This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
American goulash is an easy, old-fashioned, and comforting meal that is insanely delicious and perfect for the cold winter months. Everything cooks in one pot, even the pasta!
Everyone needs a hearty recipe that they can go to on those chilly days where you want to be warmed up from the inside out! Try this chicken stew, this fantastic beef stroganoff, or this yummy BEST EVER Beef Bourguignon!
What is American Goulash?
Goulash is a hearty dish of stewed beef and tomatoes that was first developed as a Hungarian dish. It typically doesn’t even have pasta, but this American version does and cooks right in the sauce. This makes it an easy and complete meal. It tastes similar to lasagna but without ricotta cheese. I love it because it’s a 1:1 ratio of meaty red sauce with noodles. The more beefy sauce, the better!
This time of year is all about the hearty meals that keep us warm and leave us feeling full and satisfied. American goulash will do precisely that! Plus, it’s easy to make. Get ready for this… You make it all in ONE POT. It only takes about 10 minutes to prepare, and then the rest of the time, it’s just cooking on the stove. This recipe makes a lot, so it’s perfect for feeding a big family, sharing with others, or eating the leftovers for lunch the rest of the week. Enjoy!
Ingredients in One-Pot Goulash
This delicious one-pot meal is perfect when you need an easy recipe for those busy, on-the-go nights. The ingredients are simple, and you probably have most of them already at home and ready to go! See the recipe card at the bottom of the post for exact measurements.
- Ground Beef: I like to use lean ground beef in this recipe.
- Onion: Dice up your onion into small, similar sized pieces.
- Garlic Cloves: If you don’t have fresh garlic cloves on hand then you can use minced garlic. 1/2 teaspoon equals about 1 clove of garlic.
- Water: The water is used as a base to cook the pasta noodles in.
- Beef Base (or bouillon): The beef boullion just ups the beef flavor and adds to the overall taste.
- Tomato Sauce: The tomato sauce will mix everything together.
- Diced Tomatoes: Canned diced tomatoes are easy and work perfect for this sauce.
- Bay Leaves: These add in that classic, deep flavoring to the overall dish.
- Soy Sauce: My favorite one to use is this soy sauce.
- Seasoned Salt: This adds to and enhances the flavors in the goulash.
- Italian Seasoning: You can use store bought or you can make this homemade Italian Seasoning and always have some on hand!
- Paprika: This sweet spices adds in a lot of flavor.
- Black Pepper: The pepper will only add in some seasoning, there isn’t enough for any heat.
- Elbow Macaroni Noodles: The best part about these is that you pour them in uncooked! No worrying about getting these ready beforehand.
- Cheddar Cheese: Freshly shredded cheddar from a block will melt in the sauce better.
- Fresh Parsley: This is used as a garnish for the finished recipe!
Let’s Make Some Dinner!
This American goulash is packed to the brim with beef, noodles, and cheese. The flavors are incredible, and my mouth waters just thinking about it!
- Brown the Meat: Brown ground beef in a large stock pot. Remove from pan and drain. Leave about 1-2 tablespoons grease in pan. Add the diced onion and then cook for about 5 minutes over medium heat until tender. Add the garlic and cook another minute.
- Simmer: Return ground beef to pot along with the water, beef base, cans of tomatoes and sauce, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper. Then, stir together, bring to a boil, cover, reduce to low and let simmer for 20 minutes.
- Add (uncooked) Noodles: Stir in the noodles then cover, and simmer 15-20 minutes or until al dente. Stir occasionally to prevent noodles from sticking to the bottom.
- Mix in Cheese: Just before serving, stir in the cheese. Serve garnished with fresh parsley.
What’s the Difference Between Hungarian Goulash and American Goulash?
Hungarian goulash is a thick stew filled with meat and vegetables. It sometimes has dumplings or potatoes in it rather than pasta. The classic sample ingredient in traditional Hungarian goulash is paprika. American goulash doesn’t have any extra vegetables (aside from the tomato-based sauce), and it has macaroni noodles and cheese. American goulash also goes by the name “American chop suey.”
Can You Freeze American Goulash?
YES! This is a fantastic meal to make ahead of time! Here is how you can freeze it after it’s been cooked and reheat it later!
- Freeze: Once your goulash has cooled then you can place it in a casserole dish and cover it with a double layer of foil. Or, you can put it in a ziplock bag and lay it flat in your freezer. Make sure to label your container with the date! American goulash can stay frozen for up to 3 months.
- Reheat: When you are ready to eat your goulash, take it out of your freezer and thaw it in your fridge overnight. Heat it up on the stove on medium heat until it is warm throughout! Enjoy!
How to Store Leftovers
This goulash recipe makes a lot so it’s likely that you will have leftovers! This makes a fantastic lunch or dinner the next day!
