Classic American Goulash That Wins Every Weeknight

You don’t need a chef’s hat to crush dinner—just one pot and this wildly satisfying Classic American Goulash. It’s the kind of budget-friendly, kid-approved, reheats-like-a-champ recipe that turns “What’s for dinner?” into “Is there more?” Think tender elbow macaroni swimming in a rich, tomato-beef sauce with a hint of smokiness and a little kick.

It’s cozy, fast, and ridiculously forgiving. Want a meal that makes you look like you planned it?

This is it.

Why This Recipe Never Fails

One pot, zero stress: Pasta cooks right in the sauce, soaking up flavor and saving dishes.
Built-in balance: Tomatoes bring acidity, beef brings richness, and paprika brings warmth. No bland bites.
Weeknight-fast: Ready in under an hour with mostly hands-off simmering.
Flexible & forgiving: Swap meats, toss in veggies, tweak spices—still turns out great.
Meal-prep gold: Tastes even better the next day.
FYI: perfect for lunches.

Servings, Prep Time, Cooking Time, Calories

Servings: 6
Prep Time: 10 minutes
Cooking Time: 35–40 minutes
Calories: ~430 per serving

Everything You Need for This Recipe

1 lb (450 g) ground beef (85–90% lean for flavor)
1 medium yellow onion, diced
1 green bell pepper, diced (optional but classic)
3 cloves garlic, minced
2 cups (480 ml) low-sodium beef broth
1 can (15 oz/425 g) tomato sauce
1 can (14.5 oz/411 g) diced tomatoes with juices
2 tablespoons tomato paste
2 teaspoons paprika (Hungarian sweet, if possible)
1 teaspoon smoked paprika (optional but awesome)
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
1 bay leaf
1–1.5 teaspoons kosher salt, to taste
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 cups (about 8 oz/225 g) elbow macaroni, uncooked
1 tablespoon olive oil (if beef is very lean)
1/2 cup shredded cheddar or parmesan, for serving (optional)
Fresh parsley, chopped, for garnish (optional)

Cooking Instructions

Brown the beef: Heat a large pot or Dutch oven over medium-high. Add ground beef (and olive oil if using).
Cook, breaking it up, until browned with some crispy bits, 5–7 minutes. Drain excess fat if needed.
Sweat the aromatics: Add onion and bell pepper.
Cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
No burning—garlic goes bitter faster than your ex.
Bloom the spices: Stir in paprika, smoked paprika, Italian seasoning, salt, pepper, and red pepper flakes. Toast 30–45 seconds to wake up flavors.
Build the sauce base: Add tomato paste; cook 1 minute to caramelize.
Pour in tomato sauce, diced tomatoes, Worcestershire, and beef broth. Drop in the bay leaf.
Stir well.
Simmer for depth: Bring to a gentle simmer, cover slightly ajar, and cook 10 minutes to meld flavors.
Add the pasta: Stir in elbow macaroni. Reduce heat to medium-low and cook uncovered, stirring every couple minutes so it doesn’t stick, 12–14 minutes, until pasta is tender and sauce thickens.
If it gets too thick before pasta is done, add a splash of broth or water.
Taste and finish: Remove bay leaf. Adjust salt, pepper, and heat.
For a richer finish, stir in a handful of cheddar or a knob of butter—optional but delightful.
Serve: Ladle into bowls, top with shredded cheese and parsley if you’re feeling fancy. Eat while it’s steamy and glorious.

How Long Does It Keep?

Refrigerator: 4 days in an airtight container.

It thickens as it chills; add a splash of water when reheating.

Freezer: Up to 3 months. Cool completely, portion, and freeze.

Thaw overnight in the fridge and reheat gently with extra liquid. Note: pasta softens a bit after freezing, but flavor still slaps.

Nutritional Perks

Protein-packed: Ground beef delivers iron, B12, and satiety that lasts.
Lycopene boost: Tomatoes bring antioxidants that play defense for your cells.
Complex flavor, simple carbs: Elbows bring energy; choose whole-wheat pasta for extra fiber, IMO a worthy upgrade.
Customizable fat profile: Lean beef trims calories; a cheese garnish adds calcium if desired.

Nutrition Stats

Per serving (estimated): 430 calories; 23 g protein; 48 g carbs; 15 g fat; 5 g fiber; 8 g sugar; 980 mg sodium.

Using leaner beef, whole-wheat pasta, and reduced-sodium broth can lower fat and sodium while boosting fiber.

Common Mistakes to Avoid

Overcooking the pasta: Remember it continues to soften off heat. Stop at just-tender.
Skipping the spice bloom: Raw paprika tastes flat.
That 30-second toast matters.
Forgetting to stir: Pasta can stick to the bottom and scorch. Quick stirs = silky sauce.
Too much liquid too soon: Start with the listed broth; add more only if needed.
Soupy goulash is a vibe—just not this one.
Under-seasoning: Taste at the end and adjust. Tomatoes need salt to shine.

Creative Twists

Half-and-half meats: Blend beef with Italian sausage or ground turkey for a lighter or spicier profile.
Veggie boost: Add diced zucchini, mushrooms, or corn during the simmer.
Spinach at the end wilts perfectly.
Cheesy bake: Transfer to a casserole dish, top with mozzarella and cheddar, and broil 2–3 minutes until bubbly.
Smoky Southwest: Swap Italian seasoning for cumin and chili powder; add black beans and a squeeze of lime.
Creamy comfort: Stir in 1/4 cup sour cream or mascarpone at the end for a lush finish.

FAQ

Can I make this gluten-free?

Yes. Use a sturdy gluten-free elbow pasta and reduce simmer time slightly.

Add pasta later in the process and monitor closely—GF pasta can go from perfect to mushy quickly.

What if I don’t have elbow macaroni?

Any short cut like ditalini, small shells, or rotini works. Adjust cook time to the package directions minus 1–2 minutes since it cooks in sauce, not just water.

Can I make it dairy-free?

Totally.

Skip the cheese and butter. The base recipe is already dairy-free, and it still tastes rich thanks to the tomato-beef combo.

How do I reduce sodium?

Use no-salt-added tomatoes, low-sodium broth, and hold back on salt until the end.

You’ll be surprised how much control that gives you without sacrificing flavor.

Is this the same as Hungarian goulash?

Nope. Hungarian goulash is a paprika-forward beef stew with chunks of meat and no pasta.

American goulash is a quick, tomato-pasta skillet situation—different lane, equally comforting.

Can I cook the pasta separately?

Yes, especially if you plan to freeze. Cook pasta 1–2 minutes shy of al dente in salted water, then combine with sauce right before serving.

You’ll keep the texture spot-on.

What’s the best beef fat percentage?

85–90% lean hits the sweet spot of flavor and richness without being greasy. If you use 93% lean, add a tablespoon of olive oil when browning to avoid dryness.

Wrapping Up

Classic American Goulash is weeknight fuel: hearty, simple, and endlessly adaptable.

One pot, big flavor, and leftovers your future self will thank you for. Keep this in your rotation and you’ll never panic at 5:30 p.m. again—promise.

Now go claim the dinner hero title you deserve.