American Goulash Recipe

I love how this Old Fashioned Goulash turns simple pantry staples into a hearty, beefy, tomato-rich dinner that always disappears fast. One pot, 45 minutes, and a classic comfort food payoff that never misses.

I’m obsessed with American Goulash because it hits that big, messy, no-nonsense dinner craving without trying too hard. I love the way ground beef and elbow macaroni turn into something saucy, hearty, and totally worth going back for seconds.

But it’s the tomato-rich flavor that keeps me coming back, that old-school bite I grew up loving and still crave on busy nights. And honestly?

One pot, loaded bowl, zero fuss. This is the kind of meal I adore when I want real food that actually fills me up, tastes bold, and disappears fast from the table.

Every single time.

Ingredients

• Olive oil gets everything going and keeps the beef from sticking.
• Ground beef makes it hearty, cozy, and very dinner-worthy.
• Yellow onion adds that sweet, savory base you’d miss instantly.
• Green bell pepper brings a little crunch and old-school goulash flavor.
• Garlic makes the whole pot smell like you know what you’re doing.
• Elbow macaroni soaks up the sauce and keeps it classic.
• Diced tomatoes add juicy bites and a little bright tang.
• Tomato sauce pulls everything together into that thick, comforting coating.
• Beef broth adds depth without making it taste too heavy.
• Worcestershire sauce gives it that sneaky savory kick.
• Brown sugar softens the tomato tang, if you’re into that.
• Paprika adds warm color and a gentle smoky-ish vibe.
• Italian seasoning keeps the sauce from tasting flat.
• Cheddar melts in and makes it extra cozy.

  Basically, yes.

• Plus parsley makes it look fresh, even if it’s pure comfort food.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium yellow onion, diced
• 1 green bell pepper, diced (optional)
• 2 cloves garlic, minced
• 2 cups elbow macaroni, uncooked
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar (optional)
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound ground beef and cook, breaking up, until browned and no longer pink, about 5 to 7 minutes; drain excess fat if needed.

2. Add 1 medium yellow onion, diced, and 1 green bell pepper, diced, if using. Cook until softened, about 4 minutes. Stir in 2 cloves garlic, minced, and cook 30 seconds until fragrant.

3. Stir in 2 cups uncooked elbow macaroni, 1 can 1
4.5 ounces diced tomatoes, 1 can 8 ounces tomato sauce, and 1 cup beef broth.

4. Add 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar if using, 1 teaspoon paprika, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.

5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, until pasta is tender, about 12 to 15 minutes. Add a splash more beef broth or water if it becomes too thick before the pasta is done.

6. Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce as needed.

7. Remove from heat and stir in 1 cup shredded cheddar cheese until melted and the goulash is creamy.

8. Let rest 2 to 3 minutes to thicken, then spoon into bowls.

9. Garnish with 2 tablespoons chopped fresh parsley if desired and serve hot.

Equipment Needed

1. Large pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or slotted spoon (for draining, if needed)
8. Liquid measuring cup (for broth)
9. Cheese grater or box grater

FAQ

American Goulash Recipe Substitutions and Variations

• Ground beef:
  • Ground turkey or chicken for a leaner option
  • Ground pork for a richer flavor
  • Plant-based ground meat alternative for a vegetarian version
• Elbow macaroni:
  • Small shells to catch more sauce
  • Penne for a firmer bite and tubular shape
  • Whole wheat or gluten-free pasta to suit dietary needs
• Worcestershire sauce:
  • Soy sauce plus a splash of vinegar for umami and tang
  • Anchovy paste diluted with water for concentrated savory depth
  • Balsamic vinegar with a pinch of brown sugar for a sweeter, tangy note
• Shredded cheddar cheese:
  • Monterey Jack for a milder, creamier melt
  • Colby or Colby Jack for similar flavor with good melting
  • Pepper Jack for a spicy kick

Pro Tips

– Brown the beef well and drain excess fat. Those caramelized bits add a deeper, richer flavor than just cooking until no longer pink. If you want extra depth, stir in a splash of Worcestershire while the meat is finishing.

– Toast the uncooked pasta in the pot for a minute or two with the tomato mixture before adding the broth. It helps the noodles hold their shape and reduces the chance of a mushy texture.

– Keep an eye on liquid levels as it simmers. If the pot looks too dry before the pasta is done, add small amounts of hot broth or water instead of cold liquid so the cooking temperature stays steady.

– Stir in the cheese off the heat and let the dish rest a couple of minutes before serving. That gives the sauce time to bind and makes for a creamier, silkier finish. If you like a brightness, finish with a squeeze of lemon juice or extra chopped parsley.