American Goulash is a one-pot meal that is ready in just 45 minutes! This comfort food favorite is made with ground beef and pasta in a flavorful tomato-based stew. There’s a reason why it’s been a comfort food favorite for over 100 years!
One pot dinners are so quick and easy, and we can’t get over how fast it is to clean up! Goulash is one of those American meals we grew up with that doesn’t ever go out of style. When we think of home cooking, we think goulash. It is the ultimate comfort food, yet it doesn’t take forever to make! Your kids will be begging for this one over and over again, so it’s time to stock up on ground beef and macaroni noodles!
Hungarian Goulash is a stew that dates back to the 9th century. This recipe is for an American Goulash which dates back to the early 1900s and is generally made using ground beef and pasta in a chili powder and paprika tomato stew.
Pasta Options for Old Fashioned Goulash:
We love this dish with elbow macaroni, but you can also use egg noodles.
Meat Options:
A traditional American-style goulash calls for ground beef. For a lighter version, you can swap the ground beef out for ground chicken or turkey. If you prefer pork, use ground Italian sausage. If you are vegetarian, you can use meatless crumbles.
Additions:
We love how easy it is to customize goulash! If you like additional veggies in your meal, you can add almost anything to this dish! Common favorites are sliced carrots, green beans, peas, and corn.
Make Ahead Instructions:
Goulash is best made and eaten fresh, but you can always prepare it early. Store your goulash in the fridge and reheat when ready on the stove in a large saucepan over medium heat.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a large saucepan on the stove over medium heat until warmed through.
If you like this recipe, you may be interested in these other delicious ground beef recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
We love it. Great great Sunday afternoon meal while watching sports or something where you don’t need to be standing in front of the Stove
Since there are 3 of us, I halved the recipe. Followed as written except used smoked paprika and I only had a Mexican cheese blend so used that. We all liked it and approved it to add to rotation. Made brocolli on the side and had enough left for a couple quick lunches.
Why not make the whole recipe and freeze the rest for a time. I only cook for myself and do this.
This is a terrific comfort food recipe. I made it exactly as written but also noticed a few ideas for changes from others that seemed pretty good as well. I always like to make the original recipe the first time around just to see how the cook intended then if I prefer something a bit different…I make a change.
oh and as an aside…..has anyone else noticed that this is one of the few sites where people who comment have actually made the recipe? Not only are the recipes excellent and reliable but there are tons of people who have actually made it and then then give the review rather than all the comments about …oh this sounds so good….or I can’t wait to make this…..so instead keep all the tried reviews coming and Rachel…..”keep on cookin”
That is the best way I have found when coming upon a new recipe that I’ve never made. From what I see, I might add red pepper flakes! Otherwise, nothing would change.
My daddy made this recipe the same way when I make it it brings great memories
I made this for supper and it is a very good hearty meal! This recipe is a keeper!
A new and different recipe for an old favorite!
I made this 100% vegan. I just substituted vegetables stock, and beyond beef, as well as vegan pasta. It came out great.
Can’t wait to try!!
This recipe is almost exactly the way I make it. I live alone, so I cut the recipe in half. Sometimes, I have tried tweaking it, like adding fine chopped celery with the onion, or I add a drained can of black beans or chili beans. (With chili beans, I leave the juice from the can in it because it’s so flavorful!) I have also, on occasion, added 1 or 2 tsp. of red pepper flakes to give it a little bit of heat. All of that being said, I grew up on this recipe when my mom would make it exactly as you have printed it. I remember being in the kitchen with her while she cooked, and she was a great cook! I have passed down many of her recipes to my younger siblings. I was the oldest of five, and lost her when I was only 15 y.o. I usually just have the recipe in my mind, but reading it today has brought back some very happy memories of time in the kitchen with her. Thank you for that! 💕 Good health and peace to you…😊
I like to use 1/2 tomato juice and tomato sauce
My mom used to call this her”Hungarian Goulash” so saving and sharing with my siblings.
My mom did, too!!! ♥️