This easy old fashioned goulash recipe is pure comfort in a pan. I’ve made this humble one-pot dinner more times than I can count because it never fails and always hits the spot. Packed with pasta, ground beef, tomatoes and simple spices, it’s hearty, cozy and incredibly easy to throw together with very little hands-on effort. The leftovers are just as delicious the next day, which makes this one of those dependable comfort food recipes I come back to again and again.
Original recipe: December 2016 | Updated: August 2021
Why This American Goulash Recipe Works
This is the kind of nostalgic comfort food recipe people come back to again and again. I’ve made this easy goulash more times than I can count and it has never once failed me.
Here is why it stands out:
- Everything cooks together in one pot for easy cleanup
- Packed with hearty pasta, beef, tomatoes and rich flavor
- Requires very little hands-on time
- Perfect for both busy weeknights and feeding a crowd
- The leftovers are unbelievably good the next day
This is one of those meals I genuinely cannot control myself around. When there’s a batch in the fridge, I end up eating it for breakfast, lunch and dinner until it’s completely gone.
If you have an Instant Pot, be sure to try my Instant Pot Goulash, too!
Goulash Ingredients
Ground beef – Replace the ground beef (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 lean ground beef, ground turkey or ground chicken.
Onion – Yellow onions or white onions will be your best options for bringing out the flavors in the dish.
Garlic – Use fresh minced. Replace with 1/2 teaspoon of garlic powder in a pinch.
Diced tomatoes – Do not drain the tomatoes! Also, consider using a variety with added herbs and flavors.
Tomato sauce – If you have time for it, you will be happy with the boost of flavor that homemade tomato sauce offers. This rich tomato-based sauce is hard to beat.
Water – Replace all or a portion of the water in the recipe with low sodium beef broth for an even more flavorful meal.
Worcestershire sauce – This sauce is one of my little secret ingredients for this recipe. A little goes a long way!
Seasoned salt and Italian seasoning – Don’t skip either of these seasonings! They add the perfect flavor to the dish.
Elbow macaroni noodles – A different variety of small pasta can be used in this recipe, such as penne or rotini.
What Is Goulash?
Goulash? Gulach? Goolash? Ghoulash? What the heck does this funny word even mean? First of all, American and Hungarian Goulash are two entirely different dinner recipes.
Based on this recipe from Taste of Home here are the ingredients you’ll find in the Hungarian version that you will not find in the Americanized 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.
As for the goulash origin, it stems from the Hungarian word “Gulyás” which is defined as “cowboy.” Hungarian cowboys butchered the weakest cattle and made easy meals out of their meat. Hence, the word!
Are Goulash and Spaghetti the Same
Goulash and spaghetti contain similar ingredients. When making spaghetti, the pasta and sauce are cooked separately and combined just before serving. Goulash is typically made in a single pot.
How To Make This Easy American Goulash Recipe
Step 1
Cook 2 pounds of ground beef in large skillet or Dutch oven over medium heat on the stove top until 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 (I love the smell of sauteed garlic).
Step 2
Add the remaining ingredients to the ground beef onion mixture and stir.
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 Notes
- Sprinkle sharp cheddar cheese or Parmesan over the top just before serving for an extra cheesy version of this dish.
- Garnish with fresh parsley, oregano or basil and top with a sprinkling of black pepper or red pepper flakes.
- Add 2 bay leaves and/or a splash of red wine to the pot before cooking for extra flavor.
- Include a small can of tomato paste into the meat sauce for a robust tomato flavor.
- Add chopped green bell peppers to the onion mixture for added texture and flavor. Red, yellow, orange or green peppers would all taste great.
- Sprinkle grated Parmesan cheese over the top just before serving.
- Leftover goulash is delicious! This hearty ground beef recipe makes a large batch, but you can easily reheat throughout the week.
Pure Comfort Food Recipes
- The Best Meatloaf Recipe
- Spaghetti Sauce Made Out of Tomato Sauce
- Easy 3-Ingredient Chili
- Homemade Hamburger Helper
- Crab Soup
What To Serve With Goulash
The great thing about this one-pot meal is that everything is wrapped into a single pot. If you’re looking for something extra to serve alongside this American comfort food, consider any of the following:
- A delicious chopped salad complements the dish perfectly.
- You can’t go wrong with garlic bread.
- Any side of vegetables would go great with it. Steamed broccoli, green beans 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.
- Roasted or grilled tomatoes would taste amazing with this dish and would complement the tomatoes in the recipe even more.
How Long Does Goulash Last in the Fridge
Cooked and cooled beef goulash, when stored in an airtight container, will last in the fridge for up to 5 days.
How To Freeze Goulash
Goulash freezes fairly well, with the pasta losing some of its firmness after it has been thawed. When preparing a big batch of goulash to freeze, consider cooking the pasta separately and adding it to the recipe just before serving.
Place in an airtight container in the freezer for up to 6 months for best results. When ready to thaw, allow it to sit in the fridge over night.
Make Hamburger Goulash in an Instant Pot
Make this comforting meal in your Instant Pot! Instant Pot goulash could not be easier or more delicious. It cooks perfectly every time and is done in only 30 minutes. Perfect easy dinner any night of the week!
Make Goulash in a Slow Cooker
This slow cooker goulash recipe is a delicious, filling and hearty meal that is super easy to prepare in your crockpot. Requiring mere minutes of prep time and a few simple ingredients, crockpot goulash is the perfect family meal for a busy night!
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.onths for best results. When ready to thaw, allow it to sit in the fridge over night.
What People Are Saying About This Easy Goulash Recipe
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
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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 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!
Video
Notes
- Sprinkle sharp cheddar cheese or Parmesan over the top just before serving for an extra cheesy version of this dish.
- Garnish with fresh parsley, oregano or basil and top with a sprinkling of black pepper or red pepper flakes.
- Add 2 bay leaves and/or a splash of red wine to the pot before cooking for extra flavor.
- Include a small can of tomato paste into the meat sauce for a robust tomato flavor.
- Add chopped green bell peppers to the onion mixture for added texture and flavor. Red, yellow, orange or green peppers would all taste great.
- Sprinkle grated Parmesan cheese over the top just before serving.
- Leftover goulash is delicious! This hearty ground beef recipe makes a large batch, but you can easily reheat throughout the week.
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