Easy American Goulash recipe

So let’s dive into American Goulash – a type of dish that is the perfect definition of comfort food and gives foodgasm to every person who puts it in their mouth. If you lived in the South or Midwest of America, then you definitely have come across this warm one-pot dish. From the deliciously simmered ground beef to the soft elbow macaroni along with the rich tomato sauce, the dish is magic in itself. While some people call it Slumgullion, we prefer just ‘American Goulash’ because it is so much more than just a name.

For as long as I can remember, I have had it quite frequently at my grandma’s place. She prefers keeping it in simmer mode for hours while the mouthwatering aroma fills the room. To put it lightly, it was one of those dishes you instantly started salivating to. And let’s face it, the first bite into the tender noodles is a heavenly experience.

If you are in for a delicious and a quick dinner which is perfect for serving large crowds, then this recipe is perfect for you. Everything is cooked in just one pot. So less mess which is a win win. Let’s get started!

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What Is American Goulash?

First things first, do not confuse this recipe with Hungarian goulash. That version is loaded with beef chunks boiled in a creamy paprika sauce, plus no macaroni is added. American Goulash is all of its own; it is quicker to make and ideal during busy weeknights.

This dish is super easy. It combines ground beef, onions, garlic, tomatoes, and macaroni as a one-pot meal. You just let everything simmer together and watch as the flavors come together. Some people add bell peppers, Worcestershire sauce, or even a dash of hot sauce while others are steadfast in putting in cheese at the end. However you choose to do it, it’s hard to mess up.

Why You’ll Love This Recipe

• One-Pot Wonder: Less cleanup, more eating.
• Budget-Friendly: Simple ingredients, big flavor.
• Crowd-Pleaser: Kids, grandparents, picky eaters—everyone loves it.
• Quick & Easy: On the table in under an hour.
• Make-Ahead Friendly: Tastes even better the next day!

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What are the ingredients for American goulash?

You probably already have most of these in your kitchen. Here’s what you’ll need:

Main Ingredients:

• 1 lb ground beef (80/20 for best flavor)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes (undrained)
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 1 ½ cups elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese (optional but highly recommended)

Optional Add-Ins:

• 1 small bell pepper, diced
• 1 tsp red pepper flakes (for heat)
• ½ tsp sugar (balances acidity)
• 1 bay leaf (adds depth)

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How to Make American Goulash

Step 1: Cook the Beef

Get a large pot or Dutch oven, and put it on medium heat. Brown the ground beef while breaking it apart as it cooks. Once it is all brown, drain the access grease.

Step 2: Sauté the Aromatics

Toss in the diced onion and garlic. Stir them around for a couple of minutes until they smell amazing and the onions soften up.

Step 3: Build the Sauce

Add the tomato sauce, the can of diced tomatoes with the juice, beef broth, Worcestershire sauce, plus all the other spices. Stir well and bring it to a simmer. Let it cook for about 10 minutes so all the flavors marry.

Step 4: Cook the Macaroni

Stir in the uncooked elbow macaroni, cover the pot, and let it simmer for about 15 minutes. Stir occasionally to make sure nothing sticks.

Step 5: Add the Cheese (If Using)

After the pasta is soft and all of the liquid is almost gone, turn off the heat. Add the shredded cheddar cheese and mix it until it fully melts into the sauce.

Step 6: Serve and Enjoy!

Spoon generous servings into bowls and serve hot. A sprinkle of fresh parsley never hurts.

How much Worcestershire sauce is in goulash?

In American goulash, Worcestershire sauce is typically added for extra depth and a slightly tangy, savory kick. The standard amount is about 1 tablespoon per batch, but you can adjust it to taste.

Recommended Worcestershire Sauce Amount:

• Mild Flavor: 1 teaspoon
• Standard Flavor: 1 tablespoon (most common)
• Bolder Flavor: 1 ½ to 2 tablespoons

If you’re making a double batch, just double the amount accordingly. If you’re unsure, start with 1 tablespoon and add more as needed!

What to Serve with American Goulash

Since this dish is rich and hearty, you need something to balance it out. And I have just the thing: Easy Sourdough Dinner Rolls. These rolls are slightly tangy, perfectly fluffy, and great for soaking up every last drop of that goulash sauce. Slather on some butter, and you’ve got yourself a meal that hits all the right notes—savory, comforting, and just downright delicious.

