THE BEST GOULASH RECIPE

When you need a comforting, filling, and easy dinner that everyone around the table will enjoy, The Best Goulash Recipe is hard to beat. This hearty American-style goulash combines seasoned ground beef, tender macaroni, tomatoes, onions, garlic, and classic spices in one satisfying pot.

Unlike traditional Hungarian goulash, which is a slow-cooked meat stew often centered around paprika, American goulash is a comforting pasta dish made with ground beef, tomato sauce, and macaroni. It is simple, affordable, family-friendly, and especially convenient for busy weeknights.

The pasta cooks directly in the flavorful tomato and beef mixture, allowing it to absorb the savory sauce as it becomes tender. The result is a thick, hearty dinner with plenty of flavor in every bite.

This homemade goulash is also incredibly flexible. You can add cheese, vegetables, extra herbs, or a little heat depending on your family’s preferences. Serve it with crusty bread or a simple green salad, and you have a complete comfort-food meal.

WHY YOU’LL LOVE THIS GOULASH RECIPE

• One-pot convenience: The entire meal comes together in one large pot.
• Simple ingredients: Most ingredients are pantry and refrigerator staples.
• Budget-friendly: Ground beef and pasta make this a filling meal without expensive ingredients.
• Family-friendly: The mild tomato and beef flavor appeals to both adults and children.
• Hearty and satisfying: Beef and macaroni create a substantial dinner.
• Easy to customize: Add cheese, vegetables, herbs, or spices to make it your own.
• Excellent leftovers: The flavors become even more developed after resting.
• Perfect for busy nights: You can have dinner on the table without complicated preparation.

WHAT IS AMERICAN GOULASH?

American goulash is a classic comfort food made with ground beef, macaroni, tomatoes, onions, and seasonings. It is sometimes called American chop suey or macaroni goulash depending on the region.

Although the name connects it to goulash, it is different from traditional Hungarian goulash. Hungarian goulash is traditionally a stew with meat, onions, paprika, and other ingredients, while American goulash is generally a tomato-based pasta dish.

This recipe focuses on the American-style version because it is quick, hearty, and particularly convenient for family dinners.

RECIPE AT A GLANCE

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6–8
• Difficulty: Easy
• Cooking Method: One pot

INGREDIENTS

• 2 pounds ground beef
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 can diced tomatoes, 14.5 ounces
• 1 can tomato sauce, 15 ounces
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded cheddar cheese, optional
• 2 tablespoons chopped fresh parsley, optional

INGREDIENT NOTES

GROUND BEEF

Ground beef provides the hearty base of this goulash. A moderately lean ground beef works particularly well because it provides flavor without leaving the dish excessively greasy.

If using a higher-fat ground beef, drain some of the excess fat after browning.

ONION

Yellow onion adds sweetness and savory depth. Dice it relatively small so it becomes tender while the beef cooks.

GARLIC

Fresh garlic provides a strong savory foundation. Add it after the onion and beef have started cooking so it does not burn.

DICED TOMATOES

Diced tomatoes provide texture and bright tomato flavor. Regular diced tomatoes work well, but fire-roasted tomatoes can add a subtle smoky flavor.

TOMATO SAUCE

Tomato sauce creates the smooth, rich base that coats the macaroni.

TOMATO PASTE

A small amount of tomato paste intensifies the tomato flavor and gives the sauce more body.

BEEF BROTH

Beef broth provides savory flavor while supplying the liquid needed to cook the macaroni.

ELBOW MACARONI

Elbow macaroni is traditional for American-style goulash. Its small shape holds the tomato sauce well and cooks relatively quickly.

SEASONINGS

Italian seasoning, paprika, salt, and black pepper create a simple but flavorful seasoning blend. Adjust the seasoning according to your taste.

CHEESE

Cheddar is optional but highly recommended if you enjoy cheesy goulash. It melts into the hot pasta and adds richness.

HOW TO MAKE THE BEST GOULASH

STEP 1: PREPARE THE INGREDIENTS

Dice the onion and mince the garlic before starting to cook.

Measure the remaining ingredients so everything is ready to add as the recipe progresses.

STEP 2: BROWN THE GROUND BEEF

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

Add the ground beef and cook for approximately 5–7 minutes, breaking it apart with a wooden spoon as it cooks.

Continue until the beef is browned and no longer pink.

If there is a large amount of excess fat, carefully drain it before continuing.

STEP 3: ADD THE ONION

Add the diced onion to the browned beef.

Cook for approximately 3–4 minutes, stirring occasionally, until the onion begins to soften.

STEP 4: ADD THE GARLIC

Stir in the minced garlic.

