American Goulash is one of those nostalgic recipes your family may have grown up eating or maybe you've heard how beloved it is and want to give it a try.
★ Why You’ll Love this Recipe ★
This recipe seems to bring back fond memories for so many. "Goulash" might be an old fashioned American dish but it's still a great little dinner recipe for modern families.
This particular Goulash recipe is flavorful featuring ground beef, bell peppers, onions, Worcestershire sauce and spices. I often hear that it tastes like the goulash they remember from their childhood.
The cooking process is very simple and uses just one pot for easy clean up! Hooray for less dishes!
All the food groups in one dish!
I love a meal where you get the filling factor of carbs, hearty and flavorful meat, plus veggies all in one dish. It makes cooking and clean up super simple and I'm happy as mom because everyone gets some veggies with each scoop.
American goulash is great for families on a budget.
One of the reasons this recipe became so popular back in the day is that it's really affordable to make a big batch of this filling dish.
American Goulash is a great dinner for feeding big families, house guests, growing children and teens, or for making extras to have lunch to take to work for the week. Ground beef is very affordable and is typically well-liked even among picky eaters.
★ Ingredients You'll Need ★
Traditionally, and with this recipes, here's what you'll find in American Goulash:
- Elbow macaroni. This classic pasta shape works well with this dish because the sauce and bits of meat get trapped inside the noodles in the best way making for perfect bites! However, if you want to use a different shape of pasta, by all means, you can.
- Ground beef. This is a great "Hamburger Helper" style recipe that's almost as easy as just adding some beef to a box. We are just incorporating some more freshness and texture vs. the boxed dinner with onion, mixed vegetables and tomatoes.
- Bell peppers. To me, the peppers are what really makes goulash goulash. Bell peppers add a subtle sweetness and depth of flavor that sets this dish apart from the more familiar spaghetti dinner.
- Onion and garlic. This tasty duo layers flavor into the sauce and compliments the ground beef nicely.
- Tomato sauce and diced tomatoes. You get lots of sauce but also a little but of a chunky texture when you combine these two to form the base for the sauce.
- Worcestershire sauce. This is almost like a secret weapon for literally beefing up the flavor of this dish. It's subtle but if you've been making Goulash without Worcestershire sauce and feel like it's been missing something, this just might be what's missing!
- A tablespoon of sugar. Because that's what grandma did and that's because it perfectly balances out the acidic tomatoes and peppers. Another subtle but secret weapon!
- Olive oil. I like to add a splash of olive oil to enrich the sauce. It seems insignificant but it really makes a difference in adding flavor and a silky smooth texture to the finished dish. Scientifically speaking, adding a small amount of fat to a dish makes things taste much more flavorful because the fat actually helps the flavor stick to your tongue longer. How fun is that?
Optional Ingredients for Extra Flavor
Black olives are an excellent topping for this dish, adding some saltiness and texture to each bite. Add as a topping to your finished dish or stir them in at the end of the cooking process if you want to heat them up a little.
You could also add chopped artichokes, fresh or dried Italian herbs and/or Parmesan cheese. Add these as toppings when serving.
Ideally, you'll want to let the olives and artichokes get to room temperature before adding as toppings.
Bay leaves also add a layer of extra flavor. Add 2-3 bay leaves when you saute the meat and veggies. You can leave them in the sauce as it cooks. They are edible but you don't want to actually eat them as they are tough. So when serving, just pull them out if you accidentally scoop them onto your plate.
★ How to Make this Recipe ★
This American Goulash Recipe is an easy ground beef dinner comes together in just a few steps and with just one pot!
- First, boil the elbow macaroni according to package then drain and set aside.
- Next, use the same pot to cook ground beef, onion, garlic and bell peppers.
- Add tomato sauce, diced tomatoes, Worcestershire sauce, olive oil, and salt to taste.
- Return cooked pasta to pot and stir to combine.
- Serve and add optional toppings as desired!
Quick and easy!
★ Tips & FAQs ★
American Goulash vs. Hungarian Goulash
First of all, I need to mention the difference between American Goulash and Hungarian Goulash.
American Goulash features ground beef and elbow noodles. It's more of a pasta dish. Whereas Hungarian Goulash is more of a soup made with chunks of beef and can incorporate potatoes and other vegetables.
