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.
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 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.
Text
This recipe is on the pipandebby food app.
Can I use penne rigate noodles? I have them on hand and not macaroni noodles.
Yes! I love changing up the noodles that I use in my recipes.
If I don’t want the tomatoes added do I need a substitute or will into be okay without the tomatoes?
Hi, Are you referring to the diced canned tomatoes? They do add juiciness and flavor so if you don’t use them, you’d need more sauce. It’s just a nice texture and way to keep all the liquid you need in the meal without solely relying on tomato sauce. It’s your meal though! Try it out and let me know how it goes.
Can this be done in the oven?
I have never made it in the oven but I’m confident it could be!
Nvm! Thank you ! Can’t wait to try!
Do you cook noodles first?
No m’am. Throw them in – I’ve added water to help cook them! Enjoy one less step in the cooking. Thanks for asking!
So don’t cook the noodles? Just put them in with all the ingredients to cook up?
That’s correct! Water is added to properly cook them. Nice to have one less step!
I made this yesterday for my husband who grew up with goulash. It was always a comfort food for him.
After tasting this version he said, while still eating out of the pot, "you better save this recipe, its the best I’ve ever had,
I love it too
So wonderful to hear! That makes my day. Thank you for taking the time to let me know!
Very, very good will be making this a lot…..thanks!
Makes me glad to hear. Thank you for coming to share!
I have made this probably a dozen times over the last year or so, and it is always delicious! It’s definitely one of my favorites!
I never tire of hearing that – thanks for checking in and sharing!
Great easy recipe. Homemade, So much better than a boxed dinner (hamburger helper) . Perfect fall & winter comfy food. Add a green salad & parmesan toast dinner is ready!
Agreed! It’s the perfect time of year to break out these comfort food recipes. Always yes to a green salad too!
The Italian season really is a must in this! Definitely a game changer… I add corn, carrotsand kidney beans because the flavor is so good I can hide veggies my son never eats .. the more veggies the better right?! He loves it! Thanks for sharing
I’m glad you found a meal to get your kiddos some veggies in! Thanks for all the changeups to share – people enjoy seeing the many ways you can enjoy this recipe.
Made this tonight. Halved the recipe and it still makes tons. Added corn and 1.5 Tbsp of unsweetened cocoa powder. Delicious, thank you!
Yes, this makes a decent batch! That pasta seems to multiply. 🙂
I’ve never heard of adding cocoa powder but I’m intrigued! Thanks for sharing!
We’re a paella catering, however we like the dishes of united kingdom! Without hesitation this one Certainly one of those favourites is! Really like and would really like to learn to generate a inch that is suitable! I am going to decide to check out this recipe!
https://salmonrecipes.org/
Thank you for checking us out! Paella is delicious – this is much simpler recipe to make and enjoy. 🙂
I made it with gluten free elbows. I cooked them separately, omitted 2.5 cups of water, and added them at the end of the 25 min simmer time. Adding the gluten free elbows would add too much starch to the dish, so I knew I wouldn’t be able to follow that part of the instructions, but thankfully it turned out great. Hope this helps anyone else needing this substitution. Great recipe!
Good idea! Thank you for sharing!
This recipe is awesome, I add a bit of chili powder to mine and use V-8 instead of water extra tomatoey if that’s a word.
Here is what I believe is a GREAT tip. I do my elbows separate and keep them separate until I am ready to eat.
That way the Macaroni doesn’t get mushy by soaking in the sauce/juice. 5 Stars
These are great tips to pass on so that others can try it if they want to. Thank you!
I am cooking it now – smells delish! I did add green bell pepper as that is how I remember it and will be topping it off with shredded cheddar 🙂
Sounds like it’ll be amazing! Thanks for trying it out!
As I was growing up, my Mom fixed what she called Slumgullion. It was Goulash, but I never heard that name until years later (aside from Hungarian Goulash). She made all of her dishes from memory, nothing written down, so I had nothing to go by when I wanted to make it myself. I did the store bought similar box meals, instead, but it just wasn’t the same. Finally, I decided to see if I could find a good recipe online and found this one.
My second batch of it is finishing up now, and I can’t wait to dive into it. It’s so delicious. I am like my Mom in that I prepare the recipe as written the first time, then make adjustments to suit my tastes. For tonight’s batch, I added Green and Red Bell Peppers, as well as Mushrooms. I can smell it now, so I’m going to go enjoy.
I am so glad that it helped fulfill a craving and reminded you of your mom’s! I agree, you can do wonderful things with this recipe and your additions sound wonderful. Thanks for sharing!
I have a "secret" ingredient, which takes it to ANOTHER LEVEL..its knorr brand tomate and chicken bouillon…its in a powder..add at least a heaping tsp. Or tbsp. ..your preference…just Add to the mixture after you put water and seasons in
Thanks for sharing that tip with us!
Thanks for sharing that tip with us!
This goulash is good eats!! I grew up eating this stuff. I still make it now. Was a good supper when I worked and had three kids to feed. It cooked up fast and was able to get dinner on the table in a reasonable amount of time. I had no problem with the tomatoes. They cook up eventually and I added velveeta cheese to melt in and it made it even more yummy.
You are so right. Raising kids, you need quantity in a hurry and to get healthy foods in them too and then it’s fun to find different ingredients to change it up. Thanks for sharing!