Old-Fashioned Goulash
This hearty Old-Fashioned Goulash is the ultimate comforting one-pot dinner, loaded with seasoned ground beef, tender elbow macaroni, and a rich tomato sauce your whole family will love.
The One-Pot Dinner That Tastes Like Home
If you grew up in an American household, chances are Old-Fashioned Goulash was on your dinner table at least once a week. It goes by a few names around the country: American goulash, American chop suey, slumgullion, or just plain hamburger goulash. Whatever your family called it, the result is always the same: a deeply savory, tomato-rich, pasta-loaded pot of pure comfort that feeds a crowd and asks very little of you in return.
This is not a fussy recipe. It is the kind of simple goulash recipe that came together on a Tuesday night after a long day, using pantry staples and a single pot. It is old fashion goulash at its best: filling, flavorful, and honestly difficult to stop eating.
Why This Easy Goulash Recipe Works So Well
What separates a truly great goulash from a forgettable one comes down to a few key decisions. First, browning the beef properly. Rushing this step means you miss out on the deep, meaty fond that builds the base flavor of the entire dish. Let it get genuinely browned, not just gray.
Second, the liquid ratio. Cooking the dry pasta directly in the sauce, rather than boiling it separately, means the macaroni absorbs all that tomato and beef flavor as it cooks. The starch it releases also naturally thickens the sauce to that perfect, saucy consistency that clings to every bite.
Third, Worcestershire sauce. This is the quiet hero of an easy goulash recipe simple enough for any weeknight. It adds umami depth that makes the sauce taste like it simmered for hours, even if you made it in under 40 minutes.
Chef's Tip: Do not skip draining the fat after browning the beef, but leave about a tablespoon behind. That rendered beef fat is flavor gold for sauteing the onions and peppers.
The Right Tools Make the Difference
For a recipe like this, your pot is everything. A heavy-bottomed Dutch oven holds heat evenly and prevents the pasta from scorching on the bottom as it cooks. Good canned tomatoes also make a noticeable difference in the final flavor of the sauce.
Simple Ingredients, Big Flavor
One of the reasons this old fashioned goulash recipe allrecipes fans keep coming back to is how approachable the ingredient list is. Here is what you are working with:
- Ground beef: An 80/20 blend gives you the best flavor and enough fat to saute the vegetables without adding extra oil.
- Elbow macaroni: The classic choice. It holds up well and catches the sauce in its little curves.
- Crushed tomatoes and tomato sauce: Using both gives you body and a smooth, rich base.
- Beef broth: Adds savory depth and provides the liquid the pasta needs to cook through.
- The spice blend: Italian seasoning, paprika, garlic powder, and onion powder layer up a flavor that tastes anything but plain.
For those searching for an oven-baked layered goulash recipe, this stovetop version translates beautifully to the oven as well. Once everything is combined and the pasta is just barely tender, transfer it to a casserole dish, blanket it in shredded cheddar, and bake at 375 degrees F for about 15 minutes. The cheese melts into a golden, bubbly crust that takes it somewhere extra special.
Variations Worth Trying
Make it cheesier. Stir in half a cup of shredded cheddar or Velveeta directly into the pot at the end for a creamier, almost mac-and-cheese texture.
Add some heat. A pinch of red pepper flakes or a diced jalapeno with the onions gives this hamburger goulash recipe a gentle kick.
Sneak in vegetables. Diced zucchini, frozen corn, or canned kidney beans all blend in naturally and bulk up the recipe even further.
Swap the protein. Ground turkey, ground chicken, or a combination of beef and Italian sausage all work beautifully in this easy goulash recipe simple enough to adapt any night of the week.
What to Serve Alongside It
Old-fashioned goulash is honestly a complete meal on its own, but a few simple sides round it out nicely:
- Buttered crusty bread for soaking up every last bit of sauce
- A simple green salad with a light vinaigrette to cut the richness
- Steamed green beans or broccoli for an easy vegetable alongside
- Cornbread if you want to lean fully into the comfort food spirit
Ready to make the most satisfying one-pot dinner you will cook this week? Here is the full recipe:
Old-Fashioned Goulash
This hearty Old-Fashioned Goulash is the ultimate comforting one-pot dinner, loaded with seasoned ground beef, tender elbow macaroni, and a rich tomato sauce your whole family will love.
Ingredients
- 2 lb ground beef, 80/20 blend recommended
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 28 oz crushed tomatoes, one large can
- 15 oz tomato sauce, one standard can
- 2 cups beef broth, low sodium preferred
- 2 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 tsp paprika, sweet or smoked
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt, adjust to taste
- 1/2 tsp black pepper, freshly ground
- 2 cups elbow macaroni, dry, uncooked
- 1 cup shredded cheddar cheese, optional, for topping
Instruction
Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned, about 8 to 10 minutes. Drain off excess fat, leaving about 1 tablespoon in the pot for flavor.
Add the diced onion and green bell pepper to the pot. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the Worcestershire sauce, Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 30 seconds to bloom the spices.
Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir everything together until well combined, then bring the mixture to a gentle boil.
Add the dry elbow macaroni and stir to submerge it fully in the liquid. Reduce the heat to medium-low, cover the pot with a lid, and cook for 12 to 15 minutes, stirring every 4 to 5 minutes, until the pasta is tender and has absorbed most of the liquid.
Taste and adjust seasoning with additional salt and pepper as needed. Remove from heat and let stand for 5 minutes to thicken slightly.
Serve hot, topped with shredded cheddar cheese if desired.
Equipment
- Large Dutch oven or deep skillet (at least 5-quart)
- Wooden spoon or silicone spatula
- Cutting board and chef's knife
- Measuring cups and spoons
- Colander or spoon for draining beef fat
- Tight-fitting lid
Notes
Storing and Reheating
This goulash stores like a dream, which makes it a perfect candidate for weekly meal prep. The flavors actually deepen overnight as everything melds together in the fridge.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Add a splash of beef broth or water before warming on the stovetop or in the microwave, since the pasta will have absorbed quite a bit of the sauce.
Whether you call it old fashion goulash, American chop suey, or just Tuesday night dinner, this recipe delivers every single time. It is simple, it is satisfying, and it is the kind of meal that makes people ask for seconds before they have finished their first bowl.
