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 grew up in New Orleans, and this dish was very exotic to me when my Boston-born-and-raised husband first described it to me longer ago than I want to admit. His mom called it "American chop suey" and cooked it exactly as you do, but minus the garlic. It’s a real American classic! Bon appetit, ya’ll! (I won’t go into how exotic every NOLA dish was to my meat-and-potato Yankee guy back then.)
That’s a great story! Thanks for sharing. It’s fun to see how the same recipe is viewed by people in certain parts of the country or even what they call it.
Thank you for this receipe, I never could find a simple one that we liked or that could be make quickly. My mom nevered made it and I only got it at church potluck dinners. I have a elderly aunt that lives with me and when I can’t get her to eat I make this and she loves it too!
Glad to hear it! It’s such a simple easy dish and can easily be dressed up or kept simple.
This looks incredibly yummy, but it’s not "goulash." We had this growing up all the time but called it beefaroni. Our goulash was a stew made with chunks of beef in a tomato/paprika gravy.
That’s interesting! It’s a little different for every family and area of the world you live in. I’ve heard many variations!
Good. Cheap. Easy. I grew up in Houston, in the 70’s and this was a staple in our household and we called it ‘goulash’. I still make this frequently as it’s a fantastic ‘take your lunch to work’ dish. I live in KC now and it’s referred to here, as ‘daygo’ (sp?) here. Whatever, wherever, this a classic, quick and easy dish. Got kids? They’ll love it!
That’s really interesting! I know so many people that grew up with this in the 70’s and 80’s and now its a staple in their own families. Good food sticks around.
I made it and it was so good it is only 2 people in our house and it did not last 2 days and it as mad in the Dutch Oven
I’m glad to hear it was enjoyed!
Love goulash. Hope this recipe is a winner.
I hope you love it – come back and let us know what you thought!
I love goulash, grew up eating it. I now dont eat beef has anyone tried ground turkey?
I haven’t tried it but that would be a great substitute and you wouldn’t miss any flavor!
Do you cook the Mac before you add it to the other stuff
It cooks in the sauce that you are making, so no pre-cooking necessary!
Great quick and easy. My 3 favorite recipe and meal words.
A little much for just 2 people. Might cut recipe in half next time.
Glad you like it too! Yes, this one makes a large batch, but it freezes well too!
It’s funny/interesting how each family has their own twist on the basic recipe for goulash! It’s so versatile! My mom taught it to me minus Worcestershire and substituting powdered garlic. As my Mom got older, she simplified it considerably: just "hamburg", macaroni, and a couple cans of stewed tomatoes, no salt due to heart issues. Surprisingly, it was still yummy. I make it this way for my kids and let them add their own salt and pepper. On my serving, I sometimes add lemon pepper and a little butter! Other times I will turn it into chili-mac by adding chili powder, onion, garlic, and kidney beans, cheddar on top…always a winner! MMM…I’m heading to the kitchen now because THAT sounded like a great idea for tonight’s dinner!
So right, this is one of those meals that can be made so many different ways and each family enjoys it! I’m glad your family likes it too!
My husband doesn’t like goulash. I love it, so I’m going to substitute A-1 Steak Sauce (which he loves!) for the Worcestershire sauce. I need to give it a different name, so I’m renaming it Megan’s Hearty Stew, and I’m adding mild cheddar cheese to the top.
It’s amazing how many of us grew up eating this versatile dish.
It is true. Such a great, affordable meal.
My mother also added crumbled bacon. I like to add some mild cheddar.
yum! You can’t go wrong with either addition. Thanks for sharing – other readers like the ideas!
When reheating I love to ad tomato juice. It makes it a super good leftover!
That’s another great addition! Thank you for sharing.
Can you freeze it?
Absolutely. When you reheat it, I would recommend adding a little chicken broth or water to it as it reheats on your stove.
I’m so glad to finally find a recipe for a large family! Whenever I cook with HB meat, it’s always 2lbs at a time, so thank you for this recipe. It’s on the stove now! ?. Can’t wait to try it!
Yes! I’m glad you’re going to try this – its a favorite!
Can this be made a day ahead? Would it still be good the next day?
Yes, it would. But some of the juice will have soaked into the pasta. Still delicious though!
Try also adding 1 or 2 cans of ranch style beans or chili beans and add mozzarella cheese if you like I usually use grated parmesan cheese before I eat but the chili beans are awesome in goulash
Interesting twist! Thanks for sharing!
I remember my mothers 3rd husband would make this but use Mac n Cheese instead of straight up macaroni.
good receipe but i add 1/2 can of tomato juice…..i love that tomato taste……reheat i add the other half of the can
Glad you found a way you liked it best!