Easy American Goulash Recipe (One-Pot Comfort in 35 Minutes)
American goulash is the dinner every busy family deserves: one pot, ground beef, elbow macaroni, and a rich tomato sauce with melty cheddar stirred through at the end. It is not the Hungarian stew with paprika — this is the cozy, weeknight, American classic that has been feeding families for generations, ready in 35 minutes.
Everything cooks in a single pot — the beef browns, the sauce simmers, and the pasta cooks right in the broth, soaking up flavor the whole way. Then the cheese goes in and suddenly dinner is the best part of the day.
Cheap ingredients, minimal dishes, maximum comfort. This is the recipe you will make on repeat all fall and winter.
Prep: 10 mins | Cook: 25 mins | Total: 35 mins | Servings: 6 | Calories: 440
Why You’ll Love This Goulash Recipe
True one-pot cooking
The macaroni cooks right in the sauce, no draining.
35 minutes start to finish
Faster than takeout.
Pantry-friendly
Ground beef, canned tomatoes, elbow macaroni, cheddar.
Kid-approved comfort
Savory, cheesy, slurpable.
Leftovers reheat beautifully
It thickens as it sits; day-two goulash may be even better.
Ingredients
- 2 lbs ground beef (or ground turkey)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans diced tomatoes, undrained
- 2 (15 oz) cans tomato sauce
- 3 tbsp Worcestershire sauce
- 1 1/2 tbsp Italian seasoning
- 1 tsp garlic salt
- 1 tsp black pepper
- 4 cups beef broth
- 16 oz elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- fresh parsley for garnish (optional)
Equipment Needed
- Large pot or Dutch oven with a lid
- Wooden spoon or spatula
How To Make
Brown the beef
Ground beef and onion over medium-high heat 5-8 minutes; add garlic, cook 1 minute; drain grease.
Build the sauce
Diced tomatoes, tomato sauce, Worcestershire, Italian seasoning, garlic salt, pepper; pour in beef broth; simmer 15 minutes.
Cook the pasta in the sauce
Uncooked elbow macaroni; cover, low simmer 12-15 minutes, stirring every few minutes until al dente.
Melt the cheese
Off the heat, stir in cheddar until melted and creamy; rest 5 minutes; garnish and serve hot.
Why the Pasta Cooks in the Sauce
Cooking the macaroni directly in the sauce is the whole point — the pasta releases starch that thickens the sauce, and every noodle absorbs the beefy tomato flavor. Stir every few minutes to prevent sticking, and stop at al dente — the noodles finish cooking in residual heat.
Expert Tips
Brown, don’t steam, the beef
Let it sit undisturbed before breaking it up.
Don’t overcook the noodles
Al dente now = perfect at the table.
Stir while the pasta cooks
Every 3-4 minutes.
Shred your own cheddar
Pre-shredded melts grainy.
Leftovers too thick?
Splash in beef broth when reheating.
Worcestershire is non-negotiable
It is the secret savory depth.
Variations
Spicy goulash
Diced jalapeño or chili flakes.
Veggie-loaded
Bell pepper and a can of drained kidney beans.
Extra cheesy
Double the cheddar or use a pepper-jack blend.
Creamy
Stir in 4 oz cream cheese with the cheddar.
Slow cooker
Brown beef first, cook everything but pasta and cheese on low 4 hours, stir in pasta, high 30-40 minutes, then melt in cheese.
Frequently Asked Questions
What is American goulash?
A one-pot dish of seasoned ground beef, elbow macaroni, and tomato sauce — different from Hungarian goulash, a paprika-braised beef stew.
Can I use a different pasta?
Small shells, rotini, penne, or ziti — about 16 oz.
Can I make it ahead?
Yes — refrigerates 3-4 days; add a splash of broth when reheating.
Can I freeze it?
Yes, up to 3 months; thaw overnight and reheat gently.
Why is my goulash dry?
