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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.
Cooknks says
Great family-style dish.
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! ⭐️⭐️⭐️⭐️⭐️
Robin says
I adjusted the measurements of the ingredients to be more like what I wanted. Very good.
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. 🙂