This hardy American Goulash Recipe is one of my kids’ favorites. It is a classic dish from our childhoods similar to Hamburger Helper, with ground beef and elbow macaroni cooked in a savory tomato sauce and topped with cheese. It’s so easy to make this comforting one-pot meal.
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What is American Goulash?
American Goulash has many names, depending on the region you’re from – Slumgullion, American Chop Suey, Johnny Marzetti, and even Beefaroni. Regardless of what you call it, we can all agree it’s an American treasure of hardy tomato sauce with ground beef, and the pasta is cooked right in the sauce to soak up all those delicious, cozy flavors.
Goulash is a great way to stretch a pound of ground beef to feed a crowd, especially when you want something warm and satisfying. It’s a staple in so many homes just like Sloppy Joes, Beef Stew, and Chicken Noodle Soup. It hits the spot when you’re craving something less fussy but with all the best flavors.
American Goulash Video
See how Natasha turns common pantry staples into a saucy, beefy, warm and satisfying pasta dish in one pot. It’s so easy, you can have American Goulash for dinner tonight!
Why This American Goulash Works
- Reheats well – great for meal prep
- Family and Kid-Friendly – my kids practically lick their bowls clean
- Budget-friendly – satisfying dish to serve a crowd with just 1 pound of meat
- Simple Ingredients – you probably have all the ingredients in your pantry and it comes together in one pot
- Nutritious – great recipe to sneak in extra veggies
- Nostalgic – it must be good if generations of grandmas and moms have served this dish!
Ingredients
It couldn’t be easier to make this homemade hamburger helper recipe with food right from your pantry and refrigerator. You’ll find this recipe is so forgiving and there are plenty of substitution options below.
- Ground beef – We prefer 90/10 lean ground beef so the dish doesn’t get too greasy, or you can drain some of the fat after browning the meat
- Onion, carrot, celery and garlic – this aromatic blend of veggies is the base to great flavor. Cut these finely enough and they disappear in the dish
- Seasonings – The simple combination of dried oregano, salt and black pepper enhances the flavor of the sauce
- Sugar – helps to balance the tomato acidity
- Tomatoes – combining canned crushed tomatoes and double-concentrated tomato paste amplifies the flavor of the sauce.
- Worcestershire sauce – check the label for gluten-free if needed, can sub for soy sauce in a pinch
- Chicken stock and water – flavors and cooks the pasta, use homemade chicken stock, beef broth, or even just water
- Macaroni noodles – we use elbows, but you can substitute any small pasta shape or Gluten Free pasta
- Parmesan Cheese – gives the dish a last punch of nutty saltiness.
Substitutions
I love American Goulash because it’s a forgiving recipe where you can use what you have:
- Meat – substitute Italian sausage or ground turkey for the ground beef
- Pasta – any small pasta works—elbows, bowties, small shells, ditalini, or ziti. Also try whole-wheat, gluten-free, or veggie pasta to make it low-carb. Adjust the amount of water as needed.
- Veggies – add diced veggies in with the onions, such as mushrooms, jalapeños, riced cauliflower, or bell peppers. Or add lighter veggies at the end until warmed through: spinach, frozen corn, frozen peas or even pitted olives
- Beans – stir in a drained can of kidney beans or black beans after the pasta cooks until warmed through
- Spices – sub the oregano for chili powder (and cheddar cheese) for something similar to Chili Mac, or add thyme, red pepper flakes, bay leaves, or Tabasco for a bit of heat
- Cheese – swap parmesan for any shredded cheese you’d like, like mozzarella, cheddar cheese, Mexican mix, or havarti
How to Make American Goulash
This American Goulash recipe is the ultimate comfort food and comes together in one pot. It’s a quick and easy weeknight meal.
- Cook ground beef in a large Dutch oven or pot with 1 Tbsp of oil for 1 minute.
- Stir in the celery, carrot, onion and garlic and sautee until the veggies are softened and beef is browned, 5 minutes.
- Season with salt, oregano, pepper, and sugar.
- Stir in tomatoes, tomato paste, Worcestershire, chicken stock, and water. Cover and simmer for 20 minutes.
- Add macaroni, cover, and simmer for 20 minutes until the pasta is cooked through, stirring especially towards the beginning to ensure the pasta doesn’t stick to the pot. Add water as needed if the mixture seems dry.
- Add parmesan cheese and serve with more cheese sprinkled over the top.
