This easy old fashioned goulash recipe is pure comfort in a pan. I’ve been making cozy, family-friendly dinners for years, and this is one of those dependable recipes I come back to again and again because it never lets me down.
When I need a hearty meal I know everyone will happily eat, this is one of my first choices.
Made with tender macaroni, savory ground beef, rich tomato sauce and simple pantry seasonings, this one-pot American goulash is easy to throw together and incredibly satisfying.
It reheats great, making it perfect for busy weeknights, meal prep or feeding hungry people without a lot of fuss. I secretly look forward to the leftovers almost as much as dinner the first night.
Why This American Goulash Recipe Works
This is the kind of nostalgic comfort food recipe people come back to again and again for good reason. I’ve made this easy American goulash hundreds of times over the years, and it remains one of my most dependable family dinners because it’s simple, hearty and always a hit.
Here’s why you’ll love it:
- Everything cooks in one pot for easy cleanup.
- Ready in under an hour with very little hands-on effort.
- Made with simple, budget-friendly pantry staples.
- Tender macaroni cooks right in the sauce, soaking up every bit of rich tomato flavor.
- Perfect for busy weeknights, meal prep or feeding a hungry crowd.
- The leftovers taste even better the next day.
I admittedly struggle to stop eating this recipe once there’s a batch in my fridge. I’ve been known to grab a bowl for lunch, dinner and even breakfast the next day because it reheats deliciously and somehow gets even cozier overnight!
If you have an Instant Pot, be sure to try my Instant Pot Goulash, too!
⭐⭐⭐⭐⭐ What Readers Are Saying
“Hands down one of my favorite recipes. I make it at least once a month.” — Lily
“My family loved this meal and I will absolutely make it again.” — Kelly
“This rekindled childhood memories for me. I love the one-pot method.” — Lisa
Goulash Ingredients
These simple pantry staples come together to create a rich, hearty American goulash without any fancy ingredients or complicated steps.
If you’ve never made American goulash before, don’t let the long ingredient list fool you. Most of the ingredients are simple pantry staples, and once everything is in the pot, the recipe practically cooks itself.
Ground beef – I typically use lean ground beef for the best balance of flavor and richness. You can also replace part of the beef with ground pork for extra savory flavor. For a lighter version, ground turkey or ground chicken work well, too.
Onion – Yellow onion is my favorite because it cooks down beautifully and adds deep, savory flavor. White onion is a great substitute.
Garlic – Fresh minced garlic gives this dish the best flavor, but you can substitute 1/2 teaspoon garlic powder in a pinch.
Diced tomatoes – Don’t drain them! The juices help create the rich, flavorful sauce. Fire-roasted diced tomatoes are one of my favorite ways to add even more depth.
Tomato sauce – Tomato sauce creates the rich, cozy base for this old fashioned goulash recipe. Homemade tomato sauce adds incredible flavor if you have the time.
Water – Replace part or all of the water with low-sodium beef broth for an even richer, more savory sauce.
Worcestershire sauce – This is one of my favorite secret ingredients. Just a small amount adds incredible savory depth and rounds out the tomato sauce so perfectly.
Seasoned salt and Italian seasoning – These simple seasonings give the goulash its classic, cozy flavor. Don’t skip them!
Elbow macaroni – Elbow macaroni is the classic choice because it cooks evenly and holds onto the sauce so well. Rotini, penne or small shells are all great substitutes.
How To Make This Easy American Goulash Recipe
- Brown the beef.
Cook the ground beef in a large skillet or Dutch oven over medium heat until it is no longer pink. Drain any excess grease to keep the sauce rich without becoming greasy.
- Cook the onions and garlic.
Add the onion and garlic to the beef and cook for 3 to 4 minutes, or until the onion is soft and translucent. This simple step builds a rich, savory base for the entire dish, and your kitchen will smell amazing.
- Add the remaining ingredients.
Stir in the diced tomatoes, tomato sauce, water, Worcestershire sauce, seasonings and macaroni. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally so the pasta cooks evenly.
- Simmer until tender.
Reduce the heat and simmer for about 30 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Let the goulash rest for 5 minutes before serving so the sauce can thicken slightly. - Serve and enjoy.
Spoon into bowls and serve warm.
If you’d like, sprinkle each serving with freshly grated Parmesan or shredded cheddar cheese and finish with chopped parsley for an extra cozy touch.
Tips for the Best Old Fashioned Goulash
- Stir the pasta occasionally while the goulash simmers so it cooks evenly and doesn’t stick to the bottom of the pot.
- Don’t overcook the macaroni. It will continue to soften slightly as the goulash rests and even more after it’s refrigerated.
