This easy goulash is the most comforting of all comfort foods. It is warm, delicious, filling, hearty and easy to prepare ALL IN A SINGLE POT! Dump all of the ingredients in at once and let it cook! This is the perfect family meal for a busy night.
This easy goulash (aka American Chop Suey) IS THE BEST, you guys. It is a ONE POT meal and one of my all-time favorite old fashioned recipes that I literally cannot control myself around. When it is in the fridge, I eat it for breakfast, lunch and dinner until it is totally gone. It is one of the easiest, most delicious and hearty comfort food recipes I make with consistency. It is jam-packed with comfort, flavor and texture.
I make this dish both for intimate family dinners and also for large gatherings. No matter the crowd, it is ALWAYS a hit. I mean, how can you go wrong with ground beef, pasta and tomatoes?! If you have an Instant Pot, give my super easy Instant Pot Goulash a try!
WHAT IS GOULASH?
American and Hungarian Goulash are two entirely different recipes. Based on this recipe I found from Taste of Home here are the ingredients you’ll find in the Hungarian version that you will not find in the American version: carrots, green peppers, stew meat (in place of ground beef), beef broth, paprika, caraway seeds and sour cream.
Keep reading for details about the American version of the delish one-pot dinner detailed in this post.
WATCH THIS QUICK VIDEO TO SEE HOW EASY IT IS TO MAKE!
HOW TO MAKE AMERICAN GOULASH WITH GROUND BEEF
STEP 1
Cook 2 pounds of ground beef in a saucepan or Dutch oven until it is no longer pink. Drain the grease from the pan. Add 1 yellow onion and 3 cloves of minced garlic and cook until onions are translucent. The onions and garlic will be nice and fragrant, as well (mmm, I LOVE the smell of sauteed garlic).
STEP 2
Add the remaining ingredients to the ground beef onion mixture:
- Two 15-oz. cans diced tomatoes (undrained)
- Two 15-oz. cans tomato sauce
- 3 cups water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 teaspoons seasoned salt
- 16-oz. box elbow macaroni
Bring to a boil over medium high heat.
STEP 3
Simmer for 30 minutes, stirring occasionally, until pasta is tender. Remove from heat and serve to hungry tummies!
RECIPE TIPS FOR MAKING CLASSIC GOULASH
- The seasoned salt in the recipe might seem odd, but don’t skip it! It adds the perfect amount of seasoning. When I’ve skipped this ingredient in the past, I’ve noticed a difference in overall flavor of the dish.
- Replace all or a portion of the water in the recipe with LOW SODIUM beef broth for an even more flavorful meal.
- Try replacing the ground meat (or a portion of it) with ground pork for an added kick of flavor.
- For a healthier version of this comforting meal, replace the beef with ground turkey or chicken.
- Sprinkle shredded cheddar cheese or Parmesan over the top just before serving for an extra cheesy version of this dish.
- Add 2 bay leaves and/or a splash of red wine to the pot before cooking for extra flavor.
- Add a chopped green bell pepper to the onion mixture for added texture and flavor. Red, yellow, orange or green peppers would all taste great.
- I recently had a friend tell me that she added 1 tablespoon of soy sauce to this recipe and that it was super yummy.
MAKE YOUR OWN TOMATO SAUCE
To add an extra touch of flavor to this meal, consider making your own tomato sauce! Homemade Tomato Sauce is SO easy to make and the flavor is out of this world.
HOW TO FREEZE AMERICAN GOULASH
This recipe can be stored in an airtight container in the fridge for up to 5 days. And good news! It freezes great! Make sure the container is sealed and wrapped tightly in foil. Freeze for no longer than 3 to 4 months for the best results.
When you are ready to enjoy, allow it to thaw completely. At this point, you can either add the contents to a lightly-greased baking dish and bake for 15 minutes at 350 degrees F or heat individual servings in the microwave for 2 minutes per serving, or until desired temp has been reached.
WHAT TO SERVE WITH BEEF GOULASH
The great thing about goulash is that it’s a one-pot meal. You’ve got pasta, meat and veggies all wrapped into one easy meal. If you’re looking for something extra to serve alongside this comfort food favorite, consider any of the following:
- A delicious chopped salad complements any meal perfectly!
