American goulash is my idea of a kitchen exhale. It is not fussy, it is unapologetically cozy, and it somehow tastes even better the next day. Think tender elbow macaroni tucked into a rich, garlicky tomato-beef sauce with just enough sweetness and spice to keep every bite interesting.
And just so we are on the same page, this is the classic American version many of us grew up with, sometimes nicknamed “slumgullion” in older community cookbooks. It is different from Hungarian goulash, which is typically served as a paprika-forward soup or stew, not a pasta dish. This one is a weeknight pasta pot you can make with supermarket staples and a very large spoon.
Recipe at a glance
- Servings: 6
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: about 40 minutes
- Heat level: Mild as written. For more heat, see the variations below.
What makes it comforting
There is a reason this dish shows up at potlucks, family reunions, and on the table when someone has had a long day. American goulash hits a few comfort-food pressure points at once:
- One-pot energy: You build the sauce, simmer, then cook the pasta right in.
- Deep flavor from simple ingredients: A little tomato paste, Worcestershire, and garlic do a lot of heavy lifting.
- Kid-friendly, grown-up approved: It is mild enough to please picky eaters, but easy to dial up with heat, extra herbs, or smoked paprika.
- Leftovers you actually want: The sauce thickens and the flavors mingle overnight.
Ingredients
You can make goulash a hundred ways, but this lineup hits that nostalgic, old-school flavor, only fresher.
- Ground beef: 1 pound (85 to 90 percent lean works nicely)
- Yellow onion: 1 medium, diced
- Garlic: 4 cloves, minced (more if you are in the mood)
- Tomato paste: 2 tablespoons
- Diced tomatoes: 1 can (14.5 ounces), with juices
- Tomato sauce: 1 can (15 ounces)
- Beef broth: 2 cups (or water)
- Worcestershire sauce: 1 tablespoon
- Paprika: 1 teaspoon (sweet or smoked)
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Sugar: 1 teaspoon (optional, but helpful to round the tomatoes)
- Kosher salt: 1 to 1 1/2 teaspoons, to taste
- Black pepper: 1/2 teaspoon, to taste
- Elbow macaroni: 2 cups (about 8 ounces)
- Optional toppings: shredded sharp cheddar, parmesan, chopped parsley, or a dollop of sour cream
Quick note on salt: Broth and Worcestershire brands vary. Start on the lower end with salt, then taste and adjust after the sauce simmers.
How to make it
This is the method I use when I want maximum flavor with minimum dishes. A Dutch oven or deep, heavy pot is ideal.
- Brown the beef and soften the onion. In a large pot over medium-high heat, cook the ground beef and onion together until the beef is no longer pink and the onion looks translucent, about 6 to 8 minutes. If there is a lot of grease, carefully drain it off.
- Add garlic and tomato paste. Stir in the garlic for about 30 seconds, just until fragrant. Add the tomato paste and cook for 1 to 2 minutes, stirring, to caramelize slightly.
- Build the sauce. Add diced tomatoes, tomato sauce, broth, Worcestershire, paprika, oregano, basil, sugar (if using), salt, and pepper. Stir well.
- Simmer for flavor. Bring to a gentle simmer and cook 10 to 15 minutes. Taste and adjust seasoning. The sauce should be well seasoned and a little bold since pasta will mellow it out.
- Cook the pasta in the sauce. Stir in the elbow macaroni. Keep the pot at an active simmer, stirring often so the pasta does not stick. Cook until the pasta is tender, usually 10 to 12 minutes depending on the brand.
- Rest, then serve. Turn off the heat and let it sit 5 minutes. The sauce thickens and clings to the noodles beautifully.
Tips for best texture
- Stir more than you think you need to. Pasta loves to settle and stick. A quick stir every minute or two helps prevent scorching.
- Keep extra broth handy. If the pasta is not tender but the pot looks dry, add a splash of broth or water and keep simmering.
- Season in layers. Salt the beef as it browns, then taste again after simmering the sauce, then one last time at the end.
- Let it rest. Five minutes off heat makes the difference between soupy and perfectly saucy.
- Want it extra rich? Stir in a small pat of butter at the end, or fold in a handful of cheddar until melted.
Easy variations
American goulash is wonderfully flexible. Here are a few swaps I use depending on what is in the fridge.
- Cheesy goulash: Stir in 1 to 2 cups shredded cheddar at the end, or serve with cheese on top.
- Veggie-boosted: Add 1 diced bell pepper with the onion. Stir in chopped zucchini or a few handfuls of spinach in the last few minutes.
- Turkey or chicken: Swap in 1 pound ground turkey. Add a touch more Worcestershire or a pinch of smoked paprika to deepen flavor.
- Spicy: Add 1/4 to 1/2 teaspoon red pepper flakes, a diced jalapeño with the onion, or a spoonful of hot sauce.
- More stew-like: Use less pasta, or cook pasta separately and ladle the sauce over it.
Make-ahead and storage
This is a champion leftover situation, with one small caveat: pasta keeps absorbing sauce as it sits.
- Refrigerate: Cool and store in an airtight container for up to 3 to 4 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth or water, stirring halfway through.
- Freeze: You can freeze finished goulash for up to 2 to 3 months, but the pasta will soften a bit. For the best texture, freeze the sauce before adding pasta, then cook pasta fresh when you reheat.
What to serve with it
Because goulash is hearty, I like pairing it with something crisp, fresh, or buttery for balance.
- Garlic bread or buttered rolls for scooping sauce
- Simple green salad with a tangy vinaigrette
- Roasted broccoli or green beans
- Pickles if you love that salty, crunchy contrast
FAQs
Is American goulash the same as Hungarian goulash?
No. Hungarian goulash is typically a paprika-forward soup or stew and is not a pasta dish. American goulash is a tomato-based ground beef and pasta recipe with Italian-ish herbs and pantry spices.
Why is my goulash dry?
Usually the pasta absorbed more liquid than expected, or the simmer was too vigorous. Add a splash of broth or water, stir, and let it loosen over low heat. Next time, keep the pot at a gentle simmer and stir often.
Why is my pasta mushy?
It likely cooked a little too long, or it sat hot in the pot after cooking. Pull it off heat when the pasta is just tender, then let it rest 5 minutes. If you are making ahead, consider cooking pasta separately and combining when serving.
Can I make it in advance for a crowd?
Yes. For best texture, make the sauce a day ahead and refrigerate. When you are ready to serve, reheat the sauce, then cook the pasta in the sauce right before dinner.
What is the best pasta for goulash?
Elbow macaroni is the classic, but small shells, ditalini, or rotini all work. Pick something with curves that grabs sauce.
Do I need to drain the beef?
If you used a higher-fat ground beef and you see grease pooling, drain it. If you used 90 percent lean, you may not need to. Too much fat can make the sauce feel heavy.
How do I make it taste more old-fashioned?
Do not skip the onion, use Worcestershire, and add a small pinch of sugar to round the tomatoes. Let the sauce simmer for at least 10 to 15 minutes before adding pasta so the flavors can settle in.
