This American goulash recipe is the kind of dinner that makes busy evenings feel easier. It is warm, filling, and made with basic ingredients you may already have in the kitchen.
When the day feels busy, and you still want something homemade, this is the kind of meal that saves the night.
This easy goulash dinner brings together ground beef, macaroni, tomatoes, and simple seasonings in one pot.
The result is hearty, saucy, and full of old-school comfort. If you enjoy simple beef meals that stretch well for a family dinner, you can also browse more ground beef recipes for the week.
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Ingredients
One reason this American goulash recipe is so popular is that the ingredient list is short, familiar, and budget-friendly. It has the cozy feel of old-fashioned goulash, but the method is easy enough for a regular weeknight.
Elbow macaroni gives it that classic texture, while ground beef and tomatoes build the rich base that makes this dish taste like true comfort food.
| Ingredient | Amount | Why It Works |
|---|---|---|
| Ground beef | 1 pound | Helps cook the pasta and deepen the flavor |
| Yellow onion, chopped | 1 medium | Adds sweetness and depth |
| Garlic, minced | 3 cloves | Brings extra savory flavor |
| Tomato sauce | 15 ounces | Makes the dish smooth and saucy |
| Diced tomatoes | 14.5 ounces | Adds body and a fresh tomato taste |
| Beef broth | 2 cups | Helps cook the pasta and deepen flavor |
| Worcestershire sauce | 1 tablespoon | Adds a little savory richness |
| Italian seasoning | 1 teaspoon | Keeps the flavor balanced |
| Paprika | 1 teaspoon | Gives warmth and color |
| Salt | 1 teaspoon, or to taste | Brings everything together |
| Black pepper | ½ teaspoon | Adds gentle heat |
| Elbow macaroni, uncooked | 2 cups | The classic pasta for beef macaroni goulash |
| Shredded cheddar cheese, optional | 1 cup | Makes the finish creamier |
You can make this as a simple beef tomato pasta, or stir in the cheese at the end if you want it a little richer.
Instructions
Step 1: Brown the beef and onion
Set a large deep skillet or Dutch oven over medium heat. Add the ground beef and chopped onion. Cook for 6 to 8 minutes, breaking up the beef as it browns, until the meat is no longer pink and the onion has softened. If there is a lot of grease in the pot, drain off the extra.
This first step builds the base for a good skillet goulash, so do not rush it. Let the onion soften well so the dish has a sweeter, fuller flavor.
Step 2: Add the garlic and seasonings
Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for about 30 seconds, just until the garlic smells fragrant.
This quick step wakes up the spices and helps the flavor spread through the whole pot.
Step 3: Build the sauce
Pour in the tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Stir well and bring the mixture to a gentle simmer. For food safety, the USDA recommends cooking ground beef to 160°F.
At this point, the sauce should look rich but still loose enough to cook the pasta.
Step 4: Add the macaroni
Stir in the uncooked elbow macaroni. Lower the heat to medium-low and let it simmer gently for 12 to 15 minutes, stirring every few minutes so the pasta does not stick to the bottom.
This is what turns the dish into a true one-pot beef pasta. The noodles cook right in the sauce, which gives them more flavor than boiling them separately.
Step 5: Finish and rest
Once the macaroni is tender, taste the sauce and adjust the salt if needed. Stir in the cheddar cheese if you are using it, then turn off the heat. Let the pot sit for 5 minutes before serving.
That short rest helps the sauce thicken up so the American goulash recipe feels hearty instead of watery.
Taste and Texture
This beef macaroni goulash is rich, savory, and very comforting. The macaroni turns tender and soaks up the tomato-beef sauce, while the ground beef keeps every bite filling.
It is thicker and heartier than spaghetti, which makes it feel more like a full one-pan meal than a plate of pasta with sauce.
If you like bold beef dinners with a fast cook time, Korean ground beef is another great one to keep on your list.
