Classic American Goulash is an easy pasta dinner made in one pot and ready in under 45 minutes. Quick comfort food, perfect for busy nights!
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!
Sabrina’s Classic Goulash
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!
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
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Table of contents
About This Recipe
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!
Chef’s Note
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.
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.
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 Recipe
More Delicious One Pot Recipes
Photo used in a previous version of this post.
This is the closest recipe to what my Grandmother and Auntie taught me. And it was always goulash and served with white sliced bread and butter. Yum ?
Oh yes! I have to have bread and butter. So good! My mom used home canned tomatoes in hers and it was the best!
Shame on me for not commenting the first time I made this. Absolutely wonderful as written! Thank you for sharing this recipe! Definitely brought back memories of my childhood, and yes, we called it Goulash “way back when.” Love your recipes!
We enjoyed the Goulash; however, it was not what I expected from the picture. From the picture it looked like a casserole – not a soup. In the picture there must have been more than 8 oz. of pasta. Anyway, the flavor was good and we just ate it as a soup. I had made the recipe EXACTLY as directed with the exact amounts of ingredients – even weighed the pasta. Guess I should have doubled the pasta.
This was delicious and so easy to make!
Sabrina, this is the best goulash I have ever had or made!!! We just got done eating and it was a big hit! My fiancée kept making good comments all while we were eating!! Thank you so much for sharing!!
Jan
Made this today, all loved it. Very easy. Added the sour cream at the end and this made it perfect! Will make this again for sure.
Wow- it turned out delicious, and my family loved it. Very similar to the goulash my mom made. I used lean ground beef and just added a little olive oil to cook the meat and veggies. I used fire roasted tomatoes for the diced tomatoes. And I doubled the macaroni and cooked for only 15 minutes. It was perfect. Thank you!
Wow- it turned out delicious, and my family loved it. Very similar to the ghoulish my mom made. I used lean ground beef and just added a little olive oil to cook the meat and veggies. I used fire roasted tomatoes for the diced tomatoes. And I doubled the macaroni and cooked for only 15 minutes. It was perfect. Thank you!
There is no proper goulash recipe that has ground beef and macaroni.
Good dish but a few tips from me.
– do not use lean ground beef. There will not me enough fat to cook the vegetables in.
-DO NOT use small elbow macaroni. It will get “lost” in the recipe (which is what I used). It also became mushy so maybe Rotini or Cavatappi will work better.
-Chop pepper and onion into small pieces unless you like chunks. Will remember this for next time.
-8 servings filled up my 4.5 quart bowl. It’s a LOT.
I decided to try a different version and picked yours…very yummy! My mom always called it slumgullion growing up. But her version didn’t have Worcestershire sauce. But here in Ohio a lot call this Johnny Marzetti and it varies on how it’s made depending on what part of Ohio you’re from!
Really loved this. So tasty & satisfying.
Love it!!! So tastey & satisfying. Great with salad & garlic knot roles.
Really enjoyed this!
Made the goulash last night. It was delicious! I cooked the pasta separately and cut down on the water. I am so looking forward to the leftovers. Thank you.
Really Loved this. Very tasty and satisfying. I served with green salad and garlic knot rolls for a healthy balanced meal.
Made the goulash and it was delicious! I ran out of elbow macaroni so I had to use penne and it still came out great. I’m looking forward to the leftovers. Thank you.
Sabrina, I LOVE your recipes!!! Awesome. Thank you.
Probably a stupid question. Do I precook the the elbows before adding them or will they get cooked by just following the instructions. Thanks Paaul
I do this all the time. That way when you reheat the next day it doesn’t turn to mush.
I made this this week. Is very good. Everyone liked it.
Do you drain the canned tomatoes?
Nope, you do not need to drain them
Are you in my brain for cooking? I have made this my whole life I cooked for my family I was 10 and would use what I thought would work together why I never shared my dinner’s idk I bet we have the same skills I use things U don’t but sometimes too much is TOOO MUCH OVER SALTING SUCKS. NO Kosher salt not in my baked dishes.
