This easy old fashioned goulash recipe is the ultimate one-pot comfort food, packed with rich flavor and nostalgic charm. Perfect for busy weeknights or feeding a crowd, it’s a hearty and satisfying dish that always gets rave reviews. Once you try it, you’ll see why it’s a go-to favorite for breakfast, lunch, and dinner!
Original recipe: December 2016 | Updated: August 2021
Why This American Goulash Recipe Works
- This is the best goulash recipe (aka American Chop Suey) you will ever taste.
- I’ve made this easy dinner recipe more than a hundred times and it has never failed me.
- This ultimate comfort food is a ONE POT meal! Dump everything in and just let it cook for a super easy dinner tonight the whole family will love.
- It’s an all-time favorite nostalgic recipe that I literally cannot control myself around. When it is in the fridge, I eat it for breakfast, lunch and dinner until it is totally gone.
- One of the easiest, most delicious and hearty comfort food recipes I make consistently.
- This easy old-fashioned goulash recipe is jam-packed with flavor and texture.
- I make this dish both for intimate family dinners and also for large gatherings. No matter the crowd, it is always a big hit.
- If you have an Instant Pot, give my super easy Instant Pot Goulash a try!
Goulash Ingredients
Ground beef – Replace the ground beef (or a portion of it) with ground pork for an added kick of flavor. For a healthier version of this comforting meal, replace the beef with lean ground beef, ground turkey or ground chicken.
Onion – Yellow onions or white onions will be your best options for bringing out the flavors in the dish.
Garlic – Use fresh minced. Replace with 1/2 teaspoon of garlic powder in a pinch.
Diced tomatoes – Do not drain the tomatoes! Also, consider using a variety with added herbs and flavors.
Tomato sauce – If you have time for it, you will be happy with the boost of flavor that homemade tomato sauce offers. This rich tomato-based sauce is hard to beat.
Water – Replace all or a portion of the water in the recipe with low sodium beef broth for an even more flavorful meal.
Worcestershire sauce – This sauce is one of my little secret ingredients for this recipe. A little goes a long way!
Seasoned salt and Italian seasoning – Don’t skip either of these seasonings! They add the perfect flavor to the dish.
Elbow macaroni noodles – A different variety of small pasta can be used in this recipe, such as penne or rotini.
What Is Goulash?
Goulash? Gulach? Goolash? Ghoulash? What the heck does this funny word even mean? First of all, American and Hungarian Goulash are two entirely different dinner recipes.
Based on this recipe from Taste of Home here are the ingredients you’ll find in the Hungarian version that you will not find in the Americanized version: carrots, green peppers, stew meat (in place of ground beef), beef broth, paprika, caraway seeds and sour cream.
Keep reading for details about the American version of the delish one-pot dinner detailed in this post.
As for the goulash origin, it stems from the Hungarian word “Gulyás” which is defined as “cowboy.” Hungarian cowboys butchered the weakest cattle and made easy meals out of their meat. Hence, the word!
Are Goulash and Spaghetti the Same
Goulash and spaghetti contain similar ingredients. When making spaghetti, the pasta and sauce are cooked separately and combined just before serving. Goulash is typically made in a single pot.
How To Make This Easy American Goulash Recipe
Step 1
Cook 2 pounds of ground beef in large skillet or Dutch oven over medium heat on the stove top until no longer pink. Drain the grease from the pan. Add 1 yellow onion and 3 cloves of minced garlic and cook until onions are translucent.
The onions and garlic will be nice and fragrant, as well (I love the smell of sauteed garlic).
Step 2
Add the remaining ingredients to the ground beef onion mixture and stir.
Bring to a boil over medium high heat.
Step 3
Simmer for 30 minutes, stirring occasionally, until pasta is tender. Remove from heat and serve to hungry tummies!
Recipe Notes
- Sprinkle sharp cheddar cheese or Parmesan over the top just before serving for an extra cheesy version of this dish.
- Garnish with fresh parsley, oregano or basil and top with a sprinkling of black pepper or red pepper flakes.
- Add 2 bay leaves and/or a splash of red wine to the pot before cooking for extra flavor.
- Include a small can of tomato paste into the meat sauce for a robust tomato flavor.
- Add chopped green bell peppers to the onion mixture for added texture and flavor. Red, yellow, orange or green peppers would all taste great.
- Sprinkle grated Parmesan cheese over the top just before serving.
- Leftover goulash is delicious! This hearty ground beef recipe makes a large batch, but you can easily reheat throughout the week.
Pure Comfort Food Recipes
- The Best Meatloaf Recipe
- Spaghetti Sauce Made Out of Tomato Sauce
- Easy 3-Ingredient Chili
- Homemade Hamburger Helper
- Crab Soup
What To Serve With Goulash
The great thing about this one-pot meal is that everything is wrapped into a single pot. If you’re looking for something extra to serve alongside this American comfort food, consider any of the following:
- A delicious chopped salad complements the dish perfectly.
- You can’t go wrong with garlic bread.
- Any side of vegetables would go great with it. Steamed broccoli, green beans or cauliflower or sauteed zucchini or mushrooms. Asparagus and Brussels sprouts would be great, too!
- Add a giant heaping spoonful of goulash over a baked potato.
- Roasted or grilled tomatoes would taste amazing with this dish and would complement the tomatoes in the recipe even more.
How Long Does Goulash Last in the Fridge
Cooked and cooled beef goulash, when stored in an airtight container, will last in the fridge for up to 5 days.
How To Freeze Goulash
Goulash freezes fairly well, with the pasta losing some of its firmness after it has been thawed. When preparing a big batch of goulash to freeze, consider cooking the pasta separately and adding it to the recipe just before serving.
Place in an airtight container in the freezer for up to 6 months for best results. When ready to thaw, allow it to sit in the fridge over night.
Make Hamburger Goulash in an Instant Pot
Make this comforting meal in your Instant Pot! Instant Pot goulash could not be easier or more delicious. It cooks perfectly every time and is done in only 30 minutes. Perfect easy dinner any night of the week!
Make Goulash in a Slow Cooker
This slow cooker goulash recipe is a delicious, filling and hearty meal that is super easy to prepare in your crockpot. Requiring mere minutes of prep time and a few simple ingredients, crockpot goulash is the perfect family meal for a busy night!
Make Your Own Tomato Sauce
To add an extra touch of flavor to this meal, consider making your own tomato sauce! Homemade Tomato Sauce is SO easy to make and the flavor is out of this world.onths for best results. When ready to thaw, allow it to sit in the fridge over night.
What People Are Saying About This Easy Goulash Recipe
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. – Kelly
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. – Lisa
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. – Lily
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 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
- Sprinkle sharp cheddar cheese or Parmesan over the top just before serving for an extra cheesy version of this dish.
- Garnish with fresh parsley, oregano or basil and top with a sprinkling of black pepper or red pepper flakes.
- Add 2 bay leaves and/or a splash of red wine to the pot before cooking for extra flavor.
- Include a small can of tomato paste into the meat sauce for a robust tomato flavor.
- Add chopped green bell peppers to the onion mixture for added texture and flavor. Red, yellow, orange or green peppers would all taste great.
- Sprinkle grated Parmesan cheese over the top just before serving.
- Leftover goulash is delicious! This hearty ground beef recipe makes a large batch, but you can easily reheat throughout the week.
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