- You can’t go wrong with garlic bread!
- Any side of vegetables would go great with this meal. Consider steamed broccoli or cauliflower or sauteed zucchini or mushrooms. Asparagus and Brussels sprouts would be great, too!
- Add a giant heaping spoonful of goulash over a baked potato.
OTHER DELICIOUS COMFORTING MEALS
WHAT PEOPLE ARE SAYING ABOUT THIS OLD FASHIONED GOULASH RECIPE FROM PIP AND EBBY
My family loved this meal. I did cook the noodles separate and added at the end after simmering everything else. I used roasted tomato and garlic diced tomatoes. Will absolutely make again. Thank you for the recipe. ~KELLY
This rekinds me of my childhood. I usually use my garden stewed tomatoes which have onion, bell pepper and celery. If not, I make sure to add celery when the onion is added. Also, beef better than bouillon works nicely inplace of the broth. Bay leaf is another good flavor inhancer. I like the one pot method. ~LISA
Hands down one of my favorite recipes. I make it at least once a month but I cut everything in half because it does make a huge pot of food. I also substitute ground sausage for the beef. But again….amazing recipe. ~LILY
Best American Goulash
Ingredients
- 2 lbs ground beef
- 1 yellow onion chopped
- 3 cloves garlic minced
- 2 15-oz. cans diced tomatoes undrained
- 2 15-oz. cans tomato sauce
- 3 cups water
- 2 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 2 tsp seasoned salt
- 16 oz. elbow macaroni
Instructions
- In a Dutch oven or large saucepan, cook ground beef over medium heat until no longer pink. Drain grease. Add onion and garlic and cook for 3 minutes, or until soft and fragrant.
- Add diced tomatoes, tomato sauce, water, Worcestershire sauce, Italian seasoning, seasoned salt and elbow macaroni to the pan. Mix well and bring to a boil. Reduce to medium-low heat, cover pan and simmer for 25-30 minutes or until pasta is cooked through.
- Remove from heat and serve immediately!
Is there anything I could substitute the tomato sauce for possibly?
Tomato gives it sauce and flavor. I guess it depends on why you need to substitute it because it wouldn’t be as tasty with just broth.
Hi. I don’t have seasoning salt. Can I do something different??
Sure! You could definitely mix up something you have on hand. If you are just making enough for one time, you will probably only use an 1/8 tsp or less of Paprika, salt, garlic powder, ground pepper, onion powder, turmeric if you have it.
This is a good idea for a future post!
Have you evet added green pepper in with rhe onions? My mom always addex green pepper to hers. Does it come out thick or looser like spaghetti sauce?
I have added green peppers before and it’s delicious! The sauce in this recipe is more loose, not thick like chili. But you could always increase the tomato paste if you chose. Thanks for asking!
I just made this tonight for me and my 2 teenage daughters. It was DELICIOUS!!! Only problem, it made A LOT. Does it freeze well?
Love that! I’m glad to hear you guys enjoyed it! Yes, this does freeze well. I would recommend reheating it on the stove though or covered in the oven on low heat to let the moisture steam it back up without being too soggy. This recipe really does make a big batch.
I just made this and my noodles are like soggy. Very disappointed and doesn’t taste good. Was so looking forward to having goulash!
I’m sorry to hear that, so frustrating when you’re looking forward to a hearty meal. What didn’t taste good – did you need more spices? Salt? It’s a simple dish with a basic recipe but you can always add to it to your liking.
Love this recipe! I like spicy everything so I added some jalapeño, red pepper and green pepper purée to the onion and garlic. So spicy and sooo good!
I love those tweaks to the recipe! I’d enjoy that too, but my kiddos wouldn’t. It’s good to share those though, others would probably enjoy the addition recommendations!
Hands down one of my favorite recipes. I make it at least once a month but I cut everything in half because it does make a huge pot of food. I also substitute ground sausage for the beef. But again….amazing recipe.
I agree, it makes a lot so cutting it in half works for most people. I like leftovers so I don’t mind though. Ground sausage would make this even tastier! Thanks for sharing!
Has anyone ever substituted the water for beef broth?
