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Old-fashioned goulash is an easy cheesy family favorite! It’s the perfect go-to dinner recipe for any night of the week.
Filled with meat, cheese, seasonings, and macaroni, this recipe is sure to become as loved as Beef Stroganoff and Pot Roast.
What is Goulash?
Goulash is a soup or stew of meat, usually seasoned with paprika and other spices. Originating from medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe.
Today’s recipe is an American beef goulash that my family has made my entire life. Not only is it hearty, but it’s a great dinner idea for kids since they all love it!
Why we love it:
- A simple dinner. It’s takes some time to make, but it’s very simple and is a one of our go-to beef dinner ideas.
- Easy to change up. Add the cheese, leave out the cheese, add extra veggies or even change the noodles. This recipe is very versatile.
- Can be in the slow cooker too! Just follow the directions below to make in the crockpot.
Hungarian vs American Goulash
Hungarian goulash is more like a soup or stew and uses chunks of beef, various vegetables and seasoned with onion and paprika.
The Americanized version is typically tomato based and full of macaroni, ground beef, uses seasonings like basil, oregano, thyme, and rosemary, and often includes cheese. American goulash is also called American chop suey or slumgullion. It’s the epitome of American comfort foods.
How to make Hungarian goulash. It’s a bit different and includes more vegetables like carrots and peppers. For that recipe, CLICK HERE.
Goulash Ingredients
- Ground Beef – You can 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 – Adds flavor but can be coupled with Worcestershire sauce for even more flavor.
- Water – Beef broth can be used instead of water for extra flavor. Increase the amount of broth to make this dish more “soupy” like the Hungarian goulash.
- Tomato Sauce
- Diced Tomatoes
- Bay Leaves
- Soy Sauce
- Seasoned Salt
- Italian Seasoning
- Elbow Macaroni – Macaroni noodles are a classic, but any similarly sized pasta will work such as shell pasta, penne, ditalini, or fusilli.
- Shredded Cheddar Cheese – I love cheddar in our recipe, but shredded mozzarella or even Parmesan will work. Cheese can be omitted as well.
How to Make Goulash
- MEAT. Begin by sautéing beef/hamburger in a skillet over medium-high heat until cooked, and then drain. Add the garlic and sauté for about 5 minutes.
- SAUCE. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt.
- SIMMER. Stir this well; cover and allow to simmer for about 15-20 minutes. Add the uncooked elbow macaroni to skillet, stir well, then return the lid and simmer for about 30 minutes.
- CHEESE. Once 30 minutes is up and the noodles are all cooked, turn off the heat, and remove the bay leaves. Add 1 cup of cheddar cheese right before serving, which will make it even more irresistible.
Make in a Crock Pot
Making this American goulash in the crockpot is super easy. Just follow these steps to make it:
- Sauté the ground beef in a skillet until cooked.
- Drain excess fat and add garlic. Sauté for another 5 minutes.
- Put the sautéed meat in the crock pot along with the remaining ingredients.
- Cook on HIGH heat for 3-4 hours or on LOW heat for 7-8 hours.
Variations + What to Serve With Goulash
Vegetables. Another way to make this more like the Hungarian version is to add extra veggies such as peas, red bell peppers, spinach, onion, and carrots. Add more tender vegetables toward the end so they don’t get mushy.
There are so many great sides that go with this easy goulash recipe, but some of our favorites include:
storing info
- Make it ahead of time. Make this hamburger goulash ahead of time. Simply follow the recipe directions, cover, and store in the fridge until you’re ready to use.
- STORE. Goulash can reheat well, but it needs to be stored properly. Be sure to place it in an airtight container and put it in the refrigerator for up to 4 days. Reheat by using the microwave.
- FREEZE. Ground beef goulash can be made ahead of time and frozen for up to 3 months. Place leftover goulash in a freezer-safe dish and cover tightly with foil.
- Reheat. If you plan to store this American goulash recipe for more than a day the best place to keep it is in the freezer. When you’re ready to eat this delicious dish take it out of the fridge or freezer. Preheat the oven to 350°F, cover the dish with foil, and heat until it is the desired temperature.
For more ground beef recipes:
Goulash Recipe
Ingredients
- 2 pounds ground beef
- 3 teaspoons minced garlic
- 3 cups water
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes
- 3 bay leaves
- 3 tablespoons soy sauce
- 1 teaspoon seasoned salt
- 2 tablespoons Italian seasoning
- 2 cups elbow macaroni uncooked
- 1 cup shredded cheddar cheese
Instructions
- Sauté ground beef in skillet over medium-high heat until cooked. Drain. Add garlic and sauté for about 5 minutes. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for 15-20 minutes.
- Add the uncooked elbow macaroni to skillet, stir well, return the lid, and simmer for about 30 minutes. Turn off heat, remove the bay leaves, and add 1 cup of cheddar cheese right before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instead of cheese at the end, I use dallops of cottage cheese. SO good. Always done this with goulash. Also alot of onions, fried with the hamburger.
Cottage cheese sounds great! I will have to try that! Thank you 🙂
Could you make a few pans of this and freeze it to serve at a family reunion???
How would you reheat? Thanks
I am sure you could 🙂 I would freeze it all cooked, then you could either stick in the microwave or maybe a low heat setting on the stove, just until is warmed through. I would take it out to thaw beforehand.
my dad made a type of goulash that his mom made for her family i believe its a polish version it was made with red and green tomatoes red and green peppers (sometimes a hot pepper would be added if he wanted a batch with a little heat to it) and onions it was simmered in a large pot then frozen in freezer bags that is the version that i grew up with this american version sounds wonderful though i think i will give it a try thanks for sharing
That sounds great! Thank you for sharing!! Let me know what you think about this version 🙂
Does anyone know what the portion size is? It’s awesome that they have a nutrition guide at the end but I don’t know how much 1 serving is!
That being said, we made this dish last week and it was such a hit! Definelty a new family favorite!
Is the entire recipe 722 calories ? Or is that per serving
Made this deliciousness for my family tonight! They LOVED it!! I did tweak it just a little though. We like a bold flavor, so I added onion and used beef broth instead of the water. I also added about a Tbsp of chili powder and a bag of frozen corn. Topped it with freshly grated Colby cheese and viola!! Absolutely perfect!! Thank you for sharing!!
That all sounds wonderful! Thanks for sharing! I am glad you liked it!
It was good! I divided the recipe in half since it was for 2 and a half. It was a little bit bland but I took it easy on the seasoning salt, so my fault there. My husband recommended adding chili powder… but really good. I ate too much!
Perfect! Thank you for letting me know! Adding chili powder is a great option! Glad you liked it!
I tried your cheesy beef goulash and shared it with my neighbor, we both fell in love with this recipe. One of the best I’ve ever tried. I collect your recipes and they are all super, but this one is by far the best of the best. My neighbor wants this once a week.Keep the good recipes coming.
That’s so nice of you! Thank you so much for letting me know. I am happy that you both liked it!
Can I substitute penne pasta (all I have on hand) for the elbow and if so how many cups should I use.
This recipe looks very mouthwatering. I want to ask you one thing if we use goat meat instead of beef so will the flavor or taste remain the same?
We love it! I have not tried goat meat, so honestly I’m not sure?? One way to find out 😉