This easy one-pan classic American goulash recipe combines browned ground beef, tender elbow macaroni, tomato sauce, diced tomatoes, beef broth, and savory seasonings in one Dutch oven or deep skillet. It serves 4–6 people, takes just 10–15 minutes to prepare, cooks in about 30–35 minutes, and delivers a satisfying family dinner with very little cleanup.
American goulash is not the same as Hungarian goulash; this comforting version is a hearty tomato-and-beef pasta dish. Every bite brings together juicy beef, sweet onion, garlic, smoky paprika, Worcestershire sauce, and tender macaroni in a rich sauce that tastes familiar, cozy, and wonderfully filling.
Jump to RecipeWhy You’ll Love This Recipe
This classic American goulash is the kind of meal that earns a regular place on the weeknight dinner rotation. It uses affordable pantry staples, one cooking vessel, and a simple method that gives you saucy pasta and browned beef without preparing separate components.
The flavor is hearty but approachable. Tomato sauce creates a smooth base, diced tomatoes add texture, Worcestershire sauce supplies savory depth, and Italian seasoning and paprika round everything out with fragrant warmth.
It is also flexible enough for busy households. Serve it straight from the pan for a complete meal, or add a crisp green salad and warm bread when you want a little extra on the table.
For a starter to serve before dinner, our corn and black bean dip offers a colorful, scoopable option with a fresh contrast to the rich main dish.
Ingredients You’ll Need
The recipe begins with 1 pound of ground beef, preferably 85/15 or 90/10. That balance provides enough fat for a flavorful browning step while keeping the finished goulash from becoming excessively greasy.
One medium yellow onion, about 1 cup when diced, adds sweetness and body. Three minced garlic cloves go in after the beef and onion, giving the sauce a bright savory aroma without risking burned garlic.
For the tomato base, use one 15-ounce can of tomato sauce and one 14.5-ounce can of petite-diced or regular diced tomatoes. Keep the diced tomatoes undrained, since their juices contribute both flavor and cooking liquid.
Two cups of low-sodium beef broth or water cook the macaroni and help form the sauce. Low-sodium broth gives you more control over seasoning, while water works well when you want the tomato and beef flavors to stand out.
The seasoning list is short but purposeful: 1 tablespoon Worcestershire sauce, 1 1/2 teaspoons Italian seasoning, 1 teaspoon smoked or sweet paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. A bay leaf is optional, and 1/2 cup shredded cheddar makes a comforting finishing touch.
Elbow macaroni is the standard choice because its curved shape catches the sauce. Small shells or another short pasta can be substituted, although different shapes may absorb liquid at slightly different rates.
How to Make It Step-by-Step
Step 1: Heat a large Dutch oven or deep skillet over medium-high heat. Add 1 tablespoon of vegetable oil only if needed, then add the ground beef and diced onion together so the onion can soften while the meat browns.
Step 2: Cook for 6–8 minutes, breaking the beef into small crumbles with a wooden spoon or sturdy spatula. The beef should be browned and the onion should be softened; if there is a large amount of excess grease, carefully drain it before continuing.
Step 3: Add the minced garlic and stir for about 30 seconds. This brief cooking time is enough to release its aroma while preserving a clean, savory garlic flavor.
Step 4: Stir in the tomato sauce, undrained diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, pepper, and optional bay leaf. Scrape across the bottom of the pan as you stir, loosening browned bits that will enrich the sauce.
Step 5: Bring the mixture to a full boil. This makes sure the liquid is hot enough to begin cooking the macaroni promptly once it is added.
Step 6: Stir in the 2 cups of uncooked elbow macaroni. Reduce the heat to medium-low, cover the pan, and simmer for approximately 12–15 minutes.
Step 7: Stir the goulash every few minutes while it cooks. One-pot pasta releases starch as it softens, and occasional stirring keeps the macaroni from settling, clumping, or sticking to the bottom.
Step 8: Check the pasta for tenderness near the end of the cooking time. If the macaroni is still firm but the pan looks too thick, add broth gradually rather than adding a large amount all at once.
Step 9: Remove the bay leaf and taste the goulash. Adjust the salt and pepper, then let the pan rest for 5 minutes so the sauce can settle and cling to the pasta before serving.
Step 10: Spoon the goulash into bowls and sprinkle each serving with optional shredded cheddar cheese. The residual heat will soften the cheese, creating a creamy, savory finish over the tomato-rich pasta.