- Use lean ground beef for the best balance of flavor and richness, and don’t skip the Worcestershire sauce. It adds incredible savory depth to the tomato sauce.
- If the goulash thickens too much after sitting or reheating, stir in a splash of beef broth or water until it reaches your desired consistency.
- Let the goulash rest for 5 to 10 minutes before serving. This gives the sauce time to thicken and cling to the pasta instead of pooling in the bottom of the bowl.
Recipe Notes
- For an extra cozy, cheesy finish, sprinkle each serving with freshly grated Parmesan or sharp cheddar cheese just before serving.
- Fresh herbs like parsley, basil or oregano add a bright pop of flavor and color. I also love finishing bowls with freshly cracked black pepper or a pinch of red pepper flakes.
- For even deeper flavor, add 2 bay leaves or a splash of red wine while the goulash simmers.
- Love extra tomato flavor? Stir a small can of tomato paste into the sauce before simmering.
- Bell peppers are a great addition if you like extra texture. Green peppers are the most traditional option, but red, yellow and orange peppers all work well.
- Don’t feel like you need to make any additions, though. This recipe is rich, hearty and full of flavor exactly as written, so think of these ideas as fun ways to customize it to your family’s tastes.
More Cozy Comfort Food Recipes
If your family loves hearty, homemade dinners like this one, here are a few more cozy comfort food recipes to add to your menu.
- The Best Meatloaf Recipe – Tender, juicy and packed with classic homemade flavor.
- Homemade Hamburger Helper – A creamy, one-pan dinner the whole family will love.
- Easy 3 Ingredient Chili – A hearty pantry meal that’s perfect for busy weeknights.
- Spaghetti Sauce Made Out of Tomato Sauce – A rich, homemade pasta sauce made with simple pantry staples.
- Creamy Mac and Cheese – Ultra creamy, cheesy comfort food that’s always a family favorite.
What To Serve With Goulash
One of the best things about this easy American goulash recipe is that it already includes pasta, beef and a rich tomato sauce all in one cozy pot. If you’d like to round out the meal, here are a few of my favorite side dishes:
- Warm garlic bread is perfect for soaking up every last bit of the savory tomato sauce.
- A crisp chopped salad adds a fresh, crunchy contrast to the rich, hearty goulash.
- Simple vegetables like steamed broccoli, green beans or roasted cauliflower balance the richness of the meal. Sautéed zucchini, mushrooms, Brussels sprouts or asparagus are delicious options, too.
- Leftover goulash spooned over a baked potato makes an extra hearty comfort food dinner the next day.
- Roasted or grilled tomatoes pair deliciously with the flavors in the goulash and make an easy seasonal side.
American Goulash vs. Hungarian Goulash
American goulash and traditional Hungarian goulash are completely different dishes, even though they share a name.
Traditional Hungarian goulash is a slow-cooked beef stew typically made with chunks of beef, paprika, vegetables and broth. American goulash is a cozy one-pot pasta dinner made with ground beef, tomatoes, macaroni and simple seasonings.
This old fashioned American goulash is the nostalgic comfort food many of us grew up eating in the Midwest and across the United States. It’s hearty, budget friendly, easy to make and perfect for busy weeknights.
The word “goulash” comes from the Hungarian word “gulyás,” which referred to Hungarian cattle herders.
Old Fashioned Goulash Recipe FAQ
Can I Use Ground Turkey Instead of Ground Beef?
Yes. Ground turkey or ground chicken both make great substitutes if you’re looking for a lighter version of this recipe. You can also replace part of the ground beef with ground pork for extra savory flavor.
Is Goulash the Same as Spaghetti?
While American goulash and spaghetti contain similar ingredients like pasta, ground beef and tomato sauce, they are prepared differently. Spaghetti is usually made by cooking the pasta separately from the sauce. American goulash is cooked in one pot, allowing the pasta to absorb the rich tomato sauce and seasonings as it cooks.
What Is the Secret to Good Goulash?
The secret to great American goulash is letting the macaroni cook right in the sauce instead of boiling it separately. As the pasta simmers, it absorbs the rich tomato sauce and seasonings, creating a hearty, flavorful one-pot meal. I also never skip the Worcestershire sauce because it adds incredible savory depth.
How Long Does Goulash Last in the Fridge?
Stored in an airtight container, leftover goulash will stay fresh in the refrigerator for up to 5 days. In my opinion, the leftovers taste even better the next day because the pasta soaks up even more flavor overnight.
Can You Freeze Goulash?
Yes! Goulash freezes well. Store cooled leftovers in an airtight container in the freezer for up to 3 months. The pasta may soften slightly after thawing, so if you plan to freeze a large batch, consider cooking the pasta separately and stirring it in just before serving.
