American Goulash

American Goulash – simple yet flavorful one-pot meal with elbow macaroni cooked in a rich beefy tomato sauce. A very hearty and comforting pasta dinner that reminds you of home!

Are you all ready for comfort food? Oh well, here on the blog, we’re making sure that you’ve already made a nice list of comforting recipes to try just before we hit the fall season. So here’s my American Goulash recipe here to make as a weeknight dinner or for entertaining. Shall we dive right in?

What is Goulash?

Goulash is a classic Hungarian stew or soup of meat and vegetables usually seasoned with paprika and other spices. It came from the Hungarian word “gulya” which means herd of cattle and “gulyas” which means herdsman or cowboy. Back during the 9th century, Hungarian herdsmen would cook, flavor, and then dry the meat with the help of the sun and pack them into bags, needing only water to make it into a full real meal. It was not until in the 16th century when paprika was introduced and was added into making this Hungarian herdsmen kind of stew. But our version here is far different from that.

What’s the Difference Between Hungarian Goulash and American Goulash?

Hungarian goulash actually uses chunky meat from beef, veal, lamb or pork along with other vegetables. It’s more of a brothy type of stew or soup compared to our goulash today.

American Goulash, on the other hand, is a popular Midwestern and Southern dish known to include pasta and uses ground beef cooked in a number of aromatics along with tomatoes. 

Perhaps the only sort of connection between these two is the use of beef, paprika and a tomato-based sauce. But two things always remain consistent though among it’s many other variations: Hungarian Goulash doesn’t use macaroni pasta or any noodles at all and it’s never ever made with ground beef.

Goulash Ingredients

You’d be surprised how easy the ingredients are for this American Goulash. In fact, most of them could be sitting in your pantry right now. No need to go find an ingredient at any specialty store. And by that, it means more time to just sit down and dig in this hearty beefy cheesy comfort food! 

Lean Ground Beef. Traditional American Goulash uses ground beef, but feel free to swap or add it with ground pork, ground sausage or ground turkey.

Canned Tomato Sauce. What’s goulash without a can of tomato sauce, eh? It’s a completely pureed tomatoes (more liquidy than the tomato paste) which is different from canned diced tomatoes with chunky tomato pieces.

Italian Seasoning. See my homemade version HERE. Or if you don’t have all of those spices and herbs to make this one, simply mix 1/4 teaspoon each of dried thyme, rosemary, basil and oregano and you’re good to go.

Paprika. Adding paprika gives it that nice wonderful bright red color.

Beef Broth. Water would work fine, but if you want to go for nice flavor, simply go with beef broth.

Elbow Macaroni. If you do not have macaroni, substitute with penne or rotini pasta. 

Cayenne Pepper. For that nice little kick. Feel free to sub it with chili flakes or leave it out completely.

Cheddar Cheese. I used sharp cheddar cheese for this goulash recipe, any kind of cheese will work.

What Else Can You Add In?

Aside from what’s mentioned above, you can actually add a few other things to make this American Goulash extra hearty. Below are some add-ins that you can throw into the pot.

• Green and red bell pepper
• Beans
• Corn
• Diced Zucchini
• Carrots
• Potatoes
• Mushrooms
• Peas

Can You Make American Goulash Ahead?

Yes, absolutely! To make American Goulash ahead of time, cook as instructed until you get to the point where you are about to add in the  broth (Step #3). DO NOT add pasta, instead boil separately according to its package instructions. Store the sauce and pasta in separate containers and store in the refrigerator or freezer depending on when you want to eat it. Combine both when about to reheat, add broth to get your preferred consistency as well as the cheese.

Can You Freeze Goulash?

I don’t highly recommend freezing this dish, but for those who’d want to, yes you can freeze it. Simply make it as instructed below, place in a freezer-safe container and store in the freezer for up to 3 months. Make sure though that you slightly undercook the macaroni and remove it from the heat right away then let it cool. That way, when you reheat the dish, the pasta will finish cooking all the way and still have that firm and intact noodles. Another option is to cook the pasta separately and add it in as you serve the portions.

How Long is Goulash Good For?

When stored properly, American Goulash will last in the fridge for up to 4 days and up to 3 months when frozen. 

How Do You Reheat Frozen Goulash?

When ready to serve, just remove it from the freezer the night before, thaw in the fridge and reheat either in the microwave oven or on the stovetop in a skillet.

What to Serve with Goulash?

Although you can eat this dish as is, I love to pair it with the following below ’cause why not. There’s nothing more satisfying as having carbs on carbs especially during the colder months that absolutely reminds you of nothing but comfort food right at home. Here’s some of my top picks:

Homemade Garlic Bread

Skillet Cornbread

Southern Buttermilk Biscuits

Easy Dinner Rolls

More Pasta Recipes

• Southern Baked Mac and Cheese
• Creamy Chicken Pasta Salad
• Macaroni Salad Recipe
• Chicken Alfredo
• Cajun Jambalaya Pasta

How To Make American Goulash

Start by browning  ground beef in a large heavy dutch pot, over medium high heat, until the beef  is no longer pink. While cooking, use a wooden spatula to crumble ground beef into small pieces. Remove and set aside. Leave about 1-2 tablespoons of grease in the pan.

Add diced onions and garlic, cook for about 3-5 minutes until onion is soft, translucent and fragrant.

Return ground beef to pot along with the fresh tomatoes, tomato sauce, beef broth,Italian seasoning, paprika, sugar, bouillon and bay leaf.

Then stir together, bring to a boil, cover, reduce to low heat and let it simmer for about 8-10 minutes.

Next, stir in the uncooked pasta, season with cayenne, if using, salt and pepper to taste, cover and simmer for an additional 15 -18 minutes or until pasta is al dente.

Stir occasionally to prevent pasta  from sticking at the bottom of the pot.

Take out bay leaf. Stir in the cheese to melt just before serving. Serve garnished with fresh parsley if desired.

Watch How to Make It