This is a recipe for American Goulash which is quite a bit different than Hungarian goulash. If you're looking for Hungarian Goulash, check out this recipe by Spend with Pennies.
Different parts of the United States started calling this dish Goulash. It's popular where we live in the midwest and northeastern, particularly Pennsylvania and Ohio.
To further confuse things, some call this dish American Chop Suey.
Did you grow up eating American Goulash for dinner? Comment below with where you're from and what you called this dish growing up.
How can you lighten up this dish?
There are two main tweaks that will make this dish a little healthier.
- Try substituting some or all of the ground beef with ground turkey which contains less fat. You can also choose a lean ground beef to reduce the fat this dish.
- Try a protein or plant-based pasta. This will reduce carbs and add protein and/or vitamins.
What type of tomato sauce is best for goulash?
I always say, go with what you have. This recipe works well with crushed tomatoes, diced tomatoes, spaghetti sauce, tomato soup or V8 + tomato paste. A combination of these would also work.
Try different kinds to vary the flavor a bit if you make this often. Experiment and find what you and your family like best. As long as you're working with a tomato-based sauce, you can't go wrong. Tomato paste can be used to thicken any sauce you find too thin.
Do you have to cook the pasta separately?
You don't have to but I prefer to cook the macaroni noodles separately, drain, then combine the pasta with the meat and sauce. This allows better control over cooking the macaroni just right and you can drain away flavorless water.
However, you can cook the pasta right in the sauce if you add water. You'll end up with a thinner sauce since you'll need to add 1 and ½ cups of water in addition to the tomato sauce. Most of the water will get absorbed by the pasta but if you find your sauce is too watery, then you can add tomato paste to thicken it. If you find it too watery tasting, then try adding some beef bullion powder or Worcestershire sauce until it tastes just right. You may need additional salt as well.
So, up to you how you want to tackle cooking this. Some will argue that traditional goulash is all cooked in one pot and that is what makes it different than spaghetti. To me, the flavor is what sets it apart. Specifically the bell peppers and onions are what give this dish its unique taste, apart from spaghetti. I say, there is no right or wrong here. Go with what works for you!
If you're planning to cook everything in one pot, I'd recommend using a dutch oven. Cook the ground beef, peppers, onions and garlic first, then add the sauce, water and macaroni noodles. Simmer for about 20 minutes or until pasta is fully cooked.
Is American goulash freezer friendly?
Yes. Goulash is freezer-friendly so you can make a bunch and freeze half for later. Or share with friends and family. Goulash makes a great make-ahead meal for new moms, sick friends, and new neighbors.
Store in an air-tight container in the freezer for up to 4-6 months.
To reheat from frozen: Cover with foil and bake at 350˚ for about an hour and 15 minutes or until center is nice and hot. You can also defrost this casserole first and just bake for about 45 mins.
How long can you store Goulash in the fridge?
Goulash store well for 3-5 days refrigerated in an air tight container.
★ More Recipes You'll Love ★
Love an easy, yummy dinner?
Browse all my dinner recipes and Pin your favorites!
Are you a fan of beef? Browse all my beef recipes
This easy recipe for Old Fashioned Ground Beef Goulash was featured on South Your Mouth and Menu Plan Monday.
American Goulash
Ingredients
Pasta
- 8 oz elbow pasta
Beef and Vegetables
- 1 lb ground beef
- 1 bell pepper any color, seeded and diced
- 1 onion diced
- 1 teaspoon garlic paste
Sauce
- 15 oz tomato sauce
- 14.5 oz petite diced tomatoes or crushed tomatoes for smoother sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 tablespoon sugar more or less to taste
- ½ teaspoon salt more or less to taste
Optional Toppings
- grated Parmesan cheese
- red pepper flakes
- Italian spices
- olives
- artichokes
Easy-Order Groceries
- Add All Ingredients to Your Walmart Cart Adds everything with one click! You can edit items before you check out.
Mighty Mrs. is a #WalmartPartner.
Instructions
- Cook pasta. In a dutch oven, cook elbow macaroni according to package, drain and set aside.
- Cook beef with vegetables. Set the dutch oven to medium-high heat and add ground beef, diced bell peppers and onion. Cook until ground beef is brown and peppers and onions are soft, about 10 minutes. Add garlic paste and cook for an additional minute.