Cook for approximately 30–60 seconds, just until fragrant.

Avoid cooking the garlic for too long because it can become bitter if browned excessively.

STEP 5: ADD THE TOMATO PASTE

Stir in the tomato paste.

Cook for approximately 1 minute while stirring. This helps deepen the tomato flavor.

STEP 6: ADD THE TOMATOES AND SEASONINGS

Add the diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and black pepper.

Stir everything together until the beef and tomatoes are evenly combined.

STEP 7: ADD THE BEEF BROTH

Pour in the beef broth and stir well.

Bring the mixture to a gentle boil.

STEP 8: ADD THE MACARONI

Stir the uncooked elbow macaroni directly into the pot.

Reduce the heat to medium-low and allow the mixture to simmer gently.

STEP 9: COOK THE PASTA

Cover the pot partially and cook for approximately 10–15 minutes, stirring occasionally.

Continue cooking until the macaroni is tender but not mushy.

If the mixture becomes too thick before the pasta is fully cooked, add a small amount of additional broth or water.

STEP 10: TASTE AND ADJUST

Taste the goulash and adjust the salt, pepper, paprika, or Italian seasoning as needed.

Remember that the flavor will continue to develop as the dish rests.

STEP 11: ADD CHEESE

If making cheesy goulash, remove the pot from the heat and stir in the shredded cheddar cheese.

Allow the residual heat to melt the cheese into the pasta.

STEP 12: GARNISH AND SERVE

Sprinkle with fresh parsley if desired.

Serve the goulash hot with your favorite side dishes.

THE SECRET TO GREAT GOULASH

The key to excellent American goulash is building flavor in stages rather than simply adding everything to the pot at once.

Brown the beef properly, allow the onion to soften, briefly cook the garlic and tomato paste, and then add the tomatoes and broth.

Cooking the pasta directly in the sauce also allows it to absorb the beef and tomato flavors.

HOW TO BROWN GROUND BEEF PROPERLY

Do not constantly stir the beef as soon as it enters the hot pan.

Allow some of the meat to make direct contact with the hot surface so it can develop browned edges.

Then break the meat apart and continue cooking until completely browned.

This extra browning contributes significant savory flavor to the finished goulash.

WHY COOK THE MACARONI IN THE SAUCE?

Cooking the macaroni directly in the tomato and beef mixture makes this a convenient one-pot meal.

More importantly, the pasta absorbs some of the seasoned broth and tomato flavor while cooking.

The starch released by the pasta also helps thicken the sauce, creating a cohesive, hearty texture.

HOW TO PREVENT MUSHY MACARONI

Keep the simmer gentle rather than boiling aggressively.

Stir occasionally so the pasta cooks evenly.

Start checking the macaroni before the maximum cooking time listed on the package because pasta can cook at different speeds depending on the pot and liquid temperature.

Remove the pot from the heat when the macaroni is just tender.

HOW TO MAKE GOULASH THICKER

If your goulash seems too thin, continue simmering uncovered for a few additional minutes.

The sauce will reduce as excess liquid evaporates.

You can also allow the finished goulash to rest for 5–10 minutes. The pasta will continue absorbing liquid and the sauce will naturally become thicker.

HOW TO MAKE GOULASH LESS THICK

If the finished goulash is too thick, stir in a small amount of warm beef broth or water.

Add the liquid gradually so you do not accidentally make the sauce watery.

CHEESY GOULASH

For a richer version, stir shredded cheddar cheese into the finished goulash.

You can also sprinkle additional cheese over individual servings and allow it to melt.

Monterey Jack, mozzarella, Colby, or a cheddar blend can also work well.

SPICY GOULASH

If you prefer heat, add crushed red pepper flakes, cayenne pepper, diced jalapeño, or a few dashes of hot sauce.

Start with a small amount and increase gradually.

VEGETABLE GOULASH

Add diced bell peppers, mushrooms, zucchini, corn, or spinach for additional vegetables.

Bell peppers are especially good because their sweetness complements the tomato-based sauce.

ITALIAN-STYLE GOULASH

Add extra Italian seasoning, basil, oregano, and Parmesan cheese for an Italian-inspired version.

A handful of chopped fresh basil added just before serving can provide a bright finishing flavor.

SMOKY GOULASH

Use smoked paprika instead of regular paprika.

You can also add a small amount of Worcestershire sauce for extra savory depth.

CREAMY GOULASH

For a creamy variation, stir in a small amount of sour cream after removing the pot from the heat.

Do not boil aggressively after adding sour cream because high heat can cause dairy-based sauces to separate.

WHAT TO SERVE WITH GOULASH

Goulash is already a complete meal, but simple side dishes can make dinner feel more substantial.

