Classic American Goulash Recipe: Hearty One-Pot Comfort Meal

American goulash is a simple, one‑pot comfort-dinner made with ground beef, elbow macaroni, tomato sauce, diced tomatoes, and cheddar cheese. This easy recipe comes together in about 45 minutes, making it an ideal weeknight meal that’s hearty, family-friendly, and reheats well for leftovers.

This version keeps the ingredient list classic while using tomato paste, seasonings, and sharp cheddar to add depth and a rich, satisfying finish—avoiding the overly soupy result some older recipes produce.

There’s nothing cozier than a bowl of American goulash: tender pasta, savory beef, tomato-forward sauce, and melty cheddar all cooked together in one skillet. It’s thicker and more robust than Hungarian goulash, which is a paprika-forward stew, and it’s built to be quick, kid-approved, and filling.

This recipe is dependable, feeds a crowd, and works well any time you want an uncomplicated, satisfying dinner.

Ingredients for American Goulash

Key ingredients that make this goulash rich, hearty, and weeknight-friendly:

• Cheddar cheese: Stirred in at the end for a creamy finish.
• Ground beef: Lean ground beef gives flavor without excess grease.
• Onion and garlic: Build base flavor so the sauce isn’t flat.
• Tomato paste: Briefly cooking it deepens the tomato flavor and reduces acidity.
• Tomato sauce and diced tomatoes: Combine for a saucy base with a bit of texture.
• Beef stock: Adds savory depth and cooks the pasta in the sauce.
• Elbow macaroni: The classic pasta for this dish, though other small shapes work.

Variations and Substitutions

Easy ways to adapt the recipe depending on preferences and pantry items:

• Substitute ground turkey for a lighter option.
• Use small shells, ditalini, or another small pasta instead of elbow macaroni.
• Add diced bell pepper with the onion for more sweetness and texture.
• Stir in extra shredded cheddar for a cheesier finish.
• Add a splash of broth if you prefer a looser, saucier goulash.
• Top with grated parmesan or fresh parsley for extra brightness.

Equipment Notes

A large deep skillet or Dutch oven works best so the beef, sauce, pasta, and cheese can cook together without boiling over. Choose a pan roomy enough for the pasta to simmer evenly and to stir without spilling.

How to Make American Goulash

1. Brown the beef. In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef until no longer pink and some browned bits form. Transfer the beef to a bowl with a slotted spoon and leave about 2 tablespoons of fat in the pan. A little browning adds savory flavor.
2. Cook the onion and garlic. Return the pan to heat and cook the diced onion about 5 minutes until softened. Stir in minced garlic and cook 30 seconds to a minute until fragrant.
3. Build the flavor base. Stir in tomato paste, Italian seasoning, garlic powder, onion powder, and smoked paprika. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly and smells richer.
4. Make the sauce. Return the cooked beef to the pan, then add the tomato sauce, diced tomatoes, and beef stock. Stir to combine.
5. Add the pasta. Bring the mixture to a boil, then stir in the uncooked elbow macaroni.
6. Simmer until tender. Cover, reduce heat to low, and simmer 15–20 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed. Stir every few minutes to prevent sticking.
7. Finish with cheese. Remove the lid and stir in shredded cheddar until melted and creamy.
8. Serve. Spoon into bowls and garnish with chopped parsley and grated parmesan if desired.

Kellie’s Tips for the Best Goulash

• Add a splash of broth at the end if the pasta absorbs more liquid than expected and you want a saucier finish.
• Use lean ground beef for a rich sauce without excess grease.
• Cook the tomato paste briefly before adding liquid to deepen and sweeten the tomato flavor.
• Stir the pasta occasionally while simmering so it cooks evenly without sticking.
• Shred your own cheddar for a smoother melt.

What kind of beef should I use to make American goulash?

Ground beef is traditional. Lean ground beef keeps the dish hearty without too much grease; regular ground beef works if you drain excess fat after browning. Ground turkey is a good swap for a lighter version and still pairs nicely with the tomato sauce and seasonings.

What to Serve with American Goulash

This rich, filling dish pairs well with simple, fresh sides. A few easy options:

• Garlic bread or crusty bread
• A simple house salad
• Roasted green beans
• Steamed broccoli
• Baked asparagus

For a very easy meal, serve the goulash with a salad and let the main dish shine.