This Easy American Goulash (also known as hamburger goulash or American chop suey) is a perfect dinner choice for busy weeknights. It’s budget-friendly, prepared in ONE POT for easy cleanup, and on the table in 30 minutes!
This old-fashioned one pot wonder is a delicious combination of ground beef, onions, and macaroni pasta in a deliciously seasoned tomato-based cheesy sauce. Serve with skillet cornbread for a hearty meal the whole family will love.
This recipe uses simple ingredients you likely already have in your fridge and pantry and can easily be adapted to suit your taste. Classic homemade comfort food has never been easier!
American Goulash Ingredients
- Ground beef
- Onion
- Elbow macaroni
- Diced tomatoes – Canned diced tomatoes (undrained).
- Tomato sauce – Marinara sauce can be substituted for tomato sauce.
- Beef broth – I prefer low sodium broth so that I can have more control over the saltiness of the dish.
- Steak sauce – Worcestershire sauce can be substituted for steak sauce.
- Herbs and seasonings: Salt, black pepper, garlic, bay leaf, and Italian seasoning.
- Granulated sugar – To balance out the acidity in the tomato sauce.
- Fresh parsley – Optional garnish.
How to Make Goulash
Following is a brief overview of how to prepare. Please see the recipe card for detailed instructions.
- Cook the ground beef and onion until beef is browned and no longer pink. Drain off fat.
- Add garlic and cook until fragrant.
- Add diced tomatoes, tomato sauce, broth, seasonings, bay leaf, sugar, and steak sauce. Stir to combine.
- Bring to a gentle boil and stir in macaroni.
- Cover and simmer until pasta is tender, stirring occasionally.
- Remove and discard bay leaf.
- Stir in shredded cheese until melted. Garnish with chopped fresh parsley, if desired.
Recipe Variations
- Sneak in veggies: Add diced bell pepper, zucchini and/or carrots.
- For a leaner option, use ground turkey or chicken as a substitute for ground beef.
- Add heat by adding crushed red pepper flakes or cayenne pepper.
- Cheese alternative: Use shredded mozzarella (or your favorite cheese) instead of cheddar.
- Increase the number of servings by adding a can or two of kidney beans that have been rinsed and drained.
Common Questions
Goulash can be frozen for up to 3 months when stored properly. Once cooled, store in a zip-top plastic freezer bag (press out as much air as possible before sealing) or in a freezer-safe airtight container. Defrost in the refrigerator overnight.
When stored properly in an airtight container, it will last up to 3 to 4 days in the fridge.
American goulash includes ground beef and macaroni in a tomato-based sauce with cheese that is typically seasoned with Italian seasoning, while Hungarian goulash is a stew (that does not include pasta or cheese) that has chunks of beef instead of ground beef. Hungarian goulash is seasoned with paprika and is often served over egg noodles.
Helpful Tips
- Stir occasionally while the goulash is simmering so that the pasta doesn’t stick to the bottom of the pot.
- Shred your own cheese from a block instead of using pre-shredded cheese. Freshly shredded cheese melts better.
- When reheating leftovers, you may need to add a little beef broth since the pasta tends to absorb the liquid when stored.
5 Star Review
This is absolutely delicious! It’s pure comfort in a bowl. We’ll be making it often!
~ Jenna
More Easy One Pot Meals
Easy American Goulash
Ingredients
- 1 ¼ pounds ground beef
- 1 ½ cups chopped yellow onion
- 2 tablespoons minced fresh garlic
- 1 (28 ounce) can diced tomatoes undrained
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth low sodium
- ½ teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 1 tablespoon steak sauce
- 1 bay leaf
- 1 ½ cups elbow macaroni
- 1 ½ cups shredded cheddar cheese
- Chopped fresh parsley optional garnish
Instructions
- Cook ground beef and onion until beef is browned and no longer pink (about 5 to 6 minutes) in a 6-quart Dutch oven or large soup pot over medium high heat. Crumble beef while cooking using a wooden spoon. Drain off fat.
- Add garlic and cook until fragrant, about 30 seconds. Add diced tomatoes, tomato sauce, beef broth, salt, pepper, Italian seasoning, sugar, steak sauce, and bay leaf. Stir to combine.
- Bring to a gentle boil and stir in elbow macaroni. Cover and simmer for 15 minutes or until pasta is tender, stirring occasionally to prevent pasta from sticking to the pot. Reduce heat as necessary to maintain a simmer (medium to medium low).
- Remove from heat and discard bay leaf. Stir in cheese until melted.
- Garnish with chopped fresh parsley when serving, if desired.
Video
Notes
- Storage
- To freeze: Once cooled, store in a zip-top plastic freezer bag (press out as much air as possible before sealing) or in a freezer-safe airtight container. Freeze for up to 3 months. Defrost in the refrigerator overnight.
- To refrigerate: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- This recipe yields approximately 11 cups.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Love it! Always use Worcestershire sauce and jar spaghetti sauce since it calls for canned sauce and Italian seasoning… then add veggies…great week night meal
Thanks
I made this once for my husband. I will be making it again this weekend to serve 20 people.
Thank you so much, I really don’t cook, but you make it easy!
Thank you so much, Gregory – Glad you enjoyed the goulash! 🙂
Delicious!! I’ll bet it will be even more fabulous as left overs! Like someone else I did not have the dark steak sauce. I used Worchestershire sauce as a substitute. Glorious!! Will definitely make this one again…probably very soon!! Thanx so much for sharing.
Reminds me of childhood! Added peppers, mushrooms, zucchini, soy sauce, paprika and used Worcestershire instead of steak sauce. It was a hit! Excellent base recipe to adapt to what you have on hand and impossible to mess up!
Absolutely delicious! Such an easy weeknight meal!
Made this today! Super easy to throw together before I had leave for class. I made the mistake of putting too many noodles in so a lot of the liquid was absorbed but I’m still going to eat it, haha. I also needed to add more sugar; my sauce was a little too bitter for my liking. Great recipe, my new favourite!
I always make my noodles separate and then combine when eating. I like it really saucy.
It turned really cold this morning in Memphis, and I just happened upon this recipe. Checked my cubbard and I have all the ingredients. Yayyyyyy! This will be dinner tonight …. American goulash and a skillet of cornbread. PERFECT! Thank you for the recipe.
My teenager hates everything she’s never had before. Not only did she inhale this, she ate all the leftovers. BTW, the adults liked it too!
Thank you so much, Max… so happy everyone loved it (even your picky teenager)! 🙂
Delicious! My whole family LOVED this!
Thank you!
Hi Sandiy, So happy everyone enjoyed it – thank you! 🙂