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This classic American Goulash is easy, home-style, comfort food! Made in one pot, it’s the original one-pot meal. Perfect for feeding a crowd or a hungry family. Loaded with beef, pasta, and lotsa of flavor!
Old-Fashioned American Goulash
This recipe has been in my family for 4 generations! Goulash has variations in many cultures, but they all center around bringing families together. My grandmother’s sacred recipe ticks all the must-have boxes for “hug-in-a-bowl” pasta recipes: thick tomato sauce, zesty garlic, rich herbs, and as much cheese as I can stand.
For a quicker version, try my instant pot goulash. Want a chunkier style? You’ll love my beef goulash. Or, for an Eastern European version, German goulash is authentically delish!
If you’re looking for more easy, comforting meals like this, be sure to check out my full collection of ground beef recipes for even more family-friendly dinner ideas.
What is American Goulash
An original American dish of ground beef, pasta cooked in a rich tomato sauce, all in one pot. This has been served on American family dinner tables for 5-6 generations. This is wholesome, hearty, and American food at its best!!
American Goulash vs Hungarian Goulash:
These two dishes are entirely different! Hungarian goulash is an eastern European version of goulash that’s more like a thick, rich stew with chunks of meat and a tomato broth seasoned with paprika. American goulash is generally made with ground beef, elbow pasta, and doesn’t have much, if any, paprika.
Difference between American Goulash and American Chop Suey?
They’re the same dish with different names. When I got married, I was given my husband’s delicious family recipe for American chop suey. In our house now both are in our regular dinner rotation.
American Goulash Ingredients
- Ground Beef: I use 80/20 ground beef.
- Olive Oil: We don’t add any oil to our recipe. We don’t drain the beef, but rather use the dripping to saute the onions and garlic.
- Onion: You can use a yellow or white onion. I most often use yellow onion.
- Garlic: Fresh garlic only!
- Canned Tomato Sauce:
- Canned Diced Tomatoes:
- Soy Sauce: We use soy sauce instead of Worcestershire sauce in our recipe.
- Dried Oregano: When you read the ingredients, you’ll notice we use a lot of oregano. No, it’s not a typo; that’s how we’ve made it for decades. If you’re concerned about the amount, start with half and add more if you’d like.
- Dried Basil: Adds a nice herbal sweetness.
- Bay Leaves: Adds subtle, aromatic flavor.
- Salt and Pepper: This is our foundational seasoning. We use table salt and fresh ground black pepper.
- Macaroni Noodles: I use elbow pasta. I like Barilla brand pasta. Ditalini is a great substitute for elbow pasta.
- Cheddar: We like sharp cheddar cheese. Feel free to use your favorite cheese.
American Goulash Recipe Notes
- Herbs (Oregano, Basil, Bay Leaves) – Don’t let dried herbs scare you off. If you want your dish to have a bright burst of flavor, use fresh herbs; but if you want a mellow, warm, and cozy build of flavor, use dried herbs. What makes this dish stand out from others is the Mediterranean-inspired spices — the bay leaves, oregano, and basil. If you don’t have all of those, you can swap in 1-2 tablespoons of good ol’, reliable Italian seasoning.
- Seasoned Salt – My grandma was a master of balancing flavors, and one trick she loved was using seasoned salt. Seasoned salt is a great multi-purpose flavor enhancer, and its versatility is endless! Sprinkle it on French fries, zest up roasted veggies, add a shake or two into sandwiches — it adds spices like paprika, turmeric, onion, and garlic, and even a sweet twist of sugar.
- Cheddar Cheese – Shredded versus block cheese. I am a bit of a cheese purist. Those bags of pre-shredded cheese available at the grocery store may look tempting and may save time, but there’s something so much creamier about freshly shredded cheese.
- Obviously, there’s no judgment if you choose to use the pre-shredded cheese for convenience’s sake! To take this goulash pasta recipe over the top,I generally buy a block of cheddar cheese and hand-shred it. American goulash with cheese is totally irresistible!
- We Use Water: Feel free to switch with beef broth. I think originally, my family was too poor, so we used water!
- Bell Pepper: Many recipes include bell peppers. My family didn’t use them in our goulash but I think this dish would be delicious with them included.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Refrigerator? An airtight container in the fridge is the way to go if you’re planning to finish this pasta recipe within one to two days. If you want to store it longer, you’ll need to transfer it to the freezer.
