This post may contain affiliate links. Please read our disclosure policy.
American goulash is an easy one-pot comfort food dinner made with ground beef, elbow macaroni, tomato sauce, diced tomatoes, cheddar cheese, and a cozy blend of seasonings. My easy American goulash recipe comes together in about 45 minutes and is perfect for busy weeknights when you want something hearty, family-friendly, and guaranteed to reheat well the next day.
This is the kind of dependable dinner I come back to when I need something simple, filling, and easy to make in one pan. I love this version because it keeps the ingredient list familiar, but the tomato paste, seasonings, and cheddar give it a richer, heartier flavor than the plain, overly soupy goulash recipes I grew up with.
Table of Contents
- Kellie’s Note Winner One Pan Dinner
- Ingredients for American Goulash
- Variations and Substitutions
- Equipment Notes
- How to Make American Goulash
- Kellie’s Tips for the Best Goulash
- How to Store and Reheat Leftovers
- What kind of beef should I use to make American goulash?
- What to Serve with American Goulash
- More Easy Comfort-Food Dinners
- American Goulash Recipe
Kellie’s Note
Winner One Pan Dinner
There’s really no dinner more comforting than a big bowl of American goulash. Tender macaroni, savory ground beef, tomato sauce, diced tomatoes, and melty cheddar come together in one skillet for a thick, hearty pasta dinner that tastes like classic weeknight comfort food.
Unlike Hungarian goulash, which is more of a paprika-forward beef stew, American goulash is faster, thicker, and built around ground beef and macaroni. It’s the kind of easy family dinner that works for picky eaters, makes generous leftovers, and feels just as good on a cold night as it does on a busy weekday.
I know your family will love it as much as mine does.
Ingredients for American Goulash
Here are the key ingredients that make this easy American goulash rich, hearty, and weeknight-friendly:
- Cheddar cheese: Stirred in at the end for a creamier, more comforting finish.
- Ground beef: Lean ground beef works best if you want plenty of flavor without too much grease in the pan.
- Onion and garlic: These build the base flavor and keep the sauce from tasting flat.
- Tomato paste: Cooking the tomato paste for a minute or two deepens the flavor and gives the sauce a richer finish.
- Tomato sauce and diced tomatoes: Using both gives you a smooth, saucy base with a little texture.
- Beef stock: Beef Stock adds savory depth and helps the pasta cook right in the sauce.
- Elbow macaroni: The classic choice for American goulash, but other small pasta shapes can work too.
Variations and Substitutions
This recipe is easy to customize depending on what you have on hand:
- Swap the ground beef for ground turkey if you want a lighter option.
- Use small shells, ditalini, or another small pasta shape in place of elbow macaroni.
- Add diced bell pepper with the onion for extra sweetness and texture.
- Stir in extra shredded cheddar if you want a cheesier finish.
- Add a splash of extra broth at the end if you prefer a slightly looser, saucier goulash.
- Top each bowl with parmesan cheese or fresh parsley for extra flavor.
Equipment Notes
A large deep skillet or Dutch oven works best for this recipe because the beef, sauce, pasta, and cheese all come together in one pan. You want something roomy enough to let the pasta simmer evenly without sticking or boiling over.
How to Make American Goulash
- Brown the beef. In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef until it is no longer pink and some browned bits begin to form. Transfer the beef to a bowl with a slotted spoon and drain off all but about 2 tablespoons of fat. Letting the beef brown a little adds more savory flavor than just cooking it until gray.
- Cook the onion and garlic. Return the pan to the heat and add the onion. Cook for about 5 minutes, or until softened, then stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant.
- Build the flavor base. Stir in the tomato paste, Italian seasoning, garlic powder, onion powder, and smoked paprika. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly. The tomato paste should look a little deeper in color and smell sweeter and richer.
- Make the sauce. Return the beef to the pan, then stir in the tomato sauce, diced tomatoes, and beef stock until everything is well combined.
- Add the pasta. Bring the mixture to a boil, then stir in the uncooked elbow macaroni.
- Simmer until tender. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Stir every few minutes so the pasta cooks evenly and does not stick to the bottom of the pan.
- Finish with cheese. Remove the lid and stir in the shredded cheddar cheese until melted and creamy.
- Serve. Spoon the goulash into bowls and finish with parsley and parmesan cheese, if desired.
Kellie’s Tips for the Best Goulash
- Add a splash of broth at the end if the pasta absorbs more liquid than expected and you want a saucier finish.
- Use lean ground beef if you want a rich sauce without too much extra grease.
- Cook the tomato paste briefly before adding the liquid so the sauce tastes deeper and less acidic.
