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.
so easy and fast
Glad you liked it, Kathy!
This is so easy and just the best goulash. I prepared this once for company staying a few days, just to heat up as needed, among other recipes. There was not one spoonful left after the first day. I like to make a cake-y, not heavy, cornbread to serve with it. It’s great fall food, but goes well any time, as far as I am concerned.
My daughter prepared my four favorite recipes to freeze and leave for me to have meals when recovering from a broken leg this last year. This is one of the four. She made four batches, I think, and then divided them. This is a true keeper! Thank you
What a wonderful daughter – I’m glad that goulash was enjoyed! Thank you for sharing, Carol.
My mother-in-law made goulash for my husband growing up. I make a similar version but I always cook my noodles separately, I am scared to cook them in the sauce because I don’t want them to get soggy. Can you give me any tips or tricks to keep the noodles from getting soggy?
Hi Alice – I understand where you’re coming from. No one likes mushy pasta! Since this is a stovetop recipe, it’s just a matter of checking it until it reaches al dente. You can set your timer for 15 minutes and then give it more time if it needs. Everyone likes it so different! Thank you for trying it out.
I used the broth and half of a large bell pepper.
It was terrific!!! Easy !
Added crushed red pepper to taste, next time I’ll use it in recipe.
I’ll make this again!
So glad you enjoyed the dish. I like your additions – goulash is so versatile to change up and enjoy many ways.
This has become a favorite at our house. I use crushed tomatoes since my husband doesn’t care for tomato chunks. I reduce the water by a half cup to avoid it becoming too runny. We have added green pepper and have also made it with ground venison; both are delicious! You can’t go wrong with this one pot meal. Thank you!!
Thank you Erin, those all sound like they create a bowl of perfect goulash. I love that you tweaked it for your family’s preference.
Would it be okay to use minced garlic if you don’t have garlic gloves if so how much would be ok to use?
Great question! If you have minced garlic on hand, it’ll be about 1 tbsp for 3 medium cloves. I prefer fresh garlic but some garlic is better than none!
I have made this a few times my family really enjoys it, I didnt have tomato sauce and didnt have enough money to go get more having to use tomato soup🤔 it should still be good
I first commented on this recipe three years ago. It continues to be a favorite that I fix at least once a month.
Over the past couple of years I’ve continued to adjust the recipe to suit my personal tastes and finally settled on what, to me, is the perfect version.
In place of the Tomato Sauce, I use 2 cans of Manwich Sauce. I add one 8 oz. can of Mushrooms and 1 can of Corn (both drained and rinsed). I also add Red & Green Bell Peppers, plus use purified Spring Water instead of Tap Water. I also switch up the noodles from Elbow Macaroni to Rigatoni.
To avoid soggy noodles, I put everything in the dutch oven, and combine it before I add the water. This seems to help keep the finished product from being a little runny. It’s thick and hearty when I serve it up.
Boo.
Made a half recipe, however hubby put in full recipe amount of Worcestershire sauce and Italian seasoning by mistake! . It tasted great! We will be making it again!
Goulash is so great – I’m so glad you tried it. The mix up on the ingredients happens to me too! Thanks for sharing.
Can I make this in crock pot
I would cook the noodles separately or just at the last 45 min or so but yes, otherwise simple to add to the crock pot. Thanks for asking!
Well, I made it…I started to make half the recipe and I wish I had! It definitely needed more seasoning,but the killer was the Bay leaves!! Man, I wish I’d left them out!! That’s all you taste, that musty, bad taste! This has left such a ‘bad taste in my mouth’, I’ll probably never make this again….
I’m sorry you don’t care for bay leaves and the flavor they bring. Changing up the seasoning would be an easy fix.
I cut the recipe in half since it’s just me and my husband. It turned out fantastic!
You’re correct, this recipe makes a lot! I sometimes make it and freeze it or bring it to a friend who needs a meal. But cutting it in half is a great option too. Thank you for sharing!
Made it today. Made half recipe. Turned out wonderful. If I wanted it more liquid, would it be best to add water or the beef stock?
Both work! I like the added flavor of the stock, but water works too.
Can this be fixed in an Instant Pot.
Yes! I do have an IP version. Good question!
https://pipandebby.com/pip-ebby/instant-pot-goulash/
I can’t find how many servings this recipe makes. (Maybe it’s all the ads 😆) but I don’t see it next to the nutritional info or in the directions.
I’d appreciate the info! Thanks
Ah! Haha found it 8!
The recipe card holds the servings and allows you to adjust it to make larger or smaller portions. Thank you for asking!
I know that the recipe makes 8 servings, but could you tell me what the serving size is please? I’ve been using this recipe for a while now but I’ve never measured it exactly how many cups it makes. I never cared much until I started keeping a food journal either. Help please?
It is handy to know for journaling however, I have provided the recipe and nutrition information. I don’t know what your goulash will turn out to be with your tools and selected ingredients. Easy way I recommend would be to measure out a few cups into a tupperware or mixing bowl and gauge if a cup is the target measurement. That would be the most accurate for how you prepared it. Enjoy!
This is awesome stuff.
I agree! Thank you for sharing!
Thank you so much for the recipe! The only thing I did differently was I added about a tablespoon of brown sugar and it tastes just like my mom’s when I was a kid. Has become hubby’s favorite hamburger dish. Thank you again, I didn’t think I’d ever taste this again.
So glad you enjoyed it and it reminded you of childhood. Thanks for the tip on what you tried and what it meant! I’m sure other people will enjoy that twist!
Why do you put brown sugar in this recipe? I think it is a lot of tomato and I’m hoping to cut the acidic taste…. Does burn sugar do this?
Sugar will help cut acidity. In spaghetti, I add a bit. If you choose brown sugar over sugar, you will get a little of that molasses flavor and that wouldn’t be bad in goulash if it was just a little. But it’s a personal preference. I don’t use it.
Looks, tastes, and smells like my grandma’s goulash! I almost cried! Perfect recipe! Thanks
Hi Krissy, Aren’t passed down recipes amazing? I’m so glad you are enjoying it! Thank you for sharing.
Followed your recipe it was great. My daughter’s did not want to eat it at first. But they both wanted seconds. We enjoyed it very much. Thank you!
That’s so great to hear! Thank you for commenting.
Omg, thank you for this recipe. I make it at least twice a month. I sub with ground turkey and use broth in place of water. It is delicious!!! I suggest adding sour cream when serving to take it to a whole new level.
Sonia
Great tweaks to this recipe!! Thank you for sharing those. Sounds amazing with the sour cream.
Looks delish! What do you consider the serving size to get 454cal/serving? Thanks!
Hi KMC, I don’t pretend to know much about that angle of eating. But I do use a website to check things personally and this is one site you could try:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076