Our easy Goulash recipe is an old-fashioned American goulash made with seasoned ground beef, elbow macaroni, and a rich tomato sauce. It is a budget-friendly dinner we have been making since we were kids, and it is still one of our go-to meals for busy weeknights.
Unlike traditional Hungarian goulash, which is a beef stew, this American version is a simple one-pot pasta dinner. The macaroni cooks right in the tomato sauce, soaking up all that savory flavor while keeping cleanup easy.
We especially love that it makes a big batch and is easy to customize for the family. Serve it with Garlic Bread or Garlic Knots and some Roasted Vegetables for a great Sunday dinner idea.
Why You’ll Love It + Why It Works:
- Easy One-Pot Dinner. The beef, sauce, and macaroni all cook in one pot, which keeps both dinner and cleanup simple.
- Budget Friendly. Ground beef, pasta, canned tomatoes, and pantry seasonings make a filling meal without a long ingredient list.
- Family Favorite. We have been making this American goulash since we were kids, and its mild tomato and beef flavor is always a hit.
- Pasta Cooks in the Sauce. Cooking the macaroni right in the tomato mixture lets it soak up the savory flavor while helping thicken the sauce.
- Easy to Customize. Add cheese, swap the pasta, use another ground meat, or stir in vegetables to make it work for your family.
Goulash Ingredients
- Ground beef (2 pounds, 80/20): Provides rich, hearty flavor. Use lean ground beef or one with higher fat content. Drain any excess grease that is produced. Replace half the ground beef with 1 pound of Italian sausage or completely substitute the beef for ground turkey or chicken.
- Minced garlic (3 teaspoons): Adds savory depth. See How to Mince Garlic.
- Water or beef broth (3 cups): Creates the cooking liquid for the sauce and pasta. Beef broth adds extra savory flavor. Add a little more broth at the end if you prefer a looser goulash.
- Tomato sauce (2 cans, 15 ounce): Forms the rich tomato base.
- Diced tomatoes (2 cans, 14.5 ounce): Adds texture and extra tomato flavor.
- Soy sauce (3 tablespoons): Adds salty, savory depth to the tomato sauce.
- Italian seasoning (2 tablespoons): Adds savory Italian herbs that round out the tomato sauce.
- Seasoned salt (1 teaspoon): Enhances and balances the flavors. Add red pepper flakes for spice.
- Bay leaves (3): Adds subtle aromatic flavor while simmering.
- Elbow macaroni or other pasta (2 cups): Cooks directly in the sauce and makes the dish hearty. Macaroni noodles are a classic, but any similarly sized pasta will work such as shell pasta, penne, ditalini, or fusilli.
- Shredded cheddar cheese (1 cup, optional): Adds a creamy, cheesy finish. Use cheddar, mozzarella, Parmesan, or leave it out.
- Optional veggies: For extra vegetables, add diced onion or bell pepper with the ground beef, or stir spinach or peas in near the end.
How to Make Goulash
MEAT. Brown the ground beef over medium-high heat until no longer pink, then drain any excess grease. Add the garlic and cook for about 30 seconds to 1 minute, just until fragrant.
SAUCE. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt.
Stir this well; cover and simmer for about 15-20 minutes.
PASTA. Stir in the uncooked elbow macaroni, cover, and simmer for 15 to 20 minutes, stirring occasionally so the pasta does not stick. Cook until the macaroni is tender. If the mixture becomes too thick before the pasta is done, add a splash of broth or water.
CHEESE. Remove the bay leaves and turn off the heat. Stir in 1 cup cheddar cheese, if using, until melted, or let everyone add cheese to individual servings.
LET IT REST. Let the goulash sit uncovered for about 5 minutes before serving so the sauce can thicken slightly.
Slow Cooker Goulash
- Brown the ground beef in a skillet over medium-high heat until cooked through, then drain any excess grease. Add the garlic and cook just until fragrant.
- Transfer the beef mixture to the slow cooker. Add the water or beef broth, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours.
- Stir in the uncooked elbow macaroni near the end of the cooking time and continue cooking just until the pasta is tender. Remove the bay leaves, then stir in the cheddar cheese, if using, before serving.
Kristyn’s Recipe Tips
- Drain the Beef. Remove excess grease after browning so the finished sauce does not feel heavy.
- Do Not Burn the Garlic. Cook the garlic only until fragrant before adding the sauce ingredients.
- Stir the Pasta. Stir occasionally while the macaroni cooks so it does not stick to the bottom of the pot.
- Watch the Liquid. If the pasta absorbs too much liquid before it is tender, add a small splash of broth or water.