That would work just fine! It might add salt to the goulash so be sure to adjust the seasoned salt accordingly. Just taste test as you go!
Thank you. I am making this tonight for dinner.
You can do that, just be careful about your salt addition because the broth will have salt in it.
I’m making this for Sunday lunch.
Half the recipe. Using ground venison. I am finding that i need to add more water as it’s cooking. The pasta sticks to the bottom of the pan if I don’t.
Smells wonderful!
Sounds like a great tweak to the recipe! Everyone’s cooking does vary a little based on a lot (type of pan, altitude, pasta type, etc etc) so I"m glad you figured out how to tweak it. I hope it was enjoyed!
I didn’t have tomato sauce so substituted pizza sauce and omitted the Italian seasoning. If I used pizza sauce again I would also omit the seasoning salt and worsceshire sauce. Pizza sauce has enough seasonings already.
That’s true! I guess finding out the hard way wasn’t what you’d planned but I hope you’ll try it again!
Liked this recipe but made the noodles separate! Seems like they’d get soggy from being simmered for 25 min!?
Glad I cut the recipe in half!! Haha I was only planning on feeding two 1/2 people tonight! (Good thing I love leftovers)
Leftovers can freeze too if you need it. Glad you liked it!
How many calories?
Hi Joanne,
Here’s a site that I use myself for nutrition. I am not providing that information on my blog but this will help you input exactly the ingredients you use which helps get a more accurate nutrition input.
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
If I am cooking noodles seperate do I still add water to the goulash
I would prepare the sauce without the water, add your noodles and then determine how much water to add in. You’ll want some of it, maybe a cup, but you can determine the best consistency as you go. Thanks for the question!
I added bell peppers and cooked the pasta seperate, way better.
Bell peppers would be excellent in this too. Thank you for sharing!
I am doing this right now! Smells fantastic! I had one can of tomatoes. So I used a half a can of salsa and filled the rest up with spaghetti sauce. The sauce tasted so yummy! I also added beef bullion cubes while it simmers. I hope it tastes as great as it smells! Thanks you
Salsa is a great idea! Thanks for commenting!
I’m making this tonight for a group hangout.
Comfort food and party food! I love this recipe!
Hi. Was so looking forward to this but I made a big mistake. I read the “notes about American goulash” which is right under “how to make American goulash”. The notes recommended using beef broth in place of water with no comment about reducing the seasoning salt. It wasn’t until I finished making this dish that I read some of the comments which addressed this issue. Too late. It is so salty, I have to throw the whole thing away. What a waste. ☹️?
oh no!! I’m so sorry!
Lisa
This rekinds me of my childhood. I usually use my garden stewed tomatoes which have onion, bell pepper and celery. If not, I make sure to add celery when the onion is added. Also, beef better than bouillon works nicely inplace of the broth. Bay leaf is another good flavor inhancer. I like the one pot method. Just make sure to simmer all the other ingredients before adding the pasta. Cook according to pasta instructions.
Thank you!
My family loved this meal. I did cook the noodles separate and added at the end after simmering everything else. I used roasted tomato and garlic diced tomatoes. Will absolutely make again. Thank you for the recipe.
I’m so glad you loved it and shared with us your tweaks!
Do you think if I made this beforehand (we are going on a family lake vacation) and kept in the refrigerator and then popped in the oven in two days it would be ok? Would the noodles get soggy or anything?
This recipes makes great leftovers and freezes well! You should prepare the noodles to the softness you prefer them and then let the meal cool completely before placing them in your container.
Looks delish! What do you consider the serving size to get 454cal/serving? Thanks!
Hi KMC, I don’t pretend to know much about that angle of eating. But I do use a website to check things personally and this is one site you could try:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Omg, thank you for this recipe. I make it at least twice a month. I sub with ground turkey and use broth in place of water. It is delicious!!! I suggest adding sour cream when serving to take it to a whole new level.
Sonia
Great tweaks to this recipe!! Thank you for sharing those. Sounds amazing with the sour cream.
Followed your recipe it was great. My daughter’s did not want to eat it at first. But they both wanted seconds. We enjoyed it very much. Thank you!
That’s so great to hear! Thank you for commenting.