Name: American Goulash Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 1/2 lb (700 g) ground beef; 1 medium yellow onion (diced); 1 medium green bell pepper (diced); 4 garlic cloves (minced); 1 can (15 oz / 425 g crushed tomatoes); 1 can (15 oz / 425 g tomato sauce); 2 cups beef broth, preferably low-sodium; 1 tbsp Worcestershire sauce; 2 tsp sweet paprika; 1 tsp Italian seasoning; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 bay leaves; 8 oz (220 g) elbow macaroni, uncooked; 1/2 tsp sugar; 1 tbsp unsalted butter; 1 cup shredded cheddar cheese; Fresh parsley (chopped, for serving)

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This easy American goulash is the kind of cozy one-pot dinner that makes a busy weeknight feel easy. It’s hearty, beefy, and packed with tender macaroni in a rich tomato sauce that tastes balanced rather than overly sharp.

If you love easy dinners built around ground beef, you can find more cozy ideas in my ground beef recipes collection.

American goulash with ground beef and elbow macaroni in a rich tomato sauce, finished with melted cheddar and parsley.

I make this version with plenty of browned ground beef, bell pepper, simple seasonings, and macaroni that cooks right in the sauce. A little butter stirred in at the end rounds everything out, while melted cheddar makes every bowl even more comforting.

If you’re in the mood for more cozy ground beef dinners, try my ground beef and cabbage skillet, hearty hamburger soup, or comforting cabbage roll soup. They’re all simple, satisfying recipes with that same easy weeknight feel.

Why You’ll Love This American Goulash

This is one of those easy weeknight dinners that feels extra comforting without being complicated. The combination of ground beef and macaroni makes it hearty and satisfying, while the pasta cooks right in the same pan and soaks up all that rich tomato goodness.

I also love that this version stays hearty and beef-forward instead of tasting too heavy on the tomatoes. The sauce turns thick and cozy as it cooks, and the butter and cheddar at the end make the whole dish taste a little richer without making it overly heavy.

For more simple, comforting meals like this one, take a look through my dinner recipes for more weeknight inspiration.

American goulash with ground beef and elbow macaroni in a cast-iron skillet, finished with melted cheddar and parsley.

What Is American Goulash?

American goulash is a classic one-pot dish made with ground beef, macaroni, and a savory tomato-based sauce. Depending on the region, you may also hear it called old-fashioned goulash or American chop suey.

Unlike Hungarian goulash, which is more of a slow-cooked meat stew, the American version is a quick ground beef and pasta dinner made for everyday cooking. It’s classic comfort food that comes together in one pan and reheats beautifully the next day.

Quick Look at Ingredients

The ingredients are simple, but each one helps build that classic American goulash flavor and hearty texture.

Ground beef: I like using 85–90% lean beef so the goulash stays juicy and flavorful without becoming greasy.
Onion and green bell pepper: These soften into the sauce and give the dish that familiar old-fashioned goulash flavor.
Garlic: Adds another savory layer without overpowering the beef.
Crushed tomatoes and tomato sauce: Create a rich, smooth tomato base without making the dish overly tomato-heavy.
Beef broth: Gives the macaroni enough liquid to cook right in the same pan while adding more savory flavor.
Worcestershire sauce: A small amount adds depth and makes the beef flavor more pronounced.
Paprika and Italian seasoning: Keep the seasoning warm and familiar without turning this into a heavily spiced pasta dish.
Elbow macaroni: The classic pasta for American goulash, and it cooks directly in the sauce so it absorbs plenty of flavor.
Sugar: Just 1/2 teaspoon helps soften the natural acidity of the tomatoes without making the sauce taste sweet.
Butter and cheddar: Added at the end for a richer, smoother finish and a little extra comfort in every bite.

How to Make American Goulash

This one-pot ground beef dinner comes together easily, and the key is building the flavor in layers before the macaroni goes in.

Brown the ground beef. Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for about 6–8 minutes, breaking it apart as it browns. Let some of the beef get a little color instead of stirring constantly.

Ground beef sizzling in a cast-iron skillet, shown from just-added to deeply browned and crumbly.

Add the vegetables. Stir in the diced onion and green bell pepper. Cook for 4–5 minutes, until they begin to soften. Add the garlic and cook for about 30 seconds, just until fragrant.

Browned ground beef with onion and green bell pepper, followed by crushed tomatoes and tomato sauce going into the skillet.

Build the sauce. Pour in the crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Add the paprika, Italian seasoning, salt, black pepper, and bay leaves. Stir well and bring everything to a gentle simmer.

Paprika, Italian seasoning, black pepper, and bay leaves scattered over the tomato sauce as it begins to simmer.

Let the flavors come together. Reduce the heat slightly and simmer for about 10 minutes, partially covered. This gives the beef and tomato sauce time to develop a deeper, more savory flavor.

Cook the macaroni in the sauce. Stir in the uncooked elbow macaroni and keep the goulash at a gentle simmer. Cook uncovered for about 10–12 minutes, stirring every few minutes so the pasta does not stick to the bottom. If the sauce gets too thick before the macaroni is tender, add a small splash of beef broth.

Uncooked elbow macaroni scattered into the simmering tomato and beef sauce, ready to cook right in the skillet.

Finish with sugar, butter, and cheddar. Remove the bay leaves, then stir in the sugar and butter until the butter is fully melted. Add most of the shredded cheddar and stir until smooth, then sprinkle the remaining cheese over the top.