- Reheat Leftovers: In the microwave, covered with a damp paper towel. You may need to add some liquid to the leftovers, like chicken broth or beef broth.
- Can You Freeze This? Yes! Well, sort of. Pasta is notoriously fickle in the freezer (say that five times fast), as the water content in the noodles can affect its quality in unusual ways. And if you store the sauce on top of the pasta, the noodles will continue to absorb the liquid, becoming softer over time, and after you thaw them.
- After freezing and thawing, this American goulash recipe will be a bit mushy, but that’s one of the beautiful things about comfort food — a little mushiness doesn’t stop it from tasting delicious! But if you only enjoy firm al dente pasta, it’s best to freeze only the sauce and make the pasta fresh when you’re planning to indulge again.
- As for the American goulash sauce, you can freeze that for up to four months
- Make-Ahead Tips: Thankfully, this recipe is very “make-ahead” friendly. Generally, what I do is follow the recipe through step #3. Then I let the mixture cool to room temperature, place it in an airtight container, and refrigerate.
- When it’s time to serve, I bring the tomato-beef mixture to a simmer and continue with the recipe in step #4 below.
Serving Recommendations
Serve this one pot American beef goulash with something fresh and crunchy like KFC coleslaw, broccoli salad, strawberry spinach salad, or carrot salad.
Of course, in my family there always needs to be a side of bread like authentic southern cornbread, or sweet Bisquick cornbread, my favorite crescent rolls, butter swim biscuits, cat head biscuits, or my quick and easy Bisquick biscuits.
Variations, Substitutes, + Additions
- Add Vegetables: this is great with a can of drained corn stirred in when you add the pasta.
- Add Beans: A can of drained and rinsed kidney beans or black or pinto makes this an even hardier dish and stretches the recipe to feed more people.
- Keto-Friendly: You can substitute the pasta for angel hair shredded cabbage like in the recipe low carb goulash by Lindsey at The Little Pine. I’ve tried her recipe and it’s actually, really delicious!
Can I Make This In Crockpot?
If you’d like to make this in the crockpot, check out my crockpot goulash. Basically, the difference in this recipe and my crockpot version is the means of cooking and the amount of liquid used.
Commonly Asked Questions
- Can you make it with other meats? Yes! This is wonderfully made with ground turkey. For an Italian spin, try Italian sausage!
- Can the noodles be cooked separately? Yes, but when they’re cooked directly in the beefy tomato sauce they absorb a lot more flavor. Some people like to cook the noodles separately and store them separately so they don’t get too soft.
- What is another name for American goulash? This dish goes by many names often depending on what region of the country you come from. Slumgullion, in a casserole version, try my Johnny Marzetti casserole, which is essentially a casserole version of this recipe, of just plain goulash are among some of the names.
How To Make American Goulash
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In a Dutch oven, brown the meat, breaking it up with a wooden spoon as it cooks into small pieces. Continue cooking until the meat is cooked through and no longer pink.
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Stir in the onions and garlic. Cook, stirring occasionally, until the onions are translucent.
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Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper. Bring to a boil, over medium-high heat, cover, and simmer.
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Stir in the pasta, cover, and simmer over low heat, stirring occasionally, until the pasta is tender, about 25 minutes. Remove from heat, and discard bay leaves.
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To serve, ladle into individual bowls and top with cheddar.
*****See full instructions below.
More Comforting Goulash And Stew
- Goulash Soup
- Meatball Stew
- Classic Beef Stew
- Cowboy Stew
- Slow Cooker Beef Stew
- Pork Stew
- Chicken Stew
- Hamburger Stew
- Guinness Beef Stew
- Brunswick Stew
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
American Goulash
Ingredients
- 2 pounds ground Beef 80/20
- 1 large yellow onion
- 4 large cloves garlic minced
- 3 cups water
- 2 (15-ounce) cans tomato sauce
- 2 (14.5-ounce) cans diced tomatoes juice included
- 3 tablespoons soy sauce
- 2 tablespoons dried oregano
- 2 teaspoons dried basil
- 2 dried bay leaves
- 1 tablespoon seasoned salt
- 1/2 teaspoon black pepper
- 2 cups elbow macaroni uncooked
- 2 cups cheddar shredded (optional)
Instructions
- In a large pot, brown the meat (2 pounds) over medium heat, breaking up the meat as it cooks into small pieces. Continue to cook until the meat is cooked through and there's no longer any pink.
