American Goulash Recipe - Spend With Pennies

This easy American goulash recipe comes together quickly with pantry staples you likely have on hand. Just simmer ground beef and elbow macaroni in a rich tomato sauce for a cozy one-pot dinner.

Flavor: Rich and savory flavors from the tomato sauce and seasonings make it a nostalgic family favorite, just like Grandma’s.
Skill Level: This recipe is perfect for first-time cooks looking for a no-fuss comfort food meal.
Swaps: Use ground chicken or turkey instead of beef, or try different pasta shapes.

ingredients for goulash on a table including broth, tomato sauce, bell pepper, seasonings, garlic, onion, diced tomatoes, tomato paste, pasta, and ground beef

Ingredients for Grandma’s Goulash

Ground Beef: Use lean ground beef; it’s okay if you use a little more or less than what is called for. It can be replaced with Italian sausage, ground chicken, or ground turkey.
Pasta: Use any small pasta; my preference is elbow macaroni. Try small shells, bowties, or ditalini.
Tomato Sauce: Use jarred tomato sauce (or homemade marinara sauce). I like to add canned diced tomatoes for texture and to stretch the meal further.
Seasoning: Onion, garlic, Italian seasoning, and a bay leaf flavor the sauce. Use minced garlic from the jar and dehydrated or frozen diced onions to save time.

Diced celery or red bell pepper can be added to the meat sauce.
Stir in some Worcestershire sauce and a sprinkle of chili flakes for more flavor.
Stretch the meal with extra pasta (and water) or a can of drained beans.
Stir in some Parmesan cheese, or top it with cheddar cheese or sour cream for serving.

How to Make Goulash

This recipe is a simple one-pot dinner.

Cook the ground beef. Drain fat.
Add the remaining ingredients and cook until the pasta is tender.
Top with optional cheese and serve.

dish of Grandma's Goulash with a pot full in the back

Pro Tips for Thick, Saucy Goulash

Stir every couple of minutes after adding pasta to prevent sticking.
If it looks thick before the pasta is tender, add broth or water in small splashes to loosen the sauce, taking care to simmer gently.
Let it rest 5 minutes before serving to allow the sauce to thicken.

Storage, Freezing, and Reheating

Fridge: Leftover goulash can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat: Warm it up on the stovetop or in the microwave, with a splash of broth and a little extra marinara, if needed.

Freezer: Freeze chilled portions in zippered bags for up to 4 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.

What are the best pasta shapes for goulash?

Elbow macaroni is the classic since it cooks evenly and holds onto the sauce. Small shells, ditalini, rotini, or cavatappi also work well, just watch the cook time and add a splash more liquid if needed.

How to prevent mushy macaroni?

Keep it at a gentle simmer (not a hard boil), and be sure to stir a few times so the pasta doesn’t stick together.

How to fix goulash that is too thick

Stir in beef broth or water a little at a time until it’s saucy again, then warm through.

What is the best marinara to use?

Use a marinara or tomato-based pasta sauce you like the taste of, with a thicker texture for the sauciest result.

Can you freeze goulash?

You can freeze goulash, but the pasta will soften a bit after thawing and reheating. For the best texture, cool completely, freeze in portions, and reheat gently with a splash of broth. If you’re making it specifically to freeze, cook the pasta just to barely tender so it doesn’t get too soft later.

What to Serve with Goulash

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 25 minutes

Resting Time 5 minutes

Total Time 45 minutes

In a Dutch oven or a large skillet with a lid, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, bay leaf, salt, and pepper. Bring to a boil over medium-high heat.
Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.
Remove & discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.

Use 8 ounces of uncooked elbow macaroni noodles, approx 1½ cups.
This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted in the print screen).
For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans, or chopped vegetables. (diced zucchini, sliced mushrooms, corn, or additional bell peppers). Any kind of ground meat can be substituted for beef.
Start with the amount of broth/water as listed and add extra if needed (depending on pasta shape). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, you may need to add a little bit more liquid. Keep an eye on the dish as it cooks, and add more liquid as needed. The mixture will thicken slightly as it cools.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Pasta

Cuisine American

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