One-Pot American Goulash

This isn’t the traditional Hungarian goulash with paprika and beef stew. American goulash is its own thing entirely—a hearty pasta dish that’s more like an elevated hamburger helper made from scratch. The pasta cooks directly in the savory tomato and beef sauce, absorbing all that flavor while releasing starch that creates a naturally creamy, silky texture. It’s pure comfort food that comes together quickly on busy weeknights.

Why You’ll Love This American Goulash

This entire meal cooks in one pot from start to finish in just 35 minutes. You brown the beef, sauté the vegetables, add the sauce and pasta, and let everything simmer together. Only one pot to wash means less time doing dishes and more time relaxing after dinner.

The technique of cooking pasta directly in the sauce is what makes this special. As the macaroni simmers, it absorbs the tomato and beef flavors while releasing starch into the liquid. This creates a cohesive dish where the pasta and sauce are one, rather than pasta with sauce poured over it. The result is richer and more flavorful than cooking components separately.

This recipe is incredibly budget-friendly. Ground beef, pasta, canned tomatoes, and basic vegetables are all inexpensive ingredients that stretch to feed six people generously. You can often make this entire meal for under fifteen dollars, making it perfect for feeding families on a tight budget.

The flavor profile is familiar and comforting without being boring. The combination of beef, tomatoes, paprika, and cheddar cheese creates a savory, slightly sweet, deeply satisfying taste that appeals to picky eaters and adventurous palates alike. It’s not spicy, not too complex, just really good.

Leftovers are fantastic. The flavors deepen overnight as everything continues to meld, and it reheats beautifully. Make a big batch and enjoy easy lunches or quick dinners throughout the week.

Ingredients for American Goulash

I recommend using 80/20 ground beef for this recipe because you need some fat for flavor, but not so much that you’re left with a greasy pool at the bottom of the pot. Leaner beef can make the dish taste dry.

The Base:

• 1 lb ground beef (80/20 lean)
• 1 large onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced

The Sauce & Pasta:

• 2 tbsp tomato paste
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked
• 2 tsp paprika
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

The Finish:

• 1 cup sharp cheddar cheese, shredded

About the Vegetables: The onion and green bell pepper are traditional in American goulash and add sweetness and texture. Dice them into roughly the same size pieces so they cook evenly. If you’re not a fan of green peppers, you can use red bell pepper for a sweeter flavor or leave it out entirely.

Tomato Products: Using three different tomato products creates depth of flavor. Tomato paste is concentrated and adds richness, tomato sauce provides body and smoothness, and diced tomatoes give you chunks of tomato and texture. Don’t skip the tomato paste—it really makes a difference.

Pasta Choice: Elbow macaroni is classic and traditional, but any small pasta shape works. Shells, rotini, or even broken-up spaghetti will do the job. The key is using a shape that’s small enough to cook in about 12-15 minutes and sturdy enough to hold up to simmering in sauce.

Beef Broth: This adds savory depth that water alone can’t provide. Use low-sodium broth so you can control the salt level. Chicken broth works in a pinch, though beef broth gives you richer flavor.

Cheese Selection: Sharp cheddar adds tanginess and melts beautifully into the sauce. Mild cheddar works too if you prefer something less assertive. Freshly shredded cheese melts better than pre-shredded, which contains anti-caking agents.

How to Make American Goulash

The process is straightforward—you’re building layers of flavor by cooking components in stages, then bringing everything together to simmer. The key is not rushing the steps that develop flavor.

Brown the beef properly. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula. Cook for 6-8 minutes, stirring occasionally, until it’s completely browned with no pink remaining. You want some of those browned bits stuck to the bottom of the pan—that’s flavor. Drain off excess fat if there’s more than a tablespoon or two pooled in the pan.

Sauté the aromatics. Add the diced onion and green bell pepper to the beef. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for just 1 minute more, stirring constantly so it doesn’t burn. The kitchen should smell amazing at this point.

Bloom the tomato paste. This is an important step that many recipes skip. Push the beef and vegetables to the sides of the pan, creating a space in the center. Add the tomato paste to that space and cook it for about 2 minutes, stirring it around. This removes the raw, metallic taste and caramelizes the sugars in the paste, deepening the overall flavor of your goulash.

Build the sauce. Pour in the beef broth, tomato sauce, and the entire can of diced tomatoes including their juices. Add the paprika, Italian seasoning, salt, and black pepper. Stir everything together, making sure to scrape up those flavorful browned bits from the bottom of the pan. Bring the mixture to a gentle boil.

Add the pasta. Once the sauce is boiling, stir in the dry elbow macaroni. Make sure all the pasta is submerged in the liquid—push it down with your spoon if needed. The liquid should just barely cover the pasta. If it doesn’t, add a splash more broth or water.

Simmer covered. Reduce the heat to low, cover the pot with a lid, and let it simmer for 12-15 minutes. Set a timer and stir every 3-4 minutes to prevent the pasta from sticking to the bottom. As it cooks, the pasta will absorb liquid and release starch, thickening the sauce. If the mixture seems too dry and the pasta isn’t cooked yet, add broth a quarter cup at a time.

Finish with cheese. When the pasta is tender and most of the liquid has been absorbed, remove the pot from the heat. Sprinkle the shredded cheddar cheese over the top and stir gently until it melts into the sauce, creating a creamy, cheesy coating.

