Goulash Recipe
Published Sep 09, 2025
This post may contain affiliate links. Please read our disclosure policy.
This easy goulash recipe combines ground beef, macaroni, and tomatoes in a rich, savory sauce, all made in one pot. It’s a classic American comfort food dinner that’s ready in 40 minutes!
My Easy American Goulash Recipe
I’ve made this American-style goulash more times than I can count! It’s a simple, old-fashioned dinner made with ground beef, tomatoes, and elbow macaroni, all cooked together in one pot. Nothing fancy, just a big pot of beefy, saucy pasta that everyone loves to dig into!
If you grew up eating dishes like Hamburger Helper, beefaroni, or chili mac, you’ll recognize those familiar flavors here. I love that the macaroni cooks right in the beef and tomato sauce, soaking up all that flavor as it simmers.
Why You’ll LOVE This Goulash Recipe
- One-pot dinner. Everything cooks in the same pot, including the macaroni. No boiling pasta separately or washing extra pans!
- Ready in 40 minutes. Brown the beef and vegetables, add the remaining ingredients, and let it all simmer until the pasta is tender.
- Budget-friendly. Ground beef, canned tomatoes, and pantry staples make a generous family dinner without a long grocery list.
- Make it your own. Add extra vegetables, switch the seasonings, or use ground turkey or chicken instead of beef.
Goulash Ingredients
- Ground beef – I use lean ground beef for my American goulash recipe, but ground pork, turkey, or chicken are great options. My husband likes making his with Italian sausage, which adds a little extra spice and flavor!
- Onion, bell pepper, and garlic – These veggies form the flavor base for the goulash. Any color bell pepper works, and you can swap the fresh garlic for garlic powder or 1 tablespoon of jarred garlic.
- Tomatoes – You’ll need canned diced tomatoes and tomato sauce to make the sauce.
- Seasonings – Italian seasoning, salt, black pepper, and Worcestershire sauce add a savory flavor to the tomato sauce and beef.
- Beef Stock – I use beef stock to cook the macaroni and make the sauce, but chicken or vegetable broth works just as well.
- Elbow Macaroni – The classic pasta for American goulash, but other small pasta shapes, like cavatappi or small shells, will also work.
- Shredded Cheese – I like Pepper Jack for a little heat, but cheddar, Monterey Jack, or Parmesan are great alternatives.
How to Make American Goulash
- Sauté the vegetables. Heat the cooking oil in a large pot over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally.
- Brown the beef. Stir in the ground beef and cook, breaking up any lumps with a wooden spoon or spatula, until browned. Drain any excess grease, then stir in the garlic and cook for one minute.
- Add the remaining ingredients. Stir in the canned tomatoes, tomato sauce, beef stock, and seasonings. Add the elbow macaroni and mix well.
- Simmer. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. Add more stock/broth as needed to keep the pasta from drying out.
- Finish and serve. Remove the pot from the heat and stir in the shredded cheese. Let the goulash stand for 5 minutes before serving.
Recipe Tips
- Use a large pot. Choose a large Dutch oven or heavy-bottomed pot so there’s plenty of room for the beef, sauce, and pasta without everything bubbling over.
- Keep an eye on the pasta. Stir frequently to prevent sticking, and check the macaroni for doneness as it simmers. Add a splash of beef stock if the sauce thickens too much before the pasta is tender.
- Switch up the tomatoes. Use fire-roasted diced tomatoes or a can of Rotel tomatoes with green chilies for a little extra kick.
- Add corn. I sometimes stir in a can of rinsed and drained corn toward the end of cooking.
What to Serve with Goulash
- Bread: Serve goulash with crusty bread, soft dinner rolls, Macedonian kifli, or my homemade sweet potato cornbread.
- Salads and vegetables: A fresh Shopska salad or a side of ratatouille goes really well with the rich beef and tomato sauce.
Frequently Asked Questions
What’s the difference between American and Hungarian goulash?
Hungarian goulash is a traditional beef stew or soup made with chunks of beef, vegetables, and paprika. American goulash, on the other hand, is made with ground beef, elbow macaroni, and a tomato-based sauce. It’s thicker, milder, and more like a pasta dinner than a stew.
Pin this now to find it later
Pin It
Goulash Recipe
This easy goulash recipe combines ground beef and elbow macaroni in a rich, savory tomato sauce, all cooked in one pot. A classic comfort food dinner ready in 40 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 green bell pepper, seeded and chopped
- 1 pound ground beef
- 1 large clove garlic, minced
- 15 ounce can of diced tomatoes
- 15 ounce can of tomato sauce
- 2 cups beef stock, or beef broth
- 1½ tablespoons Worcestershire sauce
- ½ tablespoon Italian seasoning
- 1 teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 cup elbow macaroni
- ½ cup shredded pepper jack cheese
Instructions
- Make the base. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 4-5 minutes, stirring occasionally.
- Brown the beef. Add the ground beef and cook over medium-high heat for 4 to 6 minutes, breaking it apart with a wooden spoon, until no longer pink. Drain any excess fat, then return the pot to the heat. Stir in the garlic and cook for 1 minute.
- Add the remaining ingredients. Stir in the diced tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and macaroni. Season with salt and pepper to taste.
- Cook. Stir well and bring the mixture to a boil. Then, reduce the heat and simmer for 20 minutes, stirring occasionally, until the macaroni is tender. If the sauce gets too thick, add a little more broth. See my notes below.
- Finish and serve. Remove the pot from the heat and stir in the Pepper Jack cheese until melted. Let the goulash rest for 5 minutes before serving.
Equipment
Notes
- Pasta shapes. I use 4 ounces of elbow macaroni, but small shells or cavatappi also work.
- Stir frequently. Stir the goulash as it simmers to prevent the macaroni from sticking to the bottom of the pot.
- Adjust the consistency. The goulash should be thick and stew-like. The macaroni absorbs liquid as it cooks, so add more broth or stock if the sauce gets too thick.
Nutrition
Serving: 1.5cups | Calories: 305kcal | Carbohydrates: 29g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 1153mg | Potassium: 917mg | Fiber: 3g | Sugar: 7g | Vitamin A: 569IU | Vitamin C: 30mg | Calcium: 136mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
How to Store and Reheat Leftovers
- Refrigerate. Store the goulash in an airtight container in the fridge for up to 4 days.
- Reheat. Warm leftovers in the microwave or on the stovetop. If you find that the pasta and sauce have become dry, add a splash of broth or water.
- Freeze. You can freeze the goulash with or without the pasta added for up to 2 months. If you’re freezing leftovers, you may notice that the pasta loses some texture when it’s thawed and reheated, but the flavors will still be good.
Delicious, my family loves this recipe
So happy your family loves it! 😊 Thanks so much!
Not goulash. This hamburger helper. The countries (HUNGARY)made these used beef or pork
Hi! This is American goulash. I removed your 1-star rating because the stars are meant for rating the recipe and its outcome. Thank you.
How many ounces of pasta did you use – was it 8 ounces? One cup could be misleading if another pasta shape is being used.
Hi!
That’s a good question! I just do it the old-school way and stick a measuring cup right in the box to scoop out a cup of macaroni. 😊 And, it’s actually about 4 ounces of small pasta shapes, not 8.
Thanks!