Quick and delicious, this American Goulash Recipe combines ground beef, pasta, and peppers for a comforting one-pot meal.
author’s note
The Dinner Everyone Begs For Seconds Of!
I remember the first time I made this for my kids. I had ground beef in the fridge, pasta in the pantry, and not much energy to cook. All I did was throw everything in one pot, let it simmer while I cleaned up, and by the time dinner was ready, the whole house smelled amazing.
The kids went back for seconds, which is always the real test in my house. Since then, it’s been one of my easy weeknight go-tos (along with this chicken tortilla soup). I’ll switch up the pasta, sneak in some extra veggies, or change the cheese depending on what I’ve got on hand.
Quick Tip
Elbow macaroni is the traditional pasta for American Goulash. If you’d like to experiment with different pasta shapes, opt for varieties that are thick and relatively small, such as small shells, ziti, or penne – they all work well.
Goulash Ingredients
| Ingredient | Swap / Tip |
|---|---|
| Ground Beef | Swap for ground turkey, chicken, or even plant-based meat |
| Onion & Bell Pepper | Skip if you’re short on time, or use frozen diced onions/peppers |
| Garlic | Use garlic powder if fresh isn’t on hand |
| Tomato Sauce & Diced Tomatoes | Fire-roasted tomatoes = more flavor |
| Elbow Macaroni | Any short pasta works (penne, rotini, shells) |
| Cheese | Cheddar, mozzarella, or Colby Jack all work great |
How To Make This American Goulash Recipe
- Brown the beef with onion, pepper, and garlic.
- Add the tomatoes and seasonings and bring to a simmer.
- Stir in the pasta and cook right in the sauce until tender.
- Finish with cheese for a creamy, melty finish.
- Serve hot and enjoy!
Featured Comment
“This was outstanding, and simple to prepare. This recipe cant get any better than it already is if you follow it, I guarantee your family will be asking for more. You nailed it. Thanks for sharing.”
– Stephanie
American Goulash Recipe Tips
- Use quality tomatoes: San Marzano® or Muir Glen® fire-roasted, or swap in 15 oz Rao’s® marinara for richer flavor.
- Grate cheese fresh: Pre-shredded doesn’t melt as smoothly.
- Salt pasta water: Since the sauce is salty, season the pasta water well.
- Sauté seasonings first: Cooking them with the meat and veggies boosts flavor.
- Optional simmer: Let the sauce cook 30–45 minutes for deeper flavor.
More Ground Beef Recipes:
American Goulash Recipe
Video
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion 1 onion
- 1 cup diced red pepper 1 pepper
- 1 tablespoon finely minced garlic 3–4 cloves
- 1 pound lean ground beef 93/7
- 2 tablespoons tomato paste
- 1 tablespoon italian seasoning
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper
- 1 (15-ounce) can tomato sauce
- 2 (14.5-ounce) cans fire-roasted crushed tomatoes
- 2 teaspoons beef bouillon powder
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 cup freshly shredded sharp Cheddar cheese
- 3 cups uncooked elbow macaroni
Instructions
- Finely dice the onion and red pepper, and mince the garlic.
- In a large, cast-iron pot, heat olive oil over medium-high. Once shimmering, add finely diced onion, red pepper, and minced garlic. Sauté until tender, adjusting heat if needed. Simultaneously, bring a separate pot of water to boil on high heat.
- Turn heat to high and push veggies aside in the pot. Add beef to the middle, letting each side sear for 30 seconds. Crumble and cook until no pink remains, then drain excess grease. Reduce heat to medium. Mix in tomato paste, Italian seasoning, paprika, chili powder, garlic and onion powders, and season with pepper to taste. Stir until spices release their aroma, about 1–2 minutes.
- Pour in the tomato sauce, scraping the pot’s bottom for any browned bits. Mix in fire-roasted crushed tomatoes. Add beef bouillon cubes, Worcestershire sauce, and bay leaves; stir gently. Bring to a boil, then reduce to low, partially covering the pot. Simmer until fragrant and tender, ideally 30–45 minutes for a richer sauce or until pasta is cooked. While simmering, shred the cheese.
- Once the water boils, season with salt (roughly 3/4 tablespoon). Add macaroni and cook as per package instructions. Drain when done.
- Off the heat, mix in the Cheddar until melted. If eating immediately, combine meat mixture with cooked macaroni. For leftovers, add macaroni to bowls and top with meat mixture to prevent noodles from bloating in storage. Adjust seasoning to taste, and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Cheese: Mix mozzarella and cheddar for a cheesier option. Lactose intolerant? Enjoy without cheese!
- Extra Veggies: Enhance with frozen corn, carrots, or mushrooms. Add spinach at the end.
- Beans: Transform into chili mac with chili or kidney beans.
- Fresh Herbs: Sprinkle diced Italian parsley for a burst of freshness and color.
Storage
- Fridge: Store this American goulash recipe in an airtight container for up to 4 days. Add a splash of broth when reheating.
- Freezer: Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.
Hi Chelsea,
I am wanting to make a big pot of American goulash and your recipe looks wonderful. I have a large bag of red and white quinoa macaroni that I would like to use in place of the elbow macaroni. Mainly because I think it will hold up much better. Anyway, I would love to get your thoughts on that.
Thank you,
Polly
Hey Polly! I’m excited for you to try this! If you add the macaroni pre-cooked into the Goulash you should be good to use any macaroni! Hope this helps! Thanks!
Wow! So I’m surprised at the disrespectful people who don’t know how to read and aren’t grateful for the time and effort people like you put into hosting a website, cooking and testing, writing and posting, moderating and then offer it all for free!
This recipe was delicious (!!!) and in fact, when I search for a recipe and I see your site, I’m on it! The only thing I did to this American Goulash recipe is add carrots, celery and a serrano pepper cuz we like it spicy around here. This is a saved recipe and on the rotation! Thanks Chelsea!
Your comment truly made my day! Thanks so much for taking the time to write that and appreciating the hard work that goes into this! So thrilled you enjoyed this recipe! Thanks so much Sandee!
Made this tonight. Very good, better than my usual bland goulash. The red peppers made a big difference, along with the addition of worcestershire. Unfortunately, I didn’t have the cheese (I usually don’t use) & chili powder or paste. I added the tomato sauce & big can diced tomatoes. It still was very tasty. Next time I’m adding cheese, paste & fire roasted tomatoes.
Delish! I am so thrilled you enjoyed! 🙂