Mom’s Goulash (American-Style) is a classic comfort food made with hearty ground beef, tender elbow macaroni, and a rich tomato sauce. It’s a simple, satisfying meal that’s perfect for busy weeknights and sure to please the whole family. It’s quite a bit simpler than our Classic Hungarian Goulash, but no less delicious!
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🥫 The Ingredients
The pantry-friendly ingredients in this classic dish come together effortlessly to create a deeply flavorful and comforting one-pot wonder. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Protein – Ground beef is traditional for this dish. We recommend lean beef (90% lean) to reduce the amount of grease. For a healthier version (but still delicious), consider ground turkey or ground chicken. Plant-based ground is great, too!
- Tomatoes – We like the combination of tomato sauce and canned fire-roasted diced tomatoes. However, regular canned diced tomatoes, crushed tomatoes, stewed tomatoes, or even Ro-tel are all great choices.
- Vegetables – We love the subtle flavor and texture of sautéed bell peppers, onion, and garlic. For a little zip, add a diced (seeded) jalapeño. You can also omit any of these ingredients and still have a delicious goulash.
- Pasta – Small elbow macaroni is traditional, but any type of small pasta will work, including penne, ziti, rigatoni, bow tie, egg noodles, or large macaroni. You can’t go wrong!
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
The sauce will be thin (not thick) when you first add the macaroni. This is normal. As the pasta cooks, it will absorb some of the liquid, and the sauce will naturally thicken. If you like a thinner sauce, add a little more broth once the pasta is tender. If you want your sauce thicker, continue simmering until the desired consistency is reached. Or, add 1 to 2 tablespoons of tomato paste.
👩🏼🍳 How To Make Mom’s Goulash (American-Style)
- Step 1: In a large skillet, add the ground beef, onions, bell pepper, and garlic. Cook until the meat is no longer pink.
- Step 2: Safely discard excess grease and lightly season the cooked beef with salt and pepper.
- Step 3: Stir in the tomato sauce, fire-roasted tomatoes, Worcestershire sauce, bay leaves, salt, pepper, seasonings, and beef broth.
- Step 4: Stir to combine and then stir in the macaroni.
- Step 5: Bring to a simmer and cook, stirring often, until pasta is tender and the sauce has thickened.
- Step 6: Garnish with chopped parsley, if using.
🍽️ How To Serve, Store, and Reheat
- This is perfect served right from the skillet, however, you can easily transfer the dish to a serving bowl. We like to garnish the dish with chopped Italian parsley, but that’s optional.
- The dish is so hearty, you don’t need any sides. Toasted bread or easy skillet dinner rolls are a wonderful accompaniment.
- Leftovers are even more delicious. They will keep in an air-tight container with a lid in the fridge for 5 to 6 days.
- Reheat in a skillet on the stove over medium heat with a splash or two of broth or water.
🙋🏽♂️ Frequently Asked Questions
Yes, goulash tastes even better the next day as the flavors meld, and it reheats well for quick meals.
Elbow macaroni is the traditional choice, but you can also use other small pasta shapes such as shells or rotini.
Absolutely! Adding sautéed zuchinni, squash, or mushrooms can enhance the flavor and nutrition of the dish.
American-style goulash is a simple, hearty pasta and ground beef dish with tomato sauce, while Hungarian goulash is a stew made with chunks of beef, paprika, and a rich broth, often served without pasta.
😋 Other Weeknight Winner Recipes
Ready to make a dish that the whole family will cherish? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Mom’s Goulash (American-Style)
Video
Equipment
- 1 Large skillet 12-inch
Ingredients
- 1 lb ground beef 90% lean
- 1 green bell pepper seeded and chopped
- 1 medium onion chopped
- 4 cloves garlic minced
- 2½ cups beef broth
- 1 14.5 oz can fire-roasted tomatoes diced, with juices
- 8 oz can tomato sauce
- 2 teaspoon Worcestershire sauce
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 2 bay leaves fresh or dried
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper
- 1½ cup small elbow macaroni
- 1 cup shredded cheddar (optional)
- 2 tablespoon Italian parsley chopped, for garnish (optional)
Instructions
- In a large skillet over medium heat, cook the beef with the peppers, onion, and garlic. Cook until the beef is no longer pink and the veggies are tender, about 5 to 8 minutes. Stir in a pinch of salt and pepper. Safely discard most of the excess grease.1 lb ground beef, 1 green bell pepper, 1 medium onion, 4 cloves garlic
- Stir in the beef broth, tomatoes, tomato sauce, Worcestershire sauce, basil, oregano, bay leaves, salt, and pepper. Bring to a simmer.2½ cups beef broth, 1 14.5 oz can fire-roasted tomatoes, 8 oz can tomato sauce, 2 teaspoon Worcestershire sauce, 1 teaspoon basil, 1 teaspoon oregano, 2 bay leaves, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
- Stir in the macaroni and simmer until the pasta is tender and the sauce has thickened, about 15 to 20 minutes.1½ cup small elbow macaroni
- Serve at once with shredded cheddar and chopped Italian parsley, if desired.1 cup shredded cheddar, 2 tablespoon Italian parsley
Renela says
This looks like the recipe I’m looking for. Thanks.
Rod Stevens says
I love one pot recipes. This is killer!
Kris Longwell says
Awesome! We love the one pot wonders, too! Let us know if you make this goulash and what you think! We think you’ll love it! Keep us posted, Rod!