Why Is My Goulash Dry?
Goulash can become dry if too much liquid cooks off while it simmers or if the pasta continues absorbing the sauce as it sits. If needed, stir in a splash of beef broth, tomato sauce or water while reheating until it reaches your desired consistency.
What Pasta Works Best for Goulash?
Classic elbow macaroni is the traditional choice for old fashioned American goulash because it cooks evenly and holds onto the sauce so well. Other sturdy pasta shapes like rotini, penne or small shells also work well.
Can I Make Goulash Ahead of Time?
Absolutely. This is one of my favorite make-ahead comfort food meals because the flavors continue to develop as it sits. Simply reheat it on the stovetop or in the microwave, adding a splash of broth or water if needed.
Can I Make Goulash in an Instant Pot?
Yes! My Instant Pot Goulash recipe cooks in about 30 minutes and delivers the same hearty, comforting flavors in less time.
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Easy Old Fashioned Goulash Recipe
Ingredients
- 2 lbs ground beef
- 1 yellow onion chopped
- 3 cloves garlic minced
- 30 oz diced tomatoes undrained
- 30 oz 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 pot, cook the ground beef over medium heat until no longer pink. Drain any excess grease. Add the onion and garlic and cook for 3 to 4 minutes, or until softened and fragrant.
- Add the diced tomatoes, tomato sauce, water, Worcestershire sauce, Italian seasoning, seasoned salt and elbow macaroni. Stir well to combine.
- Bring the mixture to a gentle boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, stirring occasionally, until the macaroni is tender and most of the liquid has been absorbed.
- Remove from the heat and let the goulash rest for 5 minutes before serving. This allows the sauce to thicken slightly and cling to the pasta.
Video
Notes
- Don’t skip the Worcestershire sauce. It adds a rich, savory depth that really brings the tomato sauce together.
- For a richer, more savory flavor, replace part or all of the water with low-sodium beef broth.
- Fire-roasted diced tomatoes add even more depth and flavor to the sauce.
- If the goulash thickens after sitting or refrigerating, stir in a splash of broth or water while reheating until it reaches your desired consistency.
- Ground turkey, ground chicken or ground pork all make great substitutes for the ground beef.
- This recipe reheats beautifully and tastes even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.Let the macaroni cook directly in the sauce and avoid overcooking it. The pasta absorbs the rich tomato sauce as it simmers, creating the classic texture and flavor of old fashioned American goulash. If the goulash thickens after sitting, simply stir in a splash of broth or water while reheating.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I’m going to make this tonight. My family grew up on this but I haven’t made it for years. After I saw the picture I had to make it. I’m going to make on addition that my mom always put in. Frozen peas. Can’t wait to try this.
Hi Teresa! Frozen peas are a GREAT addition! Please let me know how it turns out. Enjoy!!
Megan
This is delicious! I really enjoyed it. I’ve added it into my monthly meal plan rotations 🙂
It’s a one pan spagbowl not even close to any type of goulash
LOVE this recipe!! Making it while I am cooped up in my cabin in Vermont all weekend!!
p.s.- I only viewed this recipe because of the title! I love it! 🙂
I hope it turned out great, lg!
Megan
Shame on the people bashing you for calling this recipe ‘goulash’! Goulash is broadly defined as a stew with meat, veg, and spices, which your dish is. Don’t let the folks with not enough real things to do in life get you down.
I think I’ll swing by the store on the way home tonight so I can make this for the fam, because it looks delicious. Thanks for posting! 🙂
Thanks for the words of support, T. Hope you enjoy the goulash!
Megan
Okay, all thumbs up! My mom suggested topping the dish with shredded cheddar. Delicious meal. Thanks again for the recipe!
LOVE the addition of shredded cheddar! So glad you loved it!!
Megan
Thank you for sharing. I am making this for Sunday lunch today. Since I did not have elbow macaroni, I am going to serve over the top of Extra Wide Egg Noodles. I always like to put my own spin on things so I added a touch of crushed red pepper flakes and a teaspoon of sugar. I do this with all dishes of Italian flavor. Bon Appetite.
These are GREAT tweaks, Jane! I’m all for putting personal touches on recipes. I hope the goulash went over well!
Megan
Can’t wait to try this!!! All the best to your son!
This recipe looks tasty, but ground beef? It doesn’t even use paprika. Calling it goulash is an insult to Hungarian culture.
