Old-Fashioned American Goulash
The one-pot beef goulash your grandma made — tender ground beef and macaroni in a savory tomato sauce with warm spices. Comfort in a bowl, ready in 40 minutes.
By Hanan · Salt & Hearth
Published August 1, 2026
🍳 Tested in my kitchen
Prep
10 min
Cook
30 min
Total
40 min
Serves
6
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American goulash is the kind of dinner memories are made of — a big cozy pot of ground beef and macaroni simmered in a savory tomato sauce with warm spices. It's the American cousin of Hungarian goulash: humbler, faster, and every bit as comforting.
Best of all, it's one pot and on the table in 40 minutes. The pasta cooks right in the sauce, so cleanup is a breeze and every noodle soaks up all that beefy tomato flavor.
Why you'll love this recipe
- One pot and ready in 40 minutes
- Feeds the whole family for a few dollars
- Pasta cooks right in the sauce for maximum flavor
- Even better as leftovers the next day
- A nostalgic classic that kids and adults both love
Ingredients
- 1 1/2 lbs ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups low-sodium beef broth
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese (optional)
- Chopped fresh parsley, to serve
Ingredient notes & substitutions
- Ground beef:
- Lean 85/15 gives the best flavor without a greasy pot. Drain the fat before adding the tomato — that keeps the sauce silky.
- Tomato paste:
- Cook it with the garlic for a minute to caramelize; that deepens the whole sauce with rich umami.
- Worcestershire sauce:
- The secret savory backbone — you'd miss it if it weren't there. A splash makes the beef taste beefier.
- Elbow macaroni:
- Classic for goulash, but any small pasta works. Cooking it in the sauce is what pulls the whole dish together.
- Italian seasoning + paprika:
- The warm, herby spice combo that makes it taste homemade, not just canned tomato and beef.
Method
- 1
In a large Dutch oven over medium-high heat, brown the ground beef with the diced onion until the beef is no longer pink, about 6 to 8 minutes. Drain off excess fat.
- 2
Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until fragrant.
- 3
Add the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, bay leaf, salt, and pepper. Stir to combine.
- 4
Pour in the beef broth and bring to a simmer. Stir in the uncooked macaroni.
- 5
Cover and simmer over low heat for 15 to 18 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- 6
Discard the bay leaf. Taste and adjust seasoning. Sprinkle with cheddar (if using) and cover for 2 minutes to melt.
- 7
Top with fresh parsley and serve hot.
Tips
- Cook the pasta directly in the sauce — the starch thickens the goulash and every bite gets flavor.
- Use lean ground beef (85/15) so you don't end up with a greasy pot.
- Add a pinch of red pepper flakes if you like a little kick.
Variations to try
- Stir in a cup of frozen corn or peas at the end for a full-veg one-bowl meal.
- Swap ground beef for lean ground turkey.
- Add a can of drained kidney beans for extra protein and a chili-mac vibe.
- Top with cheddar or mozzarella and broil for a bubbly cheese crust.
Storage & make-ahead
Cool completely and store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or water to loosen the pasta, which absorbs liquid as it sits. It also freezes well up to 3 months — thaw overnight in the fridge and reheat covered on the stove. If you know you'll freeze it, undercook the pasta slightly so it doesn't turn mushy on reheat.
Frequently asked questions
- What's the difference between American goulash and Hungarian goulash?
- Hungarian goulash is a slow-cooked beef stew heavy on paprika. American goulash is a fast one-pot dish with ground beef, macaroni, and a tomato-based sauce — sometimes called American chop suey.
- Can I make it ahead?
- Yes — it's fantastic make-ahead comfort food. Keep it in the fridge for up to 4 days; flavors deepen overnight.
- Can I add cheese?
- Absolutely. A cup of shredded cheddar stirred in at the end (or broiled on top) makes it extra-cozy.
- Why is my goulash mushy?
- The pasta likely overcooked. Simmer just until al dente — it will keep softening in the hot pot after you turn off the heat.
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