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by Mike Hultquist · · 30 Comments · Jump to Recipe
American-style goulash is a one-pot comfort dish of ground beef and noodles simmered in a zesty tomato sauce, an easy recipe to make that always satisfies. Learn how to make it!
American Goulash Recipe
It's goulash time, my friends! I grew up with dishes like this, simple one-pot meals with lots of ground meats and noodles, easy to make comfort foods that don't take much time or effort.
Dishes like this make sense to busy people who need to feed a hungry family. This American Goulash recipe is the perfect example of this. It's so easy to make with seasoned ground beef cooked up with elbow noodles in a tomato based sauce.
I say "American Goulash" because while here in the U.S. we may think of this as a classic goulash recipe, there is another famous goulash called "Hungarian Goulash" that is quite different.
American Goulash Vs. Hungarian Goulash
American goulash may have evolved from Hungarian goulash, but they have become quite different over the years. Old World, traditional Hungarian goulash was a simple stew of meats cooked in pot with paprika, thickened by the collagen of the meat in the slow cooking process.
It evolved to become more like a beef soup or stew with vegetables added in, like potatoes and carrots.
American goulash evolved to use ground meats instead. It also evolved to incorporate an obvious Italian influence, opting for more Italian seasonings, and a tomato-based sauce.
You may have heard it referred to as "American chop suey" "Slumgullion", "Beefaroni", or "Johnny Marzetti", among others.
This recipe is similar to the one I grew up with, though I like to add in a few optional additions to spice things up, as I usually do.
Let's talk about how to make goulash, shall we?
Goulash Ingredients
- Olive Oil. For cooking.
- Vegetables. Onion, green bell pepper, garlic. I like to use 2-3 jalapeno peppers in place of the green pepper for a spicier version.
- Lean Ground Beef. You can also use ground turkey or pork for a lighter version.
- Seasonings. Use your favorite Italian seasoning blend, or use a mixture of dried basil, oregano, rosemary, and thyme. Also, paprika (I like hot paprika), salt and black pepper, and bay leaves. Simple seasoned salt is also a popular addition, found in many American kitchens.
- Canned Tomatoes. Canned are best for making this recipe easy. I prefer fire roasted tomatoes for a flavor boost, but you can use canned diced tomatoes or tomato sauce.
- Beef Broth. Beef bouillon is great for this.
- Worcestershire Sauce.
- Elbow Macaroni Noodles. You can use others, but these are more traditional.
- Cheddar Cheese. Optional, if you'd like a slightly cheesy version.
- Optional Additions. Red pepper flakes and hot sauce, for Mike's spicy twist.
How to Make Goulash - the Recipe Method
This is a general overview of how to make goulash. You can find the printable full recipe with measurements in the recipe card below.
First, cook down the onions and peppers with a bit of oil in a large pot or Dutch oven a few minutes, then brown the ground beef and cook is mostly through.
Next, cook in the spices and garlic a minute or so, then toss in the roasted tomatoes and liquids along with bay leaf and salt and pepper.
Don't forget the hot sauce!
Simmer the pot to develop the flavors, 30 minutes or so, then stir in the noodles. Cook about 20 minutes or so, stirring occasionally, just until the noodles are done to your liking.
The sauce cooks the pasta. I like the noodles cooked right in the sauce, but you can cook them separately and just stir them in.
For a cheesy version, stir in shredded cheese and cook until nicely melted through.
Boom! Done! Your goulash is ready to serve. Easy enough to make, isn't it? This is a huge pot and will serve lots of people!
Recipe Tips & Notes
- The Seasonings. Most recipes call for a simple blend of Italian seasonings, though feel free to use your favorites. I find this recipe enjoyable to make when I add in a good mix of different spices.
- The Noodles. Most classic goulash recipes use elbow macaroni noodles, but you can use any noodles. Smaller noodles are best, as opposed to long noodles, like spaghetti noodles.
- The Ground Meats. Ground beef is traditional for goulash, but use ground turkey, chicken, or pork for a lighter version. It's really interesting with Mexican chorizo and Mexican spices for a Mexican spin!
- Mike's Spicy Twists. I like to swap out the bell peppers for jalapeno peppers. I add hot paprika, though you can add cayenne, as well as spicy chili flakes. I also love it with a few dashes (or more!) of habanero hot sauce. I just have to be careful not to make it too spicy for Patty!
Leftovers and Storage
Leftover goulash will last up to 5 days in the refrigerator in a sealed container. It isn't bad served cold, but is easily reheated in a microwave or tossed in a hot pan.
You can also freeze it for 2-3 months, though the noodles can get a bit mushy after thawing.
That's it, my friends. I hope you enjoy this easy goulash recipe. It's an American classic goulash! Let me know if you make it. I hope you spiced it up a little!
Try Some of My Other Popular Recipes
- Buffalo Chicken Pasta
- Rasta Pasta
- Creamy Cajun Chicken Pasta
- Buffalo Chicken Mac and Cheese
- Cheesy Chili Mac and Cheese
- Jalapeno Popper Mac and Cheese
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
American Goulash Recipe
American-style goulash is a comforting dish of ground beef and noodles simmered in a zesty tomato sauce, different from Hungarian goulash, so easy to make! Plus, you can easily spice it up!
