GB’s Go-Go Goulash is an easy American-style one-pot dinner made with ground beef, onion, green bell pepper, garlic, tomato sauce, diced tomatoes, tomato paste, and elbow macaroni. The uncooked pasta simmers directly in the tomato-meat mixture, giving you a hearty family meal in about 35–45 minutes with very little cleanup.
This cozy skillet goulash is savory, saucy, gently seasoned with Italian herbs, and filling without being complicated. It is not Hungarian goulash; this home-style American version is the classic ground-beef-and-macaroni comfort food that tastes even better after a short rest.
Jump to RecipeWhy You’ll Love This Recipe
GB’s Go-Go Goulash earns its place in the Best dinner rotation because it delivers a complete meal from one skillet. The beef brings satisfying richness, the vegetables add sweetness and freshness, and the macaroni cooks in the seasoned tomato sauce instead of requiring a separate pot.
That one-pot method also gives the pasta a wonderful texture. Each elbow catches a little beef, tomato, and Italian seasoning, so every bite is saucy and flavorful rather than plain or dry.
This is a practical recipe for busy evenings, chilly nights, and casual gatherings. The ingredient list is made up of familiar pantry and refrigerator staples, and the finished dish is easy to portion for four to six servings.
If you are planning a comfort-food menu, you might also enjoy the creamy seafood flavor of our potato shrimp soup on another night.
Ingredients You’ll Need
The foundation is one pound of ground beef, one chopped medium onion, and one chopped green bell pepper. Browning these ingredients together creates a savory base while the onion and pepper soften into the sauce.
- Beef and vegetables: 1 pound ground beef, 1 medium chopped onion, 1 chopped green bell pepper, and 2 minced garlic cloves.
- Tomato mixture: 1 undrained 14½-ounce can diced tomatoes, 1 8-ounce can tomato sauce, 1 6-ounce can tomato paste, and 2 cups water.
- Pasta: 2 cups uncooked elbow macaroni.
- Seasoning: 1 tablespoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
Keep the diced tomatoes undrained because their liquid helps create the cooking broth for the macaroni. Tomato paste adds body and a concentrated tomato taste, while the water gives the uncooked pasta enough moisture to become tender.
For the best result, measure the macaroni before you begin and have all the cans opened. Once the tomato mixture is bubbling, the recipe moves quickly, so a little preparation keeps the cooking process relaxed.
How to Make It Step-by-Step
Step 1: Heat a large skillet or Dutch oven over medium heat. Add the ground beef, chopped onion, and green bell pepper, breaking the beef into small pieces as it cooks for 8–10 minutes.
Step 2: Continue cooking until the beef is browned and the vegetables are starting to soften. Drain excess fat if necessary, then return the pan to the heat.
Step 3: Add the minced garlic and stir for about 30 seconds. This brief cooking time is enough to release its aroma while protecting it from becoming bitter or scorched.
Step 4: Add the diced tomatoes with their liquid, tomato sauce, tomato paste, water, Italian seasoning, salt, and black pepper. Stir until the tomato paste blends into the liquid and the beef and vegetables are evenly coated.
Step 5: Bring the mixture to a boil. Once it is bubbling, stir in the uncooked elbow macaroni and spread the pasta through the sauce as evenly as possible.
Step 6: Reduce the heat, cover the pan, and simmer for 15–20 minutes. Stir several times during cooking to keep the macaroni from sticking to the bottom and to help every piece cook evenly.
Step 7: Check the pasta for tenderness near the end of the cooking time. If the sauce becomes too thick before the macaroni is ready, add a small amount of water and continue simmering.
Step 8: Taste the finished goulash and adjust the seasoning if needed. Turn off the heat and let it stand for 5 minutes, allowing the sauce to thicken before spooning it into bowls.
Pro Tips for Rich, Saucy Goulash
Use a wide, heavy skillet or Dutch oven so the beef browns rather than steams. Avoid stirring constantly during the first few minutes of browning; brief pauses allow the meat to develop more savory color.
