
The rich aroma of beef browning in olive oil and garlic, paired with the comforting scent of a bubbling tomato-based sauce, will transport you straight to your childhood kitchen—or maybe mine. Growing up in the late '70s and early '80s, my mom made goulash often, and it was the ultimate dinner table staple. She’d stir everything into her big pot while the savory smells wafted through the house, and I’d hover nearby, waiting for my plate. It’s not just dinner; it’s a meal that’s timeless, filling, and oh-so-easy to make.
This old-fashioned recipe remains a great way to stretch simple ingredients, like one pound of ground beef, into a hearty meal for the whole family. Whether you’re new to goulash or rekindling an old love, this dish is perfect for feeding a hungry family on busy weeknights. Let’s dive into the details of why this classic American comfort food deserves a spot on your dinner rotation.

Why You’ll Love This Recipe
- Quick and Easy: With simple ingredients and a one-pot approach, it’s a no-fuss dinner.
- Nostalgic Comfort Food: The rich tomato-based sauce and tender pasta are as heartwarming as family dinners.
- Budget-Friendly: A pound of ground beef stretches far, making this a cost-effective meal.
- Perfect for Leftovers: Goulash tastes even better the next day as the flavors deepen.
The History Behind Goulash
Goulash has its roots in Hungary, where it originated as a hearty and flavorful stew created by shepherds. The word “goulash” itself comes from the Hungarian word gulyás, which means “herdsman” or “cowboy.” In its early days, goulash was a simple dish made with chunks of beef or other meat cooked slowly with onions, water, and paprika. The dish was easy to prepare outdoors and provided sustenance for herders tending livestock on the open plains, known as the Puszta.
By the 19th century, goulash had become a beloved national dish in Hungary, with paprika—a spice introduced to Hungary by the Ottoman Turks—becoming its defining ingredient. The dish evolved, with regional variations including vegetables like potatoes, carrots, and peppers, as well as dumplings or noodles for added heartiness. Hungarian goulash is distinctively stew-like, with a rich and complex broth, often flavored with garlic, caraway seeds, bay leaves, and sometimes a touch of sour cream.
When immigrants brought goulash to America, significant changes took place. The traditional stew was adapted to incorporate local ingredients and culinary preferences, creating what is now known as American goulash.

The Difference Between American Goulash and Hungarian Goulash
While both dishes share the same name, American goulash and Hungarian goulash are quite different in terms of ingredients, preparation, and presentation.
Hungarian Goulash
- Texture and Consistency: Hungarian goulash is a soup or stew with a broth-based consistency. It’s often served as a standalone dish with bread or over noodles.
- Ingredients: Hungarian goulash is made with chunks of meat (traditionally beef or veal), onions, paprika, and broth. Additional ingredients may include carrots, potatoes, garlic, caraway seeds, and sometimes tomatoes or sour cream.
- Seasoning: The use of paprika is central to Hungarian goulash, often in generous quantities. Sweet, hot, and smoked paprika varieties may be used to achieve a complex flavor.
- Cooking Method: The dish is simmered slowly over low heat to allow the meat to become tender and the flavors to meld.
American Goulash
- Texture and Consistency: American goulash is more of a pasta dish than a stew. It features a saucy consistency, with the sauce clinging to the pasta.
- Ingredients: This version typically includes ground beef, elbow macaroni, onions, garlic, canned tomatoes, tomato paste, and seasonings like oregano, basil, or paprika. Cheese is sometimes added for a creamier texture.
- Seasoning: American goulash leans into Italian-style seasonings like oregano and basil, creating a flavor profile closer to spaghetti or a meat sauce. Paprika is often used, but not as heavily as in its Hungarian counterpart.
- Cooking Method: Everything is cooked in one pot, making it a quick and convenient dish. The ground beef is browned, vegetables are sautéed, and the macaroni is cooked directly in the sauce for ease and flavor absorption.
Cultural Differences
- Hungarian Goulash: Deeply tied to Hungary’s cultural and culinary identity, Hungarian goulash is seen as a representation of traditional Hungarian cuisine. It’s a dish that celebrates bold, earthy flavors and rustic cooking techniques.
- American Goulash: This adaptation reflects the ingenuity of immigrant communities, who made the most of readily available, budget-friendly ingredients. Over time, it became a nostalgic comfort food for many American families, particularly in the Midwest and the South.
Hungarian goulash is a robust, paprika-forward stew with centuries of history tied to Hungarian culture. In contrast, American goulash is a simpler, pasta-based dish that represents the practicality and creativity of American home cooking. Both are comforting in their own ways and showcase how food evolves across borders and generations.

