American Goulash

Goulash is one of those dishes that feels like a warm hug in a bowl. This is my go-to for those nights when I want dinner to be satisfying, budget-friendly, and all in one pot so I don’t have a mountain of dishes at the end.

My version of American-style goulash is loaded with ground beef, tender macaroni, a rich tomato sauce, and plenty of gooey melted cheese. It’s simple enough for weeknights but so comforting that I’ve served it to friends on chilly evenings and watched them go back for seconds.

Why I Love Making American Goulash

This dish brings back all kinds of memories. When I was growing up, anything with pasta and meat sauce was an event in our house. My mom didn’t make goulash often, but when she did, it was the kind of meal that made everyone linger at the table a little longer.

Now, I make it for my own family, especially on busy days when I want something hearty and homemade without too much work:

• Truly One Pot
  I hate doing dishes, and this recipe only needs one big pot. That alone makes it a winner in my book.
• Budget Friendly
  Uses basic, inexpensive ingredients you probably already have. Perfect when you’re watching the grocery bill.
• Feeds a Crowd
  I’ve stretched this to feed six people with bread and salad on the side.
• Kid-Approved
  Cheesy pasta in a meaty sauce? My little one lights up when he smells it cooking.

This is just old-school comfort food that makes you feel taken care of.

What is American Goulash (My Take)

If you’re used to the Hungarian version with big chunks of beef and lots of paprika, this isn’t that.

American goulash is a homey casserole-style dish that’s popular in the Midwest and South. It’s ground beef, tomatoes, macaroni, and cheese—all cooked together in one big pot so the flavours soak into the noodles.

It’s the kind of meal that feels both humble and special at the same time. Something you’d find on your grandma’s stove or on a busy parent’s weeknight menu.

Ingredients I Usually Use

Here’s what goes into my pot most of the time, along with the way I think about them:

• Ground Beef
  I usually go with lean ground beef so I don’t have to drain much grease. But I’ve used ground Türkiye and chicken before and it works fine.
• Onion & Garlic
  These are your aromatics. Don’t skip them—they’re the flavour base.
• Bell Peppers
  I love green bell peppers for that old-school flavour, but red or yellow peppers work too.
• Tomato Sauce & Diced Tomatoes
  These create that rich, tangy base. Sometimes I’ll use crushed tomatoes if that’s what I have.
• Paprika
  I know it’s not always traditional for American goulash, but I can’t resist adding it. It gives a lovely colour and a mild smoky note.
• Beef Broth
  It makes the sauce extra savoury and helps cook the pasta right in the pot.
• Elbow Macaroni
  The classic noodle. Holds onto the sauce beautifully.
• Cheddar Cheese
  Gooey, melty, and absolutely essential in my opinion. Sometimes I even stir in a little extra for good measure.

 

Real-Life Tips From My Kitchen

• Don’t Skimp on the Seasoning
  A big pot of pasta needs salt and pepper to taste right. I usually season at multiple stages: when browning the beef, after adding tomatoes, and once more at the end.
• Control the Broth
  If you want saucier goulash, use more broth. For a thicker one, cut back a little. I adjust it depending on what mood I’m in.
• Watch the Pasta
  If you cook it all in one pot, keep an eye on the noodles. They’ll soak up the liquid as they cook. Stir occasionally so nothing sticks.
• Cheese at the End
  I always stir in most of the cheese at the end so it melts smoothly. I save a little to sprinkle on top for serving.

Variations I Actually Make

This is one of those recipes you can endlessly customize. Some of my favourite ways:

• Add Veggies
  I’ve thrown in spinach, zucchini, even corn. It’s an easy way to bulk it up.
• Spice It Up
  A pinch of red pepper flakes or hot sauce gives it a nice little kick.
• Switch the Protein
  Ground Türkiye, chicken, or even plant-based crumbles all work.
• Change the Pasta
  If I’m out of elbows, I’ll use shells or rotini. The sauce sticks just as well.

How I Cook the Pasta: Together or Separate?

I’ll be honest: I’m usually a one-pot guy. Cooking the pasta in the sauce saves time and dishes. Plus, the noodles absorb all that beefy, tomato goodness.