• Garlic bread
• Crusty French bread
• Green salad
• Roasted vegetables
• Steamed broccoli
• Green beans
• Simple cucumber salad
• Coleslaw

BEST BREAD FOR GOULASH

Crusty bread is particularly useful because it can soak up the rich tomato sauce.

Garlic bread is another excellent option, especially for cheesy or Italian-inspired versions.

MAKE-AHEAD INSTRUCTIONS

Goulash can be prepared ahead of time and refrigerated.

Allow the finished dish to cool slightly before transferring it to a suitable airtight container.

Refrigerate promptly and reheat thoroughly before serving.

Keep in mind that the macaroni will continue absorbing liquid as the dish sits, so leftovers may be thicker than freshly cooked goulash.

STORAGE INSTRUCTIONS

Store leftover goulash in an airtight container in the refrigerator.

For best quality, enjoy refrigerated leftovers within approximately 3–4 days.

When storing large quantities, divide the food into smaller containers so it cools more quickly and evenly.

FREEZING INSTRUCTIONS

Goulash can be frozen, although the texture of the macaroni may become slightly softer after thawing and reheating.

Allow the goulash to cool before transferring it to freezer-safe containers.

Leave a little space at the top of each container because the food may expand as it freezes.

Freeze for up to approximately 2–3 months for the best quality.

HOW TO THAW FROZEN GOULASH

The safest approach is to thaw frozen goulash in the refrigerator overnight.

If you need to reheat it directly from frozen, use a saucepan over low to medium heat and add a small amount of broth or water.

Stir occasionally as it warms.

HOW TO REHEAT GOULASH

STOVETOP METHOD

Place the desired amount in a saucepan over medium-low heat.

Add a splash of beef broth or water if the mixture is very thick.

Heat gently, stirring occasionally, until steaming hot throughout.

MICROWAVE METHOD

Place an individual portion in a microwave-safe bowl.

Cover loosely and heat in short intervals, stirring between intervals.

Add a small splash of water or broth if needed to restore moisture.

HOW TO MAKE GOULASH MORE FLAVORFUL

Several small techniques can make a big difference.

• Brown the ground beef thoroughly.
• Use fresh garlic.
• Cook the tomato paste briefly before adding liquids.
• Use good-quality tomatoes.
• Season gradually throughout cooking.
• Allow the finished dish to rest briefly before serving.
• Add fresh herbs at the end.
• Finish cheesy goulash with freshly shredded cheese.

CAN I USE GROUND TURKEY?

Yes. Ground turkey can replace ground beef for a lighter version.

Because turkey is generally milder and leaner, consider adding extra garlic, onion, paprika, Worcestershire sauce, or herbs to provide additional flavor.

CAN I USE GROUND CHICKEN?

Ground chicken can also work, although it will produce a milder goulash.

Use chicken broth instead of beef broth if you prefer the flavor to match the meat.

CAN I USE DIFFERENT PASTA?

Yes. Small pasta shapes such as small shells, rotini, or penne can be used.

However, cooking time and liquid requirements may vary, so monitor the pasta carefully.

CAN I ADD BEANS?

Yes. Kidney beans, black beans, or pinto beans can make the dish even heartier.

Drain and rinse canned beans before adding them.

CAN I ADD WORCESTERSHIRE SAUCE?

Yes. A small amount of Worcestershire sauce can add savory depth and complement the beef and tomatoes.

Start with 1–2 teaspoons and adjust to taste.

CAN I MAKE THIS GOULASH GLUTEN-FREE?

Yes. Use gluten-free pasta and verify that your broth, tomato products, and seasonings are certified or labeled gluten-free if necessary for your dietary requirements.

CAN I MAKE GOULASH DAIRY-FREE?

Yes. Simply omit the optional cheese or use a suitable dairy-free cheese alternative.

The basic beef and tomato goulash does not require dairy.

CAN I MAKE THIS RECIPE SPICIER?

Absolutely. Add crushed red pepper flakes, cayenne, jalapeño, chili powder, or hot sauce.

For a smoky heat, combine smoked paprika with a small amount of cayenne.

CAN I USE FRESH TOMATOES?

Fresh tomatoes can be used, but canned tomatoes provide more consistent acidity, moisture, and flavor throughout the year.

If using fresh tomatoes, make sure they are ripe and juicy and adjust the cooking liquid as needed.

WHY IS MY GOULASH TOO SALTY?

Salt can become concentrated as the sauce reduces.

Use unsalted or low-sodium broth if you want more control over the seasoning.

If the dish is already too salty, adding unsalted tomatoes, pasta, or a little additional liquid can help dilute the seasoning.

