If there is one recipe my kids will request I make time and time again, it’s this family friendly pasta. This Goulash Recipe is a hearty mix of ground beef, macaroni, and tomato sauce. I cook it all in one pot for a quick and easy dinner the whole family will love.
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This easy goulash has over 500 5-star reviews. I’m so proud that so many people around the world have made it and decided they loved it enough to let me know. I hope your family loves it as much as ours.
What’s in this Goulash Recipe?
I love that all you have to do to prepare this easy dinner is to throw all the ingredients in a pot and cook!
- Ground Beef: Ground beef or hamburger meat is the best option for a quick, one-pot recipe like this.
- Onion: I recommend using yellow onion for the best flavor. If you like red onions, use them as a topping instead.
- Broth: Beef broth tastes best, but you can substitute chicken broth or vegetable broth if you need to.
- Diced Tomatoes: Grab a can of regular diced tomatoes for convenience.
- Marinara Sauce: Helps thicken up the sauce and enhances the tomato flavor.
- Brown Sugar: This is optional but adds just a touch of sweetness!
- Soy Sauce: Enhances the umami flavor of this dish. You could also use Worcestershire sauce.
- Seasonings: This recipe uses paprika (a must for any goulash recipe!), Italian seasoning, garlic powder, seasoned salt, pepper, and a bay leaf.
- Macaroni: Traditional elbow macaroni is my favorite, but you can use another short or tubular noodle. Penne works great too!
- Cheddar Cheese: This is optional, but I love to make our beef goulash cheesy by adding some on top at the end.
Pro Tip: Cook the goulash in a Dutch oven or heavy-based pot. This will distribute the heat more evenly and you are less likely to get hot spots that can burn the bottom.
Variations
When I want to add some vegetables to this dish, I mix in carrots, potatoes, and other hearty veggies. That’s one great way I mix in some hidden veggies that the kids want to scarf down. I always par-cook them to slightly tender, then add them in with the rest of the ingredients.
How to Store and Reheat
I store leftover goulash in an airtight container in the refrigerator for up to 4 days. When ready to serve, I reheat on the stove over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Let the goulash cool completely before transferring it to Ziplock bags or an airtight container. It will keep well for 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This hearty American Chop Suey makes a great dinner by itself, but I find it also pairs well with cornbread, dinner rolls, or any kind of bread you like for a bit of scooping and dipping. My kids love it best when I serve it with a side of mashed potatoes or au gratin potatoes.
Easy Goulash Recipe (American Style)
Equipment
Ingredients
- ¾ pound ground beef
- ½ yellow onion diced
- 2 cups low sodium beef broth
- 14.5 ounces diced tomatoes (1 can)
- 1 cup marinara sauce store-bought or homemade
- 1 tablespoon brown sugar optional, for a sweeter sauce
- 1 bay leaf
- 2 teaspoons Italian seasoning store-bought or homemade
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon ground paprika
- ½ teaspoon seasoned salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 1 cup dry elbow macaroni
- ½ cup freshly shredded sharp cheddar cheese optional
- Chopped fresh parsley optional, for garnish
Instructions
- In a Dutch oven, cook the ground beef and onion together until the onion softens and the meat cooks through, about 3-5 minutes.¾ pound ground beef, ½ yellow onion
- Drain any grease.
- Add the beef broth, marinara sauce, diced tomatoes, bay leaf, Italian seasoning, soy sauce, garlic powder, paprika, seasoned salt, and pepper. Bring to a boil.2 cups low sodium beef broth, 14.5 ounces diced tomatoes, 1 cup marinara sauce, 1 bay leaf, 2 teaspoons Italian seasoning, 2 teaspoons low-sodium soy sauce, 1 teaspoon garlic powder, ½ teaspoon ground paprika, ½ teaspoon seasoned salt, ¼ teaspoon ground black pepper
- Turn heat down to medium low and simmer for 5 or 10 minutes, covered.
- Add the elbow macaroni and simmer, covered, stirring occasionally, until the pasta is tender, about 12-15 minutes. Don’t overcook.1 cup dry elbow macaroni
- Remove the bay leaves and adjust the seasonings to taste.
- Add the shredded cheese, optional. If you are using a Dutch oven, you can pop it in the oven and melt and brown the cheese if desired.½ cup freshly shredded sharp cheddar cheese
- Garnish the finished dish with chopped parsley, optional.Chopped fresh parsley
Video
Becky’s Tips
- When the goulash is warm, it will resemble a soup, but it will thicken as it cools.
- Cook the goulash in a Dutch oven or heavy based pot. This will distribute the heat more evenly and you are less likely to get hot spots which can burn the bottom.
- Fell free to add in extra veggies. Bell peppers and mushrooms both work well.
- If making ahead of time, let it cool completely before storing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Goulash is a stew made from meat and vegetables seasoned with paprika and other spices.
Hamburger Helper is similar to goulash, but it is creamier, cheesier, and less tomato-heavy.
American Goulash is made with ground beef, a tomato-based sauce, and elbow macaroni. Overall, it’s more like a casserole than a stew. Hungarian Goulash, on the other hand, is more of a traditional stew, made with stew meat (like chuck roast), and lots of vegetables. It’s a much thicker consistency and served over a bed of noodles or dumplings.
I like to use lean ground beef for this recipe, but you can easily make it with ground turkey, chicken or pork, or even try ground veal or bison.
No, the pasta will cook through perfectly in the pot along with the other ingredients.
If it’s watery or runny, just let it continue to simmer for a while longer and stir. This usually does the trick for me, Otherwise, you can mix in just a bit of cornstarch and continue cooking.
If you like, add plenty of shredded cheese on top after everything has finished cooking. Then pop it in the oven to broil for a few minutes to melt the cheese.
Absolutely! It will keep well for up to 3 months.
Amazing! I had to substitute lemon pepper for the garlic powder since I apparently misplaced it. It turned out so good!!
Thanks for sharing, Jennifer!!
I made the American goulash last night for dinner. It was delicious! I really like the recipe, easy and ready to eat in not much time. Ty
Thanks for sharing, Valerie!
I grew up eating this and completely forgot about goulash! My kids are missing out. Can’t wait to make it & share stories with them. THANKS!
Classic midwest comfort food!
What is the serving size for
The nutrition
This serves about 6 people!
Ok, Karen. Go be a nasty witch elsewhere.
This is a very rude comment. I grew up eating this American goulash. It has always been a favorite. And both my grandparents were born in Hungary and neither had a problem with our lazy goulash.
Amazing! My husband and kids were ready for something new and boy did I deliver! Love what you do!! Keep it going girl!!
Thanks for sharing, Sara! Happy to help livin’ up dinner time!
My boyfriend and i just ate 2 bowls each.I creatively substituted what i didn’t have on hand but it was delicious. Thank you for making this so simple to follow.
Thanks for sharing, Connie!
I made a batch and a half of this with extra meat – 50/50 beef and sausage, a red & green bell, added red pepper flakes and oops forgot the soy and it’s wonderful! Thank you!
Thanks for stopping by and sharing!
Goulash has been around long before “Hamburger Helper.” Maybe they should of just called it Goulash.
Becky, I’m back and I just wanted you to know that it was absolutely scrumptious. My husband and I almost devoured it all. There was only 2 cups left.
I call that a success!