Equipment List
- Large Dutch Oven or Heavy Pot: Perfect for even cooking and holding all the ingredients.
- Wooden Spoon: Ideal for breaking up ground beef and stirring the pasta to prevent sticking.
- Sharp Knife: For dicing vegetables like yellow onion, green bell pepper, and celery.
Ingredients You’ll Need for This Recipe
- Olive Oil: Adds a depth of flavor to the browned ground beef.
- Lean Ground Beef: Use 80/20 for the right balance of flavor and minimal grease.
- Yellow Onion and Green Bell Pepper: These classic aromatics build the flavor base.
- Carrots and Celery: Adds a touch of sweetness and texture to the dish. Plus, it's a great way to hide veggies in the dish and make it full of nutrients.
- Tomato Paste: Deepens the richness of the sauce.
- Worcestershire Sauce: The secret ingredient for an umami punch.
- Elbow Macaroni Pasta: The quintessential choice for American goulash.
How to Make Old-Fashioned American Goulash
Prepare the Pot and Cook the Beef
- Heat olive oil over medium-high heat in a large Dutch oven. Add the ground beef and use a wooden spoon to break it apart, cooking until just browned.


Sauté the Vegetables
- Toss in diced yellow onion, green bell pepper, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and sauté briefly until fragrant.






Season and Build the Sauce
- Stir in tomato paste, paprika, and oregano, letting the paste caramelize slightly for a deeper flavor. Sprinkle in kosher salt, black pepper, and a touch of sugar to balance the acidity of the tomatoes.
Simmer the Sauce
- Add crushed tomatoes, Worcestershire sauce, chicken stock, and water. Bring to a boil, then reduce heat to medium-low. Cover and let it simmer for 15 minutes to meld the flavors.


Cook the Macaroni
- Stir in the uncooked elbow macaroni, ensuring it’s well combined. Cover and simmer on low heat for 20 minutes, stirring occasionally to prevent sticking. Add water as needed to maintain a saucy consistency.



Finish and Serve
Taste and adjust seasonings. Ladle into bowls and garnish with parmesan cheese or shredded cheddar for an extra layer of comfort.



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Chef Secrets & Tips
Prevent Sticky Pasta
Pasta sticking together in a one-pot dish can quickly turn dinner into a frustration fest. The secret? Stir like you mean it, especially in the first few minutes after adding the macaroni to the pot.
When the pasta is fresh in the sauce, its starches are eager to cling to anything nearby—other noodles, the pot, or your last shred of patience. By stirring frequently (and I do mean frequently) during the first 5 to 7 minutes, you’ll keep everything flowing freely.
A wooden spoon works wonders here, giving you the control to scrape the bottom of the pot and keep the pasta moving while that rich sauce works its magic.
Customize the Veggies
Not everyone is team green bell pepper, and that’s okay. Want a pop of sweetness to balance out the savory sauce? Red bell peppers are your MVP. They’re sweeter, less bitter, and add a burst of color that makes the dish even more visually appetizing.
Feel free to get creative here—yellow or orange peppers work just as well, and even diced zucchini or mushrooms can sneak into the mix for an extra veggie boost. No one’s judging (okay, maybe your picky eater will, but they’ll get over it after one bite).
Boost the Sauce
Every great cook has a secret weapon, and for this goulash, it’s all about amplifying the flavor of that tomato-based sauce. If you like a little kick, toss in a pinch (or two) of red pepper flakes. They bring a gentle heat that’ll have people asking what your secret is—just don’t tell them it’s that easy.
For an added layer of richness, stir in a splash of beef broth. It deepens the flavor and gives the sauce that slow-simmered taste without adding hours to your cook time. Trust me, these little tweaks can take your sauce from “nice” to “I-need-seconds amazing.”