Sabrina – I have quite a few of your recipes saved. Made this one for dinner tonight – it’s just as delish as all of the others I have tried from your site and has also been saved. Thank you for sharing your talent with us!
Aww thank you Corinne!
I always struggle with measuring pasta in ounces. Is 8 oz just a measuring cup filled to the 8 oz mark with uncooked pasta? That sure doesn’t look like much.
8 oz. Is two cups dry measure.
I always measure my pasta by weight, on a kitchen scale.
I have not had goulash since my dad passed away almost 30 years ago. I made this and it brought me right back to my youth. I had small elbows so I used the whole box (16oz) and it was perfect! Thank you for their perfect comfort food recipe!
I give this a five-star it is so good this is the only one I make now thank you for the recipe
My “go to” recipe! Sabrina is the best . ???? All her recipes.
We love this recipe ??Great tasting & easy to make! Thank you!! My friend has made goulash for over 40 years. This is how she makes it too. The only thing she uses sometimes is sage sausage. With that, you don’t put in oregano & basil. She also puts in a little brown sugar!!
We love this recipe ??Great tasting & easy to make! Thank you!! My friend has made goulash for over 40 years. This is how she makes it too. The only thing she uses sometimes is sage sausage. With that, you don’t put in oregano & basil. She also puts in a little brown sugar!! Yummy ?
You bet Hungarian Goulash is a totally different dish than American Goulash. Thank you Sabrina for covering that in your intro. I started testing pasta at 15 minutes and removed from heat at “very” al dente. The pasta continued cooking in the sauce and was just right for my taste after resting.
My Mom made this with homemade bread for sopping. She called it GOULASH. Sorry you are offended by our roots. If we call it goulash then it is goulash–get over yourself.
You are 100 percent correct. It’s like eating a paste. Will never make this again..
***** Have made this several times. LOVE IT!
The recipe was great but the beginning instruction of putting everything in a dutch oven, browning the meat, then draining it and Then adding the other ingredients was a little bit confusing
I have nevere had Goulash Before I married my husband and he would periodically ask for it. I make this all the time in the winter and have been for years. Love it. I do change out the water for broth and use a little mor worchester sauce.
Thanks for sharing this! It tasted just like my mom’s!
Going to make this today
This was phenomenal, so simple for busy weeknights and just like mom used to make. Only criticism is that I actually can’t stop eating it (ha). Thank you so much! 🙂
This is about as much goulash, much less classic, as dry toast smeared with tomato puree is pizza.
I’m sure this is tasty…but goulash it isn’t.
Goulash contains paprika. It is a s made with beef chunks or cubes. It does NOT contain Worcestershire sauce, ground beef, or, most particularly, pasta.
Make your own dish, by all means, but don’t go calling it what it isn’t.
This recipe is most definitely the *American* goulash I grew up eating. If you read any of the post – she even explained that it’s not traditional Hungarian goulash, that it’s classic American goulash. You don’t have to be rude – you could just keep your negativity to yourself.
I’m going to make this. I have made something similar before. This is American Goulash. I have had Hungarian Goulash, that’s a whole different ball game. They are totally different. What’s wrong with some people.?
What a jerkoff thing to say. This Goulash is absolutely amazing! Thank you Sabrina!
Thank you!!
This recipe looks delicious I’ll be making it today I didn’t read anything that said you have to follow it exactly you can alter it to your own taste people should keep their rude comments to themselves
This definitely is American Goulash We had it as kids growing up Just like most large families on a small budget it is adjusted per household
The recipie is great but how much is a serving?
1 cup. and this recipe makes 8 servings.
This is so yummy. I also use the broth instead of water and for a yummy twist, add canned corn in with it, it gives us a lot of texture and really goes well with a goulash. My mom used to make something very similar to this and used the corn. Thank you for helping me find a recipe for Goulash again
I made the Classic Goulash for dinner the other night and it was fabulous ! My husband is a VERY picky eater and even he loved it. Thank you for sharing this recipe. Definitely a keeper.