- Stir in the onions (1 large) and garlic (4 large cloves). Cook, stirring occasionally until the onions are translucent.
- Stir in water (3 cups), tomato sauce (2 (15-ounce ) cans), diced tomatoes (2 (14.5-ounce) cans), soy sauce (3 tablespoons), oregano (2 tablespoons), basil (2 teaspoons), bay leaves (2), seasoned salt (1 tablespoon), and black pepper (1/2 teaspoon). Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir in the pasta (2 cups), cover, and simmer over low heat, stirring occasionally until the pasta is tender about 25 minutes. Remove from heat, discard bay leaves. To serve, ladle into individual bowls and top with cheddar (2 cups).
Fans Also Made:
Notes
- Herbs (Oregano, Basil, Bay Leaves) - Don’t let dried herbs scare you off. If you want your dish to have a bright burst of flavor, you use fresh herbs; but if you want a mellow, warm-and-cozy build of flavor, you use dried herbs. What makes this dish stand out from others are the Mediterranean-inspired spices — the bay leaves, oregano, and basil. If you don’t have all of those, you can swap in 1-2 tablespoons of good ol’, reliable Italian seasoning.
- Seasoned Salt - My grandma was a master of balancing flavors, and one trick she loved was using seasoned salt. Seasoned salt is a great multi-purpose flavor enhancer, and its versatility is endless! Sprinkle it on French fries, zest up roasted veggies, add a shake or two into sandwiches — it adds spices like paprika, turmeric, onion, and garlic, and even a sweet twist of sugar.
- Cheddar Cheese - Shredded versus block cheese. I am a bit of a cheese purist. Those bags of pre-shredded cheese available at the grocery store may look tempting and may save time, but there’s something so much creamier about freshly shredded cheese. Obviously, there is NO judgment if you choose to use the pre-shredded cheese for convenience's sake! To take this goulash pasta recipe over the top,I generally buy a block of cheddar cheese and hand shred it. American goulash with cheese is totally irresistible!
- Add Vegetables: this is great with a can of drained corn stirred in when you add the pasta.
- Add Beans: A can of drained and rinsed kidney beans or black or pinto make this an even hardier dish and stretch the recipe to feed more people.
- Keto-Friendly: You can substitute the pasta for angel hair shredded cabbage-like in the recipe Low Carb Goulash by Lindsey at The Little Pine. I’ve tried her recipe and it’s actually, really delicious!
Nutrition
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Reader Interactions
Comments
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[…] I stumbled on the perfect low carb vegetables to replace the wheat noodles in my Mom’s famous American Goulash […]
Made this last night exactly as written. Very hearty and tasty! Total comfort food. Next time I’ll use slightly less oregano but that’s just a personal preference. Had another bowl for breakfast with a slice of American cheese melted on top…don’t judge me!
P.S. Website made my laptop, cell, and Kindle struggle. 🙁
Hey Jennifer! So glad you enjoyed the American Goulash. I swear I always have my next bowl for breakfast, too-LOL! Thank you so much for telling me about the experience you had with your different devices. I will look into that immediately and work to get that fixed. It must have been really frustrating and I’m sorry about that.<3
Made this again tonight with 1/4 of the oregano called for because apparently I don’t like oregano as much as I should considering I’m Italian. With a tiny extra splash of soy sauce I achieved perfection. I wrote it down and now it’s OUR family recipe!
Love this recipe but the site still gives me palpitations.
Thank you so much for sharing your recipe and not having to download a bunch of crap to get it. I really appreciate that. I cannot wait to try it. It looks like it is going to be awesome!! I want to try all of your recipes!! Again thank you so much.
You’re so welcome, Toni! I’m happy you found us <3
Can the bay leaves be eliminated without changing the flavor of this goulash?
Hi Carol. Yes you can omit them. It will change the flavor slightly. 🙂
I’ve made this recipe before and am now just seeing there is cheddar cheese in the ingredients but not in the directions. Are you supposed to add cheese to this I can’t imagine so but just thought I’d ask.