Stirring during the covered simmer is the most important technique in this recipe. Macaroni can settle on the bottom, especially as the tomato mixture thickens, so scrape gently across the base each time you check the pan.
Keep a little water nearby rather than adding a large amount at once. A small splash loosens the sauce while preserving its rich tomato flavor and prevents the finished goulash from becoming soupy.
The five-minute standing period is worth following. The pasta continues to absorb sauce, and the consistency changes from loose and bubbling to thick, spoonable, and ready for the dinner table.
Shredded cheddar can be offered at the table for a creamy, familiar finish, but it is optional. The traditional version is satisfying on its own with its beef, tomato, macaroni, and Italian seasoning.
What to Serve with American Goulash
A crisp green salad, steamed vegetables, or simple roasted vegetables can balance the saucy richness of the goulash. Warm bread is also useful for catching the last bits of tomato sauce from the bowl.
For a meal with a little more variety, serve a small portion of a sweet-and-savory chicken dish on another occasion, such as this sweet fire chicken copycat. The contrasting flavors make a fun change from this cozy beef skillet.
Because the goulash already contains meat, vegetables, and pasta, it does not need a complicated side dish. Keep the accompaniments fresh and light so the main bowl remains the focus.
Storage, Reheating, and Make-Ahead Notes
Cool leftovers promptly, transfer them to a covered container, and refrigerate them. As the goulash sits, the macaroni absorbs more tomato sauce, so the next-day texture will be thicker than it is straight from the skillet.
Reheat individual portions gently on the stovetop or in the microwave. Add a small splash of water before reheating and stir once or twice to loosen the sauce and warm the center evenly.
This recipe is also convenient for make-ahead lunches. Divide it into portions after cooling, then reheat only what you plan to eat so the macaroni retains as much texture as possible.
For dessert after a savory meal, bookmark our pumpkin roll with cream cheese filling when you want a festive finish.
GB's Go-Go Goulash
Ingredients
Method
- Heat a large skillet or Dutch oven over medium heat. Add the ground beef, chopped onion, and chopped green bell pepper, then cook for 8–10 minutes while breaking the beef into small pieces, until the meat is browned and the vegetables begin to soften.
- Drain excess fat if needed, leaving the browned meat and vegetables in the pan. Add the minced garlic and cook for about 30 seconds, stirring constantly so the garlic becomes fragrant without burning.
- Stir in the undrained diced tomatoes, tomato sauce, tomato paste, water, Italian seasoning, salt, and black pepper. Mix thoroughly so the tomato paste dissolves into the liquid and the seasoning is distributed throughout the sauce.
- Bring the mixture to a boil, then stir in the uncooked elbow macaroni. Make sure the pasta is mostly covered by the tomato mixture before reducing the heat.
- Cover the skillet or Dutch oven and simmer for 15–20 minutes, stirring several times so the macaroni does not stick and cooks evenly. If the mixture becomes too thick before the pasta is tender, add a small amount of water and continue cooking.
- When the macaroni is tender, taste the goulash and adjust the seasoning if needed. Turn off the heat and let it stand for 5 minutes so the sauce can thicken before serving.
Notes
Final Thoughts
GB’s Go-Go Goulash is the kind of dependable American comfort food that makes dinner feel homemade without demanding an entire evening in the kitchen. The beef and vegetables brown in one pan, the tomato ingredients create a savory sauce, and the elbow macaroni cooks right inside it for an easy 35–45 minute meal.
Remember the key details: use undrained tomatoes, stir several times while the pasta cooks, add a little water if the sauce tightens too soon, and let the finished goulash stand for 5 minutes. Those small steps produce a thick, tender, spoon-friendly dish that is ready for hungry family and friends.
When you are planning a larger comfort-food spread, pair this hearty dinner with a fruit-forward dessert such as our classic apple pandowdy. A bright slice of lemon blueberry Bundt cake is another lovely option for a gathering or weekend supper.
Serve it as written for the traditional experience, or place shredded cheddar on the table for anyone who wants a cheesy finish. Either way, this simple skillet recipe is warm, filling, and worthy of a regular spot in your home-cooking collection.