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★ Why You’ll Love this Recipe ★
Old-Fashioned American Goulash
American goulash is one of those nostalgic recipes that brings back fond memories for so many. This timeless, old-fashioned dinner has been feeding families for generations and is still an easy, budget-friendly way to serve a hearty meal to a family or crowd.
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.
Easy Ground Beef Dinner
Simple ingredients and just 30 minutes make this an easy ground beef dinner for busy weeknights. Beef, pasta and vegetables all come together in one filling family meal.
Make It in One Pot
Cook the macaroni right in the sauce for an easy one-pot goulash with minimal cleanup. Or, cook the pasta separately for more control over the texture, then stir it into the beef and tomato sauce.
Budget-Friendly and Great for a Crowd
American goulash is an inexpensive way to stretch a pound of ground beef into a hearty and balanced meal. Make a big batch for a family dinner, to feed a crowd or save the leftovers for lunch.
Serve this American Goulash with a simple 5-ingredient cranberry-apple salad, homemade dinner rolls and a Twinkie bundt cake for dessert!
★ Ingredients You'll Need ★
Traditionally, and with this recipe, here's what you'll find in American Goulash:
- Elbow macaroni. The classic pasta for American goulash. The curved noodles hold onto the beefy tomato sauce, but another short pasta shape will work too.
- Ground beef. Makes this goulash hearty, filling and budget-friendly. Lean ground beef works well.
- Bell peppers. A classic goulash ingredient that adds subtle sweetness and helps distinguish the flavor from spaghetti with meat sauce.
- Onion and garlic. Add savory flavor to the ground beef and tomato sauce.
- Tomato sauce and diced tomatoes. Create a rich, saucy base with just a little texture from the diced tomatoes.
- Worcestershire sauce. Adds savory depth and enhances the beef flavor.
- Sugar. A small amount balances the acidity of the tomatoes and peppers, just like Grandma used to make it.
- Olive oil. Adds richness and helps give the tomato sauce a smooth finish.
Optional Ingredients
Customize your American goulash with any of these easy additions:
- Italian herbs — add dried or fresh herbs for more flavor. Try paprika, Italian seasoning, black pepper, and/or oregano.
- Bay leaves — simmer 2–3 in the sauce for added flavor, then remove before serving.
- Beef bouillon — add 1 teaspoon for more rich beef flavor.
- Beef broth — add up to ½ cup if you prefer a thinner sauce.
Topping ideas: Try Parmesan cheese, black olives or artichokes.
★ How to Make this Recipe ★
American goulash comes together in just a few simple steps, with the option to make it all in one pot.
- Cook macaroni, drain and set aside.
- Add ground beef to the same pot.
- Add bell pepper and onion; cook until beef is browned.
- Add garlic and cook for 1 minute.
- Add sauce ingredients and cooked macaroni.
- Stir to combine and heat through.
Serve and add any optional toppings, as desired!
★ Tips & FAQs ★
American goulash is a pasta dish made with ground beef, elbow macaroni and tomato sauce. Hungarian goulash is traditionally more like a beef stew or soup, made with chunks of beef and seasoned with paprika. American goulash is also sometimes called 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.
Yes. Ground turkey or lean ground beef can be used for a lighter version of American goulash.
If you're looking to make this dish healthier, try a protein or plant-based pasta to add protein and/or vitamins.
Yes. For one-pot American goulash, cook the ground beef, peppers, onion and garlic first. Add the sauce ingredients, uncooked macaroni and 1½ cups of water, then simmer for 15–20 minutes or until the macaroni is tender. Add a little tomato paste if you prefer a thicker sauce.
Yes. Elbow macaroni is traditional, but another short pasta such as shells, rotini or small penne will work too.
Store leftover American goulash in an airtight container in the refrigerator for up to 3–4 days according to USDA guidelines.
Yes. Let the goulash cool, then store it in an airtight freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
★ More Beef Dinner Recipes ★
Want even more dinner ideas?
- Browse all my easy beef dinner recipes.
- Browse all my easy dinner recipes and Pin your favorites!
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 large pot or Dutch oven, cook elbow macaroni according to package directions. 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.
- Add pasta and sauce. Add cooked pasta, tomato sauce, diced tomatoes, Worcestershire sauce, olive oil, sugar and salt to taste. Stir to combine and heat through.
- Serve. Parmesan cheese, red pepper flakes, Italian spices, olives and/or artichokes are 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