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 cut the recipe in half for 4 people and had plenty with leftovers.
I did add additional season salt and Worcestershire sauce. We sprinkled grated Parmesan Romano cheese on our servings when plated. Served with fresh Italian bread. Everyone love it!!
Sounds great – glad it was a hit!
My Mom always added corn to her goulash and I loved the way she did it.
It’s fun remembering how our family members cooked for us. Throw some corn in – it’ll taste that much better!
Have some on the the stove right now.. I added gr.bell pepper and a few sliced mushrooms.will add shredded Colby Jack cheese at the end.Will post again after the 7 of us try it.
I think all of those add’s will be awesome!
This did not taste good at all. What a waste of ingredients, time, and money! Keep looking for another recipe.
I’m sorry that you didn’t enjoy it. There’s plenty of versions of this to try and enjoy – I hope you find one!
Literally everyone said it was great and I agree. You either cannot read or cook or both.
I appreciate the feedback!
Garlic bread and salad
What do you suggest as a side for this dish?
A great salad is yummy on the side. Try the https://www.pipandebby.com/pip-ebby/2012/3/17/fresh-greens-salad-with-orange-basil-vinaigrette.html?rq=salad or the chopped salad with a raspberry vinaigrette would be tasty too.
I read all the comments about husbands loving this. Mine also said it was the best I ever made!!!! I did add cheese.
Yay! It’s a win if they husbands agree it’s delicious! Thank you for sharing!
This was SO YUM!!! I made it for supper tonight. Even my picky 2 year old had 3 helpings! Only thing i did different was added beef stock instead of water. Thanks for the recipe! It eas super easy to!
Adding stock is a good idea! Just make sure it doesn’t get too salty. Having toddler’s approve is a big deal too! Glad the family enjoyed it.
Is there a smaller recipe I only have one can of tomato ???
Hi, You definitely could half the recipe and do a smaller batch! I’ve never done it but as always with any recipe, make sure to taste it and add more seasoning as needed.
1 pounds ground beef
1/2 yellow onion, chopped
1.5 cloves garlic, minced
One 15-oz. cans diced tomatoes (undrained)
One 15-oz. cans tomato sauce
1.5 cups water
1 tablespoons Worcestershire sauce
1 tablespoon Italian seasoning
1 teaspoons seasoned salt
8-oz. box elbow macaroni
I just halved the recipe because I live alone and didn’t want to make that much for just me. I had plenty for leftover and even shared with my neighbor
Yes, this does make quite a lot. Im glad you could share with a friend and enjoy a meal! Thanks for connecting here – love your comments and feedback!
Is there something to substitute the diced tomatoes bc my husband doesn’t like chucks of tomato’s?
I understand the dislike of chunks of tomatoes. If you’ve ever tried petite diced, they are much more tiny pieces of tomatoes or you can just add more tomato sauce to keep the moistness needed. Enjoy!
I don’t like diced either. Try crushed, I use it as a sub all the time.
Agreed, there’s lots of choices. Experimenting with it helps determine what you like best. Thanks for the suggestion.
crushed tomatoes
There are many great ways to make this and simple twists to make it the way you like best. Thanks for sharing!
I think I have tried every goulash recipe out there. I could never find a recipe we loved till I tried this one. My husband and I love this recipe. It’s easy to make and very delicious. I followed the recipe as written. I have loved all of the pipandebby recipes I have tried,
Well thank you! I’m glad you are enjoying them. I appreciate the note!
I tried this back in October. Used only 1 pound of hamburger, 1 jar of spaghetti sauce and 1 can diced tomatoes in place of the tomato sauce. Also used 2 cups beef stock and 1 cup water. The whole family loved it – YUM! However, when I went to make it a second time, I followed the cooking directions exactly and simmered it for 25-30 minutes. It was mush! Maybe I missed something about when you add the macaroni? No pasta should be cooked that long (at least in my opinion). Thankfully, I made notes from the first time, so followed them the 3rd time and simmered the sauce for 10 minutes, stirred in the macaroni and let that simmer for 8 minutes, then removed it completely from the heat and let it sit for 10 minutes. It was once again delicious! Now making it for the 4th time because the hubby loves it so much! We like our pasta more firm, or al dente, so maybe that is the difference for us.
There’s a lot of variables, from the heat when the pasta enters the sauce, cover on/off, what part of the US you’re on. Sounds like your good note taking system paid off and I’m glad to hear it’s turned out more than once. Enjoy!
I made this today for my family and it was a big hit?
So glad to hear that!
I would suggest using only 10-12 ounces of the macaroni. It is to dry if you use 16 ounces.
Thank you for the feedback! Adding more tomatoes or tomato sauce is an easy fix if you find it dry. I tend to eyeball the ingredients and adjust as necessary but reducing the pasta is another adjustment that works.
I cooked today and it was very, very good!!!!!! Will definitely cook again!! Thank you for sharing!
You bet! Thanks for trying it out!
I’m so glad to hear that.
Excellent recipe! My husband said it was the best goulash I’ve ever made.
I love my instant pot and will give it a try per Mcsteamy’s directions.
Love it when the husbands are in agreement on a delicious recipe. I hope the instant pot is a success!
This is not a pressure cooker recipe, even though it showed up in my search… but it sounded so good, I adapted it to a pressure cooker. I did as instructed, be sure to stir your uncooked noodles into your meat, spices, and water really good, BUT ADDED THE TOMATOES AND TOMATO SAUCE LAST right on top the meat and noodles, being sure to leave a space, so some of the water solution still showed (we all know tomatoes and pressure cookers don’t play nice), I set it to 12 minutes with quick release, perfect! Such great flavor!
Only stir the tomatoes after you release and remove lid… some temping to stir before, but don’t!
Good to know!
Looks like Chili Mac, not Goulash
This recipe was really good! After reading the comments I bumped the seasoned salt up to one tablespoon and I tossed in a beef bouillon cube. Otherwise, it was prepared as directed.
Are the noodles cooked or uncooked?
Hi Jordan! Just throw the elbow macaroni in uncooked and it’ll cook up for you! Enjoy!
Megan