American Goulash

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What makes old fashioned goulash so beloved is its simplicity and versatility. It’s inexpensive to make, uses pantry staples, feeds a crowd, and tastes even better the next day as leftovers. Many families have their own slight variations passed down through generations—some add bell peppers for extra crunch and sweetness, others stir in shredded cheddar at the end for a cheesy finish, and a few include Worcestershire sauce for deeper umami. No matter the tweaks, the core remains the same: browned ground beef, al dente pasta, and a flavorful tomato sauce that clings to every bite.

This detailed recipe serves about 8-10 people generously (perfect for family dinners, potlucks, or meal prepping). It yields a large pot full of goodness, with plenty for seconds and leftovers. The total preparation and cooking time is around 45-55 minutes, making it ideal for busy weeknights when you want something homemade and satisfying without spending hours in the kitchen.

Ingredients

  • 2 pounds lean ground beef (85/15 or 90/10 works best to avoid excess grease; you can use ground turkey for a lighter version)
  • 1 large yellow onion, diced (about 1 ½ to 2 cups)
  • 1 large green bell pepper, diced (optional but recommended for classic flavor and slight sweetness; red or yellow works too)
  • 4-5 cloves garlic, minced (fresh is best for robust flavor)
  • 2 tablespoons olive oil or vegetable oil (for sautéing)
  • 3 cups beef broth (low-sodium preferred so you can control the salt level)
  • 2 (15-ounce) cans tomato sauce (plain, no added flavors)
  • 2 (14.5-ounce) cans diced tomatoes, undrained (petite diced for smoother texture or regular for chunkier bites)
  • 1 tablespoon Worcestershire sauce (adds savory depth and a touch of tang)
  • 2 tablespoons Italian seasoning (a blend of oregano, basil, thyme, and rosemary)
  • 1 tablespoon paprika (sweet paprika for mild flavor; smoked paprika adds a subtle twist if desired)
  • 1 ½ teaspoons seasoned salt (like Lawry’s, or substitute regular salt plus a pinch of garlic/onion powder)
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic powder (extra layer of garlic without overpowering)
  • ½ teaspoon onion powder
  • 2-3 bay leaves (for simmering aroma)
  • 3 cups uncooked elbow macaroni (about 12 ounces; the classic choice for its ability to hold sauce)
  • 1-2 cups shredded sharp cheddar cheese (optional but highly recommended for that melty, comforting finish)
  • Optional add-ins: ½ teaspoon chili powder for mild heat, a pinch of red pepper flakes, or 1 teaspoon sugar to balance acidity if your tomatoes are very tart
  • Fresh chopped parsley or green onions for garnish (optional)

Step-by-Step Instructions

  1. Prepare your ingredients — Start by dicing the onion and bell pepper, mincing the garlic, and measuring out all your spices and liquids. Having everything ready (mise en place) makes the cooking process smooth since this is a one-pot dish where timing matters.
  2. Brown the meat and vegetables — Heat the olive oil in a large Dutch oven, stockpot, or deep skillet (at least 6-quart capacity) over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula as it cooks. Cook for 5-7 minutes until browned and no longer pink. As the beef browns, add the diced onion and bell pepper. Continue cooking for another 4-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This step builds foundational flavor—don’t rush it.
  3. Add aromatics and seasonings — Stir in the minced garlic and cook for 1-2 minutes until fragrant (be careful not to burn it). Now sprinkle in the Italian seasoning, paprika, seasoned salt, black pepper, garlic powder, onion powder, and any optional chili powder or red pepper flakes. Stir everything together for about 30 seconds to 1 minute. This “blooms” the spices, releasing their essential oils and deepening the overall taste.
  4. Build the sauce — Pour in the beef broth, tomato sauce, diced tomatoes (with their juices), and Worcestershire sauce. Add the bay leaves. Stir well to combine, scraping any browned bits from the bottom of the pot (those bits are packed with flavor!). Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover partially and let it simmer for 10-12 minutes. This allows the flavors to meld and the sauce to thicken slightly.
  5. Cook the pasta in the pot — Stir in the uncooked elbow macaroni. Make sure the pasta is mostly submerged in the liquid—if needed, add a splash more broth or water (about ½ cup). Cover the pot and simmer for 12-15 minutes, stirring every 4-5 minutes to prevent sticking. The macaroni should cook until al dente (tender but with a slight bite). The pasta absorbs much of the liquid, thickening the sauce naturally into a cohesive, saucy dish. If it gets too thick, add a bit more broth; if too thin, simmer uncovered for a few extra minutes.
  6. Finish and cheese (optional) — Remove the bay leaves. Taste and adjust seasoning—add more salt, pepper, or a pinch of sugar if the tomatoes taste too acidic. If using cheese, stir in 1-1.5 cups of shredded cheddar until melted and creamy. This creates that irresistible cheesy pull many people remember from childhood versions. For a baked twist, transfer to a casserole dish, top with extra cheese, and broil for 2-3 minutes until bubbly and golden (but the stovetop version is traditional for old fashioned style).
  7. Rest and serve — Let the goulash rest off the heat for 5 minutes. This allows the flavors to settle and the sauce to cling better to the pasta. Serve hot in deep bowls. Garnish with chopped fresh parsley or sliced green onions for a pop of color and freshness if desired.

Serving Suggestions and Tips

Serve this old fashioned goulash with crusty bread, garlic toast, or cornbread to soak up every last bit of sauce. A simple side salad with vinaigrette cuts through the richness nicely. For drinks, iced tea, lemonade, or a cold beer pairs perfectly with the hearty flavors.

Make-ahead and storage — This dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The flavors intensify overnight, so day-two goulash is often the best. To reheat, add a splash of broth or water to loosen the sauce, then warm on the stovetop or in the microwave. It also freezes well—portion into freezer bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Variations — For a spicier kick, add diced jalapeños or hot sauce. Some families include sliced carrots or frozen corn for extra veggies. If you prefer a cheesier version, mix in cream cheese or Velveeta for ultra creaminess. For a gluten-free adaptation, use gluten-free macaroni and check that your Worcestershire and broth are GF-certified.

Why this recipe works so well — The one-pot method infuses the pasta with all the savory tomato-beef goodness as it cooks, eliminating the need for separate boiling. The combination of tomato products creates a balanced, not-too-sweet sauce, while the spices provide warmth without overwhelming heat. It’s forgiving—if you like it saucier, add more broth; thicker, cook longer uncovered.

This old fashioned goulash isn’t fancy, but that’s exactly why it’s timeless. It’s the kind of meal that brings people to the table, fills bellies, and creates memories. Whether you’re cooking for a big family, looking for an easy weeknight dinner, or craving something that tastes like home, this recipe delivers every time. Enjoy every comforting spoonful!

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