- Make sauce. Stir in tomato sauce, diced tomatoes, Worcestershire sauce, olive oil, sugar and salt to taste.
- Combine. Add cooked pasta to sauce and stir to combine.
- Add toppings. (Optional) Offer Parmesan cheese, red pepper flakes, Italian spices, olives and/or artichokes as optional toppings.
Video
Notes
Equipment
Recommended equipment listed may contain affiliate links.
Rose Pickett says
My mom used to make goulash and I always loved it. This is the closest recipe I found to hers (she never wrote any of her recipes down). I do remember that she would only partially cooked the macaroni so that it would absorb the flavor of the tomatoes. I enjoy a bowl of this and make goulash and peanut butter sandwiches (which my family thought was weird)
Christine says
Growing up in Connecticut, my mother could not really cook, but she tried. One of my favorite dishes that she made was this style goulash, which she called “American chop suey”. That shows you that anyone can make this and it always tastes great! I add sausage to spice it up, as well as grated cheese. Note to read the beginning notes about adding sugar and olive oil. They do make a nice difference but are not listed in the recipe for some reason.
Lynda Mae Chavez says
both are mentioned in the recipe
Dougla Chiles says
Very simple and delicious
Donnie says
My mother made meals like this when I was young living at home. She made these goulashis and oh was they good. I am now 59 yrs old and getting ready to make this recipe. Its good with a can of corn and or carrots. I am fixing to bring back some great memories about my mother.
Love you mom ⚘⚘⚘
Rodger says
I grew up eating this in Wisconsin. We raised our own beef and canned tomatoes from our farm garden. Truly a delightful comfort food!
Angela G. says
That sounds wonderful. Thanks for sharing your memory of this dish.
Jordi says
I am from Florida and I grew up eating goulash all the time
James says
Thanks for the recipe.
Kathy says
When I was growing up this was a weekly meal, but my mom didn't add all bell peppers and other stuff. It was just ground beef, onion, diced tomatoes (that was canned from the garden), and sometimes we didn't haven tomato sauce so my mom would put in ketchup. Since these grocery prices are just keep going up, I'm going back to how my mom made it.
Angela G. says
The beauty is you can customize this to what you have on hand.
Georgiana Knight says
My mom used chopped onion and a can of alphabet soup..👍
Erin says
I am originally from Connecticut. My Grandma and my Dad used to make this for my brother and I back in the 80’s and 90’s. Thank you for sharing this recipe.
Donna says
Good old fashioned comfort meal! I used a quart jar of home canned tomatoes..
Shelly Duston says
My boyfriend has been asking for awhile for me to make goulash. I've never made it before. I've never seemed to have all the ingredients to make any of the recipes I came across and running to the store to get them was not an option. And then I came across Mighty Mrs. Old fashioned beef goulash recipe and got started. This was so easy to make. Huge hit with my boyfriend....thank you!
Shari says
I am making this dish tonight, we grew up eating this as a family of 6. My mother always used to call it Quickie Macaroni. Budget friendly & delish. Similar recipe, but don't remember the Worcestershire added, also my mother always used whole tomatoes. Always a comfort food in our home.
Ray says
In our household mom canned hundreds of quarts of tomatoes in the fall. So a jar or two always made it into her goulash! LOL
Wendy Hajder says
This is exactly how our family makes our goulash here in Minnesota, no German in our ancestry, we are Scandinavian and British/Irish...but then this is an American dish, right? Going to make tomorrow, sounds too good not to! 😊
Deb says
Made this for supper this evening and it brought back so many memories! I added Italian seasoning and just a little bit more salt.
Was delicious!
Thanks so much 🙂
Rustyroses says
Quick and easy to make and is a satisfying meal.
Lauren W says
I grew up on American Goulash. Mom was raised on it and then brought the dish from VT to CA in the late 50's. German/Dutch ancestry here.
Still a favorite comfort food. I use stewed tomatoes and sauce-with no sugar, but a little ketchup to help sweeten and thicken, and onion, salt and pepper. Sprinkle parmesan cheese on top. Now, I am craving this. Time to cook up a batch.
Carol Parker-Schutt says
Making this tonight. Super excited to try your version. 🥰
Angela G. says
I hope you enjoy it Carol!
