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 making this tonight and i’m excited because I’ve NEVER had Goulash. Let me just say this to the negative people that don’t know how to keep to mouth shut…ARE YOU A PROFESSIONAL CHEF? Probably not so if you don’t agree with a recipe do us all a favor and ZIP IT!!!! Thank you Megan for sharing your recipe. My thoughts and prayers are with you and your family!
Hey Crissy, you are so nice. Thanks for backing me up and I hope you enjoyed the recipe!
Megan
can you make it ahead of time and put it in a slow cooker?
Hi Julie! If you plan to put it into a slow cooker, undercook the noodles and keep a very close eye on it as it cooks. Let me know how it turns out if you give it a whirl!
Megan
This is the second time I have made this goulash. The first time, I made it exactly as written and it was great. The second time, I added green peppers (1 cup), fresh shredded cheddar cheese (one cup), smoked paprika (1 tsp.), and crushed red pepper (1/2 tsp.) and it put this dish over the top. I should also mention that I halved this recipe as there are only two of us. Thank you for taking the time and effort to submit this awesome dish!
Hi Joe! I’m so glad you enjoy this recipe! I absolutely love your additions, especially paprika/red pepper. Thanks so much for the comment!
Megan
Made this for dinner tonight… Then immediately text the link to my besties. Easy, delicious 1 pot meal! I love how you throw the I cooked noodles right in. I will for sure make this again (can’t wait for leftovers!) Smaller families can totally cut this recipe in half as it makes a TON.
*uncooked noodles
This was delicious! Just made for my daughter and I for dinner. I used turkey instead of beef. I added a cup of shredded sharp cheddar cheese also!
Hi Tara! I’m so glad this turned out so well for you guys! Thanks so much for the comment!
Megan
Delicious! Add some shredded parmesan on top when done and a fantastic weeknight meal!
Hi Amanda! YUM…Parmesan on top would be delicious!
Megan
Any guessing on what a serving size would be? 1cup? 2?
Hi Katie! Approximately 1 cup would be a serving size for this recipe. Enjoy!
Megan
Does this freeze well?!
Freezes well, doesn’t thaw well. Macaroni gets mushy.
Great recipe! I added celery and frozen corn to sneak the veggies in. Thanks for sharing.
I cut the recipe in half living on my own the whole would be to much. Having a garden I used fresh tomatoes substituted the elbow for medium shell pasta and added sliced baby Bella mushrooms. Yummm
My food journey is eat right your Type. So being type o blood, I eliminate wheat from my diet. My question was can I get that level of comfort food with gluten free pasta? The answer is yes. Made this last night using organic brown rice pasta and subbing whole foods brand organic sauce as the hubs doesn’t like tomatoes. I also added red pepper flakes and a tablespoon of raw sugar, and grass fed hormone free beef. It was amazing and will be at the top of my list. Good recipe.
Best comment of the day! I always love hearing when substitutions work better than anticipated. Thanks for taking the time to comment!
Megan
Forgive me for not including well wishes for your son. God bless him. I too will include him in my prayers. Also, wasn’t that a beautiful comment by Ronnie about Him being the best and cheapest dr? Thanks Ronnie. Hope you don’t mind if I wear that advice out.
Aww, thank you so much for this. It means a lot! Comments like yours and Ronnie’s are cherished!
Megan
Thanks for simple tasty recipe. I’m 68 and just learning how to cook. It came out great 2nd try. Blew first one by not knowing what a clove of garlic was, but got it now. Had dinner and freeze dried the rest for rv trip. Thanks again. I owe you
So glad to hear it, Wild Bill! You’re an RVer, too, huh? Safe travels!
Megan
I really appreciate the recipes on the web . They make cooking so much easier because I have so many recipes at my disposal. I divested of many of my cookbooks, therefore, now I just hit Google and "voila" there are numerous ideas to choose from. I am making this dish as we speak. I will pray for your son to be in perfect health without the need for expensive procedures and medicine. I believe in going to the best Doctor! He never even charges me for His services! Love and peace to you and your family. Thanks again for posting your recipes.
This was delicious. I just made sure my diced tomatoes and tomatoe sauce was organic to cut back on sugar and processed junk. I also used whole wheat pasta for the same purpose. It was a bit healthier but still had that same comfort food taste. Served with a side of stemmed brocolli. My 3 year old gobbled it all up.
Hi Maggie! I’m so glad your alterations worked great! That’s always so great to hear. Thanks for the comment! And…always a HUGE win when toddlers gobble up dinner!
Megan
By the way, my nickname since childhood has been Ebby.
When I get goulash at a local diner this is the type of dish served. You called it "American goulash" and to me this dish fits the bill. I plan to make it this weekend. I will add a little sugar (always to tomato sauces) and shredded cheddar as a couple of the comments mentioned. Where I live it often has carrots in it. Thanks for the recipe.
Hi Sis!
Making this tomorrow for Erin and Adrienne. ‘Hope you are home safely. God bless’ and love ya. H
Heather! I hope the Goulash turns out great for you and your precious girls. 🙂 Love you guys!
Meg
Have made this a few times now and it is so hearty and makes soooo much leftovers, my partner and I eat it for days afterwards.
Also super tasty when the liquid gets absorbed by the pasta, so delicious. We make it with chicken mince as it’s the preferred meat in the house.
Thanks for this recipe ❤️
Maddie, this comment made my day! Love that you make it with chicken mince. YUM!
Megan
This is simmering on my stove as I type, for some reason, I did not have tomato sauce in my pantry (embarrassing to admit since I’m Italian) – so, I used 1/2 a jar of Rinadlo pasta sauce….I’m thinking I should have reduced the Italian Seasoning due to this, but I guess we’ll see. I also added frozen corn just because it’s easier to get the 4 1/2 year old to eat veggies if they are all mixed in. If this is a hit with him, it will for sure be added to the regular rotation…Thank you for the quick, easy recipe (Oh I used ground turkey – only because turkey is preferred by the "boss" in the house)
I hope it turned out great, CH68! Great idea to add the corn. I may try this next time!
Megan