- Remove the Bay Leaves. Take all three bay leaves out before serving.
- Adjust the Consistency. Let the finished goulash rest for a few minutes to thicken, or add a little extra broth if you prefer it looser.
- Add Cheese Your Way. Stir cheddar into the whole pot or let everyone sprinkle cheese over individual servings.
Best Goulash Recipe
Ingredients
- 2 pounds ground beef, 80 percent lean/20 percent fat
- 3 teaspoons minced garlic
- 3 cups water, or beef broth
- 2 (15-ounce) cans tomato sauce
- 2 (14.5-ounce) cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons Italian seasoning
- 1 teaspoon seasoned salt
- 3 bay leaves
- 2 cups elbow macaroni, or penne or shell pasta
- 1 cup shredded cheddar cheese, optional topping
Instructions
- In a large skillet over medium-high heat, brown the ground beef over medium-high heat until no longer pink, then drain any excess grease. Add the garlic and cook for about 30 seconds to 1 minute, just until fragrant.
- Add water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt and bay leaves. Stir, cover and cook for 15-20 minutes.
- Stir in the uncooked elbow macaroni, cover, and simmer for 15 to 20 minutes, stirring occasionally so the pasta does not stick. Cook until the macaroni is tender. If the mixture becomes too thick before the pasta is done, add a splash of broth or water.
- Remove the bay leaves and turn off the heat. Stir in 1 cup cheddar cheese, if using, until melted, or let everyone add cheese to individual servings. Let the goulash sit uncovered for about 5 minutes before serving so the sauce can thicken slightly.
Notes
- Drain excess grease to avoid a heavy, greasy sauce.
- Stir occasionally while simmering so the pasta does not stick or burn.
- Remove the bay leaves before serving.
- Add a splash of broth if the pasta absorbs too much liquid.
- When serving, we love to top our individual bowls with a little extra cheddar cheese (each to our liking), for a little extra cheesy goodness.
Nutrition
Recipe FAQ
The macaroni continues to absorb liquid as it cooks and sits. Stir in a small splash of beef broth or water until it reaches the consistency you like.
Let it simmer uncovered for a few minutes or rest before serving so the sauce has time to thicken around the pasta.
Goulash can be made ahead, but the pasta will continue absorbing sauce as it sits. Add a splash of broth when reheating if needed.
Brown the ground beef, drain any excess grease, and let it cool completely. Add the beef, garlic, water or broth, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves to a freezer-safe bag or container. Do not add the macaroni or cheese yet.
Freeze for up to 3 to 4 months. Thaw overnight in the refrigerator before cooking.
When ready to serve, transfer the mixture to a large pot and bring to a simmer. Stir in the uncooked macaroni and cook until the pasta is tender, adding a little extra broth or water if needed. Remove the bay leaves, then stir in the cheddar cheese or add it to individual servings.
Place leftovers in an airtight container(s) in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or microwave.
More Like This
Sides
More Easy Pasta Dinners
Collections
This recipe was first shared April 2017.
I just made this, I haven’t put the cheese on yet because I’m gonna get cool just a tad. But the flavor is really pretty good! I don’t understand why people are saying it taste like pasta sauce!? maybe they weren’t doing it right?🤷🏻♀️
Everyone’s tastes are a little different, and I’m so glad this recipe was a great fit for yours! Thanks for taking time to comment how much you love it!
I have made this quite a few times since I found it. I should have rated it a long time ago. It’s the perfect comfort go to meal, it’s easy, and it goes a long way. I will sometimes substitute shallots and fire roasted tomatoes if I substitute anything at all. And maybe some tomato paste if I’m looking for more tomato forward sauce. But, it is perfect as it’s written. We never skip the cheese! Thank you for sharing this!
love hearing that this recipe has become a favorite in your home! Thanks for taking time to comment.
Easy to make. I went with the crock pot. Very nice meal
Thank you for leaving such a nice comment. I’m glad it turned out well.
Made this for dinner. My husband loved it. It was the first time he told me to make sure I saved the recipe.
I loved how quick and easy this was to make and my family enjoyed it! We had plenty of leftovers which my husband loved for lunch even! Will be making it again!
That’s the type of comment I love hearing!
I was looking for American goulash recipe like my mom used to make and here it is! Like my mom used to do I added that left over carrot, diced collards, diced kale ( because I had them ), onion, garlic, bell pepper and cheddar cheese. Absolutely wonderful!
I love that this brought back memories! Thank you for taking time to comment.
Enjoy this site..very helpful and informative
Thank you so much, I’m happy you’re enjoying the site!