Substitutions
This recipe is flexible, but a few swaps work better than others.
| Swap | Use Instead | Result |
| Ground beef | Ground turkey | Lighter flavor |
| Elbow macaroni | Gluten-free pasta | Good for gluten-free meals |
| Diced tomatoes | Crushed tomatoes | Smoother sauce |
| Beef broth | Chicken or vegetable broth | Slightly lighter taste |
| Cheddar cheese | Mozzarella | Softer, milder finish |
If you want the most classic American goulash recipe, stick with ground beef and elbow macaroni. Those two ingredients give it the familiar feel people expect from an easy goulash dinner.
Variations
There are a few easy ways to change the dish without losing what makes it good.
- Cheesy goulash: Add extra cheddar and a little more broth for a creamier finish.
- Vegetable-packed version: Stir in chopped bell pepper or celery with the onion.
- Spicy version: Add red pepper flakes for a little heat.
- Extra saucy version: Use an extra ½ cup of broth if you want a looser beef tomato pasta.
- Thicker skillet version: Simmer uncovered for a few extra minutes for a richer skillet goulash.
If you want another fast beef dinner with a different flavor, try Thai Basil Beef Rolls.
Equipment
You do not need much to make this recipe well.
- Large deep skillet or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Instant-read thermometer
A deep pan matters here because this one-pot beef pasta needs room for the sauce and macaroni to simmer without spilling over.
Storage
Let leftovers cool slightly, then store them in an airtight container in the fridge. According to USDA guidance on leftovers, cooked dishes like this should be refrigerated promptly and used within 3 to 4 days.
You can also freeze leftovers for later. For the best texture, cooked pasta keeps its quality in the freezer for about 2 months. Reheat on the stove or in the microwave with a small splash of broth or water so the sauce loosens back up.
Top Tips
- Use a little fat in the ground beef for better flavor.
- Stir the pasta every few minutes so it cooks evenly.
- Do not overcook the macaroni, or it can get too soft as it sits.
- Let the dish rest before serving so the sauce thickens naturally.
- Taste before serving because canned tomatoes and broth can vary in salt.
If you like hearty beef dinners that feel homemade but still simple, Lebanese beef kafta kebabs are worth saving too.
Frequently Asked Questions
What is American goulash made of?
American goulash is usually made with ground beef, pasta, tomatoes, and seasonings. Many versions, including this American goulash recipe, use elbow macaroni, tomato sauce, diced tomatoes, onion, and garlic for that classic comfort-food feel.
What is the difference between goulash and spaghetti?
The biggest difference is the pasta shape and the way the meal comes together. Goulash is usually a one-pot dish with macaroni cooked right in the sauce, so it ends up thicker and more like a casserole-style skillet meal. Spaghetti usually uses long noodles that are cooked separately and topped with sauce later.
Can goulash be made with ground beef?
Yes, and that is the classic choice for most American versions. Ground beef cooks quickly, brings a rich flavor, and gives this old-fashioned goulash its familiar texture.
How long does goulash last in the fridge?
When stored in an airtight container, this easy goulash dinner should keep well for 3 to 4 days in the refrigerator. After that, the texture starts to slip, and the leftovers are not at their best.
Recipe Card
Easy American Goulash Recipe
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) tomatoes sauce
- 1 can (14.5 oz) tomatoes, diced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese (optional)
Instructions
- In a large deep skillet or Dutch oven, cook the ground beef and onion over medium heat until the beef is browned and the onion is soft. Drain extra grease if needed.
- Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 30 seconds.
- Add the tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Stir and bring to a gentle simmer.
- Stir in the macaroni. Simmer for 12 to 15 minutes, stirring every few minutes, until the pasta is tender.
- Stir in the cheddar cheese if using. Let the goulash rest for 5 minutes before serving.
Notes
- Use a deep pan so the pasta has room to cook in the sauce.
- Add a splash of broth when reheating leftovers.
- For a thicker finish, let the pot sit uncovered for a few minutes before serving.
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