- In the Fridge: Place your cooled goulash in an airtight container and put it in your fridge. Leftover goulash can last 3-4 days in the refrigerator.
- Reheat: You can heat this back up on the stove on medium heat until it’s warmed through. Or, you can warm it up in the microwave. Cook it for 1-2 minutes on high and stir. Continue this until its warmed up!
What to Serve with Goulash
Goulash is a hearty dish that lends itself to just about every side out there! It’s easy to add things to this meal that your entire family will love! I like to add in some rolls or breadsticks, and a couple of veggies and maybe even a salad. I’ve gathered a few recipes that I have served with this before!
Pin this now to find it later
Pin It
American Goulash
Ingredients
- 2 pounds ground beef
- 1 large onion diced
- 4 cloves garlic minced
- 3 cups water
- 1 tablespoon beef base or bouillon
- 2 (15 ounce cans) tomato sauce
- 2 (15 ounce cans) ddiced tomatoes (one petite diced)
- 3 bay leaves
- 3 tablespoons soy sauce
- 1 tablespoon Seasoned salt
- 2 tablespoons Italian Seasoning
- 2 teaspoons paprika
- 1/2 teaspoon black pepper
- 2 cups elbow macaroni noodles uncooked
- 1 cup cheddar cheese shredded
- Fresh Italian parsley chopped
Instructions
- Return ground beef to pot along with the water, beef base, cans of tomatoes and sauce, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper. Stir together, bring to a boil, cover, reduce to low, and let simmer for 20 minutes.
- Stir in the noodles, cover, and simmer 15-20 minutes or until al dente. Stir occasionally to prevent noodles from sticking to the bottom.
- Just before serving, stir in the cheese. Serve garnished with fresh parsley.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was very simple to make and I loved that it’s a one pot recipe. However, it’s extremely salty and asks for way too much Italian seasoning. Next time I’ll half the soy sauce (I even used low sodium!), season salt (maybe even less!) and Italian seasoning, plus use low sodium beef broth instead of the water and bouillon.
I agree way too much Italian seasoning – in fact think it was a misprint – maybe 1 tbsp but I think even 1 tsp. Anyone have suggestions on how to cut the strong Italian seasoning taste?
Make another batch, leave out the Italian seasoning and combine them. Freeze half. That’s the only thing I can think to do for you.
Could I throw all ingredients in slow cooker on low for the afternoon?? Cook noodles separately and add when ready to eat?
Yes, that is perfect!
Really good! Just like my Mom used to make. She’s passed, and I didn’t have the recipe. Brought back fond memories.
You would need to omit the water if you don’t use the pasta. As it is, I cook the pasta separately and leave out the water because the pasta tends to get too mushy if you don’t take it off the heat at the exact right time. I also add bell peppers.
I love this recipe but with a couple modifications. I add chopped up zucchini and yellow squash. I also don’t add the bay leaves or cheese. Just because I didn’t have the bay leaves and don’t miss them and I don’t like cheese. 🙂
I love goulash and originally made it like this recipe but as the years passed I would make homemade Mac and Cheese one day then use the leftover Mac and Cheese for goulash but I also added a drained can of red kidney beans. It really made it so much better with the leftover Mac and Cheese.
I followed this recipe except I left out paprika bc I hate it! I also didnt have any seasoned salt, so I used kosher salt. It was really good! I cut everything in half and it worked out well. Topped with the cheese by the bowl instead of mixing it in. Will defiantly make again.
Wow, we loved it. I thought the entire list was a little crazy with the ingredients but I followed the recipe exactly and bom, did those flavors ever mix well together. A new favorite!
We visited a favorite cousin one winter weekend and she said she had made Hungarian Goulash for dinner. My picky youngsters rolled their eyes, which usually means “no way!” However, after eating a large portion, my oldest asked, “may I have more Yugoslavia?” A big laugh and another large helping. I’m making this the next time he visits! It sounds just like I remember.
This was a very good recipe, but it was too salty for me. I’m wondering if the recipe should read 1 tsp seasoned salt instead of 1 tbsp. Other than that, the flavors were delicious!
I don’t know what the complaints are all about. I’ve tried numerous recipes for American Goulash and this one is, by far, the very best. I just finished making it and it’s incredible!
My family and I love this recipe! Makes a ton. Was wondering if you’ve ever frozen it before and if that works. Thanks so much for the recipe!
Very good except it was too salty. I didn’t even use the soy sauce because I accidentally forgot.. next time I’ll use a fraction of that and a fraction of the season salt. The house smelled amazing though. Everyone liked it, I’ll make it again for sure . Thanks for the post
Delicious! Added green pepper and red pepper flakes! Delicious.
Great recipe to half. Easy tomsplit
I’m going to try this tonight. Sounds great and so easy.
This satisfied my picky eaters! Tons of compliments and delicious warmed over for lunch the next day!