Tami says
I do a goulash recipe similar to your but put in a 9x13 pan. Stir in 1 cup of shredded cheddar cheese. Then cover with a cup or more of the shredded cheddar cheese. Place in oven and cook until it boils and cheese is melted on top. Remove and let it set until cooled a bit and enjoy. This was my husbands favorite meal. Also served with French bread. Yummy in my tummy.
Angela G. says
Sounds yummy! Thanks for sharing. 🙂
Colleen says
My mom made this in the 60's. I was a young picky eater so I wasn't a fan back then. Little did I know it was budget friendly. I would eat it now though. At the time we lived in upstate NY and this dish was called goulash. Thanks for the trip down memory lane
Ree Ann Volle says
I grew up eating and loving this American goulash.. My mother's was a little simpler recipe.. No garlic or green pepper. She used tomatoes and tomato juice. And a good flavoring with sugar. We enjoyed it with few crackers crumbled in and bread and butter. Comfort food here in Indiana.
Donna Wheeler says
We all grew up eating goulash and loved it! I learned to make it with Italian stewed tomatoes though. Definitely add sugar also.
Angela G. says
Thanks for sharing Donna! My grandma used to add a spoonful of sugar to lots of her dishes. It's definitely an option for anyone who likes that touch of sweetness.
Carol Rodriguez says
@Angela G., My mom made goulash, no sugar. but my friends most raised with German mothers put a little sugar in anything they made with tomatoes. They said it cut the acid in tomatoes. Same with fresh tomatoes, my German side of the family slied and put sugar on before eating. Myself, I sometimes put sugar, and sometimes a small bit of mayo and salt and pepper.
Married to a Hungarian says
Hungarian Goulash is a brothy soup and not a stew of any kind! Hungarians make beef stew but it's not Goulash! A stew called Goulash is 100% American only
Cindy says
In New England we call this American Chop suey. Even the Wahlberg brothers (Mark and Donny) call it American Chop Suey on their TV show the Wahlberg burgers. They talk about their memories of their Mom making this when they were young and poor living just outside of Boston. It used to be an inexpensive way to make a large delicious meal, but not so inexpensive any more with the price of ground beef nowadays
Alice Cote says
Fast & easy! My husband doesn't like tomato "sauce", so I used 1 can of diced tomatoes with basil, garlic & oregano, ran the 2nd can through the blender & added them. Not as thick & saucy, but tasty! THANKS!
Frances says
How do you freeze it and then do you thaw it out and reheat it?
Angela G. says
Hi Frances, you want to seal the goulash in an air-tight container then freeze. To heat from frozen, add an extra 5-10 minutes to the cook time. Note: Use caution if reheating in a glass container as extreme temperature changes can cause glass to break. I recommend placing frozen goulash in glass containers into a cold oven and letting the oven preheat with the casserole inside.
Michael Reardon says
When I was 8 yrs my Oma yell it’s gooloush time ! Now I’m 60. Never forget when I saw ur recipe ! Thanks for share your awesome recipe ! I add mushroom in your recipe 🤤
Mimi Meeker says
If you have overcooked bacon, my dad adds it into his goulash
Nancy Larsen says
Here in Wisconsin, we call it EAT MORE , found out it was Goulash American style, what ever you call it, never had anyone sit down at my table and dislike it. So I usually make it for new Dinner Guests. It a winner everytime.
Nancy
Rosemary says
My grandma who is Dutch lived in Iowa, she made this recipe a lot, when I was a newly wed, husband in navy, we had very little money so I made this a lot, as my kids were young they would eat this without complaints so I have not made this for awhile but thought about it a lot, did not need recipe as itI was still in my head. Making it today using your recipe because it is one I remember.
Sarah says
Yes it was an easy recipe and it turned out really good thank you. I make goulash in the past but I always put mixed vegetables in it. But I like this recipe a little better.
Marie says
I make this delicious dish often and my family love, Love, LOVE it. I substitute a 16 oz. jar of chunky pasta sauce for the tomato paste and diced tomatoes and serve it with grated parmesan cheese. Dinner is ready in less than one hour!
Tricia says
Yummy! ⭐️⭐️⭐️⭐️⭐️
Vivian says
Good and easy!
Z says
Love it. Writing this recipe down!
Mugs says
@Z, substitute dumplings for a different twist!
Teresa says
This turned out delicious. I did add mixed vegetables, because my husband likes it that way.
I will be using the recipe again.
