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.
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