This easy old fashioned goulash recipe is pure comfort in a pan. I’ve been making cozy, family-friendly comfort food dinners for years, and this is one of those dependable recipes I come back to again and again because it always works.
Made with tender macaroni, savory ground beef, rich tomatoes and simple pantry spices, this hearty one-pot meal is easy to throw together and incredibly satisfying. I especially love that the leftovers taste even better the next day, making it perfect for busy weeknights, meal prep or feeding hungry people without a lot of fuss.
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 has become one of my most dependable family dinners because it always turns out hearty, flavorful and satisfying.
Here’s why this recipe works so well:
- Everything cooks together 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 soaks up the rich, savory tomato sauce perfectly
- Perfect for busy weeknights, meal prep or feeding a hungry crowd
- The leftovers taste even better the next day (so good)
I struggle to stop eating this recipe once it’s sitting in my fridge. I’ve been known to grab a bowl for lunch, dinner and even a quick bite the next morning because it reheats beautifully and somehow gets even cozier overnight!
If you have an Instant Pot, be sure to try my Instant Pot Goulash, too!
What People Are Saying About This Easy Goulash Recipe
“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
“Hands down one of my favorite recipes. I make it at least once a month.” — Lily
Goulash Ingredients
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 both work great.
Onion – Yellow onion is my favorite for this recipe because it adds the best deep, savory flavor as it cooks down. White onion works well, too.
Garlic – Fresh minced garlic gives this dish the best flavor. Substitute with 1/2 teaspoon garlic powder in a pinch.
Diced tomatoes – Do not drain the tomatoes! The juices help create the rich, flavorful sauce. Fire roasted diced tomatoes or varieties with added herbs can add even more depth.
Tomato sauce – Tomato sauce creates the rich, cozy base for this old fashioned goulash recipe. If you have extra time, homemade tomato sauce adds incredible flavor.
Water – For an even richer and more savory goulash, replace part or all of the water with low sodium beef broth.
Worcestershire sauce – This is one of my favorite secret ingredients in this recipe. Just a small amount adds incredible depth and richness!
Seasoned salt and Italian seasoning – These simple seasonings give the goulash its classic cozy flavor. Don’t skip them!
Elbow macaroni noodles – Classic elbow macaroni gives this dish its nostalgic texture, but other sturdy pasta shapes like rotini or penne work well, too.
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 no longer pink. Drain excess grease from the pan to keep the sauce rich but not overly greasy.
- Cook the onions and garlic.
Add the onion and garlic to the beef mixture and cook for 3 to 4 minutes, or until the onions are soft and translucent. This step builds a ton of savory flavor and your kitchen will smell amazing at this point.
- Add the remaining ingredients.
Stir in the tomatoes, tomato sauce, water, Worcestershire sauce, seasonings and macaroni noodles. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally so the pasta cooks evenly.
- Simmer until tender.
Reduce heat and simmer for about 30 minutes, stirring occasionally, until the pasta is tender and the sauce is thick, rich and cozy. Remove from heat and let sit for a few minutes before serving so the sauce can thicken slightly. - Serve and enjoy.
Scoop into bowls and serve warm! This is the kind of hearty comfort food dinner that disappears fast around my house.
Tips for the Best Old Fashioned Goulash
- Stir the pasta occasionally while simmering so it cooks evenly and does not stick to the bottom of the pot.
- Avoid overcooking the macaroni, since it will continue softening slightly as the goulash sits.
- For the richest flavor, use lean ground beef and do not skip the Worcestershire sauce.
- If the goulash thickens too much after sitting or reheating, stir in a splash of beef broth or water to loosen the sauce.
- Let the goulash rest for 5 to 10 minutes before serving so the sauce thickens slightly and clings perfectly to the pasta.
Recipe Notes
- For an extra cozy and cheesy version, sprinkle sharp cheddar cheese or freshly grated Parmesan over each serving 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 small splash of red wine while the goulash simmers.
- Stir a small can of tomato paste into the sauce for an even richer tomato flavor.
- Chopped bell peppers add extra texture and flavor. Green peppers are the most traditional option, but red, yellow or orange peppers work great, too.
More Cozy Comfort Food Recipes
- The Best Meatloaf Recipe – Tender, juicy and packed with classic homemade flavor
- Homemade Hamburger Helper – Creamy, hearty and made in one pan
- Easy 3 Ingredient Chili – A quick pantry dinner perfect for busy nights
- Spaghetti Sauce Made Out of Tomato Sauce – Rich, hearty sauce using simple pantry staples
- Creamy Mac and Cheese – Ultra creamy, rich and cheesy comfort food that always disappears fast at the dinner table
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. But if you want to round out the meal, here are a few delicious side dish ideas:
- A crisp chopped salad adds a fresh, crunchy contrast to the rich and hearty pasta.
- Warm garlic bread is perfect for soaking up every last bit of the savory tomato sauce.
- Simple vegetable sides like steamed broccoli, green beans or roasted cauliflower pair perfectly with this comforting meal. Sauteed zucchini, mushrooms, Brussels sprouts or asparagus are great options, too.
- Spoon leftover goulash over a fluffy baked potato for an extra hearty comfort food dinner the next day.
- Roasted or grilled tomatoes make a surprisingly delicious side and complement the rich tomato flavors in the goulash beautifully.
American Goulash vs. Hungarian Goulash
American goulash and traditional Hungarian goulash are completely different dishes, even though they share a name.
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 noodles and simple seasonings.
This American-style version is the nostalgic comfort food many of us grew up eating in the Midwest and across the United States because it is hearty, budget friendly and easy to make.
The word “goulash” comes from the Hungarian word “gulyás,” which referred to Hungarian cattle herders.
Old Fashioned Goulash Recipe FAQ
American goulash is a one-pot pasta dish made with ground beef, macaroni noodles and a rich tomato sauce. Traditional Hungarian goulash is a slow cooked beef stew typically made with paprika, vegetables and chunks of beef. While the two dishes share a name, they are very different recipes.
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 savory flavors as it cooks.
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.
Yes! Goulash freezes surprisingly well. Store cooled leftovers in an airtight container in the freezer for up to 3 months for best texture and flavor. 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 before serving.
Goulash usually becomes dry if too much liquid cooks off or if the pasta absorbs excess sauce while sitting. If needed, stir in a splash of beef broth, tomato sauce or water while reheating to loosen the mixture back up.
Classic elbow macaroni is the traditional choice for old fashioned American goulash because it holds the sauce perfectly. Other sturdy pasta shapes like rotini, penne or small shells also work well.
Absolutely. This is one of my favorite make-ahead comfort food meals because the flavors continue to develop as it sits. Simply reheat on the stovetop or in the microwave, adding a splash of broth or water if needed.
Yes! My Instant Pot Goulash recipe is a quick and easy version that cooks in about 30 minutes and turns out rich, hearty and flavorful every time.
Yes. Slow Cooker Goulash is another great option for busy days because it requires very little hands-on time and lets the flavors slowly develop throughout the day.
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
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
- For a richer, more savory flavor, replace part or all of the water with low sodium beef broth.
- Fire roasted diced tomatoes add extra depth and flavor to the sauce.
- If the goulash thickens too much after sitting or refrigerating, stir in a splash of broth or water while reheating.
- Ground turkey, ground chicken or ground pork can be substituted for the ground beef.
- This recipe reheats beautifully and tastes even better the next day after the flavors have had more time to develop.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
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