Angela G. says
Hi Teresa, I'm so glad you enjoyed it!
Taree Beebe says
Souns like my moms but she always put it together then baked it. Is that an option?
Angela G. says
Hi Taree, yes you can bake it if you want to melt cheese on top or if you are re-heating from frozen. But you don't have to since everything is cooked in the pot!
Sharon says
@Taree Beebe, yes my mom cooked the pasta a ltitle and put it all in the oven also, that is how I like it also
Daphne says
Finally a goulash recipe that pretty much equals what my best friends mother used to make. I have never been able to duplicate hers. Thank you so much for sharing your recipe.
Angela G. says
Hi Daphne, I'm so glad you enjoyed it and that it was a match with what you remember. 🙂
Kim Lacey says
I make this as well but use a large can of V8 juice and ground Turkey and all the other spices in this recipe. So good!
Angela G. says
That sounds like a great way to make this dish healthier. Thanks for sharing, Kim!
Billie says
My Mama made this when my brother and I were younger.
It was great!
Margie jusick says
@Billie,
Your mom might have mostly followed the above recipe but added a tablespoon or two of brown sugar and cut chunks of sharp cheddar to mix in. Also, cook the pasta only half way and use bigger pasta like capitals. Bake this for 30-40 minutes. That is how my moms recipe differed in the 70’s
Randy says
I grew up in California, and my Mother always called this "Goulash." Instead of mixed veggies though she just put in one can of drained corn. So glad to see this recipe; my Mom passed away in 2015 taking the recipe with her. 🙁
Angela G. says
Randy, I hope this recipe brings back warm memories of your mom. Thanks for sharing your story.
Jerimiah says
Grew up all my life in North East Indiana Lots of Amish country, but, yes ghoulash is a fave, I've had all my life!
James says
I still eat this to this day ! My mom if in a hurry would use ketchup and she used brown sugar , it was a regular meal when i was a kid and now my grandson loves it .
Kittymcprtty says
Wonderful dish. My Mom made this every week when I was a kid. Primarily started because it was so economical and money was very tight. But we loved it so much even when our finances improved it was still a weekly staple. Even when I left home every time I visited I begged her to make it (it took me a long time to come close to my Mom's expertise with this recipe, I'm not a natural cook). I still make it near!y every week. I occasionally experiment with it though. Sometimes I'll add whole kernel corn (yum), or diced potatoes, or jalapenos (mild for me, I'm a whimp) which add a kick and a wonderful flavor. I also change up on type of pasta. My favorite is the small or mini shell pasta. Next to the elbow it holds the sauce in better for a more intense flavor in every bite. I also love to add cheddar cheese when served (where it slightly melts and is the perfect finishing touch) This by far is my favorite childhood (and now adult) dish. You should definitely try this and experiment and make it your own. By the way I use to take this to potluck and office parties and it was always a hit and got the most requests for the recipe. I loved it since as I said I'm not a cook by any means. Good luck your family will love you for it and think you slaved all day.
Angela G. says
Thanks Kitty for the review! This dish definitely holds a special place in the hearts of a lot of American families. Thanks for sharing your story. I also love your tips. 🙂
Debi says
What really goes with this dish is to add diced green chilies 😋😋. It gives it a little kick, and I use mild but you can use to your preference 🙂
Angela G. says
Green chilies would be a great addition. Thanks for sharing!
Nancy says
My grandmother made this ..sooo good.she called it ..slum gully. Cleveland Ohio ...couldn't Believe I came across this dish as I was reading around.
Angela G. says
Hi Nancy, Slum Gully! Now that's a fun name. It's wild to me that this dish goes by so many different names! Thank for sharing!
Rick says
Do you drain the grease from the hamburger before going further with this recipe?
Angela G. says
Hi Rick, You may want to drain the meat if you're starting with a fatty blend of ground beef like 80/20. It's up to you. Draining away extra fat will lower the calories. You could also start with a more lean blend of ground beef and skip the step of draining. Hope this helps!
Linda says
I grew up in Michigan to a Connecticut Yankee and born and raised Kentucky mother.
We called it goulash. Growing up I had no idea that there was a Hungarian goulash. Everyone that I knew made this dish and called it goulash.
No matter what you call it I call it delicious!
