This Easy American Goulash is the kind of cozy, one-pot meal that feels like a warm hug at the end of a long day. Made with everyday staples like ground beef, tender elbow macaroni, rich tomato sauce, and a generous sprinkle of melty cheddar cheese, it’s hearty, flavorful, and incredibly satisfying. This is a go-to comfort dish in our home—simple to throw together, big on taste, and always a hit with both kids and adults alike. Perfect for busy weeknights or when you’re craving something nostalgic and filling.
American Goulash: What is it?
American Goulash is the kind of hearty, one-pot meal that feels like a warm hug after a long day—simple, satisfying, and packed with nostalgia. Unlike its Hungarian namesake, this down-home version swaps chunks of meat for savory ground beef and pairs it with tender elbow macaroni, all simmered together in a rich tomato-based sauce. It’s the kind of dish that’s been passed down through generations in American kitchens, especially across the Midwest and South, where comfort food reigns supreme. Perfect for weeknights or lazy Sundays, this goulash brings the family to the table with its cheesy goodness and no-fuss prep—just good, honest food that’s easy to love.
What You’ll Need
- Olive oil – For sautéing and adding a smooth base flavor.
- Yellow onion, minced – Brings sweetness and depth as it cooks down.
- Green bell pepper, diced – Adds a fresh, mild crunch and color.
- Garlic, minced – I go heavy on this—it’s the soul of the dish.
- For Seasoning – Salt and Pepper
- Paprika (optional) – Adds a smoky warmth, totally your call.
- Ground beef – Lean beef works well for a hearty, not-too-greasy bite.
- Italian seasoning – A simple way to layer in some herbal notes.
- Worcestershire sauce (or soy sauce) – Adds a rich, savory depth and brings out the meaty flavors with a touch of umami.
- Tomato paste – Adds depth of flavor while helping to create a thick, hearty sauce.
- Tomato sauce – Creates that smooth, savory base.
- Diced tomatoes – Adds texture and a bit of brightness to the sauce.
- Bay leaves – They simmer with everything to infuse subtle, earthy flavor.
- Beef broth (or water) – Adds flavor while simmering the pasta and helps create a rich, hearty sauce.
- Elbow macaroni, uncooked – A classic choice that holds onto the sauce perfectly.
- Cheddar cheese, shredded – Melts into the goulash for that extra bit of comfort.
How to Cook American Goulash
Follow the recipe as written up to the point where you’re supposed to add the macaroni and broth (or water)—pause right there. Instead of mixing everything together, boil the macaroni separately in salted water, just until it’s al dente (a slight bite in the center is perfect). Keep the noodles slightly firm, as they’ll soften more when reheated.
Once the sauce is done, you’ve got two good options:
Let the sauce cool fully, then place it and the pasta into separate airtight containers before storing them in the refrigerator.
Or, let the sauce cool down first, then gently stir in the cooked macaroni and refrigerate everything together.
Hold off on adding the cheese until you’re ready to serve—it melts best when it’s fresh and warm. Just reheat, sprinkle on the cheese, and enjoy a cozy, homemade bowl of goulash that tastes like you just cooked it.
Tips for Success
- No elbow macaroni? No problem. Feel free to substitute with another small pasta shape, such as rotini, small shells, or penne—whatever you have in your pantry will work just fine.
- Looking for a lighter option? Ground turkey works great as a leaner substitute for beef. If you want a little extra flavor, try using ground Italian sausage (mild or spicy—your call).
- Want to boost the veggie content? Go ahead and toss in what you like. Chopped bell peppers, shredded carrots, zucchini, or even a handful of spinach toward the end of cooking all blend in nicely. Some folks even add cabbage for a heartier feel.
- Keeping it dairy-free? Just skip the cheese. It’ll still be hearty and satisfying, even without the cheese.
- Prefer a thicker or soupier goulash? If it’s too thick for your liking, simply stir in a bit of extra broth or water. Prefer it heartier? Let it simmer longer to cook off some of the liquid. Feel free to tweak the thickness until it’s just the way you like it.
- Paprika is optional: While not always traditional in American Goulash, a pinch can add a subtle smoky depth if you’re into that kind of flavor.
- No fresh garlic? Garlic powder is a great substitute—begin with about a teaspoon and tweak the amount to suit your taste.
- Out of Italian seasoning? A mix of dried basil and oregano (about 1 teaspoon each) does the trick perfectly.
- Storing leftovers? Once your goulash has finished cooking, give it a little time to cool down to room temperature—this helps prevent condensation when you store it. After it has cooled completely, place it in a sealed, airtight container for storage. It stores beautifully in the refrigerator and will stay fresh for up to three days. I’ve found that the flavors actually deepen a bit overnight, so leftovers can be even tastier the next day! When reheating, warm it gently on the stove or in the microwave—just add a splash of water or broth if it’s thickened up too much.
Easy American Goulash Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely minced
- 1 green bell pepper cleaned, seeded, and chopped into small cubes
- 6 cloves garlic minced fresh for that punch of flavor
- 2 teaspoons salt or to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon smoked paprika optional, but adds great depth
- 2 pounds ground beef lean or your favorite mix
- 1 tablespoon Italian seasoning — a flavorful mix of classic herbs
- 1 tablespoon Worcestershire sauce or soy sauce if you prefer
- 2 tablespoons tomato paste adding a deep, concentrated tomato flavor
- 2 15-ounce cans tomato sauce — smooth and hearty
- 2 15-ounce cans diced tomatoes, with their juices
- 2 bay leaves to infuse subtle aromatic notes
- 2 cups low-sodium beef broth or water if you want it lighter
- 2 cups uncooked elbow macaroni the classic pasta choice
- 2 cups shredded sharp cheddar cheese for topping and melty goodness
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat until shimmering.
- Add the chopped onions to the pot and sauté them for 5 to 6 minutes, stirring now and then, until they soften and begin to look translucent.
- Toss in the diced bell pepper and sauté for 3 to 4 minutes, stirring frequently.
- Add the minced garlic and sauté for about a minute until its aroma fills the kitchen.
- Reduce heat to medium. Season the vegetables with salt, pepper, and paprika. Mix well.
- Add the ground beef. Break it apart with a wooden spoon into small crumbles. Cook, stirring frequently, until browned. Drain excess grease if desired.
- Add the Italian herbs, Worcestershire sauce, and tomato paste, then mix everything together thoroughly. Cook for about 1 minute, mixing to combine.
- Pour in tomato sauce and diced tomatoes. Bring to a simmer.
- Place the bay leaves into the pot, cover it, lower the heat to a gentle simmer, and cook for 15 to 20 minutes, stirring now and then.
- Add beef broth and elbow macaroni. Cover and simmer for about 15 minutes, stirring every couple of minutes to prevent sticking, until noodles are tender but still slightly firm.
- Take the pot off the heat and mix in the shredded cheese, stirring until it melts smoothly into the dish.
- Optional: Garnish with fresh chopped parsley.
- Serve and enjoy!
