I love this recipe because it’s simple, reliable, and made with everyday ingredients. Everything cooks in one pot, the flavors build slowly, and the result is hearty and satisfying without any fuss. It’s comfort food in its purest form, the kind I grew up loving and still crave.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil 1 pound ground beef 1 small onion, diced 3 cloves garlic, minced 2 cups beef broth 1 can diced tomatoes 1 can tomato sauce 1 teaspoon paprika 1 teaspoon Italian seasoning 1/2 teaspoon black pepper Salt to taste 1 1/2 cups elbow macaroni, uncooked 1 to 1 1/2 cups shredded cheddar cheese
Directions
I start by heating the olive oil in a large pot over medium heat. I add the ground beef and cook it until it’s browned, crumbly, and rich, then drain off any excess fat. Next, I stir in the diced onion and garlic and let them cook until soft and fragrant.
I add the diced tomatoes, tomato sauce, beef broth, paprika, Italian seasoning, black pepper, and salt. I bring everything to a gentle simmer and let it cook slowly so the flavors come together.
Once the broth is flavorful, I stir in the uncooked macaroni directly into the pot. I let it simmer, stirring occasionally, until the pasta is tender and has absorbed the sauce. I finish by stirring in the shredded cheddar cheese and letting it melt right into the goulash before serving it hot.
Servings and Timing
I usually make this recipe for about 6 servings. It takes around 10 minutes to prep, about 30 minutes to cook, and roughly 40 minutes total.
Variations
I sometimes add bell peppers or a pinch of chili powder for extra depth. When I want it extra cheesy, I stir in more cheddar or sprinkle some on top just before serving. I’ve also made it with ground turkey when I want a lighter option.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
FAQs
Can I make this goulash ahead of time?
I often make it ahead because it tastes even better the next day.
Do I have to cook the pasta separately?
I don’t, since cooking the pasta in the same pot adds flavor and saves dishes.
Can I freeze American goulash?
I freeze it in portions, though the pasta softens slightly when reheated.
What cheese works best?
I usually use cheddar, but any good melting cheese works well.
Is this the same as Hungarian goulash?
I consider this a different dish entirely, focused more on tomatoes, pasta, and classic American comfort flavors.
Conclusion
I love old-fashioned American goulash because it’s honest, comforting, and always satisfying. It’s the kind of meal I turn to when I want something warm, filling, and familiar, nothing fancy, just food that always feels right.
This one-pot classic is hearty, cheesy, and full of comforting flavor—perfect for weeknights, meal prep, or nostalgic family dinners.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
2 cups beef broth
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon black pepper
Salt, to taste
1½ cups elbow macaroni, uncooked
1 to 1½ cups shredded cheddar cheese
Instructions
Brown the Beef:
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned and crumbly. Drain excess fat.
Sauté Aromatics:
Stir in diced onion and garlic. Cook until softened and fragrant, about 3–4 minutes.
Add Liquids and Seasonings:
Add beef broth, diced tomatoes, tomato sauce, paprika, Italian seasoning, black pepper, and salt. Bring to a simmer and let cook for about 10 minutes.
Cook the Pasta:
Stir in uncooked elbow macaroni. Simmer, uncovered, for about 10–12 minutes, stirring occasionally, until pasta is tender and has absorbed some of the liquid.
Add Cheese and Serve:
Stir in shredded cheddar cheese until melted and creamy. Serve hot and enjoy!
Notes
Add diced bell peppers or chili powder for extra flavor.
Use ground turkey for a lighter version.
Stir in extra cheese or sprinkle on top before serving for maximum cheesiness.
Cooking the pasta in the sauce builds deeper flavor and saves dishes.
