This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
American Goulash is my kind of comfort food! It’s rich, savory, and full of that cozy, tomato-y goodness. It’s hearty, easy to make, and one bite will have you hooked just like my family is!
A Reader’s Review
Perfect. Followed the recipe! Tasted better than my Mom’s! Thank you for sharing.
How This Goulash Stole My Heart (and Fork)
- One-pot: Everything cooks together in a single pot, which means less cleanup and more flavor as the pasta soaks up the rich, seasoned sauce.
- Family-friendly: Kids love it, but it’s also packed with hearty, comforting flavor that adults can feel good about!
- Freezer-friendly: Perfect for meal prep! Make a batch, freeze it, and enjoy the same rich flavor and texture!
How To Make American Goulash
Making this classic American goulash recipe couldn’t be easier. Cook the beef and onion, and then throw everything together and let it simmer. You’ll have time to make my 1-hour rolls and green goddess salad to have on the side.
- Brown the Meat: Add 2 pounds of ground beef to a large stockpot over medium high heat. Cook and brown the beef for 7-8 minutes. Remove the meat from the pot and drain, leaving about 1-2 tablespoons of grease in the pot.
- Cook the Onion: Add diced onion and cook for about 5 minutes over medium heat until tender. Add minced garlic and cook for 1 minute.
- Make Soup Base: Return the cooked beef to the pot. Add water, beef base, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, paprika, black pepper, and bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
- Add Noodles & Simmer: Stir in uncooked noodles. Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom. Just before serving, stir in cheese. Garnish your goulash with fresh chopped Italian parsley on top before serving!
What’s the Difference Between Hungarian and American Goulash?
Hungarian goulash is a hearty stew loaded with meat, vegetables, and plenty of paprika. Hungarian sometimes uses dumplings or potatoes instead of pasta. American goulash skips the extra veggies (aside from the tomato based sauce) and goes all-in with macaroni noodles and cheese. You might also hear it called “American chop suey.”
Pin this now to find it later
Pin It
Classic American Goulash
Ingredients
- 2 pounds ground beef
- 1 large diced onion
- 4 cloves minced garlic
- 3 cups water
- 1 tablespoon beef base or bouillon
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes (one petite diced)
- 3 tablespoons soy sauce
- 2 tablespoons Italian seasoning
- 1 tablespoon seasoned salt
- 2 teaspoons paprika
- ½ teaspoon black pepper
- 3 bay leaves
- 2 cups elbow macaroni noodles uncooked
- 1 cup shredded cheddar cheese
- fresh chopped Italian parsley for garnish
Instructions
- Add 1 large diced onion and cook for about 5 minutes over medium heat until tender. Add 4 cloves minced garlic and cook for 1 minute.
- Return the cooked beef to the pot. Add 3 cups water, 1 tablespoon beef base, 2 (15-ounce) cans tomato sauce, 2 (15-ounce) cans diced tomatoes, 3 tablespoons soy sauce, 2 tablespoons Italian seasoning, 1 tablespoon seasoned salt, 2 teaspoons paprika, ½ teaspoon black pepper, and 3 bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
- Stir in 2 cups elbow macaroni noodles. Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom.
- Just before serving, stir in 1 cup shredded cheddar cheese. Garnish with fresh chopped Italian parsley on top before serving!
Video
Notes
- Fridge: Store cooled goulash in an airtight container for 3–4 days.
- Freezer: Freeze in a labeled, airtight container or bag for up to 3 months.
- Reheat: From fridge—warm on stove or microwave in 1–2 min intervals. From freezer—thaw overnight, then reheat on stove.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Hearty Soups to Try
When it gets cold outside, I love making a big pot of soup! It warms my soul as well as my heart! Here are some of my favorites!
I would love to try a meal plan here. However, I viewed the meal plan for this week and noticed a meal for 8 servings. We are a household of two? My struggle would be the steady stream of food and grocery shopping (it’s almost easier to have a family of eight !) that would be required to cook every night of the week. These beautiful one-pot meals you share look amazing!
For me, I end up with a freezer full of leftovers. Often, I end up having to throw some of those away as well because I am wanting something different.. How does one mange a meal every night for a house of two? I am going to give one of these weeks a try, tu any suggestions would be great!
I understand your concern for only cooking for two! My American Goulash recipe can be easily halved to make 4 servings! Most of my recipes can always be cut in half, so if it makes too many servings I would suggest trying that!
I have made this goulash receipt so many times and it is always so good. This time I added some mixed vegetables in with it and I just know it’s going to be amazing.
Going to try this today
Hi Alyssa,
I have always been told that when using Bay Leaves in recipes, you are to remove them before serving the food…because if a person were to consume a Bay Leaf it could cause serious stomach problems. Is this correct?
Thanks for the question. Yes, bay leaves add flavor, but they stay tough and sharp, so i recommend removing them before serving to avoid choking or stomach irritation. Think of them like a cinnamon stick—good for flavor, not for eating!