Hi B! I don’t mean to insult the Hungarian culture at all! I made sure to place "American" in the title of the recipe to distinguish it. The American version is very different, but still so delish!
https://en.wikipedia.org/wiki/American_goulash
Megan
Just wanted to say that I made this last night.. loved it!! I did change a few things, well, not changed but added.. I used ½ water and ½ beef broth, added red pepper flakes and black pepper (cuz I love black pepper)… green onions and sharp cheddar cheese on top… serviced with a garlic butter cheese biscuit… it was the best Goulash I ever had.. oh my, I guess I shouldn’t call it Goulash, might get yelled at… 🙂 so I guess I’ll call it Whatever~Oulash… btw, very classy on your response Megan, sad that folks have to be like that sometimes… think of it this way, you know you’re successful when you finally get an internet troll responding negatively on your blog… just like me, I don’t yell at Taco Bell customers that it’s not real Mexican food… if it was, there would be Taco Bells in Mexico… I say, to each their own… you like it?, then make it and eat it…
Cesar
Cesar, your comment made my day. 🙂 I’m SO glad you loved the recipe and appreciate your words very much! Thanks for taking the time to comment..
Megan
What kind of seasoning salt do you use?
I use whatever is in my cupboard, which is usually Lawry’s. Any basic seasoning salt will work great!
Megan
Hi stupid question but may I ask do we cook the pasta al dente before adding it to the tomato sauce?
I’m assuming no, which is why you add the 3 cups of water to the sauce. It will cook the noodles as it simmers.
No cooking first is necessary, Teri! NOT a stupid question at all!
Megan
I came across your recipe by accident but I remember my mother making goulash when I was younger and haven’t found anything that has even come close to matching her recipe since. I really like your recipe and am anxious to try it out soon, sounds really good!! I have always said that when we refer to our mothers, that special ingredient was "Love" 🙂
Making it now. My mother was a great cook and this sounds so much like her’s. However she used to slice Velveeta cheese and put it on top and put it under the broiler for a few minutes. Yum! I also don’t remember her adding Worcestershire sauce.
Can’t say how excited I was to "pinterest" across your recipe! I have wished for years that I had the recipe for my mother’s goulash. I am positive this is it or so very close to it I will not know the difference. I had quite a chuckle over the poster who was upset and claimed this was not goulash. This is very much like any American version of goulash I have ever heard of and I have looked over many recipes trying to find the one like my mother made. It was a staple and comfort food in our family …so much so Mom knew the recipe by heart and did not write it down. When I read your ingredient of Worchestershire, it clicked in my mind that it was the forgotten element in the dish. She referred to it as Gurkey’s Scoop, a kind of goulash. Thank you so very much. Making it tomorrow for dinner. My huge family will love it I know.
Trying right now !
I hope it turned out great, Ashley!
Megan
If I half the recipe will the cook time be reduced?
Hi Liz! You shouldn’t have to alter cooking time if you lessen the recipe. I hope it turns out great!
Megan
Good morning! This recipe sounds wonderful, I am just interested to know if anyone has tried to substitute the tomato sauce for tomato soup. We like like the subtle sweetness of the soup. If I use soup instead, should I simply use less water?
I haven’t tried using tomato soup, but I’m guessing it would taste great! Equal parts substitution should work well. Let me know how it goes!
Megan
Hi,
This is not a goulash recipe! Looks like more Italian but i do not want hurt anyone. Worcester sauce? Minced beef? Elbow pasta? Italian seasoning.
Sorry I’m boiling inside how can you post as best ever goulash?
Do your homework and research!
Goulash needs at least 2-3 hours to cook. Need dieced beef, paprika, salt, pepper, onion, lard or oil, water ( as its a soup), a traditional noodle.
https://en.m.wikipedia.org/wiki/Goulash
Hi Veronika! Thanks for the comment! This recipe is actually an American version of Goulash and I’m sorry to upset you over it. I’m sure your version of Goulash is delicious…sounds wonderful!
https://en.wikipedia.org/wiki/American_goulash
Megan
I would call yours Hungarian goulash. This recipe is typical American goulash. No need to get so worked up over it. I prefer traditional shepherds pie made with lamb, but most north Americans make it with ground beef. To each his own
You should be ashamed of yourself to come on here and berate the blogger about something so trivial. If not naming a recipe properly is what makes your blood boil you need a life and a therapist. Keep it moving.
Ok, Veronika, we get it. You’re the worlds foremost authority on goulash. Hope it made your day berating someone’s recipe. Now kindly move along.
In the video you add Worcestershire but that ingredient isn’t listed in the recipe. Do you prefer it with or without?
Hi Dana! Thank you so much for pointing out this discrepancy because YES…gotta have the Worcestershire! I updated the recipe to reflect this. Thanks again and ENJOY!
Megan