Classic Goulash with ground beef, bell pepper, onions, and macaroni simmered in a seasoned tomato sauce, is ready in 45 minutes in one pot!
If you’re looking for hearty comfort food, nothing quite hits the spot like a big bowl of meaty, saucy pasta. From Chili Mac to Beef Stroganoff to this classic Goulash, I’ve got so many delicious comforting Pasta Recipes you are going to love!
Table of contents
Sabrina’s American Goulash Recipe
American Goulash is one of those old fashioned recipes I keep in my back pocket for nights I need dinner pretty quickly and I don’t want to worry about clean up. It’s one of those “what is in the fridge and pantry” pasta dishes made in one pot and ready in about 45 minutes. And it’s so good, even my fussier eaters want seconds. Plus this one pot dish can make a lot of servings, especially with sides, which makes it a terrific option for potlucks!
My basic recipe is made with ground beef, onion, bell pepper, and macaroni noodles in a seasoned tomato sauce. But it is super easy to change it up with substitutions or additions. Load it up with veggies, change up the spices, make it vegetarian, etc. I included a big list of variation ideas, but if you have some suggestions, drop them in the comments below!
Key Ingredients
- Beef: American Goulash is traditionally made with ground beef. I recommend 85/15 for best flavor and texture in just about every recipe. If your ground beef is sticking to the pan while browning, you can add a small amount of olive oil to the pan.
- Macaroni Noodles: The macaroni pasta is added after the sauce has simmered for about 15 minutes. When the noodles cook in the liquid, they absorb all the flavors of the tomatoes and seasonings, as well as help thicken the sauce with the starches released.
- Vegetables: Bell peppers and onions are a classic combination that goes perfectly with beef. Sauteing them first cuts the bitterness of the peppers and sharpness of onion, so you get an aromatic earthy sweetness instead.
- Tomatoes: Canned diced tomatoes and tomato sauce combine with the rest of the seasonings to create a savory base sauce that soaks into the meat and pasta and softens the vegetables.
How to Make
Time needed: 45 minutes
- Saute
Add ground beef, onions, bell peppers and garlic to a large dutch oven and cook until it is no longer pink.
- Sauce
Drain most of the fat then add in water, tomato sauce, diced tomatoes, Worcestershire sauce, oregano, basil, and salt. Bring to a boil then reduce to a low heat and simmer.
- Simmer
Add in the macaroni, mix well then cover and simmer an additional 20 minutes, stirring occasionally.
Recipe Card
Ingredients
- 2 pounds ground beef , (85/15)
- 2 yellow onions , chopped
- 1 green bell pepper , chopped
- 4 cloves garlic , chopped
- 3 cups water
- 29 ounces tomato sauce
- 29 ounces diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 8 ounces elbow macaroni , uncooked
Instructions
- Add the ground beef, onions, bell peppers and garlic to a large dutch oven on medium-high heat and cook it breaking it apart until it is no longer pink, about 5-7 minutes.
- Drain most of the fat then add in the remaining ingredients except the macaroni, bring to a boil then reduce to a low heat and simmer with a cover on for 15 minutes.
- Add in the macaroni, mix well then cover and simmer an additional 20 minutes, stirring occasionally before serving
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Can you make this ahead?
If you’re making goulash ahead, cook the pasta according to package directions and set aside. Then make the ground beef according to the recipe, and store everything in an airtight container in the refrigerator. You may also want to store some extra sauce on the side, just in case it needs it when you reheat it later. When you’re ready, saute the goulash with the pasta in a skillet over medium-low heat, adding any extra sauce as necessary. Stir as needed until heated through, then serve.
Chef’s Note: American vs Hungarian
American goulash refers to a traditional mid-west dish made with really simple ingredients like pasta, ground beef, tomato sauce, and onion. It is different from Hungarian Goulash because the Hungarian version is more like a stew made with ground meat, paprika, and sometimes additional vegetables and potatoes. Hungarian goulash is also referred to as Gulyas which roughly translates to “cattle herders”, and the original dish was eaten by shepherds. The American version does stem from the original Hungarian recipes that were adapted over time, based on ingredient availability and cultural preferences.
