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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.
Richard says
Not too many ingredients.
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
brksAndi says
It is very sad this “something” dish called and even associated with Hungarian Gulyás!! This recipe uses weird spices and ingredients . It is looks like nothing like the original very delicious, savory and spectacular dish.
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!
Susan Birch says
I simmered for awhile to let the flavors combine together.
Drew says
This is American “goulash” - totally different than Hungarian. Good in its own way.
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.