My American Goulash is made in one pot, requires no fancy ingredients, and can be on your table in 30 minutes! Made with ground beef, macaroni, and vegetables, this American goulash recipe is an old-fashioned comfort food staple that will bring smiles to your table!
American Goulash
I love a good comfort dish, especially when I have everything on hand! It’s so easy to make and I don’t have to worry about running to the store.
That’s why this American goulash is one of my favorites. It uses easy-to-find pantry staples like elbow noodles, canned tomatoes, onion, and ground beef to create a warming dish you’re sure to love. I’m willing to bet that most of you grew up eating goulash American style. It’s comfort food at its best!
My family loves dishes like this along with Sheet Pan Parmesan Chicken and Veggies, this classic favorite Old Fashioned Meatloaf with mashed potatoes and green beans, or this super quick and easy Spaghetti Carbonara!
Why You Will Love This Recipe for American Goulash
- Made with pantry ingredients
- Hearty and comforting
- Made in one pot so no extra dishes to wash
- Super quick meal made in 30 minutes or less
- Makes a large amount perfect for feeding a crowd or leftovers
- It’s customizable too — feel free to cut the recipe in half if you’d like!
Key Ingredients to Make Goulash American Style
- PASTA – I like to use elbow noodles, but any small pasta will work. I have also used egg noodles. I have not tried this American goulash recipe with gluten-free or whole-wheat pasta.
- GROUND BEEF – If you’re looking to lighten up the dish. be sure to use 90% lean ground beef.
- CANNED TOMATOES – Both tomato sauce and diced tomatoes are used. Look for no salt or low sodium if that is a concern. My family also prefers using the petite diced tomatoes in this American goulash.
- ONION, GREEN BELL PEPPER, GARLIC – These all add a lot of flavor to this classic dish.
- BEEF BROTH – This is the liquid that will cook the pasta. Look for low sodium to help control the amount of salt and you can use stock or broth.
- WORCESTERSHIRE SAUCE – Optional but adds nice flavor!
- CHEDDAR CHEESE: You can’t have goulash American style without cheese! Please grate your own cheese for the best melting experience. Pre-shredded is coated with additives and can give a grainy texture.
Instructions to Make American Goulash
BROWN THE GROUND BEEF: Brown the ground beef with onion and green bell pepper. After it’s browned, stir in the garlic. Adding the garlic later in cooking helps ensure it doesn’t burn.
ADD THE REMAINING INGREDIENTS: Now, it’s time to add everything except the shredded cheddar. Simmer over low heat and stir occasionally to prevent sticking.
ADD CHEESE: Stir in the shredded cheddar cheese and serve to your hungry people!
Pro Tips for Making American Goulash Recipes
- Don’t rush the browning step. Make sure to let the meat develop a deep brown color when cooking it with the green peppers and onion. This caramelization adds a lot of flavor to this recipe for American goulash. Don’t rush this step! Take the time to get a nice sear on the meat before adding the other ingredients.
- Be sure to stir the pot often while cooking so the pasta doesn’t stick to the bottom.
- To keep this meal a little healthier, use lean ground beef or even ground turkey, low-sodium broth, and low-sodium tomatoes.
American Goulash Recipe Variations
- Incorporate shredded carrot, shredded zucchini, diced celery, peas, or other veggies you may like.
- Add in different spices like red pepper or cayenne for some heat. Most American goulash recipes rely heavily on added spices and seasonings, so don’t be shy!
- Use different cheeses for different flavors as well.
- Stretch the meal even further by adding in some canned beans.
FAQs
My American goulash recipe is a one-pot meal that cooks quickly, unlike Hungarian goulash which is more stew-like and cooks for a longer period of time. American goulash recipes include pasta simmered in a beefy tomato sauce, while the Hungarian version doesn’t use pasta.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Warm on the stove top with a little extra broth stirring constantly until warm. You can also reheat in the microwave. Just a note — leftover goulash will not have the same consistency as freshly made. This dish is definitely best enjoyed fresh.
Yes! Freeze completely cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Serving Suggestions
Goulash is a one-pot wonder that can be a stand-alone dinner, especially if you add in extra veggies. It also is one of those dishes that easily pairs with multiple sides! Enjoy this with Simple Roasted Green Beans for a quick and easy side.
Or you can pair it with these Cornbread Muffins or Honey Wheat Rolls. Add some greens by whipping up a simple side salad or serve with this easy Tomato Cucumber and Avocado Salad.
More Comfort Food Recipes To Try
- Chicken Pot Pie with Biscuit Topping
- Creamy Macaroni and Cheese
- Instant Pot Meatloaf and Mashed Potatoes
- Baked Ziti
Thanks so much for reading! Let me know what you think about this recipe for American goulash!
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American Goulash
Ingredients
- 2 pound (1000g) lean ground beef
- 1 medium onion, diced
- 1 large bell pepper, diced
- 2-4 cloves garlic, minced
- 2 (14.5 oz) (411g) cans diced tomatoes
- 1 (15 oz) (425g) can tomato sauce
- 4 cups (945ml) beef broth or stock
- 2 tablespoons worcestershire sauce
- 1 pound (454g) dry elbow pasta
- 16 ounces (455g) shredded cheddar
Instructions
- In a large stock pot brown the ground beef with the onion and green bell pepper until beef is no longer pink. Drain grease if needed. Stir in garlic and cook for 30 seconds.
- Add diced tomatoes, tomato sauce, broth, worcestershire, and dry pasta. Add salt and pepper to taste. Simmer over medium-low heat until pasta is tender (about 10 minutes). Stir in the cheddar cheese and serve.
Notes
- STORAGE: Store cooled leftovers in a covered container in the refrigerator for up to 4 days.
- FREEZER FRIENDLY: Store cooled leftovers in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight.
- REHEAT: Warm on the stove top with a little extra broth stirring constantly until warm. Just a note- leftover goulash will not have the same consistency as freshly made. Can also reheat in the microwave.
Still one of our favorites. Sometimes I use Mozzarela cheese in place of cheddar cheese, gives it a little different taste and we like it both ways.
Same here! Still a regular in our house and I often change the cheese to whatever I have on hand as well!
One of my favorite meal. With winter coming it will probably be made quite often.
One of our favorites too!!