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.
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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
- 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 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