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Tips for the Best American Goulash

• Use Beef Broth Instead of Water: Adds way more flavor.
• Let It Sit Before Serving: Tastes even better after resting for a few minutes.
• Make It Spicy: A little hot sauce or cayenne never hurt anyone.
• Double the Recipe: It freezes beautifully for meal prep.

Storing and Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm it on the stovetop with a splash of beef broth or water to loosen it up.

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What is the difference between goulash and American goulash?

Great question! The difference between goulash and American goulash comes down to ingredients, cooking methods, and cultural origins.

Traditional Goulash (Hungarian Goulash)

• Origin: Hungary
• Texture: More like a stew or soup
• Main Ingredients: Slow-cooked chunks of beef, onions, paprika, potatoes, and sometimes carrots or bell peppers
• Cooking Method: Simmered for hours to develop deep, rich flavors
• Seasoning: Heavy on paprika, often with caraway seeds for extra depth
• No Pasta: Typically served with dumplings, bread, or egg noodles on the side

American Goulash

• Origin: United States (Midwest and Southern comfort food)
• Texture: A thick, hearty pasta dish (not a soup or stew)
• Main Ingredients: Ground beef, elbow macaroni, canned tomatoes, and tomato sauce
• Cooking Method: A one-pot meal that comes together quickly on the stovetop
• Seasoning: Milder than Hungarian goulash—usually with garlic, onion, Worcestershire sauce, and Italian seasoning
• Pasta Cooked in the Dish: Unlike Hungarian goulash, elbow macaroni is cooked directly in the sauce for a thick, filling meal

Key Takeaway:

Hungarian goulash is a slow-cooked beef and paprika stew, while American goulash is a quick, one-pot ground beef and macaroni dish with a tomato-based sauce. Both are delicious, but they’re totally different meals!

What’s in old fashioned goulash?

Old-fashioned goulash—the kind many Americans grew up eating—is a simple, hearty dish made with basic pantry staples. It’s a budget-friendly, one-pot meal that’s all about ground beef, elbow macaroni, and a rich tomato-based sauce. Some folks call it “slumgullion” or just “goulash,” but no matter what you name it, it’s pure comfort food.

Here’s what typically goes into a classic American goulash:

• Ground Beef – The heart of the dish, giving it a meaty, savory flavor.
• Onion & Garlic – Adds depth and a little sweetness.
• Canned Tomatoes – A mix of tomato sauce and diced tomatoes for a thick, flavorful base.
• Beef Broth or Water – Helps cook the pasta and create a rich sauce.
• Elbow Macaroni – The signature pasta, cooked right in the sauce so it soaks up all that goodness.
• Worcestershire Sauce – Adds a slightly tangy, umami punch.
• Paprika & Italian Seasoning – The classic spices that bring everything together.
• Salt & Black Pepper – Essential for seasoning.
• Cheese (Optional but Delicious) – Many folks stir in cheddar or Parmesan at the end for a creamy finish.

How Is It Cooked?

Everything comes together in one pot, making cleanup a breeze. You start by browning the ground beef, then add the onions and garlic. Next, in go the tomatoes, broth, and seasonings. Once it simmers, you stir in the uncooked macaroni and let it cook until the pasta is tender. Some people like to mix in cheese at the end or sprinkle it on top before serving.

What Makes It “Old-Fashioned”?

This dish is great for lunch and dinner. It has always been cherished by home cooks and grandmothers alike looking for an easy wholesome meal option. It’s commonly made souvenirs from the Midwestern and Southern regions, perfect and economical for serving large groups. The comfort and simplicity around this meal is what continues to keep it in style.

Want to take a trip down memory lane? Serve this dish with buttery rolls or cornbread on the side for the complete experience!

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Frequently Asked Questions

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Few reader feedbacks

Sarah M.”This recipe took me straight back to my grandma’s kitchen! It was so easy to make, and my whole family loved it. I added a little extra Worcestershire sauce for more flavor, and it turned out perfect. Definitely making this again!”

Jake R.”I grew up eating American goulash, and this recipe is just like the one my mom used to make. Super simple, packed with flavor, and perfect for busy nights. I threw in some shredded cheddar at the end—because cheese makes everything better!”

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That is it—American Goulash served in all its one-pot glory. It’s the type of meal that yearning of home and makes you want seconds (or thirds). And with those Easy Sourdough Dinner Rolls on the side? Pure satisfaction.

Get ready to enjoy every spoonful because comfort food can’t get any better than this. Grab a bowl, dig in, and enjoy every bit.