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★ Why You’ll Love this Recipe ★
Old-Fashioned Ground Beef 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.
Serve this American Goulash with a 5-ingredient cranberry-apple salad, homemade dinner rolls and try baking a Twinkie bundt cake for dessert!
A Classic American Recipe
This recipe seems to bring back fond memories for so many. "Goulash" is a timeless American dinner dish that has withstood the test of time. To this day, it's still a great little dinner to feed your family, especially if you have a larger family and you're on a budget.
Layers of Flavor
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.
One-pot Recipe
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.
Budget-friendly
American goulash is a cheap and easy family dinner.
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 option for feeding big families, house guests, growing children and teens, or for making extras to have lunch to take to work for the week.
Kid-friendly
Made with ground beef, it's hearty yet 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.
Did you know,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
- 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.
- Extra beefy flavor: add a teaspoon of beef bullion to your meat when cooking to boost the beef flavor.
- Thin the sauce: Add ½ cup of beef broth to thin the sauce.
★ 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!
- Boil the elbow macaroni according to package then drain and set aside.
- Cook ground beef, onion, garlic and bell peppers in the same pot.
- Add tomato sauce, tomatoes, Worcestershire sauce, olive oil, and salt.
- Return cooked pasta to pot and stir to combine.
Serve and add any optional toppings, as desired!
Quick and easy!
★ Tips & FAQs ★
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.
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.
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.
Yes, this is a one-pot recipe. I do 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.
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Leftover goulash stores well for 3-5 days refrigerated in an air tight container.
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.
★ More Beef Dinner Recipes ★
Browse all my easy beef dinner recipes
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This easy recipe for Old Fashioned Ground Beef Goulash was featured on South Your Mouth and Menu Plan Monday.
American Goulash
Equipment
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
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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.
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.
Harold says
@Angela G., yes this is how I remember goulash tasting growing up.
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.
Art says
obviously you don't know what Goulash is
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!
Alan B says
I add ketchup also