Ultimate Classic American Goulash (Old-Fashioned Comfort Food Recipe)
Also known as American Chop Suey in some regions (especially New England), slumgullion, or simply “goulash” in many Midwestern and Southern households, this hearty one-pot dish has been warming American families for generations. Far from its Hungarian namesake — which is a paprika-heavy beef stew with chunks of meat and no pasta — this American version transforms simple pantry staples into a cozy, satisfying meal.
Picture tender elbow macaroni swimming in a rich, tomatoey sauce loaded with seasoned ground beef, sautéed onions, bell peppers, and garlic. The pasta cooks right in the sauce, absorbing all those incredible flavors while releasing its starch to create a naturally thick, almost creamy texture. It’s budget-friendly, endlessly customizable, and perfect for busy weeknights, potlucks, or meal prep. Many remember it fondly from childhood — school cafeterias, grandma’s kitchen, or those cold winter evenings when only something warm and filling would do.
This big-batch version serves 8-10 generous portions (ideal for families, leftovers, or freezing), and comes together in one large pot or Dutch oven. Total time is about 45-55 minutes, with most of it hands-off simmering. No fancy techniques required — just good old-fashioned comfort cooking.
Why This Recipe Works So Well
The magic happens in layers: browning the meat builds deep savory flavor, vegetables add sweetness and texture, tomatoes provide bright acidity, and a blend of seasonings (including a touch of Worcestershire for umami) ties everything together. Cooking the pasta directly in the sauce infuses every bite with flavor — no bland, separate noodles here. Many versions finish with a handful of cheddar cheese stirred in for creamy richness, turning it into pure nostalgia on a plate.
Ingredients (Big Batch – Serves 8-10)
- 2½–3 lbs lean ground beef (85/15 or 90/10 works best; extra lean is fine but may need a touch more oil)
- 2 large yellow onions, finely diced (about 3 cups)
- 2–3 green bell peppers, diced (or mix red/green for sweeter flavor and color)
- 6–8 garlic cloves, minced (don’t skimp — garlic makes it!)
- 3–4 tablespoons olive oil or vegetable oil (if your beef is very lean)
- 3 cans (15 oz each) tomato sauce (Hunt’s is classic!)
- 2 cans (14.5–15 oz each) petite diced tomatoes, undrained
- 1 small can (6 oz) tomato paste (optional but deepens the tomato flavor dramatically)
- 4–5 cups beef broth or chicken broth (low-sodium preferred; water works in a pinch but broth is better)
- 1 lb (about 4 cups) uncooked elbow macaroni (Barilla or similar sturdy brand holds up best)
- 3–4 tablespoons Worcestershire sauce
- 2–3 tablespoons Italian seasoning (or mix dried basil, oregano, thyme)
- 2–3 teaspoons seasoned salt (Lawry’s style) or regular salt + extra to taste
- 1½–2 teaspoons black pepper, freshly ground
- 2–3 teaspoons paprika (sweet or smoked — adds that subtle “goulash” nod)
- 2–3 bay leaves
- Optional but recommended: 1½–2 cups shredded sharp cheddar cheese (for stirring in at the end)
- Fresh parsley or green onions for garnish (optional)
- Optional add-ins: 1–2 tsp sugar to balance acidity, red pepper flakes for heat, 1 tsp soy sauce for extra umami
Step-by-Step Instructions
- Prep your ingredients
Dice onions and bell peppers, mince garlic — everything cooks fast once you start, so have it ready. - Brown the beef
In a very large Dutch oven or heavy pot (at least 6–8 quarts), heat 1–2 tablespoons oil over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Cook 8–10 minutes until no pink remains and you get some nice browned bits on the bottom (this is flavor!). Season with half the salt, pepper, and half the Italian seasoning while browning. Drain excess fat if there’s more than about 2–3 tablespoons left (a little fat adds flavor). - Build the flavor base
Add diced onions and bell peppers to the pot with the beef. Cook 6–8 minutes, stirring occasionally, until vegetables soften and onions turn translucent. Add minced garlic and cook another 1–2 minutes until fragrant (don’t let it burn!). - Season and deglaze
Stir in tomato paste (if using), Worcestershire sauce, remaining Italian seasoning, paprika, bay leaves, seasoned salt, black pepper, and any optional sugar or red pepper flakes. Cook 2–3 minutes — this “toasts” the spices and paste, intensifying flavor. - Add the liquids
Pour in tomato sauce, diced tomatoes (with juice), and 4 cups broth. Stir well, scraping up any browned bits from the bottom (flavor gold!). Bring to a gentle boil. Taste and adjust seasoning — it should be boldly flavored since the pasta will dilute it slightly. - Cook the pasta in the sauce
Stir in uncooked elbow macaroni. Reduce heat to medium-low, cover, and simmer 12–18 minutes, stirring every 4–5 minutes to prevent sticking. Add remaining broth ½ cup at a time if it thickens too much before pasta is tender. Macaroni should be al dente to just tender — not mushy. - Finish and rest
Remove from heat. Discard bay leaves. Stir in shredded cheddar cheese (if using) until melted and creamy. Let rest 5–10 minutes covered — it thickens beautifully as it cools. Taste one final time and adjust salt/pepper. - Serve
Ladle into bowls, garnish with chopped parsley if desired, and serve with crusty bread, a simple green salad, or steamed green beans.
Tips for the Best Results
- For saucier goulash: Add extra broth or water.
- For thicker: Let simmer uncovered last 5 minutes.
- Make it healthier: Use ground turkey, whole wheat pasta, extra veggies (carrots, zucchini, corn).
- Freezer-friendly: Cool completely, portion into containers, freeze up to 3 months. Reheat with a splash of broth.
- Leftovers taste even better the next day — flavors meld overnight.
This American classic proves that the best meals don’t need fancy ingredients — just quality time simmering on the stove and a little love. Enjoy every comforting spoonful!