Hey Dom, sorry for the typo. I serve cheddar on top of my American Goulash. Some people add it to the American Goulash as it cooks. I think it’s delicious with or without cheese. I’m fixing the recipe card right now. Thanks so much for pointing that out 🙂
I hate to be that guy, but no one has ever confused American goulash with Kentucky Burgoo
Hi, Michael. Kentucky Burgoo usually consists of several types of meat, tomatoes, beans, corn, and potatoes, while American Goulash is made with pasta, ground beef, and tomatoes. Hope this helps!
I’m with Michael. As a lifelong resident of Kentucky, I can assert that this dish in no way resembles burgoo.
I did grow up eating a very similar (if not identical) meal when I visited by grandmother. She called it goulash.
Can i substitute pasta sauce for the tomato sauce? I seem to have a surplus of pasta sauce and use for it.
Hi, Michael. That will work too. Let us know how it turns out!
I make this at least once a month!!!! It is one of my favorites, my household consists of 5 (3 of them picky kids) and it goes fast.
Hey Jeanne! That makes me so happy to hear! I love that it a family favorite for you too!
This is a very good dish. The only suggestion I would make is to drain the ground beef before proceeding. Adding additional spices really kick this up, too. Thanks for sharing!
Hey Meowboops! Love your suggestions. My Hubby is a total wimp with spicy!! Spicing it up would be delicious <3
Has anyone tried cutting this recipe in half? We’re a family of 5 so I’m not sure I’d want to make so much
I cut in half and it’s just fine.
Hi Jen. Thanks so much for letting us know <3
Yes i have cut it in half. Works perfectly. I add a little less soy sauce as well.
This is my second time making this. I added a little extra garlic this time. Love it. Easy to make and having leftovers is always great.
Yay Samantha! Extra garlic is always a good idea in my book. I’m so happy you enjoyed the Goulash <3
My mom would make this when I was a kid growing up. But she threw celery in hers. I have to admit that I was not a fan of goulash as a child, probably because it was so bland. Your recipe with the herbs make your goulash anything but bland. When I make this, I add celery as well, usually 2-3 stalks and I buy the diced tomatoes seasoned with basil, garlic and oregano and I use boxed beef broth instead of water for more flavor. I usually leave out the soy sauce and salt because it just doesn’t need it. The beef broth and seasoned diced tomatoes have enough salt. It’s one of my husband’s favorite dishes and I love it too. I especially love how easy it is to throw together and that there are leftovers.
Thanks so much for your kind words, Libby! I love that this is now a dish you enjoy <3
My mom used to make goulash when weather was cool. She even drove from TN to FL to make me a huge pot of it when I was going in to have surgery just so I did not have to cook for a bit. She has been gone almost 10 years now. So, when I found your recipe, I had to make it. With a bit of corn, it is very similar. Warms the belly and my heart. Thank you more than I can express.
Hi Lumaie! I’m glad you enjoyed my recipe ? I bet your mom’s goulash is fantastic!
I’ve made your recipe several times, and there is a pot on the stove simmering right now. Thank you for sharing!
I’m happy to hear you’re enjoying our family goulash <3
My Grandmother made this . She would look in the refrigator and she what vegetables she had in there. Then she would add then to the Goulash, Absoluately delish.
Thanks, Vivian. Hope you make it too!
This is always have been the way my grandma made it. Except instead of water, she used tomato juice (which she canned herself) I love this and can eat a lot of it!!! Thank you for sharing this recipe
Hey Judi! The tomato juice is absolutely brilliant and I’m going to share that in the article. Thank you so much for sharing with us!
I will make this using vegetarian beef substitute.REcipe sounds deliciou
I think that would be amazingly delicious Dee. My daughter makes a low carb version of this replacing the pasta with shredded cabbage. It’s so yummy that way too <3
That’s a great idea! How much cabbage does she add??
Hi Leslie, she generally uses 2-3 bags of the angel hair coleslaw 🙂
Love the American goulash.. great go to recipe in the winter.. anytime really..
Thank you Michelle! I totally agree 🙂
I don’t put raw macaroni in the voulash. I boil seperately so i control how cooked it is. I then rinse it in cold water till it’s cool. That stops the cooking. Then i plate the macaroni and then cover it with the goulash. Cooking it with goulash can overcook and make the mac soggy. Also add red pepper flakes. Abd use only parmesan or asiago cheese over the goulash.