Classic American Goulash

Prep time: 15 minutes
Cook time: 40 minutes
Total time: About 55 minutes
Servings: 6–8

Classic American goulash is a hearty, old-fashioned one-pot comfort meal made with ground beef, macaroni, tomatoes, onions, garlic, and plenty of paprika. It’s simple, filling, inexpensive, and perfect for feeding a family. Unlike Hungarian goulash, American goulash is a tomato-based pasta dish—the macaroni cooks right in the sauce, soaking up all the savory flavors.

Ingredients

For the goulash

2 lb (900 g) lean ground beef
1 tbsp olive oil, if needed
1 large yellow onion, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1½ tbsp sweet paprika
1 tsp smoked paprika
1 tsp Italian seasoning
1 tsp salt, plus more to taste
½ tsp freshly ground black pepper
¼ tsp red pepper flakes, optional
1 can (28 oz/800 g) crushed tomatoes
1 can (15 oz/425 g) tomato sauce
2 cups (480 ml) beef broth
1 tbsp Worcestershire sauce
1 tbsp brown sugar, optional
2 bay leaves
2 cups (200 g) elbow macaroni, uncooked

For finishing

1½ cups (150 g) shredded cheddar cheese, optional
½ cup (50 g) shredded mozzarella, optional
2 tbsp fresh parsley, chopped
Extra black pepper
Grated Parmesan, optional

Instructions

1. Brown the ground beef

Place a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the ground beef and break it apart with a wooden spoon.

Cook for approximately 7–10 minutes, stirring occasionally, until the beef is thoroughly browned.

If there is a large amount of rendered fat, carefully drain some of it from the pot.

You want to leave a little fat behind because it adds flavor and helps sauté the vegetables.

If you’re using particularly lean ground beef, add about 1 tablespoon olive oil.

2. Cook the onion

Add the diced onion directly to the browned beef.

Cook for approximately 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Don’t rush this step. Allowing the onion to soften properly gives the finished goulash a sweeter, deeper flavor.

3. Add the garlic and tomato paste

Add the minced garlic and cook for about 30 seconds.

Then stir in the tomato paste.

Cook for another 1–2 minutes, stirring frequently.

Cooking the tomato paste briefly helps caramelize it and removes some of its raw tomato flavor.

4. Add the seasonings

Sprinkle in the paprika, smoked paprika, Italian seasoning, salt, black pepper, and red pepper flakes if using.

Stir everything together for about 30 seconds.

The warm beef and oil will help release the aromas from the paprika.

Be careful not to let the spices sit against the bottom of the pot for too long, as paprika can become bitter if burned.

5. Build the tomato sauce

Pour in the crushed tomatoes, tomato sauce, and beef broth.

Add the Worcestershire sauce and brown sugar if using.

Stir well, making sure to scrape the bottom of the pot to loosen any browned bits.

Add the bay leaves.

Bring the mixture to a gentle boil.

Once bubbling, reduce the heat to medium-low.

6. Simmer the sauce

Cover the pot partially with a lid and allow the sauce to simmer for approximately 15 minutes.

Stir occasionally.

This gives the beef and tomatoes time to develop a deeper flavor before the macaroni goes in.

Taste the sauce at this stage.

If it’s too acidic, the small amount of brown sugar can help balance it. If you prefer a more savory flavor, add a little extra Worcestershire sauce.

7. Add the macaroni

Stir the uncooked elbow macaroni directly into the simmering sauce.

Make sure the pasta is mostly submerged.

Cover the pot and cook for approximately 10–12 minutes, stirring every few minutes to prevent the macaroni from sticking to the bottom.

The exact cooking time will depend on your pasta.

You want the macaroni to be tender but still have a little bite.

8. Adjust the consistency

Once the pasta is cooked, turn the heat to low.

Check the consistency.

If the goulash seems too thick, stir in a splash of beef broth or water.

If it seems too thin, leave the lid off and simmer for another 2–4 minutes.

Remember that the macaroni will continue absorbing liquid as it sits, so the goulash should be slightly looser than you ultimately want when you first remove it from the heat.

