Easy American Goulash (One-Pot Classic!)
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This Easy American Goulash is a cheesy one-pot dinner packed with ground beef, macaroni, and rich tomato sauce. The perfect weeknight comfort food, ready in just 30 minutes!
If you’re looking for the ultimate comfort food that’s hearty, cheesy, and totally family-approved, this American goulash recipe is for you! Made with ground beef, elbow macaroni, and a rich tomato sauce, it’s a cozy one pot pasta recipe that comes together quickly with minimal fuss. Perfect for weeknights, meal prep, or feeding a hungry crowd, this old fashioned goulash is a guaranteed win every time.
American Goulash vs. Hungarian Goulash
While they share a name, American goulash and Hungarian goulash are two very different dishes. Hungarian goulash is a traditional stew made with chunks of beef, vegetables, and a rich paprika-based broth, often slow-cooked for hours to develop deep, savory flavors.
In contrast, American goulash is a quick and easy one-pot meal made with ground beef, elbow macaroni, tomato sauce, and often topped with cheese. It’s a comfort food favorite in the U.S., known for its simplicity and hearty appeal, while the Hungarian version leans more toward a rustic, old-world stew.
Ingredients You’ll Need
- Olive oil – Used to sauté the onions and garlic. You can substitute with vegetable oil or butter if preferred.
- Onion – Adds sweet, savory flavor. Yellow or white onions work best, but shallots can be used in a pinch.
- Garlic – Adds depth to the beef sauce. Fresh is best, but 1 teaspoon of garlic powder can be used instead.
- Ground beef – The star of this dish! Opt for lean ground beef (80/20 or 85/15) for less grease. You can also sub ground turkey for a lighter option.
- Beef broth – Enhances the savory flavor. Chicken or vegetable broth can be used in a pinch.
- Tomato sauce – Creates the base of the sauce. Use a no-sugar-added sauce if watching sugar intake.
- Diced tomatoes – Adds texture and a tangy contrast. You can use crushed tomatoes if you prefer a smoother sauce.
- Worcestershire sauce – Brings a rich, umami kick. Soy sauce can be used as a backup (use a bit less).
- Italian seasoning – Blends herbs like oregano and basil to add flavor depth.
- Salt – Divided use for seasoning the sauce and pasta water.
- Black pepper – Adds just a touch of spice to balance the richness.
- Elbow macaroni – The classic pasta for goulash. Any short pasta like shells or rotini will also work.
- Shredded cheddar cheese – Melts beautifully into the hot pasta. Use sharp cheddar for extra flavor or swap in Monterey Jack for a milder touch.
Step-by-Step Instructions
Step 1 – Sauté the aromatics. Heat a large skillet over medium-high heat. Once hot, add olive oil and diced onions. Sauté until the onions are soft and translucent, about 3-4 minutes.
Step 2 – Add the garlic. Stir in the minced garlic and cook for 30 seconds until fragrant. Be careful not to burn it.
Step 3 – Brown the beef. Add ground beef to the skillet. Cook for 5-7 minutes, breaking it apart with a spatula, until fully browned. Drain excess grease if needed.
Step 4 – Simmer the sauce. Pour in the tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, and black pepper. Stir to combine. Reduce heat and let simmer while the pasta cooks.
Step 5 – Boil the pasta. Bring a large pot of water with 3 teaspoons of salt to a boil. Add the elbow macaroni and cook until al dente, about 10 minutes. Drain well.
Step 6 – Combine pasta and sauce. Add the cooked pasta to the meat sauce. Gently stir to coat the pasta in the sauce. Let cook together for 2-3 minutes to marry the flavors.
Step 7 – Add the cheese. Turn off the heat and sprinkle shredded cheddar cheese over the top. Let sit for 2-3 minutes until the cheese melts.
Step 6 – Serve hot. Spoon into bowls and enjoy your cheesy, beefy goulash!
Serving Suggestions
- Add a splash of hot sauce or chili flakes for those who love heat.
- Pair with a simple side salad and garlic bread for a complete meal.
- Top with a dollop of sour cream or a sprinkle of fresh parsley for a flavor boost.
- Serve alongside roasted green beans or steamed broccoli for added veggies.
- Make it brunch-worthy by serving leftovers with a fried egg on top.
Frequently Asked Questions (FAQs)
Hungarian goulash is a stew made with chunks of beef and paprika, while American goulash is a pasta dish made with ground beef, tomato sauce, and macaroni.
Absolutely! It’s great for meal prep. Store in an airtight container and reheat throughout the week.
Yes, though the texture of the pasta may soften slightly when thawed. Let it cool completely before freezing in a sealed container.
Skip the ground beef and add lentils or a plant-based meat substitute. Use vegetable broth instead of beef broth.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze cooled goulash in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stove over medium heat, adding a splash of broth or water to loosen it. You can also microwave individual portions—cover and heat in 30-second intervals, stirring in between.
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Easy American Goulash
Ingredients
- 1 Tablespoons Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic
- 2 pounds Ground beef
- 15 ounces Beef broth
- 15 ounces Tomato sauce
- 15 ounces Diced tomatoes
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 4 teaspoons Salt, divided
- 1/2 teaspoon Black pepper
- 2 cups Elbow macaroni
- 1.5 cups Shredded cheddar cheese
Instructions
- Heat a large skillet over medium high heat. Once hot add olive oil and diced onions and cook until onions are softened.
- Add minced garlic and continue to cook for 30 seconds.
- Add ground beef to the pan and cook for 5-7 minutes until it is browned.
- Next add your tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, 1 teaspoon of salt, and pepper. Stir together well and let it simmer while you cook the pasta.
- Bring a large pot of water with 3 teaspoons of salt to a boil. Add the uncooked elbow macaroni and cook for approximately 10 minutes until the pasta is al dente. Remove from heat and pour into a strainer to drain the water.
- Add the cooked pasta to the meat sauce and gently stir together. Let cook for 2-3 minutes.
- Remove from heat and sprinkle the cheddar cheese on top. Let the dish sit for 2-3 minutes until the cheese is melted.
- Serve hot.
Nutrition