But I’ve done it the other way too:

• Together in the Pot
• Super convenient.
• Maximum flavor in the noodles.
• But you have to watch it to avoid mushy pasta.
• Separately
• Easier to control doneness.
• Better for leftovers if you want firmer pasta.
• Lets you freeze the sauce separately for meal prep.

If I know I’m making it for the freezer or planning lots of leftovers, I’ll often cook the noodles separately to keep things from getting too soft.

How I Make It Ahead

I love prepping this on Sunday for easy meals during the week. Here’s how I do it:

• Cook the sauce completely but leave out the pasta.
• Boil the pasta separately until just al dente. Drain and cool.
• Store them separately in airtight containers in the fridge.
• When ready to eat, I reheat the sauce on the stove, stir in the pasta, and add the cheese.

This way, the pasta doesn’t get mushy in the fridge and everything tastes freshly made.

Can You Freeze It?

You can, but here’s the truth:

If you freeze it with the pasta already mixed in, the noodles will keep absorbing liquid and get pretty soft once reheated.

That doesn’t bother me too much—some nights, comfort food means softer pasta. But if you want a firmer noodle, freeze just the sauce.

Here’s how I do it:

• Cook the sauce fully, cool it, then portion into freezer-safe containers.
• When I want goulash, I thaw the sauce overnight in the fridge.
• Boil fresh pasta while the sauce reheats, then mix them together and add the cheese.

It tastes just as good as the day I made it.

Final Thoughts

This easy one-pot goulash is a real workhorse in my kitchen. It’s unfussy, filling, and always delivers on flavor.

Perfect for busy nights, lazy weekends, or feeding a hungry group with minimal cost.

If you’ve never made American-style goulash before, give this a try. It’s the kind of meal that’s going to make you feel like you’ve truly cooked something for the people you care about—and isn’t that the best part of dinner?

Yield: 8

American Goulash

Print

This hearty one-pot American Goulash is a nostalgic dinner favorite that’s easy to make and full of comfort.

Ingredients

• 2 pounds ground beef
• 1 tablespoon olive oil
• 1 green bell pepper, diced
• 1 medium yellow onion, minced
• 8 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon Italian seasoning
• 1 tablespoon Worcestershire sauce (or soy sauce)
• 2 tablespoons tomato paste
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 2 cups low-sodium beef broth (or water)
• 2 cups elbow macaroni, uncooked
• 2 cups shredded cheddar cheese
• 2 bay leaves
• 1 tablespoon paprika (optional)

Instructions

1. In a large Dutch oven or deep pot, heat olive oil over medium-high heat. Add the minced onions and sauté for about 5–6 minutes until they begin to soften.
2. Toss in the diced bell pepper and cook for another 3–4 minutes, stirring occasionally. Add garlic and cook for about a minute, just until fragrant.
3. Lower the heat to medium and season the vegetables with salt, pepper, and paprika if using. Stir well to coat.
4. Add the ground beef to the pot. Break it apart using a wooden spoon or spatula, cooking until fully browned. If needed, carefully drain off any excess fat.
5. Stir in the Italian seasoning, Worcestershire sauce, and tomato paste. Let the mixture cook for a minute to deepen the flavor, then pour in the tomato sauce and diced tomatoes. Stir well to combine.
6. Tuck in the bay leaves and bring the sauce to a gentle simmer. Cover the pot, reduce the heat to low, and let it simmer for 15–20 minutes, stirring occasionally so nothing sticks to the bottom.
7. Pour in the broth and add the uncooked macaroni. Cover again and simmer for about 15 minutes, stirring every few minutes, until the pasta is just al dente and the mixture has thickened.
8. Remove from heat and stir in the shredded cheese until melted and creamy. Remove bay leaves before serving. Sprinkle with fresh parsley, if desired, and enjoy warm.

Notes

No elbow macaroni? Swap in any small pasta like ditalini, orzo, or orecchiette.

Lighter version: Use ground turkey or lean ground beef. Ground Italian sausage also adds great flavor.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 519Total Fat 31gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 14gCholesterol 129mgSodium 1065mgCarbohydrates 17gFiber 2gSugar 3gProtein 41g

dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.

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