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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:
Easy 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 a 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 the skillet, stir well, return the lid, and simmer for about 30 minutes. Turn off the 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.
I don’t like tomatoes what can I substitute for the canned tomatoes? Or do i just leave them out ?
You could just leave them out. Not sure what I would replace them with. Hope you like it!! Thanks!
My husband and step daughter hate chunky tomatoes. I blend them in the blender and no one knows they are in the dish. But it still adds another dimension to the dish.
We completely loved this!!!!!! I used 3 tablespoons of garlic instead of teaspoons since I use preminced from a jar but made no other substitutions. I will cook it for 20 minutes on the final cook next time, I made a double batch since it looks perfect for reheating and the noodles continued to absorb liquid and soften in the hot juices as they sat. Wonderful recipe!!!!
SO glad you liked it! Thanks so much for giving it a try and letting me know!
I just made this tonight. Very good! But next time I would cut back on the salt. I used less than what it called for but still found it pretty salty. Will definitely make this again!
You can add as little or as much salt as you like 🙂 Thank you so much for giving it a try and I’m so glad you liked it!
I grew up in mid- Indiana and we had this at least once a month. A true comfort dish and a good way to stretch a meal!
It sure is comfort food!! Thanks so much for stopping by!!
Both my mother and my husband’s mother made us dishes similar to this when we were growing up in the 60s & 70s. I made a half recipe of this tonight with small penne pasta, and we LOVED it! Like our mom’s versions, only better!
Oh, thank you!! It seems like a lot of people have had a version of this when they were younger! Thanks for trying it out!
This might be a dumb question but when do you put the meat back in?
Right after you drain the meat, just add it back to the pan and add the other ingredients 🙂 Hope you give it a try and thanks for stopping by!
If you make the pasta separately do you still add all the water to the dish?
Yummy!! Really enjoyed this recipe, thank you. Will be making again.
So happy to hear that!! Thanks so much for stopping by and giving this a try!
This was a hit! My 16 year old daughter took a bite, closed her eyes and moaned “this is sooo good.” I had some leftover broccoli that I had cooked the night before so I threw that in during the last 6 min. Will definitely be making this again!
So glad you all liked it!! We love this recipe too! I’ll have to try adding broccoli!
Trying this recipe out tonight, it’s on the stovetop now and smells so good. Added a few extra seasonings….chili powder & chopped onions. Also I added a chili starter and used Turkey burger. Can’t wait to try it. Thanks for sharing the recipe.
That all sounds delish!! Thanks for the new ideas! Hope you enjoy!!