Quick and Easy American Goulash for the Whole Family
Imagine coming home on a chilly evening to a steaming pot of American goulash simmering on the stove. The rich aroma of tomatoes, garlic, and beef wafts through the kitchen, promising a hearty bowl of comfort. Ground beef, tender elbow macaroni, and a savory tomato-based sauce blend into a classic, family-friendly stew. This one-pot dinner is as practical as it is satisfying: simple ingredients and easy steps yield a cozy meal that warms the soul. In fact, generations of cooks have cherished this humble dish as an old-fashioned comfort food. The beauty of this recipe lies in how little effort it takes to feed a crowd – and how much heart it adds to a dinner table.
American goulash isn’t really a Hungarian stew at all, but an American adaptation with Italian-American influence. Goulash recipes appear in U.S. cookbooks as early as the 1910s, and its core ingredients have always been straightforward: ground beef, elbow macaroni, and tomatoes. Over time it grew into a beloved family meal. As one writer notes, American goulash “bears little relation to its Hungarian predecessor” – it’s really more of a pasta-and-beef casserole than a paprika soup. At its heart, goulash is about sharing a simple, satisfying dinner: “a family meal — cooked in one pot to share”. In other words, this dish is less about haute cuisine and more about homestyle warmth. It’s the kind of recipe that becomes a weeknight favorite, one pot on the stove, and a memory that lives in every spoonful.
Ingredients and Flavor Building Blocks
This American goulash uses everyday ingredients that pack big flavor. Start with ground beef: browning the meat creates deep savory notes, thanks to the Maillard reaction. In fact, a popular goulash recipe starts by heating olive oil and adding beef (with aromatics) until it’s “no longer pink,” then draining the fat. Draining excess grease keeps the sauce from getting oily and leaves the rich beef flavor behind. In our recipe we also sautee garlic (and onion) in the same pot for a fragrant base – the sweet onion and pungent garlic infuse the dish with warm aroma.
Next come the tomatoes and broth. Canned diced tomatoes (drained) and tomato sauce give the stew its bright, tangy tomato body, while beef broth adds savory depth. Pour them into the pot along with seasonings: a couple of bay leaves for subtle herbal warmth, a teaspoon each of paprika and Italian seasoning to add color and Mediterranean-style herbs, and a dash of Worcestershire sauce for an umami kick. (Though paprika isn’t required in every American goulash, a little goes a long way – it tints the stew a gentle red and gives a faint peppery warmth.) Stir everything together, cover the pot, and let the goulash simmer. During this time the flavors marry and the liquid reduces into a rich, thick sauce.
Finally, elbow macaroni is added to the simmering pot to cook right in the sauce. When the dry pasta is stirred in, it soaks up the liquid and swells, making the dish hearty and stewy. Cover and cook until the noodles are tender (about 15 minutes more). By the end, the macaroni is perfectly al dente and carries all the delicious tomato-beef gravy. A final step is to fish out the bay leaves and season with salt and pepper to taste. The result is a hearty and homey goulash: tender beef and al dente pasta coated in a robust tomato-spice sauce.
How to Make Goulash (Step by Step)
- Brown the beef. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until it is no longer pink. Drain off any excess fat from the pot.
- Sauté onion and garlic. Add 1 diced onion (optional but recommended) and 3 minced garlic cloves to the pot (with a little more oil if needed). Cook for 2–3 minutes until the onion is translucent and the garlic is fragrant.
- Build the sauce. Stir in 14 oz drained diced tomatoes, 15 oz tomato sauce, and 2 cups beef broth. Add 2 bay leaves, 1 tsp paprika, 1 tsp Italian seasoning, and 1 Tbsp Worcestershire sauce. Mix thoroughly so everything is well combined.
- Simmer. Cover the pot and let the goulash simmer gently for about 20 minutes. This develops the flavors – you’ll notice the sauce thickening and the aroma intensifying.
- Add the macaroni. After 20 minutes, uncover and stir in 2 cups of dry elbow macaroni. Cover the pot again and cook for another 15 minutes, stirring occasionally, until the pasta is tender. (Avoid over-stirring so the pasta doesn’t break apart.) The sauce will thicken as the pasta absorbs liquid.
- Finish and serve. Remove the bay leaves. Taste and add salt, pepper, or extra seasoning as needed. Spoon the goulash into bowls and serve hot. The mixture of beef, tomatoes, and pasta is rich and comforting – just what you want on a cozy evening.