Course: Main Course
Cuisine: American
Keyword: ground beef, noodles, paprika, tomatoes
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Calories: 413kcal
Author: Mike Hultquist
Servings: 8
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5 from 12 votes
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 large green bell pepper diced (use 2-3 jalapeno peppers for a spicier version)
- 1.5 pounds ground beef
- 4 garlic cloves minced
- 2 tablespoons Italian seasoning blend or use 2 teaspoons dried basil, 2 teaspoons oregano, 1 teaspoon rosemary, and 1 teaspoon thyme
- 1 tablespoon paprika I use hot paprika
- 1 teaspoon red pepper flakes optional, for spicy – use more as desired
- Salt and pepper to taste
- 4 15-ounce cans fire roasted tomatoes or use canned diced tomatoes
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- Hot sauce to taste (optional, for spicy)
- 2 cups macaroni noodles uncooked (elbow macaroni)
- 1 cup cheddar cheese shredded (or more to taste. Optional - you can use other melty cheeses if preferred)
Instructions
Heat the oil in a large pot or Dutch oven to medium heat. Add the onion and peppers and cook 3-4 minutes to soften.
Add the ground beef and break apart with a wooden spoon. Cook for 5 minutes, until browned and mostly cooked through.
Add the garlic, Italian seasonings, paprika, red pepper flakes (if using) and salt and pepper to taste. Cook 1 minute, stirring, until the garlic becomes fragrant and the spices bloom.
Add the roasted tomatoes, beef broth, Worcestershire sauce, and bay leaf, and salt and pepper. Also add optional hot sauce, if using. Stir to combine.
Cover and simmer 20 minutes to let the flavors develop.
Stir in the macaroni noodles and simmer, uncovered, stirring occasionally for 20 minutes, or until the noodles are softened to your liking.
For a cheesy version, stir in cheese and cook until nicely melted through, 2-3 minutes.
Nutrition Information
Calories: 413kcalCarbohydrates: 25gProtein: 23gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 548mgPotassium: 474mgFiber: 2gSugar: 2gVitamin A: 729IUVitamin C: 14mgCalcium: 161mgIron: 3mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 3/25/24 to include new information. It was originally published on 12/16/22.
Reader Interactions
Comments
David says
Incredibly awesome. Did add hot sauce, and even though it had macaroni, served over mashed potatoes. Recipes are great! More reapers planted now, and ready to make more hot sauce this year.Reply
Mike H. says
Fantastic, David. Thank you!
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Liz Paton says
absolutely delicious my picky grown up son, Mum make this again and can I take some home. Loved it thank youReply
Mike Hultquist says
Nice! I love to hear it! Glad you both enjoyed it. Thanks, Liz.
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Bill says
I grew up with a dish very similar to this, though I doubt that in the 60s along the Canadian border where I grew up there was much spice/heat in it. LOL. I am so making this soon along with your arepas!
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Mike H. says
See AlsoMiso-Mushroom Barley Soup RecipeLove it. Enjoy both recipes, and let me know how that goes please!
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Paula says
Want to get some hot paprika but so many to choose from and want to get a good brand. What brand of hot paprika do you recommend? Love your recipes and videos!
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Mike Hultquist says
Paula, yes, there are many good brands to choose from. I encourage you to buy several and cook with them to see which you like best. Szegedi is a very good brand that I see in many grocery stores.
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Ramya says
Cant wait to make this soon for me can i use tofu / vegetable broth and vegan worcestershire sauce i never had american goulash before perfect for my after office meals
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Mike Hultquist says
I'm sure you'll love it, Ramya.
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Pat Nugent says
Growing up in the mid-west, my mom called this American chop souy.Reply
Mike Hultquist says
Yep! Another great name for it!
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Ed Moder says
I have not been making dinner lately with the eclipse coming up, BUT this really looks good. Hopefully tonight!.Reply
Mike Hultquist says
This would be a great one for you, Ed! A big one-pot dish and you can really spice it up! See you at the eclipse!
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Ed Moder says
I did make this and the only change was to add some mushrooms. We figure anything that calls for onions, can use mushrooms too. Next time we will add poblanos too and more red pepper flakes.
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It was delicious! I couldn't stop eating it.Reply
Mike H. says
Thank you so much, Ed. Glad you enjoyed it! =)
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Emily says
We made this tonight, it's delicious! I used Spanish paprika from Penzey's Spices. It was just hot/spicy enough we had to get the kleenex out. The perfect spice level for us, lol. Definitely going to be making this again in the near future.Reply
Mike Hultquist says
Glad you enjoyed it, Emily!
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Jean says
Mike, this was delicious! Not much talking during the meal :).Reply
Mike Hultquist says
Nice!!! Thanks, Jean!
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Marnie says
Made this tonight - the ‘spicy’ + cheesy version. Another win! One ‘tip’ I would suggest- for this recipe, or any other, that requires breaking up ground beef with wood spoon - use an old fashioned potato masher instead. Works like a charm! Thanks so much for for another great recipeReply
Mike Hultquist says
Nice! Glad you enjoyed it, Marnie! Great tip!
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Miska Knezevic says
I made it!!!!!!! WOW!Reply
Mike Hultquist says
Excellent!
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SM says
Love it! Sometimes we put some sliced green olives in it and bake it with a LOT of cheese on top. You wouldn't think it but it is so good. Somewhere along the line it got renamed "More" Maybe because we always asked for more, please.Reply
Mike Hultquist says
This is awesome! I need to try with olives next time!
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Michael Souther says
the term slumgullion cracked me up. I learned to cook macaroni separate and add them after that wonderful sauce is ready. then when reheated add them so they don't get mushy i like rgem chewy. I also like the added hot paprika.Reply
Mike Hultquist says
Thanks, Michael! Yes, great way to do the noodles.
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William Koch says
I’m a huge fan. Enjoy all your recipes.Reply
Mike Hultquist says
Thank you, William! I appreciate your taking the time to share! Have a good one.
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