- Stir the pasta occasionally while it simmers so it cooks evenly.
- Shred your own cheddar for the smoothest melt.
How to Store and Reheat Leftovers
- Store leftover goulash in an airtight container in the refrigerator for up to 4 days. As it sits, the pasta will continue to absorb some of the sauce, so the leftovers may be thicker the next day.
- For reheating, microwave individual portions in 30-second intervals, stirring between each round, until heated through. If the goulash seems too thick, stir in a splash of water or beef broth before reheating.
Can You Freeze American Goulash?
Yes, you can freeze it. Let the goulash cool completely, then transfer it to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What kind of beef should I use to make American goulash?
Because this is American goulash, ground beef is the classic choice here. I usually like to use lean ground beef so the finished dish stays rich and hearty without becoming greasy, but regular ground beef works too as long as you drain off the excess fat after browning.
You can also make this recipe with ground turkey if that is what you have on hand. It will give the dish a slightly lighter flavor, but it still works well with the tomato sauce, seasonings, and pasta.
What to Serve with American Goulash
Since American goulash is rich, hearty, and filling, I like to keep the sides simple. This is one of those dinners that always disappears fast in my house, especially on cold nights when everyone wants something warm, filling, and familiar. Here are a few easy options that pair well with it:
- Garlic bread or crusty bread
- A simple house salad
- Roasted green beans
- Steamed broccoli
- Baked asparagus
If you want to keep dinner extra easy, just serve it with a salad and let the goulash do the rest of the heavy lifting.
More Easy Comfort-Food Dinners
- Short Rib Ragu
- Homemade Sloppy Joe Recipe
- Turkey Tetrazzini
- One Pot Stuffed Pepper Casserole
- The Very Best Chicken Noodle Soup
For more easy family recipes, follow us on Instagram and Facebook!
American Goulash Recipe
Equipment
- deep 12 inch or larger skillet with a lid
- measuring cup
- measuring spoons
- spatula
Ingredients
- 1 1/2 pounds lean ground beef
- 1 1/2 cups diced onion
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 tablespoons Italian Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 2 1/2 cups beef stock
- 1 1/2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- Chopped Parsley, optional
Instructions
- In a large, deep sided skillet over medium high heat, brown the ground beef until no longer pink.
- Transfer the cooked beef to a bowl using a slotted spoon and drain off all but 2 tablespoons fat.
- Return the pan to the heat and add the onion. Cook for 5 minutes or until softened,
- Stir in the garlic and cook for an additional minute.
- Add the tomato paste, seasoning, garlic powder, onion powder and smoked paprika. Stir to coat the onions and cook for 1-2 minutes until the tomato paste begins to darken in color.
- Return the beef to the pan and stir in the tomato sauce, tomatoes and beef stock.
- Bring the mixture to a boil and then add the macaroni.
- Cover and reduce the heat to low. Simmer for 15-20 minutes until the pasta is tender and the liquid has been absorbed. Stir occasionally to keep the pasta from sticking to the bottom of the pan.
- Remove the lid and stir in the cheese.
- Serve with parsley and parmesan cheese, if desired.
Notes
- Lean ground beef works best if you want a rich sauce without too much grease.
- Stir the pasta occasionally while it simmers so it cooks evenly and does not stick.
- If the goulash thickens more than you like, add a splash of beef broth before serving or reheating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. You can make it a day ahead and refrigerate it until you are ready to reheat and serve. It thickens as it sits, so add a splash of broth or water when reheating if needed.
Yes. Elbow macaroni is traditional, but other small pasta shapes like shells or ditalini also work well.
The pasta keeps absorbing liquid as it cooks and rests. If your goulash gets too thick, stir in a little extra beef broth or water until it reaches the consistency you like.
Absolutely. The cheddar makes it creamier and a little richer, but the dish is still flavorful without it.
Yes. Diced bell peppers are an easy add-in, and you can also stir in a little spinach at the end if you want to add more vegetables.
I made this recipe last night, and it was delicious! I liked that it was simple to make and made a large quantity (I think it was about 8 portions); also, the cleanup afterwards was easy. FWIW, I used ground sirloin patties instead of ground beef (breaking them up just as I would ground beef); I like that the sirloin resulted in somewhat bigger chunks of beef than I’m used to when I use ground beef. So tasty!
One minor suggestion: update the approximate cost. When you print out a hard copy of the recipe, it states that the cost is $10. I think it was more than twice that, although I didn’t add it up precisely; but the beef alone cost more than $10.
I will definitely be making it again!
Thank you, Donald! When I created the recipe it was about $10 but that was a few years ago so I will definitely add for inflation.