Pro Tip:
Depending on the type of pasta you use, add more water as needed if the pasta seems dry. If you make this ahead, be sure not to overcook the pasta, since overcooked pasta can get mushy and dry when reheated.
What’s the difference between Hungarian and American Goulash?
Both Goulashes are rustic, hardy dishes designed to feed a hungry crowd. The two dishes are quite different in ingredients and flavor so they are easy to differentiate:
- American Goulash is a comforting combination of ground beef, macaroni pasta, and tomatoes with a blend of spices that comes together in one pot. It cooks in under an hour.
- Hungarian Goulash is more of a stew with chunks of beef and vegetables simmered in a paprika broth for hours. It’s typically served over noodles or dumplings.
What to Serve with American Goulash
American Chop Suey is typically served along with a slice of buttered toast, which definitely keeps in line with the nostalgic recipe, but we like to serve it with crusty bread to soak up the tomato sauce along with roasted veggies or salad. Here are some ideas:
- Easy Garlic Bread
- Fluffy Dinner Rolls
- Crusty French Bread
- Easy Roasted Carrots
- Roasted Brussels Sprouts
- Caesar Salad
- Garden Salad
Make-Ahead
American Goulash is meal-prep friendly and perfect for school lunch in a thermos.
- To Refrigerate: Cool and store in an airtight container for 3-4 days (this is the USDA recommendation for using cooked beef)
- Freezing: Cool and store in an airtight container or large freezer zip-top bag for up to three months
- To Reheat: thaw in the fridge overnight, then reheat in the microwave or a saucepan until heated through. If it looks dry, add a splash of water to keep the pasta saucy.
American Goulash is the perfect saucy, satisfying dish for cold weekday nights when you’re looking for something cozy but quick to make. This recipe will quickly become your go-to recipe for feeding your hungry family.
More One-Pot Meals
If you love this American Goulash recipe, you’ll love these popular easy dinner ideas:
- Vegetable Beef Soup
- Instant Pot Chicken and Rice
- Slow Cooker Beef Stew
- Clam Chowder
- Turkey Chili
- Instant Pot White Chicken Chili
- Chicken Fried Rice
American Goulash Recipe
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef 90/10
- 1 medium onion, finely chopped
- 1 carrot, grated
- 1 celery stick, finely chopped
- 3 garlic cloves, minced
- 2 tsp fine sea salt, or to taste
- 1 tsp dried oregano leaves
- 1/2 tsp freshly ground black pepper, or to taste
- 1/4 tsp granulated sugar, or more to taste
- 28 oz crushed tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 cups chicken stock
- 1 cup water plus more as needed for cooking
- 2 cups macaroni pasta, 10 oz, or any small pasta you prefer
- 1/4 cup parmesan cheese, freshly grated, plus more to serve
Instructions
- Set a heavy pot or 5 1/2 Qt Dutch oven over medium/high heat and add 1 Tbsp olive oil. Add ground beef to the hot pot and break it up with a spatula for 1 minute.
- Add carrot, onion, celery and garlic and stir until vegetables are softened, 5 minutes. Season with salt, oregano, pepper and sugar and stir to combine.
- Add crushed tomatoes, tomato paste, Worcestershire sauce, chicken stock and water. Bring to a boil then reduce heat to a simmer, cover and cook for 20 minutes.
- Add macaroni and stir to combine. Reduce heat to a simmer, cover and cook 20 minutes, stirring occasionally, especially towards the beginning of cooking pasts so it doesn’t settle and get stuck to the bottom of the pot. Add more hot water 1/4 cup at a time or as needed if the mixture seems dry. It should remain very moist and saucy.
- Stir in parmesan cheese and season with salt and pepper to taste if needed. Serve with more parmesan.
Notes
Nutrition Per Serving
Filed Under
5 stars!!!
This recipe was so easy and delicious. I didn’t have elbow pasta so I used small shell pasta instead and it worked out perfect. Also terrific the next day when reheating for lunch at work.
Thanks, Maria for the 5 stars and excellent review!
Delicious 😋 just like a hamburger macaroni casserole! ♥️♥️♥️
I’m so glad you enjoyed it!
Tried this recipe and it has quickly become my family’s favorite dish. So easy to make and so tasty!
That is the best when the family loves what we moms make. That’s so great, Marcia!
Hi Natasha,
Your recipes never fail. I wanted to make something other than a soup and found this. It is my first time making an American “Goulash”. Call it what you like but I call it delicious.
Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Jill! Thank you so much for sharing that with me.
