American Goulash is a classic one-pot comfort meal featuring tender ground beef and elbow macaroni simmered in a rich, cheesy tomato sauce that cooks perfectly in under 40 minutes.
This isn’t just pasta with sauce; it’s pure nostalgia. Also known as “slumgullion” or “chop suey” in different parts of the Midwest, this hearty dish combines the ease of a skillet meal with the soul-warming flavors of your grandmother’s kitchen. By cooking the macaroni directly in the savory tomato broth, every bite is infused with flavor, and the starch from the pasta thickens the sauce into a silky, crave-worthy coating. It’s the ultimate busy-weeknight dinner that tastes like a Sunday feast.
Key Takeaways
- One Pan Cleanup: Everything, including the pasta, cooks in the same skillet.
- Pantry Staples: Uses ingredients you likely already have—ground beef, canned tomatoes, and macaroni.
- Budget Friendly: A hearty, filling meal that feeds a crowd without breaking the bank.
- Kid Approved: It’s basically cheesy beefy mac—a guaranteed win for picky eaters.
- If you love simple, hearty beef recipes, you’ll also want to check out my classic sloppy joes for another retro favorite.
Why You’ll Love This American Goulash
- Flavor-Infused Pasta: Because the macaroni simmers right in the tomato beef broth, it absorbs way more flavor than boiling it in plain water.
- The “Cheese Pull”: We stir sharp cheddar right into the sauce at the end for a gooey, melty finish.
- Saucy & Savory: The combination of tomato paste, broth, and aromatics creates a sauce that’s rich and deep, not watery.
- Protein Packed: With a full pound of lean ground beef, it’s a filling main dish that keeps you satisfied.
- Comfort in a Bowl: It’s warm, saucy, and substantial—exactly what you crave on a chilly evening.
- It brings the same cozy, one-pan vibe as my creamy chicken broccoli rice, making dinner practically effortless.
Food or Cultural Background
Growing up, Goulash wasn’t a “recipe”—it was just what happened when Mom needed to stretch a pound of ground beef to feed the whole family. It’s a distinctly American invention, totally different from the Hungarian stew that shares its name (which uses paprika-heavy beef chunks and no pasta).
In the Midwest and South, you might hear this called “Johnny Marzetti” or “American Chop Suey.” No matter the name, the spirit is the same: it’s resourceful, unpretentious cooking. I remember coming home from school to the smell of onions and tomatoes bubbling on the stove, knowing that dinner was going to be good. My version adds a little “chef’s kiss” with the technique of blooming tomato paste, which gives it a depth that the cafeteria version never had. It reminds me of the simple joy of my easy baked spaghetti.
Ingredients for American Goulash
| Ingredient | Notes/Substitutes (vegan, gluten-free, dairy-free) |
|---|---|
| Ground Beef | I prefer 80/20 for flavor, but drain the fat. Turkey or chicken works too! |
| Elbow Macaroni | The classic shape. You can substitute shells or rotini if that’s what’s in the pantry. |
| Tomato Sauce | Provides the smooth, tomato-y base. |
| Diced Tomatoes | Use the “petite diced” kind if your kids are picky about chunks. |
| Tomato Paste | The secret weapon for deep, rich flavor. Don’t skip it! |
| Beef Broth | Adds savory depth. Vegetable broth is a fine sub. |
| Onion & Green Pepper | The aromatic duo that starts the flavor base. |
| Cheddar Cheese | Sharp cheddar cuts through the rich sauce perfectly. |
| Italian Seasoning | A simple blend of oregano, basil, and thyme does the trick. |
Equipment Needed
- Large Skillet or Dutch Oven: Needs to be deep enough to hold the liquid and pasta.
- Wooden Spoon: For breaking up the beef and stirring that thick sauce.
- Chef’s Knife: For dicing your veggies.
How to Make American Goulash Step-by-Step
- Brown the ground beef in your large skillet over medium-high heat. Break it up into crumbles as it cooks. Once it’s no longer pink, drain off any excess grease.