9. Add cheese

For a classic cheesy version, sprinkle the cheddar and mozzarella over the top.

Cover the pot for 2–3 minutes, allowing the cheese to melt.

You can also stir the cheese directly into the goulash for a creamier, cheesier dish.

For a more traditional old-fashioned goulash, you can skip the cheese altogether.

10. Finish and serve

Remove the bay leaves.

Taste the goulash and adjust the seasoning with additional salt and black pepper if necessary.

Sprinkle with fresh parsley.

Serve hot with extra shredded cheddar or Parmesan if desired.

Why This Goulash Works

The secret to a really flavorful American goulash is building the sauce in stages.

First, the ground beef is browned to create savory caramelized flavors. The onion then softens in those flavorful drippings, while tomato paste adds richness and depth.

Paprika gives the dish its characteristic warm flavor, while smoked paprika adds a subtle smoky note.

The beef broth helps create a savory tomato sauce, and the macaroni cooks directly in that sauce. As it cooks, the pasta releases starch, naturally thickening everything into a hearty, cohesive meal.

Tips for the Best American Goulash

Brown the beef properly

Don’t immediately add the tomatoes after putting the beef in the pot.

Give it enough time to brown. A little caramelization makes a big difference in the finished flavor.

Don’t overcook the macaroni

The macaroni continues cooking from the residual heat after you turn off the stove.

Stop cooking when it’s just tender.

Stir regularly

Because the pasta cooks directly in the sauce, it can settle against the bottom of the pot.

Give it a good stir every couple of minutes.

Adjust the liquid

Different brands of macaroni absorb different amounts of liquid.

Keep a little extra beef broth nearby in case the goulash becomes thicker than you want.

Let it rest

After cooking, let the goulash sit for about 5 minutes before serving.

This allows the sauce to thicken slightly and gives the flavors a chance to settle.

Variations

Cheesy American Goulash

Stir 1½ cups shredded cheddar into the finished goulash.

For an especially creamy version, add ½ cup mozzarella or Monterey Jack as well.

Spicy Goulash

Add:

½ tsp cayenne pepper
1 tsp red pepper flakes
1 diced jalapeño

You can also use hot paprika instead of sweet paprika.

Vegetable Goulash

Add diced bell pepper and extra vegetables such as:

Zucchini
Mushrooms
Corn
Diced carrots
Spinach

Sauté firmer vegetables with the onion before adding the beef broth and tomatoes.

Italian-Style Goulash

Increase the Italian seasoning and add 1 teaspoon dried oregano.

Finish with Parmesan and fresh basil instead of cheddar.

Extra-Meaty Goulash

For an even heartier version, use 2½ lb ground beef and increase the macaroni to 2½ cups. Add another ½ cup beef broth if necessary.

What to Serve With Goulash

American goulash is filling enough to serve by itself, but these sides work especially well:

Garlic bread
Dinner rolls
Cornbread
Simple green salad
Steamed green beans
Roasted broccoli
Buttered corn
Coleslaw

A slice of crusty bread is particularly useful for scooping up the rich tomato sauce.

Make-Ahead Instructions

American goulash is an excellent make-ahead meal.

Prepare it completely, allow it to cool, and refrigerate it in an airtight container.

The flavors often become even better the next day.

When reheating, add a splash of beef broth or water because the macaroni will continue absorbing the sauce while refrigerated.

Reheat gently on the stovetop over medium-low heat, stirring occasionally.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days.

For longer storage, freeze cooled goulash in airtight freezer containers for up to 2–3 months.

Thaw overnight in the refrigerator and reheat gently with a little extra broth.

Because the macaroni softens somewhat after freezing and reheating, the texture won’t be quite as firm as freshly cooked pasta, but the flavor remains excellent.

Classic Serving Idea

For a cozy family dinner, serve a big bowl of hot goulash topped with shredded cheddar, fresh parsley, and cracked black pepper. Add warm garlic bread on the side and a simple green salad for something fresh and crunchy.

It’s the kind of inexpensive, one-pot meal that’s even better the next day—making it especially good for meal prep, family dinners, and leftovers.