Thank you Mary for your support. So happy you enjoyed it!
Just made this and it is terrific ! Thank you for the recipe !
Thank you for trying my recipe, so glad you enjoyed it.
Sabrina, can I add okra to the recipe?
Of course, you can!
Great recipe. But way too much unrelated advertising, I won’t visit your site again
I’m sorry to see you go, however, the unrelated advertising is how you get these recipes for free.
Excellent! I don’t eat red meat so I used fake ground beef and cooked it separately and used Italian seasoning & liquid smoke and a dash of Worcestershire sauce to flavor the “meat”, then added it to the rest of the recipe later so the “meat” wouldn’t be mushy. So so so good!
Karyssa, thank you for your comment. I’m so happy you made it work for you.
I’ve made this recipe a ton since I’ve found it and it’s delicious! Only thing I altered was doubled the macaroni. It’s one of our family favs.
Thank you Luke, so glad it was a hit!
I have been making a version of this for years. I probably never make it the same way twice. It’s my go-to when I want a one pot meal. Yummy!
Cathy, I’m so glad you enjoy this recipe, thank you for your support!
I made this tonight. It brought back memories of my Mom. She had the same recipe except she added chopped celery. The flavor is delicious ?. It came together beautifully. I made the noodles separate as my husband is Slovak and his family always separated the noodles from the main dish. That’s good because I a. Going to freeze individual servings so when my kids visit they will get to taste some nostalgia from my parents. Thank you for this wonderful recipe ?.
this is awesome! I’m so glad your kids will get to taste this dish, thank you for supporting me!
All I changed was beef broth instead of water. Very good. Very yummy. Perfect fit.
I made this and couldn’t stop eating it. It tasted like my mom used to make. I’ve been making it too much like a spaghetti sauce, so it never satisfied me. This was so good I ate it for several days. Thanks for sharing.
When you add the macaroni is it cooked already or does it cook in the tomato sauce?
It will cook in the sauce.
Sabrina this is delicious. As many said reminds me of what my mother mad when I was young and I made it for my kids. I recently made this and gave half to my son who owns a high end restaurant and he loved it. Thanks for sharing
Looks & Smells Amazing! I made this today & we will eat this for dinner the next few nights. I used 1.25 lb ground Turkey, 1 Vidalia Onion & 1 Bell Pepper in tbe 1st step. I added 1 Green Zucchini & 2 small yellow squash into the 2nd step + used beef broth not water & later added 2/3 of a pound elbows then once that cooked I added a pound of mushrooms. Mine is the perfect consistency not soupy at all. Hope everyone loves it ?
I was looking for a recipe that was from my past. Easy to make however 20 minutes and the macaroni was mushy (nasty) and it had no taste… It was not what we made in the South so a bit disappointing. I did notice from past that you do not publish negative comments or low ratings or even a learning experience. However I will post on facebook for you. Try to learn from the negative comments. I want taste that explode in my mouth and not mushy macaroni….
Hi L.A. I actually do take note and post the negative comments. If you didn’t like the macaroni mushy, you can take it off the stove a bit sooner than the 20 minutes, some stoves/ovens cook at slightly different temperatures and I can’t adjust every recipe ion that fact. Hope you try again to your liking.
Also high altitude needs longer cooking time because water boils at a lower temperature.
If you overcooked your pasta, that’s on you. Not the person that posted the recipe.
Super easy to make and soooo good. I use 1 tablespoon of Italian seasoning instead of the individual herbs, and a teaspoon of garlic salt instead if garlic cloves, because I’m lazy, but other than that, this recipe is flawless. I use Worcestershire sauce in a lot more stuff now, too. It lends a nice depth to the flavor of lots of beef dishes.
Thanks Mary!