Rest and serve. Let the goulash sit for about 5 minutes before serving. This resting time allows the sauce to thicken up as the pasta continues absorbing liquid and everything settles together.

Pro tip: If your goulash seems too thick, stir in a little more broth or water. If it’s too thin, simmer it uncovered for a few extra minutes to evaporate excess liquid and concentrate the flavors.

Common mistake to avoid: Don’t add the pasta before the liquid is boiling. If you add it to lukewarm liquid, it won’t cook evenly and can become gummy. Wait for that boil, then add your pasta.

What to Serve with American Goulash

This goulash is a complete meal on its own—you’ve got protein, vegetables, and pasta all in one dish. But adding a simple side or two makes it feel more like a proper dinner.

Garlic Bread: Crusty bread brushed with garlic butter and toasted until golden is perfect for soaking up any extra sauce. It’s easy, quick, and everyone loves it.

Simple Green Salad: A basic salad with mixed greens, cherry tomatoes, cucumbers, and ranch or Italian dressing adds freshness and crunch. The cool, crisp vegetables balance the warm, rich goulash.

Cornbread: Slightly sweet cornbread muffins or wedges complement the savory tomato sauce beautifully. The crumbly texture contrasts nicely with the pasta.

Steamed Broccoli: Simple steamed broccoli with a bit of butter and salt adds another vegetable without complicating the meal. Kids who won’t eat mixed vegetables often accept plain steamed broccoli.

Coleslaw: Creamy or vinegar-based coleslaw provides tang and crunch. The cool, crisp cabbage is refreshing alongside the hot goulash.

Dinner Rolls: Soft, buttery rolls are always a crowd-pleaser. They’re great for little ones who might want something mild and familiar.

Pickles: A simple side of dill pickles or pickled vegetables adds acidity that cuts through the richness and cleanses your palate between bites.

Pro Tips & Variations

Add more vegetables: Stir in frozen corn, peas, or diced zucchini during the last 5 minutes of cooking. Mushrooms sautéed with the onions and peppers add earthiness.

Spice it up: Add a teaspoon of chili powder, some diced jalapeños, or red pepper flakes for heat. A dash of hot sauce at the end perks up the flavors.

Make it cheesier: Stir in cream cheese along with the cheddar for extra creaminess, or top individual servings with more shredded cheese.

Different proteins: Ground turkey or ground chicken work well as leaner alternatives. Italian sausage (removed from casings) adds more flavor and spice.

Herbs and seasonings: Fresh basil or parsley stirred in at the end adds brightness. A bay leaf simmered with the sauce adds subtle depth—just remember to remove it before serving.

Make it saucier: If you prefer more sauce, add an extra cup of broth and another small can of tomato sauce. The pasta will still absorb liquid, but you’ll end up with more saucy goodness.

Worcestershire sauce: A tablespoon of Worcestershire sauce adds umami depth and complexity without being identifiable as a distinct flavor.

Make ahead: You can brown the beef and sauté the vegetables up to a day ahead. Store in the fridge, then continue with the recipe when ready to make dinner.

Storage & Reheating Tips

Store leftover goulash in an airtight container in the refrigerator for up to 4 days. The pasta continues to absorb liquid as it sits, so the consistency will be thicker when you reheat it.

For reheating on the stovetop, place the goulash in a pot over medium-low heat. Add a splash of beef broth, water, or even tomato sauce to loosen it up. Stir frequently until heated through, about 5-7 minutes.

Microwave reheating works for individual portions. Transfer to a microwave-safe bowl, add a tablespoon of liquid, cover with a damp paper towel, and heat in 1-minute intervals at 70% power, stirring between each, until hot.

This goulash freezes well for up to 3 months. Let it cool completely, then portion into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer after freezing, but the flavor remains excellent.

When reheating from frozen, you can go straight from freezer to stovetop. Add the frozen goulash to a pot with a half cup of liquid, cover, and heat over medium-low, stirring occasionally as it thaws and warms. This takes about 15-20 minutes.

Leftover goulash makes a great filling for stuffed peppers or can be topped with extra cheese and baked for a casserole-style meal.

Common Questions

Can I use a different type of pasta? Absolutely. Small shells, rotini, penne, or any short pasta works fine. Keep in mind that different shapes have different cooking times, so adjust accordingly. Check the package directions and taste test for doneness.

What if I don’t have beef broth? Chicken broth or vegetable broth works as a substitute. You can also use water with a couple of bouillon cubes dissolved in it, though homemade or boxed broth tastes better.

Can I make this in a slow cooker? You can adapt it. Brown the beef and sauté the vegetables in a pan first, then transfer everything except the pasta to the slow cooker. Cook on low for 4-6 hours, then add the pasta during the last 30 minutes on high.

How do I prevent the pasta from getting mushy? Don’t overcook it. Start checking at 12 minutes and taste a piece. As soon as it reaches al dente, it’s done. Also, serve it promptly—pasta continues softening as it sits in the sauce.

Is this recipe gluten-free? Not as written, but you can use gluten-free pasta. The cooking time might vary depending on the brand, so follow the package directions and check frequently for doneness.

This American goulash brings back the comforting flavors of childhood in the best possible way. It’s simple, satisfying, and uses ingredients you probably already have in your pantry. Give this a try next time you need an easy dinner that feeds a crowd without breaking the bank—it’s one of those recipes that quickly becomes a family favorite.