This is my list of ingredients:
Ground beef
Elbow macaroni
Tomato sauce
Fire roasted diced tomatoes
Onion
Green pepper
Katchup
Chili sauce
Worcestershire sauce
Onion and garlic powder
Black pepper
Angela G. says
Hi Linda, thanks for sharing! Using fire-roasted tomatoes is a great way to add more flavor to this dish! And chili sauce sounds yummy as well.
Brian says
Please stop posting this and calling it traditional goulash. It is not. Goulash is Hungarian and does not look like this and has other ingredients most notably it must have Hungarian paprika. Call this what it is. American Chop Suey.
Angela G. says
Brian, People call this dish by different names depending on where they live. In Pennsylvania, people call it goulash. However, it's an American version that's very different than the Hungarian stew. Some people do call this American Chop Suey in other parts of the U.S. as noted in my post and in comments from others.
maxi says
@Brian, absolutely agree!! I grew up on this stuff. I'm 75 ....
Jacquie says
@Brian, My mother always called it American Goulash...Not Hungarian goulash. I am 71 and that is what I've always called it.
Rebecca says
@Brian, my grandmother was Hungarian and she called this exact dish goulash. And it is different than her Hungarian goulash. Never did she call this chop suey.
Susan Elizabeth says
@Brian, they call it goulash, we call it gulyas! They should try our gulyas. Simple ingredients and delicious. My m-i-l called it slubguillion.
Barbara says
Slumgullion was our name for it, too. No green peppers, but diced crisp bacon. And sometimes without the hamburger…just bacon and tomatoes and seasonings! An absolute DREAM of a memory! I actually liked it better without the hamburger! And some cheese, of course since we were poor and received some government food subsidies from time to time, which back then always meant dairy, including a block of cheddar AND, believe it or not, REAL BUTTER! Plus milk, of course! Our Polish household grew strong on mom’s slumgullion! Never knew anyone else called it that!
A sweet trip down our memory lane!! Many thanks!
Sharon says
I never have actually followed a recipe to make goulash but I followed yours tonight. I added fresh Italian parsley and fresh basil from my garden. We enjoyed it! Thank you
Angela G. says
Sharon, sounds yummy! Glad you enjoyed it.
Randy Sauser says
I cube up Velveeta cheese to it
Angela G. says
Sounds yummy.
Sarah Sauls says
I just love this recipe.., when my children were small I made it a lot.
Sarah Sauls says
Love this recipe,
Tamme Newton says
@Sarah Sauls, after searching for weeks for a Goulash recipe, settled on this one. It’s simple and my Dad always made a simple pot of Goulash, us kids loved it! Somehow, just reading your recipe and story I felt this was the one!! I’m making it tonight!!!
Sheryl says
I’m from Massachusetts, and when my mom made this it was called “American Chop Suey“
Angela G. says
I’ve heard it called American Chop Suey too. So interesting to hear what different parts of the country call this dish. Thanks for sharing!
Kathy says
80% lean hamberg, green pepper & onion.pour over casserole elbows and then a large can of whole tomatoes.salt only for day 1. Very simple but very good.
Kathy says
I use whole tomatoes and casserole elbows. Day 2 i may add hot red cherry peppers and some of the juice to spice it up.
Angela G. says
Sounds yummy! I like the idea of spicing things up with hot red cherry peppers.
Glenda Newton says
This is how I make mine except I put 1 can of mild Rotella. If you want it spicy use hot rotel.
Angela G. says
Hi Glenda, Rotel would be a great way to give this dish a little heat. Great idea.
Sandra says
I grew up
Eating this and I and my family love it
Patricia says
I absolutely loved this recipe. I’m not someone who likes very spicy food so this was the right amount of flavor for me. I didn’t use the garlic or other optional ingredients & my family really liked it.
Angela G. says
Hi Patricia, I’m so glad to hear you and your family enjoyed this recipe!