Sugar and butter stirred into the thickened beef and macaroni, followed by a generous layer of shredded cheddar melting over the skillet.

Let it rest before serving. Remove the skillet from the heat and let the goulash sit for about 5 minutes. The sauce will thicken slightly and cling to the macaroni even better as it rests.

Serve. Spoon the goulash into bowls while it’s still warm, then finish with a little extra shredded cheddar and fresh parsley. Serve right away while the sauce is thick, glossy, and clinging to the macaroni.

Finished ground beef and macaroni spooned into a white bowl and topped with fresh parsley for serving.

Pro Tips for the Best American Goulash

A few small details make this simple ground beef goulash taste noticeably better and help keep the macaroni from turning soft or dry.

Brown the beef well. Let some of the meat develop color before adding the vegetables. That extra browning gives the whole dish a deeper savory flavor.
Keep the sauce at a gentle simmer. A hard boil can make the macaroni cook unevenly and cause too much liquid to evaporate before the pasta is ready.
Stir more often near the end. Once the sauce thickens, the macaroni is more likely to settle on the bottom of the pan and stick.
Do not overcook the macaroni. Take the goulash off the heat when the pasta is just tender. It will continue to soften slightly while the dish rests.
Add broth only if needed. If the macaroni still needs time but the sauce is getting too thick, add a small splash of beef broth rather than a large amount all at once.
Finish off the heat. Stir in the sugar and butter at the end, then add the cheddar. This keeps the sauce smooth and rounds out the tomato flavor.
Let it rest before serving. Five minutes is enough for the sauce to settle and cling to the macaroni instead of running to the bottom of the bowl.

Variations and Substitutions

This American goulash is an easy ground beef pasta recipe to adjust, but I would keep the basic beef, tomato, and macaroni combination the same so it still tastes like classic American goulash.

Use a different ground meat: Ground turkey or ground chicken will work, but the flavor will be lighter. I would add a little extra Worcestershire sauce if using a leaner meat.
Swap the pasta: Small shells, ditalini, or another short pasta can work in place of elbow macaroni. Keep in mind that cooking time and the amount of liquid needed may change slightly.
Use red bell pepper: Green bell pepper gives the most classic flavor, but red bell pepper is a little sweeter and works well too.
Skip the cheddar: The goulash is still rich and flavorful without cheese. The butter at the end is enough to give the sauce a smooth finish.
Make it a little spicier: Add a pinch of crushed red pepper flakes with the seasonings for a gentle kick.

What to Serve with American Goulash

This one-pot pasta dinner is hearty enough to serve on its own, but I like pairing it with something simple and fresh on the side. A crisp green salad, roasted vegetables, or warm crusty bread all work especially well with the rich beef and tomato sauce.

If you want a more comforting dinner, garlic bread is perfect for scooping up the sauce. For something lighter, go with steamed green beans, roasted broccoli, or a simple tomato and cucumber salad.

Storage and Reheating

Store leftover American goulash in an airtight container in the refrigerator for up to 4 days. The macaroni will continue to absorb some of the sauce as it sits, so the leftovers will usually be a little thicker the next day.

Reheat individual portions in the microwave or warm the goulash gently on the stove over medium-low heat. Add a small splash of beef broth or water if needed to loosen the sauce, then stir until everything is hot and creamy again.

You can also freeze American goulash for up to 2 months, although the macaroni may become slightly softer after thawing. For the best texture, let it cool completely before freezing and thaw it overnight in the refrigerator before reheating.

Frequently Asked Questions

What is the difference between American goulash and Hungarian goulash?
American goulash is a one-pot dish made with ground beef, macaroni, and tomato sauce. Hungarian goulash is more of a slow-cooked beef stew flavored heavily with paprika and does not usually include macaroni.

Do you cook the macaroni before adding it to American goulash?
No. In this recipe, the uncooked macaroni goes directly into the sauce and cooks right in the skillet. This gives the pasta more flavor and keeps everything in one pan.

Can I make American goulash without tomato paste?
Yes. This version does not use tomato paste. Crushed tomatoes and tomato sauce give the goulash plenty of tomato flavor without making the sauce too concentrated or sharp.

How do you keep the macaroni from getting mushy?
Cook the macaroni only until just tender and remove the skillet from the heat right away. The pasta will continue to soften slightly while the goulash rests.

Why is my American goulash too thick?
The macaroni continues to absorb liquid as it cooks and rests. If the sauce becomes too thick before the pasta is tender, stir in a small splash of beef broth.

Can you freeze American goulash?
Yes, you can freeze it for up to 2 months. The flavor holds up well, although the macaroni may be a little softer after thawing and reheating.

What other name is American goulash known by?
Depending on the region, you may hear it called old-fashioned goulash or American chop suey. The exact ingredients vary, but ground beef, tomatoes, and macaroni are the classic base.

Final Thoughts

This homemade American goulash is simple, cozy comfort food and exactly the kind of one-pot dinner I want when I need something hearty without making a complicated meal. The beefy tomato sauce, tender macaroni, and creamy finish from butter and cheddar make it especially good straight from the skillet.

It also reheats really well, so I usually don’t mind making a full batch. If the leftovers thicken overnight, just add a small splash of broth while reheating and the sauce comes right back together.