If you’re craving a cozy, hearty dinner that tastes like something Grandma might have made, this old-fashioned goulash is just the ticket. It’s packed with tender ground beef, elbow macaroni, tomatoes, and savory seasonings—all simmered together in one pot.
And the best part? It’s easy, budget-friendly, filling, and leaves you with very little cleanup. What’s not to love?
Whether you’re feeding the whole family or looking for an easy meal-prep dinner, this classic American goulash recipe is one you’ll want to keep on repeat.
What Is Old-Fashioned Goulash?
A Classic American Comfort Food
American goulash is a simple, satisfying combination of ground beef, pasta, tomatoes, and seasonings. Unlike more complicated dishes, everything cooks together in one pot, allowing the pasta to soak up all that rich, savory tomato sauce.
It’s the kind of meal that feels nostalgic without requiring hours in the kitchen.
American Goulash vs. Hungarian Goulash
Although they share the same name, American and Hungarian goulash are quite different.
Hungarian goulash is traditionally a paprika-seasoned stew made with chunks of beef, onions, and other vegetables. American goulash, on the other hand, is usually made with ground beef and pasta in a tomato-based sauce.
Both are comforting and delicious—but this American version is definitely the easier choice for a busy weeknight.
Why You’ll Love This Recipe
- One-pot meal: Everything cooks together in a single pot.
- Easy ingredients: Most are affordable pantry staples.
- Big, comforting flavors: Beef, tomatoes, garlic, and Italian seasoning make every bite satisfying.
- Family-friendly: It’s simple enough for picky eaters and hearty enough for hungry adults.
- Great for leftovers: The flavors become even more developed the next day.
- Freezer-friendly: Make a big batch and save some for another busy evening.
Ingredients You’ll Need
For the Goulash
- 1 pound ground beef
- 2 cups elbow macaroni
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste, optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 2 bay leaves
- 2 cups beef broth or water
- Salt and black pepper, to taste
- 1 tablespoon oil, if needed for sautéing
Optional Add-Ins
Want to put your own spin on it? Try adding:
- 1 cup shredded cheddar cheese
- 1 diced bell pepper
- Red pepper flakes
- Sliced mushrooms
- A little chili powder
- Fresh parsley for serving
How to Make Old-Fashioned Goulash
Step 1: Sauté the Onion and Garlic
Heat a large heavy-bottomed pot over medium heat. Add the oil, followed by the diced onion.
Cook for about 4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Pro tip: Don’t rush the onions. Giving them a few minutes to soften creates a much better flavor base for the goulash.
Step 2: Brown the Ground Beef
Add the ground beef to the pot. Cook, breaking it apart with a wooden spoon or spatula, until it’s completely browned and no longer pink.
If there’s a lot of excess grease, carefully drain some of it before continuing.
Step 3: Build the Tomato Sauce
Stir in the tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, and tomato paste if using.
Pour in the beef broth or water and stir everything together.
Add the bay leaves, then season with salt and black pepper.
Bring the mixture to a gentle simmer.
Step 4: Add the Macaroni
Once the sauce is simmering, stir in the elbow macaroni.
Reduce the heat to low, cover the pot, and cook for about 12–15 minutes, or until the pasta is tender.
Give the goulash a stir every few minutes to keep the pasta from sticking to the bottom of the pot.
Tip: Keep an eye on the liquid. If the pasta needs more time but the sauce is getting too thick, add a small splash of broth or water.
Step 5: Let It Rest
Once the pasta is cooked, remove the pot from the heat.
Let the goulash rest, covered, for about 5 minutes. This gives the sauce time to thicken and lets all those delicious flavors come together.
Remove the bay leaves before serving.
For an extra indulgent finish, stir in a handful of shredded cheddar cheese while the goulash is still hot.
Tips for Making the Best Goulash
Use a Heavy-Bottomed Pot
A heavy pot distributes heat more evenly and helps prevent the sauce and pasta from scorching as everything simmers together.
Don’t Overcook the Pasta
The macaroni will continue cooking slightly after you turn off the heat. For the best texture, aim for tender pasta with just a little bite.
Taste Before Serving
Tomato products and beef broth can vary in saltiness, so taste the goulash at the end and adjust the salt and pepper as needed.
Make It Cheesy
For a creamy, cheesy version, stir in 1–2 cups of shredded cheddar cheese just before serving. You can also sprinkle cheese over individual bowls.
Delicious Goulash Variations
Cheesy Goulash Bake
Transfer the cooked goulash to a baking dish, sprinkle generously with shredded cheddar or mozzarella, and place it under the broiler for a few minutes until the cheese is melted and bubbly.
Spicy Goulash
Give your goulash some heat with diced jalapeños, chili powder, or crushed red pepper flakes.
Veggie-Packed Goulash
Add diced bell peppers, mushrooms, zucchini, or other vegetables while cooking the onions and beef.
Vegetarian Goulash
Replace the ground beef with lentils or your favorite plant-based ground meat. Use vegetable broth instead of beef broth.
What to Serve with Goulash
This hearty one-pot meal is delicious on its own, but a few simple sides can turn it into a complete dinner.
Try serving it with:
- Crusty garlic bread
- A fresh green salad
- Steamed green beans
- Roasted vegetables
- Cornbread
A little fresh parsley sprinkled over the top also adds a nice pop of freshness.
How to Store Leftover Goulash
Refrigerator
Allow the goulash to cool, then transfer it to an airtight container. Refrigerate for up to 4 days.
When reheating, add a splash of water or broth if the pasta has absorbed too much of the sauce.
Freezer
Let the goulash cool completely before transferring it to freezer-safe containers or bags.
Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.
Frequently Asked Questions
Can I make goulash ahead of time?
Absolutely. Goulash is a great make-ahead meal, and the flavors often become even better after resting overnight.
Keep it refrigerated and reheat gently when you’re ready to serve.
What pasta can I use instead of elbow macaroni?
Elbow macaroni is the classic choice, but you can also use small shells, rotini, or another short pasta.
Just keep in mind that different pasta shapes may require slightly different cooking times and amounts of liquid.
Can I double this recipe?
Yes! This recipe is easy to double for a crowd or meal prep.
Use a large enough pot to give the pasta plenty of room to cook, and check the pasta for doneness rather than relying only on the original cooking time.
Can I add cheese?
Definitely. Cheddar is especially delicious, but mozzarella, Monterey Jack, or a combination of cheeses can work beautifully too.
Final Thoughts
This old-fashioned goulash is the kind of dinner that proves simple food can be incredibly satisfying. Tender ground beef, macaroni, tomatoes, garlic, and savory seasonings come together in one pot to create a warm, filling meal the whole family can enjoy.
It’s inexpensive, easy to customize, and perfect for busy weeknights.
So grab a big pot, gather your ingredients, and get ready for a bowl of seriously cozy comfort food.
And if you give this recipe your own twist, don’t be afraid to make it yours—that’s half the fun of old-fashioned recipes!