Serving Suggestions
Pair this goulash with:
- Crusty Bread: Try a warm, crusty loaf like this Homemade Rustic Bread.
- Garlic Bread: My Cheesy Garlic Bread is the ultimate sidekick.
- Fresh Salad: A crisp Simple Garden Salad adds balance.
Best Seasons and Occasions
This hearty meal is perfect for cozy fall dinners, chilly winter nights, or any weeknight when you need a satisfying dish that comes together in under an hour. It’s also a fantastic potluck option—just double the recipe for a large crowd.
Commonly Asked Questions
Can I substitute the ground beef?
Absolutely! Ground turkey or chicken work well for a leaner version.
What if I don’t have elbow macaroni?
Feel free to use any small pasta, like shells or rotini.
Can I make this in an Instant Pot?
Yes! Sauté the beef and veggies, then pressure cook with the pasta and sauce for 5 minutes.
Storage & Reheating Tips
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in individual portions for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce.
Nothing says comfort food like this old-fashioned American goulash. With its tender pasta, hearty beef, and rich tomato sauce, it’s the kind of dish that brings families together—just like it did in my mom’s kitchen. Make it tonight and watch how quickly it becomes a family favorite!

More Classic Dinner Recipes
If you’re craving more comforting classics, you’ll love diving into these hearty, flavorful dinner recipes that bring the whole family together.

Homemade Swedish Meatballs: Tender meatballs simmered in a rich, creamy gravy, served over buttery noodles or fluffy mashed potatoes for a cozy, satisfying meal.

Homestyle Meatloaf: A timeless favorite made with seasoned ground beef, breadcrumbs, and a tangy ketchup glaze, baked to perfection for the ultimate comfort food.

Homemade Cheeseburger Macaroni: A one-pot wonder combining savory ground beef, creamy cheese sauce, and tender pasta for a quick, kid-approved dinner.

Salmon Patties (Croquettes): Crispy on the outside and tender on the inside, these golden patties are made with flaky canned salmon and seasoned to perfection.

Shepherd’s Pie: Layers of seasoned ground meat, sautéed vegetables, and fluffy mashed potatoes baked until golden and bubbling—a hearty classic.

One-Pot Beef Stroganoff: Tender beef strips, rich mushroom gravy, and wide egg noodles come together in a single pot for an easy, indulgent meal.

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Old-Fashioned American Goulash
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 yellow onion finely diced
- 1 green bell pepper seeded and finely diced
- 2 carrots finely diced (1 cup)
- 4 stalks celery finely diced (1 cup)
- 4 cloves garlic minced
- 2 teaspoons kosher salt to taste
- 2 teaspoons dried oregano
- 1 tablespoon paprika
- ½ teaspoon freshly ground black pepper to taste
- 1 tablespoon granulated sugar to taste
- 2 (15-ounce) cans crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups chicken stock
- 1 cup water plus more as needed for cooking
- 1 (16-ounce) package elbow macaroni or any small pasta
Instructions
Prepare the Pot and Cook the Ground Beef
- Heat a heavy 6-quart Dutch oven over medium-high heat and add 1 tablespoon of olive oil.
- Add the ground beef to the hot pot and break it apart using a meat chopper. Cook for about 1 minute, just until it starts browning.
Sauté the Vegetables
- Stir in the diced carrots, onion, bell pepper, and celery. Cook for about 5 minutes, or until the vegetables soften.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Mix in the tomato paste and sauté for 30 seconds to 1 minute, allowing it to slightly caramelize.
Add Liquids and Simmer
- Pour in the crushed tomatoes, tomato paste, Worcestershire sauce, chicken stock, and water. Stir to mix thoroughly.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15 minutes to allow the flavors to meld.
Cook the Macaroni
- Stir the uncooked macaroni into the pot, ensuring the pasta is evenly distributed.
- Lower the heat to maintain a simmer, cover the pot, and cook for 20 minutes. Stir occasionally, to prevent the pasta from sticking to the bottom.
- If the mixture becomes too thick or dry during cooking, add hot water ¼ cup at a time to maintain a moist, saucy consistency.
Finish and Serve
- Taste the goulash and adjust seasoning with additional salt and pepper if necessary.
- Serve hot, optionally topped with grated parmesan or cheddar cheese.
Serving Suggestions
- Pair with warm crusty bread or garlic bread and a fresh side salad for a complete meal.
- Leftovers taste even better the next day as the flavors deepen and meld further.
- Enjoy this comforting, one-pot American Goulash!
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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