American Goulash – One of the original classic one-pot meals! Loaded with beef and macaroni noodles, cooked to tender perfection in a rich tomatoey sauce. With a simple list of ingredients and fool-proof instructions, this comforting recipe is a favorite for busy families. Even picky eaters will lick their bowls clean!
I’m a sucker for a good one-pot dinner. Lots of ground beef, cheese, and most importantly: pasta! This recipe is a winner! You may not always see cheese in a traditional American goulash recipe, but I just couldn’t help myself. Once you try a bite, I’m sure you won’t mind at all.
You may also know this recipe as “American chop suey“. If you’re wondering what the difference is, the answer is absolutely none. Call it whatever you like! Cheesy beefy saucy goodness. Heaven in a bowl. Doesn’t matter to me!
American goulash vs Hungarian goulash
If you’re more familiar with the Hungarian version of goulash, you may be confused by this recipe. Where’s the paprika? Ground beef? PASTA?! While Hungarians originated the recipe flavored with lots of sweet paprika and cooked low and slow with tender stewing beef, this version is simply meant to be a more simplistic and faster dish.
Hungarian goulash is usually served with egg noodles. American goulash takes elbow macaroni noodles and just cooks them directly in the sauce. Upon first glance they may seem like very different recipes, but the basic idea is very similar. Even if you’re used to a Hungarian goulash, give this recipe a try! I think you’ll be pleasantly surprised.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive oil – Sunflower, safflower, avocado, canola, or vegetable oils will work instead.
- Ground beef – You can substitute other ground meats if you prefer.
- Salt & pepper – Season to taste.
- Italian seasoning – Use a mixture without salt.
- Onion – I used yellow. White or red will work too.
- Garlic – Use as much or little as you like.
- Tomatoes – Both diced tomatoes and passata. If you can’t find passata, just use tomato sauce.
- Soy sauce – Use low sodium if you can. Worcestershire sauce can be used instead.
- Beef broth – Low sodium. Chicken or veggie broth will work if that’s what you have on hand.
- Bay leaves – Fresh or dried.
- Elbow macaroni – Other small shapes like farfalle, orzo, penne, rotini, or shells will work too.
- Cheddar cheese – Gouda, Monterey Jack, or marble cheese can be used.
- Parsley – Freshly chopped for garnish.
How to make American goulash
- Cook the beef: Add the olive oil to a large dutch oven over medium-high heat. Add the ground beef, salt and pepper, and cook for 3-4 minutes, breaking it up as it cooks. If needed, discard excess grease from the pan, leaving behind 1-2 tbsp.
- Cook the onion: Stir in the Italian seasoning, and onion. Cook for another 3-4 minutes, or until the onion softens and becomes translucent. Add the garlic and cook for 1 minute, or until aromatic.
- Simmer the sauce: Stir in the diced tomatoes, passata, soy sauce, beef broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer the sauce for 20 minutes, stirring occasionally.
- Cook the noodles: Add the macaroni and cook, covered, stirring occasionally, for 12-15 minutes or until the noodles are tender. Stir in the cheese, garnish with parsley, and serve.
Can I add veggies?
If you want to add some color to your dinner but you’d really like to keep everything together in one pot, I have a few options for you. Some veggies cook up faster than others, so I’ll give you a list of veggies that you can add with the macaroni noodles, and veggies to add for the last 2 minutes of cooking.
With the pasta:
- Carrots
- Cabbage
- Mushrooms
- Celery
- Beans
For the last 2 minutes:
- Broccoli or cauliflower
- Spinach or kale
- Corn
- Peas
- Green beans
- Zucchini
- Okra
What to serve with American goulash
This recipe is great all on its own, but I know some of you will be craving variety on the table. Give these ideas a try:
Salad
Roasted veggies
- Balsamic Parmesan Roasted Asparagus and Tomatoes
- Italian Roasted Veggies
- Oven Roasted Carrots
- Ultimate Parmesan Roasted Broccoli
Freshly baked bread
How to store leftovers
Transfer all your leftovers to an airtight container and store in the fridge for 3-4 days. This dish reheats best in the microwave, giving it a stir every 20-30 seconds.
If the microwave isn’t an option, reheat on the stove top either in a pot or skillet over medium heat. Stir often and add a splash of broth if you find the goulash is drying out.