So hearty and satisfying. I have never had goulash. The only change I made was using 1 can of diced tomatoes and 1 can of stewed tomatoes only because I didn’t have the crushed tomatoes. I just pulsed the stewed tomatoes in blender for a couple seconds. We all really enjoyed it. It was a rain in day so I also made your foccacia bread. So yummy!
Thank you for sharing, Claudia! I’m glad you enjoyed it.
This was so delicious! I chopped the carrots bc I like a chunkier style goulash, but oh man was it delicious! Everyone loved it and was so happy with this recipe!! Thank you so much for sharing it. I love your recipe and want to get your book!
It’s my pleasure. So happy to know that it was a huge hit!
Made this for one pot dinner tonight. It was a hit. It came out perfectly. Will make it a part of my dinner rotation. Thanks Natasha.
That’s excellent! Thanks for sharing, Trina.
Hi Natasha,
Made this today and it was great! I loved that everything is cooked together in one pot. Everybody at home loved it, it’s a keeper.
Greetings from Germany
I’m so happy you enjoyed that. Thank you for sharing that with us, Zhenja!
I tried this for dinner last night and it turned out amazing. Best goulash I’ve ever had. Excellent recipe!
Aaaw, thank you for your awesome review and feedback!
This was so quick and simple! I mixed in fresh garlic at the end for a little more aroma. I also used Asiago and white cheddar because that’s what I had on hand. It turned out delicious, both kid and adult friendly!
That’s wonderful, Lena!
Hi Natasha,
I am going to make this today, since it is snowing outside, this is the perfect meal for today:)
I saw Sharky dishing up a bowl of this yummy goulash. I love your recipes.
You’re my hero!!!!!
Hi Melinda! I hope you love this recipe too. Come back and let us know how it turns out.
Hi Natasha,
You’re the Greatest, I made this and it turned out just like yours. This recipe is better than the box version. I’m keeping this one forever:) Love all of your recipes. I never get tired of watching you cook-You Are The Best:)
Thank You So Very Much!!!!!
That’s so great! It sounds like you have a new favorite, Melinda!
I thought I knew all there is to know about making this goulash and once again I am proved to be wrong!!! LOL
Seems like we have had this too many times to count,and everybody I know cooks it the same. Brown ground beef with onion and whatever spices or seasoning you wish, cook your pasta, add it to beef and pasta sauce over, maybe mushrooms were added with beef, some small variations somewhere.
I love the idea of not cooking pasta separately and then adding more vegetables to the beef to start with. This recipe is certainly the way I will make goulash in the future. I really look forward to trying it and I beleive it will be a whole different experience from what I know.
Thank you, Carol! I hope you enjoy this version! Let us know how it turns out.
In New England we call it American chop suey. Love your recipe it’s delicious.
Thank you, Brayden!
Our version had a not-so-nice name. Growing up it was called garbage. As in “Hey Mom what’s for dinner?” “Oh just some garbage.” The name stuck.
I hope you love this recipe if you try it!
My grandma made goulash when I was growing up, but I have not had it in years. I’ve added your recipe to next week’s meal plan, my husband can’t wait.
That’s wonderful, Cheryl! I hope you both enjoy my recipe!
This was absolutely incredible. So filling and delicious. We cannot wait to make this again!
That’s great, Melissa! Thank you for trying the recipe!
Saw the shark at the first of the video and again at the end. He was advertising about looking for the shark both times, so maybe I missed the real thing. I will make this goulash as soon as I am able to and look forward to the good tastes. Thanks.
Hey good eye, Diann! I. hope you love this recipe!
Hi Natasha,
This is similar to the way I cook and do my macaroni with meat and sauce. It so much easier than boiling water to cook noodles. This recipe looks delicious and will definitely try with these flavors. Thanks!
You’re welcome! I’m so happy you enjoyed it, Karen!
I WILL be making this, but this review is only on my experience growing up eating Goulash and the looks of your preparation. My grandmother made it for us all the time in the 60’s and 70’s but I loved it! Of course we were cooking on a very tight budget so there were many short cuts. Your recipe is similar, but adds other mouth watering ingredients like carrots and celery, which I love. I am excited about cooking the macaroni in the sauce. The only other thing missing from your recipe that we had in ours, is chili powder.
Thank you so much for sharing that with me, Scott! I hope you love this recipe! I can’t wait for your feedback!
Simple ingredients, easy steps, and the flavors were fantastic! The family loved it, especially the cheesy finish. A go-to recipe for a quick and delicious meal.
Glad to hear that, Amber! Thanks for sharing.