How to Store
- Store: Once they have cooled to room temperature, store any leftovers in an airtight container in the fridge. It will stay good for up to 4 days.
- Reheat: I suggest reheating this pasta dish on the stovetop over medium heat, stirring occasionally, until it’s simmering and heated through. If it’s too dry, add some broth or water a splash at a time until it’s saucy enough.
- Freeze: Cool the cooked goulash to room temperature then store it in freezer safe containers. Keep it in the freezer for up to 3 months. You can reheat it from frozen or thaw it first.
Alternative Cooking Methods
Slow Cooker
- Brown the ground beef, onions, bell peppers, and garlic in a skillet.
- Add beef mixture to slow cooker along with the rest of the ingredients except macaroni.
- Cook on high 2-3 hours, or on low 4-6 hours, adding the macaroni noodles to the slow cooker in the last 30-40 minutes of cooking.
Instant Pot
- In saute mode, brown the ground beef, onions, bell peppers, and garlic. Drain most of the fat.
- Add 1 cup water to deglaze, then add the rest of the water, tomato sauce, diced tomatoes, Worcestershire sauce, and seasonings. Stir in macaroni.
- Seal lid and set to high pressure for 3 minutes, then quick release. Stir and serve immediately.
Frequent Questions
You can freeze this goulash recipe, but if you’re making it ahead to freeze I recommend undercooking the macaroni slightly, then immediately removing from heat and letting it cool. That way when you go to reheat, the pasta will finish cooking all the way instead of becoming mushy. Defrost in the refrigerator the night before.
If your sauce is too thin, you can add a cornstarch slurry. Mix a tablespoon of cornstarch with 1-2 tablespoons of water or broth. Stir the slurry into the pot and let it simmer for a few minutes until it’s thicker. You could also add some shredded cheese.
Use a meatless crumble in place of ground beef for a delicious vegetarian take on Goulash. It will still taste beefy, hearty, and delicious. Or you can substitute the ground beef for cooked lentils for a hearty vegetarian meal that’s also high in protein and fiber.
Variations
- Cheese: Cheese is a popular addition to American goulash. Stir in 1 cup freshly shredded cheddar cheese, mozzarella, Parmesan, provolone, or Swiss cheese then serve with some extra cheese on top.
- Noodles: I used macaroni, but you can also use egg noodles, small shell pasta, or other short pasta types like ditaliini, cavatappi or orecchiette. You want something with grooves or tubes to scoop up that tasty sauce.
- Meat: You can lighten this recipe up by using ground turkey or chicken instead of beef, and adding more vegetables in place of some of the pasta.
- Tomatoes: I’m using a can of diced tomatoes in this recipe, but you can chop fresh tomatoes if you want to. If you have leftover Marinara Sauce, use it instead of the tomato sauce for even more flavor.
- Vegetables: More aromatic veggies you can add or swap with the peppers and onions are celery, carrots, and leeks. Add some mushrooms with the sauce ingredients. Throw some fresh spinach leaves or frozen veggies (like peas or green beans) in during the last 5 minutes.
- Broth: You can add more flavor by replacing the water with beef broth, so the pasta absorbs the flavor of the beef broth as it cooks.
- Creamy: Add a cup of sour cream to make the sauce creamy and give it a delicious tang similar to stroganoff.
- Seasonings: You can replace the seasoning in this dish with simple Italian seasoning to save time. This recipe is already seasoned but if you want even more flavor try adding bay leaves, a dash of paprika or cumin, or deglaze the ground beef with ¼ cup red wine.
- Fresh Herbs: You can replace the 1 teaspoon each of dried herbs for 1 tablespoon each of fresh herbs. Garnish with fresh chopped parsley for even more fresh flavor.
- Low Sodium: Make this recipe low sodium by omitting the salt, and using the low-sodium version of canned tomatoes and Worcestershire sauce.