The pasta absorbs lots of liquid — add beef broth by the cup until it reaches your preferred sauciness.
Can I freeze American goulash?
Yes — it freezes well for up to 3 months. Cool completely, portion into freezer containers, and thaw overnight in the fridge. Reheat with a splash of broth and fresh cheese on top. The elbow macaroni softens slightly but the flavor is fully intact.
What is the best pasta for goulash?
Elbow macaroni is the classic — its small size and curves catch the sauce perfectly. Small shells or ditalini work well too. Avoid long pasta; the whole point of goulash is fork-friendly bites with beef, pasta, and sauce in every spoonful.
Conclusion
American goulash is proof dinner doesn’t need to be complicated to be perfect: one pot, 35 minutes, and a bowl of cheesy, beefy comfort the whole table will fight over. Try it and tell me in the comments — extra cheese on top, or straight from the pot?
Easy American Goulash
The classic one-pot American goulash — seasoned ground beef, elbow macaroni, and tomato sauce with melty cheddar stirred through. Ready in 35 minutes.
Prep: 10 mins | Cook: 25 mins | Total: 35 mins | Servings: 6 | Calories: 440
Ingredients
- 2 lbs ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans diced tomatoes
- 2 (15 oz) cans tomato sauce
- 3 tbsp Worcestershire sauce
- 1 1/2 tbsp Italian seasoning
- garlic salt and pepper
- 4 cups beef broth
- 16 oz elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
Instructions
- Brown ground beef and onion in a large pot over medium-high heat, 5-8 minutes; add garlic, cook 1 minute. Drain grease.
- Stir in tomatoes, tomato sauce, Worcestershire, and seasonings; add broth. Simmer 15 minutes.
- Add uncooked macaroni; cover and simmer on low 12-15 minutes, stirring occasionally, until al dente.
- Remove from heat; stir in cheddar until melted. Rest 5 minutes and serve.
Make-Ahead and Storage
Refrigerating Leftovers
Goulash keeps in the refrigerator for up to 4 days in an airtight container — and like most tomato-based dishes, it tastes even better the next day as the flavors meld. The pasta will absorb some sauce overnight; a splash of broth when reheating brings it right back.
Freezing
Freeze cooled goulash in portion-sized containers for up to 3 months. The pasta softens a little on thawing but stays perfectly enjoyable. For the firmest texture, you can freeze the sauce without the pasta and cook fresh macaroni when serving — but honestly, the all-in-one frozen version is fine for a busy weeknight.
How to Reheat
Reheat gently on the stovetop over medium-low heat with a splash of beef broth or water, stirring until hot. The microwave works too — 90-second bursts, stirring between each. Stir in a fresh handful of shredded cheddar at the end to bring back that melty finish.
Goulash Variations
Spicy Goulash
Add a diced jalapeño with the onion and a pinch of red pepper flakes with the tomatoes. The heat builds slowly against the rich tomato base — top with pepper jack instead of cheddar for extra kick.
Turkey Goulash
Swap the ground beef for ground turkey for a lighter version. Add an extra clove of garlic and a little more seasoning, since turkey is milder. Everything else stays the same.
Cheesy Baked Goulash
Transfer the finished goulash to a baking dish, top generously with shredded cheddar and mozzarella, and bake at 375°F for 10 to 15 minutes until bubbly and golden. It turns a weeknight skillet into something that feels like Sunday dinner.
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The Creamiest Mac and Cheese Recipe
Easy American Goulash
Ingredients
Equipment
Method
- Brown ground beef and onion in a large pot over medium-high heat, 5-8 minutes; add garlic, cook 1 minute. Drain grease.
- Stir in tomatoes, tomato sauce, Worcestershire, and seasonings; add broth. Simmer 15 minutes.
- Add uncooked macaroni; cover and simmer on low 12-15 minutes, stirring occasionally, until al dente.
- Remove from heat; stir in cheddar until melted. Rest 5 minutes and serve.
