American-style goulash is a one-pot comfort dish of ground beef and noodles simmered in a zesty tomato sauce, an easy recipe to make that always satisfies. Learn how to make it!
American Goulash Recipe
It's goulash time, my friends! I grew up with dishes like this, simple one-pot meals with lots of ground meats and noodles, easy to make comfort foods that don't take much time or effort.
Dishes like this make sense to busy people who need to feed a hungry family. This American Goulash recipe is the perfect example of this. It's so easy to make with seasoned ground beef cooked up with elbow noodles in a tomato based sauce.
I say "American Goulash" because while here in the U.S. we may think of this as a classic goulash recipe, there is another famous goulash called "Hungarian Goulash" that is quite different.
American Goulash Vs. Hungarian Goulash
American goulash may have evolved from Hungarian goulash, but they have become quite different over the years. Old World, traditional Hungarian goulash was a simple stew of meats cooked in pot with paprika, thickened by the collagen of the meat in the slow cooking process.
It evolved to become more like a beef soup or stew with vegetables added in, like potatoes and carrots.
American goulash evolved to use ground meats instead. It also evolved to incorporate an obvious Italian influence, opting for more Italian seasonings, and a tomato-based sauce.
You may have heard it referred to as "American chop suey" "Slumgullion", "Beefaroni", or "Johnny Marzetti", among others.
This recipe is similar to the one I grew up with, though I like to add in a few optional additions to spice things up, as I usually do.
Let's talk about how to make goulash, shall we?
Goulash Ingredients
- Olive Oil. For cooking.
- Vegetables. Onion, green bell pepper, garlic. I like to use 2-3 jalapeno peppers in place of the green pepper for a spicier version.
- Lean Ground Beef. You can also use ground turkey or pork for a lighter version.
- Seasonings. Use your favorite Italian seasoning blend, or use a mixture of dried basil, oregano, rosemary, and thyme. Also, paprika (I like hot paprika), salt and black pepper, and bay leaves. Simple seasoned salt is also a popular addition, found in many American kitchens.
- Canned Tomatoes. Canned are best for making this recipe easy. I prefer fire roasted tomatoes for a flavor boost, but you can use canned diced tomatoes or tomato sauce.
- Beef Broth. Beef bouillon is great for this.
- Worcestershire Sauce.
- Elbow Macaroni Noodles. You can use others, but these are more traditional.
- Cheddar Cheese. Optional, if you'd like a slightly cheesy version.
- Optional Additions. Red pepper flakes and hot sauce, for Mike's spicy twist.
How to Make Goulash - the Recipe Method
This is a general overview of how to make goulash. You can find the printable full recipe with measurements in the recipe card below.
First, cook down the onions and peppers with a bit of oil in a large pot or Dutch oven a few minutes, then brown the ground beef and cook is mostly through.
Next, cook in the spices and garlic a minute or so, then toss in the roasted tomatoes and liquids along with bay leaf and salt and pepper.
Don't forget the hot sauce!
Simmer the pot to develop the flavors, 30 minutes or so, then stir in the noodles. Cook about 20 minutes or so, stirring occasionally, just until the noodles are done to your liking.
The sauce cooks the pasta. I like the noodles cooked right in the sauce, but you can cook them separately and just stir them in.
For a cheesy version, stir in shredded cheese and cook until nicely melted through.
Boom! Done! Your goulash is ready to serve. Easy enough to make, isn't it? This is a huge pot and will serve lots of people!
Recipe Tips & Notes
- The Seasonings. Most recipes call for a simple blend of Italian seasonings, though feel free to use your favorites. I find this recipe enjoyable to make when I add in a good mix of different spices.
- The Noodles. Most classic goulash recipes use elbow macaroni noodles, but you can use any noodles. Smaller noodles are best, as opposed to long noodles, like spaghetti noodles.
- The Ground Meats. Ground beef is traditional for goulash, but use ground turkey, chicken, or pork for a lighter version. It's really interesting with Mexican chorizo and Mexican spices for a Mexican spin!
- Mike's Spicy Twists. I like to swap out the bell peppers for jalapeno peppers. I add hot paprika, though you can add cayenne, as well as spicy chili flakes. I also love it with a few dashes (or more!) of habanero hot sauce. I just have to be careful not to make it too spicy for Patty!