- Add the diced onion and green bell pepper to the skillet. Sauté them with the beef for about 3-4 minutes until they start to soften. Stir in the minced garlic for the last minute so it doesn’t burn.
- Stir in the tomato paste. Let it cook with the meat and veggies for about 2 minutes. This “blooms” the paste and removes that tinny, metallic taste—a total game-changer!
- Pour in the beef broth, tomato sauce, and undrained diced tomatoes. Add your Italian seasoning, paprika, salt, and pepper. Stir everything well to combine.
- Simmer the liquid until it comes to a gentle boil. Stir in the uncooked macaroni.
- Reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer for 12–15 minutes. Stir it occasionally to keep the pasta from sticking to the bottom.
- Check the pasta for doneness. Once it’s tender and the sauce has thickened, remove the pan from the heat.
- Melt the shredded cheddar cheese into the mixture. Stir gently until it’s gooey and fully incorporated.
Expert Tips for the Best Results
- Don’t Overcook Pasta: Since the pasta cooks in the sauce, check it a minute or two before the package says. It will keep cooking in the hot sauce even off the heat.
- Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that make it melt grainy. Grate your own block for the smoothest sauce.
- Let it Rest: Like a good lasagna, goulash needs about 5 minutes off the heat to set up and thicken before serving.
- Veggie Boost: I sometimes grate a zucchini or carrot into the sauce to sneak in extra veggies for the kids—they never notice!
What to Serve With American Goulash
- Garlic Bread: You need something crusty to sop up that incredible sauce. My easy homemade pizza dough makes great breadsticks.
- Green Salad: A crisp salad with a vinegary dressing cuts through the richness of the cheese and beef.
- Corn: Sweet corn is a classic side that pairs perfectly with the tomato flavor.
- Green Beans: Simple steamed beans add a nice crunch.
Storing and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days. The pasta will absorb more sauce as it sits, so it might be thicker the next day.
- Reheating: Add a splash of water or broth before reheating in the microwave or on the stove to loosen the sauce back up.
- Freezing: You can freeze goulash, but be aware that pasta can get a little soft upon thawing. It’s best eaten fresh or from the fridge.
Nutrition Facts
Nutrition information is estimated based on USDA FoodData Central data and may vary based on specific brands used.
| Nutrition Facts (Per Serving) | Amount |
|---|---|
| Calories | 460 kcal |
| Total Fat | 22g |
| Saturated Fat | 9g |
| Cholesterol | 70mg |
| Sodium | 890mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 28g |
FAQs About American Goulash
Can I bake this instead?
You can! After step 7, transfer it to a baking dish, top with more cheese, and bake at 375°F for 15 minutes until bubbly.
Why is my sauce too watery?
If it’s too thin, simmer it uncovered for a few extra minutes. The starch from the pasta will help thicken it as it cools.
Can I use a different meat?
Absolutely. Ground turkey, chicken, or even mild Italian sausage works wonderfully in this recipe.
Final Thoughts
This American Goulash is one of those recipes that feels like a warm hug. It’s unpretentious, filling, and undeniably delicious. I hope it becomes a regular part of your dinner rotation just like it is in mine!
If you love hearty, cheesy beef dishes, you definitely need to try my cheesy ground beef and rice casserole next.
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One-Pot American Goulash
Ingredients
Equipment
Method
- Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, using a wooden spoon to break it into crumbles. Drain any excess fat.
- Add the diced onion and green bell pepper to the skillet. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Stir in the tomato paste and cook for about 2 minutes to caramelize slightly (this blooms the flavor).
- Pour in the beef broth, tomato sauce, and undrained diced tomatoes. Add the paprika, Italian seasoning, salt, and pepper. Stir well to combine.
- Bring the sauce to a gentle boil. Stir in the uncooked macaroni noodles.
- Reduce heat to low, cover the skillet with a lid, and simmer for 12-15 minutes. Stir occasionally to prevent sticking, until the pasta is tender.
- Remove from heat. Sprinkle the shredded cheddar cheese on top and stir gently until melted and creamy. Let rest for 5 minutes before serving.