Pro Tips for the Best Goulash
For deeper flavor, give the beef room to brown well before adding the tomatoes. Avoid overcrowding the pan, and let the meat sit briefly between stirs so it develops golden-brown edges instead of simply steaming.
Use the diced tomatoes and all their juices. That liquid is part of the recipe, and draining it can leave the pasta short on moisture during the covered simmer.
Keep the heat at medium-low once the macaroni goes in. A gentle simmer cooks the pasta evenly and reduces the chance of scorching the sauce on the bottom of the pan.
Stir every few minutes, especially during the last half of cooking. If your particular brand of macaroni absorbs liquid quickly, add broth gradually until the pasta is tender and the sauce remains spoonable.
Do not skip the five-minute rest. The goulash will thicken slightly as it stands, and the flavors will taste more blended when served rather than eaten immediately from the pan.
If you are planning a larger comfort-food spread, a smoky appetizer such as roasted eggplant dip can be served with toasted bread before the goulash.
Serving Suggestions
American goulash is substantial enough to serve on its own, especially with a little cheddar melted over the top. A simple green salad, steamed vegetables, or crisp cucumber slices can add freshness without competing with the rich sauce.
Warm dinner rolls, garlic bread, or crusty bread are useful for scooping up every last bit of tomato sauce. If you prefer a lighter plate, serve a smaller portion alongside a generous salad.
For a family-style presentation, bring the Dutch oven to the table with a bowl of cheddar on the side. Each person can add as much cheese as desired, making the meal feel relaxed and welcoming.
Storage and Reheating
Let leftover goulash cool promptly, then transfer it to a covered refrigerator-safe container. Refrigerate it and enjoy it within a few days for the best texture and flavor.
The macaroni will continue to absorb sauce as it sits, so leftovers may be thicker than the freshly cooked dish. Reheat gently on the stovetop or in the microwave with a small splash of broth or water, stirring until hot.
When reheating on the stovetop, use medium-low heat and stir often. This protects the pasta from sticking and helps distribute the added liquid throughout the sauce rather than leaving it watery in one spot.
For a sweet treat after dinner, keep our chocolate peanut butter crispy treats in mind. Seasonal bakers may also enjoy these festive eggnog cookies after a cozy meal.
Easy One-Pan Classic American Goulash
Ingredients
Method
- Heat a large Dutch oven or deep skillet over medium-high heat. Add the vegetable oil only if the pan or beef needs it, then add the ground beef and diced onion.
- Cook the beef and onion for 6–8 minutes, breaking the meat into small pieces as it browns. Continue until the beef is no longer pink and the onion is softened, then drain excess grease if necessary.
- Add the minced garlic and cook for about 30 seconds, stirring constantly. Stop as soon as the garlic is fragrant so it does not scorch.
- Stir in the tomato sauce, undrained diced tomatoes, beef broth or water, Worcestershire sauce, Italian seasoning, paprika, kosher salt, black pepper, and optional bay leaf. Scrape the bottom of the pan to loosen any browned bits.
- Bring the tomato mixture to a boil over medium-high heat. Stir in the uncooked elbow macaroni once the liquid is bubbling.
- Reduce the heat to medium-low, cover the pan, and simmer for approximately 12–15 minutes. Stir every few minutes to keep the pasta from settling or sticking to the bottom.
- Cook until the macaroni is tender and most of the liquid has been absorbed. If the mixture becomes too thick before the pasta is tender, add broth gradually and continue cooking.
- Remove the bay leaf and taste the goulash, adjusting the salt and pepper as needed. Let it rest for 5 minutes, then serve with optional shredded cheddar cheese.
Notes
Final Thoughts
This easy one-pan classic American goulash is a dependable recipe for nights when you want a warm, filling dinner without a long ingredient list or a sink full of dishes. Browning the beef first, keeping the diced tomato juices, and stirring the macaroni during its simmer are the small details that make the finished dish especially tasty.
In roughly 40–50 minutes, you can bring a bubbling pan of tender elbow macaroni, savory beef, and rich tomato sauce to the table for 4–6 hungry diners. Finish it with cheddar, serve it with a simple salad or bread, and enjoy the familiar comfort of a classic American family meal.
For a snack to prepare later, try these honey cinnamon almonds. Their crisp texture and sweet cinnamon flavor make a pleasant contrast to this savory, saucy dinner.