Michele Walburn says
I buy bags of frozen peppers and onions. It's cheaper and faster. I would grow my own, but if so much as touch a plant,or water them, they die. This recipe is so similar to my grandma's I'll have to call it perfect. Lol. I use Prego + hidden super veggies in mine. Yes I make johnny marzetti and call it goulash. I'm raising my 9 and 7 year old granddaughters. I don't have much time or energy for cooking. I'm going to save this recipe and make it right at least once this winter. I've been trying for years to remember what the odd ingredient was that granny out in here's. It's worstershire sauce. Thank you so much. I've asked every living relative and not even my mom could remember. Mine never tasted quite right. Dang I need to go shopping. Now I'm hungry. Lol
Angela G. says
Hi Michele, I'm glad you stopped by this site for a visit then. I hope you and you granddaughters enjoy this recipe. 🙂
Linda C says
@Michele Walburn,
Thank you for filling in my missing piece. I never knew this recipe as any kind of goulash but I did know it as Johnny Marzetti. I couldn’t remember the olive oil or the bell peppers. Now, I’m hungry!
Bill Forrester says
I make this down Texas way. We often use an inexpensive pot roast fully cooked and shredded instead of ground beef. Also save a good portion of pinto beans with all it's liquid and pork fat seasoning from your next pot of beans. Throw that in too. Stewed tomatoes, garlic, onion, seriously almost anything. Experiment with the flavors. I use a pressure cooker to cook in. Served with hot buttered corn bread, especially in the winter and you've got a winner!
Angela G. says
Hi Bill, It's so interesting to hear how you make in down in Texas. Sounds yummy! Thanks for sharing!
Amy Walker says
@Bill Forrester, That sounds totally amazing!
Laura says
In Minnesota, they call this funeral hotdish. And sometimes add corn or peas or green beans.
Angela G. says
I've heard of "funeral potatoes" but never funeral "hotdish." So interesting. Thanks for sharing, Laura!
Miss Mass Maria says
Goulash? We call this American Chop Suey!
Angela G. says
Oh, yes. I've heard it called that! We are in Pennsylvania. Where are you located or from that you call it American Chop Suey?
Alicia Croteau says
@Angela G.,
I live in Massachusetts. In school i remember it being called American Chop Suey. We had a babysitter that called it Goulash. She watched a bunch of kids a few days a week. There was always Goulash!
My recipe is similar to you however I use stewed tomatoes.
Angela G. says
Hi Alicia, I've heard is called both. Stewed tomatoes would be good! I like the tomatoes diced personally so you don't have such big chunks but you could do either, or even crushed. Anyway, thanks for sharing! Goulash or American Chop Suey is definitely a well-loved family dinner across the U.S. (that's easy to make too!)
Patti says
This is how I make goulash. My family loves it!
Angela G. says
Mine too! It's one of those simple dinners that's always a hit.
Keith says
Very delicious.
Angela G. says
Hi Keith, glad you enjoyed it!
Ofilia Suke says
It's look delicious
Bob says
I prefer to sweeten with diced onion & carrots rather than add sugar.
Angela G. says
Bob, that's a great idea to sweeten with healthy carrots. If you use sweet vidalia onions, I could see that working too. Thanks for sharing.
Richard B. says
What would you recommend for more flavor? Never have eaten goulash before, I made this recipe step by step and it tasted pretty bland to be honest. I'm not trying to be rude, just as a native southerner, I like my spices and flavor. Thanks!
Angela G. says
I appreciate the feedback! I think adding some dried Italian herbs and some salty ingredients like black olives or artichokes and/or Parmesan cheese might add the flavor you are missing. Give that a try and let me know what you think!
Gary Wussow says
@Richard B., add a couple splashes of your favorite hot sauce. Goulash is great for adding your favorite things. We always add corn to ours.
Judy says
I like to mix some sausage wirh the beef.
Angela G. says
Sausage would be a great addition and would add extra flavor and richness. Thanks for sharing.
Michael Nelson says
Definitely will make. Sounds great 👍.
Angela G. says
Hi Michael, I hope you do and that you enjoy it!
Kevin says
I make mine almost exactly the same, however I use stewed tomatoes as well. Never any complaints.
Angela G. says
Hi Kevin, Stewed tomatoes sound great and would add some texture.
Jo-Ann LoGiudice says
I usually put kidney beans in my goulash.
Angela G. says
Hi Jo-Ann, kidney beans would be a yummy addition. Thanks for sharing!
Juliann H says
I love goulash for and easy and thrifty meal.
My mom and now I throw in some ketchup, it makes it a bit sweet and really yummy.
Angela G. says
We love it too for the same reasons. 🙂 Ketchup sounds like a yummy addition. My grandma used to add a spoonful of sugar to a lot of her dishes. Sometimes a little bit of sweet makes everything taste a little better!