WHY IS MY GOULASH TOO SOUR?

Tomatoes naturally contain acidity. If the finished sauce tastes sharper than you prefer, a small amount of sugar can help balance the flavor.

Do not add too much. The goal is balance rather than making the sauce noticeably sweet.

FREQUENTLY ASKED QUESTIONS

Is American goulash the same as Hungarian goulash?

No. They are different dishes. American goulash is generally a ground beef and macaroni dish with tomatoes, while traditional Hungarian goulash is a paprika-seasoned meat stew.

Can I make goulash in one pot?

Yes. This recipe is specifically designed as a one-pot meal, with the macaroni cooking directly in the beef and tomato mixture.

How long does homemade goulash last?

Properly refrigerated leftovers are best enjoyed within approximately 3–4 days.

Can I freeze American goulash?

Yes. It can be frozen for approximately 2–3 months for the best quality, although the pasta may soften slightly after thawing.

What type of beef is best for goulash?

Ground beef is ideal for American-style goulash. A moderately lean ground beef provides a good balance of flavor and texture.

Can I make goulash without cheese?

Yes. Cheese is optional. The tomato and beef mixture is flavorful on its own.

Can I add vegetables?

Yes. Bell peppers, mushrooms, zucchini, corn, spinach, and other vegetables can easily be incorporated.

How do I stop macaroni from becoming mushy?

Monitor the pasta closely, maintain a gentle simmer, stir occasionally, and remove the pot from the heat as soon as the macaroni reaches the desired tenderness.

Can I prepare goulash the night before?

Yes. Prepare it in advance, refrigerate it promptly, and reheat it gently the next day. Add a little broth if the pasta has absorbed too much sauce.

What can I use instead of elbow macaroni?

Small pasta shapes such as shells, rotini, or penne can be substituted. Adjust the cooking time according to the pasta you choose.

Can I make goulash in a slow cooker?

Yes, but it is generally better to cook the pasta separately and add it toward the end because long slow-cooking can make macaroni excessively soft.

TIPS FOR A FAMILY-FRIENDLY GOULASH

• Keep the seasoning mild if serving young children.
• Serve cheese separately so everyone can choose how much to add.
• Use small pasta shapes that are easy to eat.
• Add finely diced vegetables if you want to increase the vegetable content.
• Serve with bread for dipping into the tomato sauce.

BUDGET-FRIENDLY DINNER IDEA

One of the reasons this ground beef goulash remains a popular comfort food is its affordability.

Ground beef, pasta, canned tomatoes, onions, and seasonings create a substantial meal without requiring a long shopping list.

You can stretch the recipe further by adding beans or extra vegetables.

HOW TO MAKE GOULASH FOR A CROWD

If you are serving a large group, the recipe can be scaled up.

Use a very large heavy pot and make sure there is enough room for the pasta to cook evenly.

When doubling the recipe, monitor the consistency carefully and add broth gradually rather than automatically doubling every amount of liquid.

LEFTOVER GOULASH IDEAS

Leftover goulash can become the base for another easy meal.

• Top it with extra shredded cheese and broil briefly.
• Serve it with a fried egg for a hearty brunch-style meal.
• Turn it into a baked pasta casserole.
• Add extra vegetables for a new variation.
• Serve smaller portions alongside a fresh salad.

HOW TO TURN GOULASH INTO A CASSEROLE

Transfer leftover goulash to a baking dish.

Top with shredded cheddar or mozzarella cheese.

Bake at 375°F (190°C) until hot and bubbly and the cheese has melted.

This is an excellent way to transform leftovers into a completely different dinner.

BEST CHEESES FOR GOULASH

• Cheddar
• Monterey Jack
• Colby
• Mozzarella
• Pepper Jack
• Cheddar-Monterey Jack blend
• Parmesan for finishing

FINAL THOUGHTS

The Best Goulash Recipe is the kind of dinner that proves simple food can be incredibly satisfying. Ground beef, tender macaroni, tomatoes, onions, garlic, and everyday seasonings come together in one pot to create a warm, hearty meal that is perfect for busy evenings.

The recipe is easy enough for a weeknight but flavorful enough to become a family favorite. You can keep it classic or customize it with cheese, vegetables, beans, herbs, or a little spice.

The most important tips are to brown the beef well, build the tomato base carefully, cook the macaroni gently, and adjust the consistency before serving. Letting the finished goulash rest for a few minutes also gives the sauce time to thicken.

Serve it with crusty bread, a simple salad, or your favorite vegetable side dish. Whether you call it American goulash, macaroni goulash, or simply goulash, this comforting one-pot dinner is an easy recipe worth making again and again.