Old-Fashioned American Goulash
American goulash recipe with ground beef, tomatoes, and elbow macaroni cooked right in the sauce. A one-pot ground beef dinner ready in 40 minutes.
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American Goulash is the dinner I reach for when I want something filling with almost no cleanup. Ground beef, a simple tomato sauce, and elbow macaroni all cook in the same pot, so it’s just one pan for the whole meal.
Hungarian goulash is a paprika-heavy beef stew, a completely different dish. American goulash (some people call it American chop suey) is a beefy tomato sauce with pasta stirred in and cooked right in that sauce instead of boiled separately.
Cooking the macaroni directly in the sauce instead of in a separate pot of water is the whole point. The pasta soaks up the tomato flavor as it cooks and releases a little starch back into the sauce, which thickens it just enough to cling to every piece.
Why You’ll Love This Recipe
- Truly one pot. Beef, sauce, and pasta all cook together, so there’s just one pan to wash.
- Pasta that tastes like the sauce. Cooking the macaroni right in the tomato sauce packs in more flavor than boiling it separately.
- Ready in 40 minutes. Faster than most weeknight pasta dinners.
- A nostalgic classic. The kind of dinner a lot of us grew up eating, made from scratch.
American Goulash Ingredients
- 2 lbs ground beef (85/15)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar
Recipe Variations
- Stir in a cup of frozen mixed vegetables with the sauce for extra color and nutrition.
- Swap the cheddar for mozzarella for a milder, stretchier finish.
- For a little heat, add a pinch of red pepper flakes with the Italian seasoning.
How to Make American Goulash
- Brown the beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef with the onion, breaking it up as it cooks, about 6-8 minutes. Drain off the excess grease.
- Add the garlic: Stir in the garlic and cook for 1 minute until fragrant.
- Build the sauce: Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Cook the macaroni in the pot: Stir in the elbow macaroni. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened around it.
- Finish and serve: Stir in the shredded cheddar until melted, and serve warm.
Recipe FAQs
Is American Goulash the Same as Hungarian Goulash?
No. Hungarian goulash is a paprika-heavy beef stew. American goulash is a beefy tomato sauce with macaroni cooked right in it, closer to a simple pasta dinner.
Why Is My Pasta Still Hard After 15 Minutes?
Give it a few more minutes covered, and make sure there’s enough liquid; if the sauce looks dry, stir in a splash more broth so the pasta has enough liquid to fully cook.
Can I Use a Different Pasta Shape?
Yes, small shapes like shells or ditalini work the same way. Avoid long pasta like spaghetti, it doesn’t cook evenly stirred into a thick sauce.
Can I Make This Ahead?
Yes, though the pasta keeps absorbing liquid as it sits. Add a splash of broth when reheating to loosen it back up.
Can I Double This, and What Should I Serve It With?
Yes, use a larger pot and add a few extra minutes for the pasta to cook through. It doesn’t need much alongside it, though a simple green salad or garlic bread rounds it out.
Cooking Tips
- Stir occasionally while the macaroni cooks so it doesn’t stick to the bottom of the pot.
- Check the pasta a couple minutes early since different brands of elbow macaroni cook at slightly different rates.
- Add the cheese off the heat, or on low, so it melts in smoothly instead of turning grainy.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 4 days.
To freeze: Freeze for up to 2 months, though the pasta softens a bit more after thawing. Thaw overnight in the fridge before reheating.
To reheat: Warm on the stovetop over medium-low heat with a splash of broth or water, or microwave in 1-minute bursts.
How to Serve American Goulash
American Goulash really doesn’t need a side since the meat, sauce, and pasta are all right there, though a simple green salad or garlic bread is a nice add. This is one of the recipes in our 30 Easy Ground Beef Dinners collection, and more quick, budget-friendly ground beef dinners for busy weeknights are on the way.
Loved This Recipe?
American Goulash is the kind of one-pot dinner that tastes like more effort than it actually takes.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
American Goulash
Ingredients
- 2 lbs ground beef 85/15
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups elbow macaroni uncooked
- 1 cup shredded cheddar
Instructions
- Brown the beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef with the onion, breaking it up as it cooks, about 6-8 minutes. Drain off the excess grease.
- Add the garlic: Stir in the garlic and cook for 1 minute until fragrant.
- Build the sauce: Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Cook the macaroni in the pot: Stir in the elbow macaroni. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened around it.
- Finish and serve: Stir in the shredded cheddar until melted, and serve warm.
