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.
Do you think if I made this beforehand (we are going on a family lake vacation) and kept in the refrigerator and then popped in the oven in two days it would be ok? Would the noodles get soggy or anything?
This recipes makes great leftovers and freezes well! You should prepare the noodles to the softness you prefer them and then let the meal cool completely before placing them in your container.
My family loved this meal. I did cook the noodles separate and added at the end after simmering everything else. I used roasted tomato and garlic diced tomatoes. Will absolutely make again. Thank you for the recipe.
I’m so glad you loved it and shared with us your tweaks!
Lisa
This rekinds me of my childhood. I usually use my garden stewed tomatoes which have onion, bell pepper and celery. If not, I make sure to add celery when the onion is added. Also, beef better than bouillon works nicely inplace of the broth. Bay leaf is another good flavor inhancer. I like the one pot method. Just make sure to simmer all the other ingredients before adding the pasta. Cook according to pasta instructions.
Thank you!
Hi. Was so looking forward to this but I made a big mistake. I read the “notes about American goulash” which is right under “how to make American goulash”. The notes recommended using beef broth in place of water with no comment about reducing the seasoning salt. It wasn’t until I finished making this dish that I read some of the comments which addressed this issue. Too late. It is so salty, I have to throw the whole thing away. What a waste. ☹️?
oh no!! I’m so sorry!
I’m making this tonight for a group hangout.
Comfort food and party food! I love this recipe!
I am doing this right now! Smells fantastic! I had one can of tomatoes. So I used a half a can of salsa and filled the rest up with spaghetti sauce. The sauce tasted so yummy! I also added beef bullion cubes while it simmers. I hope it tastes as great as it smells! Thanks you
Salsa is a great idea! Thanks for commenting!
I added bell peppers and cooked the pasta seperate, way better.
Bell peppers would be excellent in this too. Thank you for sharing!
If I am cooking noodles seperate do I still add water to the goulash
I would prepare the sauce without the water, add your noodles and then determine how much water to add in. You’ll want some of it, maybe a cup, but you can determine the best consistency as you go. Thanks for the question!
How many calories?
Hi Joanne,
Here’s a site that I use myself for nutrition. I am not providing that information on my blog but this will help you input exactly the ingredients you use which helps get a more accurate nutrition input.
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Liked this recipe but made the noodles separate! Seems like they’d get soggy from being simmered for 25 min!?
Glad I cut the recipe in half!! Haha I was only planning on feeding two 1/2 people tonight! (Good thing I love leftovers)
Leftovers can freeze too if you need it. Glad you liked it!
I didn’t have tomato sauce so substituted pizza sauce and omitted the Italian seasoning. If I used pizza sauce again I would also omit the seasoning salt and worsceshire sauce. Pizza sauce has enough seasonings already.
That’s true! I guess finding out the hard way wasn’t what you’d planned but I hope you’ll try it again!
I’m making this for Sunday lunch.
Half the recipe. Using ground venison. I am finding that i need to add more water as it’s cooking. The pasta sticks to the bottom of the pan if I don’t.
Smells wonderful!
Sounds like a great tweak to the recipe! Everyone’s cooking does vary a little based on a lot (type of pan, altitude, pasta type, etc etc) so I"m glad you figured out how to tweak it. I hope it was enjoyed!
Has anyone ever substituted the water for beef broth?
That would work just fine! It might add salt to the goulash so be sure to adjust the seasoned salt accordingly. Just taste test as you go!
Thank you. I am making this tonight for dinner.
You can do that, just be careful about your salt addition because the broth will have salt in it.
Hands down one of my favorite recipes. I make it at least once a month but I cut everything in half because it does make a huge pot of food. I also substitute ground sausage for the beef. But again….amazing recipe.
I agree, it makes a lot so cutting it in half works for most people. I like leftovers so I don’t mind though. Ground sausage would make this even tastier! Thanks for sharing!
Love this recipe! I like spicy everything so I added some jalapeño, red pepper and green pepper purée to the onion and garlic. So spicy and sooo good!
I love those tweaks to the recipe! I’d enjoy that too, but my kiddos wouldn’t. It’s good to share those though, others would probably enjoy the addition recommendations!
I just made this and my noodles are like soggy. Very disappointed and doesn’t taste good. Was so looking forward to having goulash!
I’m sorry to hear that, so frustrating when you’re looking forward to a hearty meal. What didn’t taste good – did you need more spices? Salt? It’s a simple dish with a basic recipe but you can always add to it to your liking.
I just made this tonight for me and my 2 teenage daughters. It was DELICIOUS!!! Only problem, it made A LOT. Does it freeze well?
Love that! I’m glad to hear you guys enjoyed it! Yes, this does freeze well. I would recommend reheating it on the stove though or covered in the oven on low heat to let the moisture steam it back up without being too soggy. This recipe really does make a big batch.
Have you evet added green pepper in with rhe onions? My mom always addex green pepper to hers. Does it come out thick or looser like spaghetti sauce?
I have added green peppers before and it’s delicious! The sauce in this recipe is more loose, not thick like chili. But you could always increase the tomato paste if you chose. Thanks for asking!
Hi. I don’t have seasoning salt. Can I do something different??
Sure! You could definitely mix up something you have on hand. If you are just making enough for one time, you will probably only use an 1/8 tsp or less of Paprika, salt, garlic powder, ground pepper, onion powder, turmeric if you have it.
This is a good idea for a future post!
Is there anything I could substitute the tomato sauce for possibly?
Tomato gives it sauce and flavor. I guess it depends on why you need to substitute it because it wouldn’t be as tasty with just broth.