Related Posts
More Quick and Easy Pasta Dinners
Photo used in a previous version of this post.
i added a can of whole kernel corn with the juice. so i added 4 ounces of elbow macaroni . i used water so i added one beef bouillon cube and about a teaspoon of cayenne pepper. forgive me but i had to slap my mama it was so good. thank
LOL…Thanks Neal and thank you for the 5 star review.
I prepared this with sweet Italian sausage & ground chuck, and added red,yellow,orange peppers also. This is one of my family’s favorite dishes & it’s a one pot meal, & serve it with Texas toast.
I substituted fresh yellow squash instead of the macaroni for a healthier recipe. My family loves it!!
Great idea Connie and thanks for the 5 stars!
When would you add the Sour Cream? While cooking or to the bowl ? When ready to eat?
Top Goulash with sour cream, hot sauce, red pepper flakes, fresh chopped parsley, black olives, or Parmesan cheese.
Love a lot of your recipes
Thank you Ardell and appreciate the 5 star rating 🙂
My husband loved it!!
That’s a win! Thanks so much for the 5 star rating Ruth Ann!
Made this for dinner tonight. I added beef stock as suggested by others and it was absolutely delicious. That was the only change I made. I was a little nervous about cooking the macaroni in the sauce but to my surprise, it was great. I love how this is not only a delicious meal but a one-pan meal as well. Easy cleanup is always a bonus for me.
Do I drain the diced tomatoes or leave the liquid?
Leave the liquid!
Can you use red, yellow or orange peppers instead of green bell peppers? I find that the green Bell peppers are more bitter when cooked.
sure!
Great flavor!!! Love it
been making it the same way since I’ve been a kid!!!
I used beef stock instead of water. I did not have oregano or basil, so I put in 2 tsps of Herbs de Provence. Everything else was per recipe. It is so good. I am alone so whatever I make, gets shared with a friend. She loved it!!
This was very good .I added a little bouillon. And pepper. My wife and I loved it.
I made a VERY similar dish, macaroni cooked with the rest of the recipe, for my family when they were growing up. I used chilli powder and cumin to season instead of Italian seasoning. My original recipe called it Chili Mac. It was so good on those cold 70’s winters in West Virginia! I generally served it with slaw and an apple dessert.
I love this recipe; my take on it is to cut the amount of ground beef to 1 lb instead of 2 and increase the amount of pasta to 16oz instead of 8 to get the balance of meat to data that I prefer
I made this dish according to the recipe in my crockpot. I used low sodium beef broth instead of water and I ran out of Worcestershire sauce so I googled and mixed ketchup and soy sauce. For a kick I added a dash of hot pepper flakes. I just estimated what I thought I needed for macaroni as he likes more. It was tasty, lip smacking delicious! So good I’m going to share some with a neighbor!
I grew up on this wonderful goulash – this one is pretty much exactly like she made it. My mom was such a great cook. I make it but it doesn’t taste as good as hers. Love this recipe. And it gets better aging a few days in the fridge. I sometimes put cheddar cheese on top after heating and stir.
This is an excellent recipe as written, I just substituted beef broth for the water for some extra beefiness and a few chili flakes for some spice. For those of you reporting soupiness, it’s probably because you are cooking the macaroni separate. If you cook it separate then you will not need all the water I would recommend cooking the pasta in the pot with everything else and it will work out fine.
I used beef broth in place of the water. Easy to prepare. Tasted good. My problem was, in spite of how careful I was, I overcooked the pasta. Next time I will cook the pasta separately and add it before serving.
This is a great meal, I made a few changes to make it more to my liking. Used 3 cups of beef broth instead of water and used diced tomatoes with jalapeños and 1lb of hot Italian sausage along with 1lb of ground beef. Not a fan of macaroni noodles so I used rotini instead. Very flavorful
Mickey,
I know you substituted rotini noodles for the macaroni. What I’d like to know is what how much did
you use. Thanks in advance.
Jesse
This was sooo good and super easy. I have always cooked my pasta and added it the goulash recipe I use but I liked it so much better cooking the noodles with the sauce
Made this many many times. We love it, and it’s even better the next day. Noodles I always cook separate. Thanks for sharing??