This classic American Goulash is comfort food at its best: tender elbow macaroni, savory ground beef, and a rich, tomatoey sauce all simmered together in one pot. It’s hearty, cozy, and budget-friendly, with just enough spice and tang to keep every bite satisfying. Perfect for busy weeknights, potlucks, or anytime you’re craving a warm bowl of nostalgia.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (15 ounces) diced tomatoes, with juices
- 1 can (8 ounces) tomato sauce
- 2 cups elbow macaroni, uncooked
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium heat, breaking it up with a spoon, until fully browned and no longer pink. Drain off any excess fat if needed.
- Add the chopped onion, minced garlic, and chopped bell pepper to the pot with the beef. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, and a pinch of salt and pepper. Mix well to combine.
- Increase the heat to medium-high and bring the mixture to a gentle boil.
- Add the uncooked elbow macaroni, stirring to distribute it evenly in the liquid.
- Reduce the heat to low, cover the pot with a lid, and simmer for 15–20 minutes, or until the pasta is cooked to your liking and most of the liquid has been absorbed. Stir every few minutes to prevent the pasta from sticking to the bottom.
- Taste and adjust seasoning with additional salt and pepper if needed.
- If using cheese, sprinkle the shredded cheddar over the top, cover the pot again, and let it sit for a few minutes off the heat until the cheese is melted and gooey.
- Serve hot, straight from the pot, with extra cheese or chopped fresh herbs if you like.
Variation
- Make it extra cheesy by stirring 1/2–1 cup of shredded cheddar or mozzarella directly into the goulash at the end, in addition to or instead of sprinkling on top.
- Add more veggies by tossing in sliced mushrooms, corn, peas, or zucchini when you add the bell pepper and onion.
- Give it a kick by adding red pepper flakes, a dash of hot sauce, or using pepper jack cheese for a spicier version.
Cooking Notes
- The pasta will continue to absorb liquid as it cools, so the goulash will thicken over time. Add a splash of broth when reheating if it seems too thick.
- Simmer on low and keep the pot covered to help the macaroni cook evenly without drying out.
- If using a thinner pot, watch closely and stir more often to avoid scorching on the bottom, especially near the end of cooking.
Serving Suggestions
- Serve with a simple green salad or steamed vegetables to add freshness and balance the richness of the dish.
- Pair with garlic bread, crusty rolls, or cornbread to scoop up every last bit of sauce.
- Top bowls with extra shredded cheese, a dollop of sour cream, or chopped parsley or green onions for added flavor and color.
Tips
- Prep and chop your vegetables before you start browning the beef to keep the cooking process smooth and quick.
- Taste as you go—tomato products and broths vary in saltiness, so adjust seasoning toward the end rather than adding too much early on.
- If you prefer firmer pasta, start checking for doneness after 12–13 minutes and remove from heat as soon as it reaches your ideal texture.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal (approx.)
- Protein: 22 g (approx.)
- Sodium: 780 mg (approx.)
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, other short shapes like shells, rotini, or small penne work well; just use a similar amount and cook until tender. - Can I make this ahead of time?
Yes. The pasta will absorb more sauce as it sits, so you may want to add a splash of broth or tomato sauce when reheating. - Can I freeze American Goulash?
You can, but the pasta will soften more after thawing. Cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months. - Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken can be swapped in for a lighter version; you may want to add a bit more seasoning for extra flavor.
Conclusion
This American Goulash brings together ground beef, tender pasta, and a rich tomato sauce in one irresistibly cozy pot. It’s easy, budget-friendly, and perfect for feeding a hungry crowd or stocking the fridge with leftovers. Whether it’s a busy weeknight or a laid-back Sunday, this hearty classic delivers simple, satisfying comfort in every bowl.
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American Goulash
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This classic American Goulash is comfort food at its best: tender elbow macaroni, savory ground beef, and a rich, tomatoey sauce all simmered together in one pot. It’s hearty, cozy, and budget-friendly, with just enough spice and tang to keep every bite satisfying. Perfect for busy weeknights, potlucks, or anytime you’re craving a warm bowl of nostalgia.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (15 ounces) diced tomatoes, with juices
- 1 can (8 ounces) tomato sauce
- 2 cups elbow macaroni, uncooked
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium heat, breaking it up with a spoon, until fully browned and no longer pink. Drain off any excess fat if needed.
- Add the chopped onion, minced garlic, and chopped bell pepper to the pot with the beef. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, and a pinch of salt and pepper. Mix well to combine.
- Increase the heat to medium-high and bring the mixture to a gentle boil.
- Add the uncooked elbow macaroni, stirring to distribute it evenly in the liquid.
- Reduce the heat to low, cover the pot with a lid, and simmer for 15–20 minutes, or until the pasta is cooked to your liking and most of the liquid has been absorbed. Stir every few minutes to prevent the pasta from sticking to the bottom.
- Taste and adjust seasoning with additional salt and pepper if needed.
- If using cheese, sprinkle the shredded cheddar over the top, cover the pot again, and let it sit for a few minutes off the heat until the cheese is melted and gooey.
- Serve hot, straight from the pot, with extra cheese or chopped fresh herbs if you like.
Notes
- Use lean ground beef (90% or higher) if you prefer a lighter dish with less grease to drain.
- Stirring regularly while the pasta cooks helps prevent sticking and ensures the macaroni cooks evenly in the sauce.
- If the mixture thickens too much before the pasta is fully tender, add a splash of extra broth or water, a little at a time.
- For a saucier goulash, add an additional 1/2 cup of beef broth or tomato sauce.
- Leftovers reheat very well and often taste even better the next day as the flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups goulash
- Calories: 350 kcal (approx.)
- Sugar: 7 g (approx.)
- Sodium: 780 mg (approx., varies by broth and tomato products)
- Fat: 14 g (approx.)
- Saturated Fat: 6 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 34 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: American goulash, one-pot pasta, beef and macaroni, easy weeknight dinner, classic comfort food