beef, pasta, and peppers for a comforting one-pot meal.
author’s note
The Dinner Everyone Begs For Seconds Of!
I remember the first time I made this for my kids. I had ground beef in the fridge, pasta in the pantry, and not much energy to cook. All I did was throw everything in one pot, let it simmer while I cleaned up, and by the time dinner was ready, the whole house smelled amazing.
The kids went back for seconds, which is always the real test in my house. Since then, it’s been one of my easy weeknight go-tos (along with this chicken tortilla soup). I’ll switch up the pasta, sneak in some extra veggies, or change the cheese depending on what I’ve got on hand.
Quick Tip
Elbow macaroni is the traditional pasta for American Goulash. If you’d like to experiment with different pasta shapes, opt for varieties that are thick and relatively small, such as small shells, ziti, or penne – they all work well.
Goulash Ingredients
| Ingredient | Swap / Tip |
|---|---|
| Ground Beef | Swap for ground turkey, chicken, or even plant-based meat |
| Onion & Bell Pepper | Skip if you’re short on time, or use frozen diced onions/peppers |
| Garlic | Use garlic powder if fresh isn’t on hand |
| Tomato Sauce & Diced Tomatoes | Fire-roasted tomatoes = more flavor |
| Elbow Macaroni | Any short pasta works (penne, rotini, shells) |
| Cheese | Cheddar, mozzarella, or Colby Jack all work great |
How To Make This American Goulash Recipe
- Brown the beef with onion, pepper, and garlic.
- Add the tomatoes and seasonings and bring to a simmer.
- Stir in the pasta and cook right in the sauce until tender.
- Finish with cheese for a creamy, melty finish.
- Serve hot and enjoy!
Featured Comment
“This was outstanding, and simple to prepare. This recipe cant get any better than it already is if you follow it, I guarantee your family will be asking for more. You nailed it. Thanks for sharing.”
– Stephanie
American Goulash Recipe Tips
- Use quality tomatoes: San Marzano® or Muir Glen® fire-roasted, or swap in 15 oz Rao’s® marinara for richer flavor.
- Grate cheese fresh: Pre-shredded doesn’t melt as smoothly.
- Salt pasta water: Since the sauce is salty, season the pasta water well.
- Sauté seasonings first: Cooking them with the meat and veggies boosts flavor.
- Optional simmer: Let the sauce cook 30–45 minutes for deeper flavor.
More Ground Beef Recipes:
American Goulash Recipe
Video
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion 1 onion
- 1 cup diced red pepper 1 pepper
- 1 tablespoon finely minced garlic 3–4 cloves
- 1 pound lean ground beef 93/7
- 2 tablespoons tomato paste
- 1 tablespoon italian seasoning
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper
- 1 (15-ounce) can tomato sauce
- 2 (14.5-ounce) cans fire-roasted crushed tomatoes
- 2 teaspoons beef bouillon powder
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 cup freshly shredded sharp Cheddar cheese
- 3 cups uncooked elbow macaroni
Instructions
- Finely dice the onion and red pepper, and mince the garlic.
- In a large, cast-iron pot, heat olive oil over medium-high. Once shimmering, add finely diced onion, red pepper, and minced garlic. Sauté until tender, adjusting heat if needed. Simultaneously, bring a separate pot of water to boil on high heat.
- Turn heat to high and push veggies aside in the pot. Add beef to the middle, letting each side sear for 30 seconds. Crumble and cook until no pink remains, then drain excess grease. Reduce heat to medium. Mix in tomato paste, Italian seasoning, paprika, chili powder, garlic and onion powders, and season with pepper to taste. Stir until spices release their aroma, about 1–2 minutes.
- Pour in the tomato sauce, scraping the pot’s bottom for any browned bits. Mix in fire-roasted crushed tomatoes. Add beef bouillon cubes, Worcestershire sauce, and bay leaves; stir gently. Bring to a boil, then reduce to low, partially covering the pot. Simmer until fragrant and tender, ideally 30–45 minutes for a richer sauce or until pasta is cooked. While simmering, shred the cheese.
- Once the water boils, season with salt (roughly 3/4 tablespoon). Add macaroni and cook as per package instructions. Drain when done.
- Off the heat, mix in the Cheddar until melted. If eating immediately, combine meat mixture with cooked macaroni. For leftovers, add macaroni to bowls and top with meat mixture to prevent noodles from bloating in storage. Adjust seasoning to taste, and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Cheese: Mix mozzarella and cheddar for a cheesier option. Lactose intolerant? Enjoy without cheese!
- Extra Veggies: Enhance with frozen corn, carrots, or mushrooms. Add spinach at the end.
- Beans: Transform into chili mac with chili or kidney beans.
- Fresh Herbs: Sprinkle diced Italian parsley for a burst of freshness and color.
Storage
- Fridge: Store this American goulash recipe in an airtight container for up to 4 days. Add a splash of broth when reheating.
- Freezer: Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.
I made your American goulash for dinner tonight and my husband absolutely loves it, this will be a new staple to my recipe cards.
Thank you 😋
I’m so happy to hear! Thanks Dawn! 🙂
Excellent !!! My husband (the picky one) loved it. I love it too 😉 Thank you !!!
So glad to hear that! Thanks Janet 🙂
Chelsea, do you drain the tomatos or dump them in liquid and all?
Thanks
No need to drain 🙂 Dump it all in! 🙂 Thanks!
I must have made this a bizillion times over my lifetime but typically spends loads of time trying to tweak the taste. Seems like something is frequently missing. Not anymore! I’ll admit I was leery of using the full 2 tablespoons of Worcestershire sauce as it’s so salty. I stuck to 1 tablespoon this time. Maybe 2 next time! I also added a minced green pepper as that’s a family preference. So pleased with this recipe 😋
I’m so happy to hear this! Thanks so much for your comment! 🙂
I’ve been looking for this recipe for a long time! I remember eating as a kid but couldn’t find the exact recipe until now!
It was delicious. And all 4 picky kids enjoyed it!!
Ps, the first line in Instruction says to mince the ginger. I’m assuming you meant garlic?
Yay!! So glad this was a hit 🙂 Thanks Jama! And yes, you’re right thanks for catching that I just updated the recipe! 🙂
Made this according to the recipe using the Rao’s Marinara! I added beef kielbasa because I have a meat guy! DELICIOUS!! Thank you!
Yay! So thrilled you enjoyed! Thanks Monica!
This was soooo good! I can’t wait to try more of your recipes!
I’m so happy you enjoyed! Thanks for your comment! 🙂
Last night, I made this recipe as written and using the recommended bouillon brand and John Muir brand tomatoes. It was delicious and flavorful. All my kids enjoyed it.
So happy to hear that! 🙂 Thanks so much for the comment and review Denise!
I am so glad I found you . You and your recipes are the best ! I bookmark all of them and this Goulash would go really well with your awesome cornbread I love so much !
Awe you made my day! Thanks so much Victoria! I hope you love this goulash! I do think the cornbread would be delicious with it!
This looks like a cold rainy day dish. So yummy and comforting. Definitely going to give this a try. Thanks so much for sharing.
It definitely is! 🙂 Pure comfort food! Hope you love it Melissa, you’ll have to let me know what you think! <3