How to freeze goulash
You have two options for freezing your goulash. If you’re planning on making your goulash ahead for easy dinners in the future, you can freeze before or after adding the pasta. Keep in mind cooked pasta that has been frozen then thawed will become quite soft. If you don’t mind the texture, you can transfer the goulash to an airtight container and let it fully come to room temperature before freezing up to 3 months.
If you aren’t a fan of the soft thawed pasta, you can freeze the sauce after it has simmered in step 3. Let it come down to room temperature and freeze it in an airtight container up to 6 months. Heat it up in the dutch oven and bring the sauce to a boil, then continue with step 4 of the recipe.
Did you love this easy one pot meal? Try these:
- One Pot Chili Mac and Cheese
- Pepperoni Pizza Pasta
- One Pot Chicken and Orzo
- Baked Mac and Cheese
- Cajun Shrimp Tomato Alfredo Pasta
- One Pot Cheesy Taco Orzo
- Cheeseburger Hamburger Helper
- Cheesy Gnocchi Bake
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American Goulash
Equipment
Ingredients
- 1 tbsp olive oil
- 1 ½ lbs ground beef lean or extra lean
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
- 1 tbsp Italian seasoning
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 28 oz diced tomatoes 1 can
- 2 cups passata or tomato sauce
- 2 tbsp soy sauce
- 2 cups beef broth low sodium
- 2 bay leaves
- 2 cups elbow macaroni dry, uncooked
- 1 ½ cups cheddar cheese
- 1 tbsp parsley freshly chopped, for garnish
Instructions
- Cook the beef: Add the olive oil to a large dutch oven over medium-high heat. Add the ground beef, salt and pepper, and cook for 3-4 minutes, breaking it up as it cooks. If needed, discard excess grease from the pan, leaving behind 1-2 tbsp.
- Cook the onion: Stir in the Italian seasoning, and onion. Cook for another 3-4 minutes, or until the onion softens and becomes translucent. Add the garlic and cook for 1 minute, or until aromatic.
- Simmer the sauce: Stir in the diced tomatoes, passata, soy sauce, beef broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer the sauce for 20 minutes, stirring occasionally.
- Cook the noodles: Add the macaroni and cook, covered, stirring occasionally, for 12-15 minutes or until the noodles are tender. Stir in the cheese, garnish with parsley, and serve.
Recipe Notes
- Transfer all your leftovers to an airtight container and store in the fridge for 3-4 days. This dish reheats best in the microwave, giving it a stir every 20-30 seconds.
I loved this and Hungarian Goulash.
Oh Jo – just finished cleaning up the “one pot”… My hubs just told me, as he was going back in for seconds, “My goodness, that was a big fat bowl of YUM.”
I did not grow up with anyone making goulash, and have had in the distant past a bite or two of someone’s restaurant Hungarian Goulash (with potatoes instead of pasta, I think) so I did not have any expectations.
This was a Lovely, Yummy pot of deliciousness… Warm and comforting . Perfect on this rainy afternoon.
So good. 🙂
Thank you, my best buddy in the kitchen… 🙂 <3
That’s wonderful to hear! Thank you so much for that lovely comment 🙂
Sorry, I misinderstood it as meaning American for both Goulash and Chop Suey. Thanks for clarifying. I always enjoy Jo’s blog and recipes!
Ahhh… The ulitimate comfort food! Thank you
G
Where are the comments? I always read the comments before I try a recipe but I can’t find yours.
This recipe is brand new so it might not have any yet, but all the comments are at the bottom of the page 🙂
Why Do Canadians call this American chop suey? I don’t know of a single American who would call this chop suey since Chop Suey is actually a form of an American rendition of a Chinese dish that’s gained popularity in the 60s. This recipe is Goulash to this American. Think I might make it, too!
That’s why the name is American Goulash! Chop suey is what some people refer to it as, so we like to cater to everyone 🙂
Further research shows that it’s Chop Suey on New England and throughout French Canadian cuisine. Well, that’s quite interesting, since my heritage is French Canadian. Learning every day!😊
We here in Maine and some neighboring states, have been calling this or variations of this, American Chop Suey ever since I can remember. I’m 72!!