Leftovers and Storage
Leftover goulash will last up to 5 days in the refrigerator in a sealed container. It isn't bad served cold, but is easily reheated in a microwave or tossed in a hot pan.
You can also freeze it for 2-3 months, though the noodles can get a bit mushy after thawing.
That's it, my friends. I hope you enjoy this easy goulash recipe. It's an American classic goulash! Let me know if you make it. I hope you spiced it up a little!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
American Goulash Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 large green bell pepper diced (use 2-3 jalapeno peppers for a spicier version)
- 1.5 pounds ground beef
- 4 garlic cloves minced
- 2 tablespoons Italian seasoning blend or use 2 teaspoons dried basil, 2 teaspoons oregano, 1 teaspoon rosemary, and 1 teaspoon thyme
- 1 tablespoon paprika I use hot paprika
- 1 teaspoon red pepper flakes optional, for spicy – use more as desired
- Salt and pepper to taste
- 4 15-ounce cans fire roasted tomatoes or use canned diced tomatoes
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- Hot sauce to taste (optional, for spicy)
- 2 cups macaroni noodles uncooked (elbow macaroni)
- 1 cup cheddar cheese shredded (or more to taste. Optional - you can use other melty cheeses if preferred)
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Add the onion and peppers and cook 3-4 minutes to soften.
- Add the ground beef and break apart with a wooden spoon. Cook for 5 minutes, until browned and mostly cooked through.
- Add the garlic, Italian seasonings, paprika, red pepper flakes (if using) and salt and pepper to taste. Cook 1 minute, stirring, until the garlic becomes fragrant and the spices bloom.
- Add the roasted tomatoes, beef broth, Worcestershire sauce, and bay leaf, and salt and pepper. Also add optional hot sauce, if using. Stir to combine.
- Cover and simmer 20 minutes to let the flavors develop.
- Stir in the macaroni noodles and simmer, uncovered, stirring occasionally for 20 minutes, or until the noodles are softened to your liking.
- For a cheesy version, stir in cheese and cook until nicely melted through, 2-3 minutes.
Nutrition Information
NOTE: This recipe was updated on 3/25/24 to include new information. It was originally published on 12/16/22.
Tiffany Rampy says
love this
Mike Hultquist says
Thanks!!
Tiffany Rampy says
Could I use canned wolf brand chili without beans instead of hamburger meat in this amazing looking dish? trying to decide whether or not to try it in just a few min lol thanks!
Mike Hultquist says
I say go for it!
Tiffany Rampy says
this looks great! I'm wondering if I can use a can of wolf brand chili without beans instead of hamburger meat?
Mike Hultquist says
I think that would be super interesting, Tiffany!
Mary says
We all really enjoyed this recipe. I didn’t use hot peppers, the red pepper flakes or hot sauce, as I was cooking this for sensitive elderly family members. My only regret was not using the large elbow macaroni. Will be making this again!
Mike Hultquist says
Glad you enjoyed it, Mary! I appreciate it!
Diana says
Hmmm. I haven't made this yet. I do my menu plans in advance of grocery shopping.
I usually don't comment before I actually made the dish. But I'm wondering, should I add the olives? That's somebody's comment from way below in the comment section. Do you, Mike, think that's a good idea?
Your dishes always come out perfect, so I don't want to screw it up with olives, but it seemed like a good idea.
Mike Hultquist says
Hi, Diana. I'd say that's a personal preference. I don't think I'd mind them in this, but my wife would definitely not like it. She's not much for olives. They DO work great in something like a puttanesca, so I don't see why they wouldn't work here, especially if you love olives. I hope this helps!
Chris Hudson says
Hi.
Could this be made in a slow cooker?
Thanks!
Mike H. says
Hi, Chris. Absolutely! 😉
David says
Incredibly awesome. Did add hot sauce, and even though it had macaroni, served over mashed potatoes. Recipes are great! More reapers planted now, and ready to make more hot sauce this year.
Mike H. says
Fantastic, David. Thank you!
Liz Paton says
absolutely delicious my picky grown up son, Mum make this again and can I take some home. Loved it thank you
Mike Hultquist says
Nice! I love to hear it! Glad you both enjoyed it. Thanks, Liz.