Toppings and Serving Suggestions
- Shredded Cheese: Sprinkle grated cheddar or Parmesan on top. The hot goulash will melt the cheese into a creamy layer.
- Sour Cream or Yogurt: A dollop of sour cream (or Greek yogurt) adds cool creaminess and tang.
- Fresh Herbs: Chopped parsley or green onions provide a fresh contrast to the rich sauce.
- Spicy Kick: For heat, garnish with sliced jalapeño or a dash of hot sauce. Even a few red pepper flakes stirred in can heat things up.
- Bread or Cornbread: A warm crusty bread, garlic bread, or sweet cornbread is perfect for scooping up the goulash. They soak up every last drop.
- Serve with Veggies: A simple green salad or steamed vegetables on the side brightens the meal and adds veggies to this one-pot comfort food.
Variations and Dietary Swaps
- Low-Carb: To make a lower-carb goulash, swap the pasta for zucchini. A fellow blogger notes that making goulash “low carb” is as simple as using zucchini chunks instead of macaroni. The beef-tomato sauce is just as filling without the noodles. You can also try spaghetti squash or riced cauliflower for a similar idea.
- Vegetarian/Vegan: Omit the meat and use cooked lentils or mushrooms for protein. A “lentil goulash” (using brown lentils and mushrooms) is a popular plant-based twist that keeps the hearty texture. Use vegetable broth in place of beef broth. The result is a protein-rich vegan goulash that’s just as comforting. Add a bit of soy sauce or vegan Worcestershire for extra umami.
- Gluten-Free: Use gluten-free macaroni or pasta instead of regular elbows. You can also use rice or quinoa for a grain-free option. The rest of the ingredients are already gluten-free.
- Lean Protein: For a lighter version, substitute ground turkey or chicken for the beef. The flavors of the sauce still shine through, and you cut down on fat.
- Extra Veggies: Feel free to stretch the dish by adding vegetables like diced bell peppers, peas, or carrots when you add the broth. These add flavor, color, and nutrition. In fact, many classic goulash recipes include bell peppers and onions along with the beef and tomatoes.
Make-Ahead and Storage
This goulash tastes even better the next day, making it perfect for leftovers. Let it cool to room temperature and refrigerate in an airtight container for up to 3–4 days. To reheat, warm it on the stove over low heat (adding a splash of broth or water if it’s too thick). You can also reheat single servings in the microwave. For longer storage, freeze goulash in portions for up to 2–3 months. Thaw overnight in the fridge before reheating. Having this goulash ready to go means a delicious, no-fuss meal whenever you need it.
Classic American Goulash
Ingredients
- 1 lb ground beef
- 1 Tbsp olive oil
- 1 small yellow onion optional
- 3 cloves garlic
- 14 oz diced tomatoes drained
- 15 oz tomato sauce
- 2 Cups beef broth
- 2 Cups elbow pasta dry
- 2 bay leaves
- 1 tsp paprika
- 1 tsp italian seasoning
- 2 Tbsp worcestershire
- To Taste salt and pepper
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, then drain excess fat
- Add the onion and garlic to the pot and sauté until the onion is translucent and the garlic is fragrant.
- Stir in the diced tomatoes, tomato sauce, beef broth, bay leaves, paprika, Italian seasoning, and Worcestershire sauce. Mix well.
- Cover the pot and simmer for 20 minutes to blend the flavors.
- Uncover, add the dry macaroni, stir, then cover and cook for 15 more minutes, until the pasta is tender. Stir occasionally to prevent sticking.
- Remove the bay leaves and season with salt and pepper to taste. Serve hot.
Notes
- Stir in shredded cheddar cheese or a dollop of sour cream just before serving for extra richness.
- Garnish with chopped parsley or green onions for a fresh touch.
- For a heartier stew-like texture, add more beef broth and simmer longer.
- To lighten up, use ground turkey instead of beef.
- Make it low-carb by swapping macaroni for zucchini noodles.
- To make vegetarian, use vegetable broth and add cooked lentils or beans in place of the beef.
- Use gluten-free pasta to easily adapt this to a gluten-free diet.
- Leftovers keep well for 3–4 days in the fridge (or freeze for longer). Reheat gently on the stove.