When it comes to ultimate comfort food that pleases the entire family without breaking the bank, nothing beats a classic Old-Fashioned American Goulash.

Often called “Slumgullion” or simply American chop suey, this nostalgic dish is a hearty combination of seasoned ground beef, tender elbow macaroni, and a rich, savory tomato broth. It is the definition of a cozy, one-pot weeknight dinner that tastes even better the next day.

What is American Goulash?

While it shares a name with Hungarian goulash, the American version is entirely its own dish. Traditional Hungarian goulash is a thick beef and vegetable stew heavily flavored with sweet paprika.

American Goulash, on the other hand, is a comforting midcentury classic made with ground beef, macaroni pasta, canned tomatoes, and warm spices. It is fast, budget-friendly, and cooked entirely in a single skillet or Dutch oven.

Why You’ll Love This One-Pot Recipe

• Zero Extra Pots to Wash: The elbow macaroni cooks directly in the flavorful tomato broth, meaning fewer dishes and maximum starch release for a naturally thickened sauce.

• Budget-Friendly Family Meal: Made with simple, accessible pantry staples, this recipe easily stretches to feed a crowd.

• Perfect for Meal Prep: The flavors deepen as it sits, making it an incredible option for next-day lunches or freezer meals.

Ingredients You’ll Need

This recipe relies on basic ingredients that you likely already have in your pantry and refrigerator:

Core Ingredients:

• 1.5 lbs Lean Ground Beef (80/20 or 85/15 works best for flavor)

• 1 Large Yellow Onion, finely diced

• 1 Green Bell Pepper, diced

• 3 Cloves Garlic, minced

• 2 cups Elbow Macaroni (uncooked)

For the Rich Tomato Base:

• 1 can (15 oz) Tomato Sauce

• 1 can (14.5 oz) Diced Tomatoes (with their juices)

• 2 tbsp Tomato Paste

• 2 cups Low-Sodium Beef Broth

• 1 tbsp Worcestershire Sauce (adds that essential depth of umami)

• 1 Bay Leaf

Seasonings & Herbs:

• 1 tbsp Italian Seasoning

• 1 tsp Smoked Paprika

• ½ tsp Garlic Powder

• Salt and Freshly Cracked Black Pepper (to taste)

• Optional: ½ cup shredded cheddar cheese or grated parmesan for topping

Step-by-Step Cooking Instructions

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 6

Step 1: Brown the Beef and Vegetables

Set a large Dutch oven or deep skillet over medium-high heat. Add the ground beef, diced yellow onion, and diced green bell pepper. Cook for about 6 to 8 minutes, breaking the meat up with a wooden spoon, until the beef is fully browned and the vegetables are tender. Drain off any excess grease, leaving just a touch for flavor.

Step 2: Add the Aromatics and Paste

Turn the heat down to medium. Stir in the minced garlic and tomato paste. Sauté for about 1 to 2 minutes, constantly stirring. This toasts the tomato paste, removing its raw metallic taste and intensifying the rich tomato flavor.

Step 3: Build the Sauce

Pour in the beef broth, tomato sauce, diced tomatoes (with juices), and Worcestershire sauce. Stir well to combine. Add the Italian seasoning, smoked paprika, garlic powder, salt, pepper, and the bay leaf. Bring the liquid to a gentle boil.

Step 4: Simmer the Pasta Direct

Stir the uncooked elbow macaroni directly into the boiling sauce. Make sure the pasta is mostly submerged. Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let it simmer for 12 to 15 minutes.

💡 Pro-Tip: Stir the mixture every few minutes to ensure the macaroni doesn’t stick to the bottom of the pot. Cook until the pasta is perfectly al dente.

Step 5: Final Touch and Serve

Remove the pot from the heat and discard the bay leaf. Let the goulash sit uncovered for 5 minutes before serving; the sauce will thicken up beautifully as it cools slightly. Top with a handful of fresh parsley or shredded cheddar cheese if desired, and dive in.

Expert Tips for the Perfect Goulash

• Don’t Overcook the Pasta: Because the macaroni continues to absorb heat and liquid even after you turn off the stove, aim for a firm al dente texture during the simmering phase.

• Adjust the Liquid: If you prefer a soupier, more stew-like goulash, feel free to stir in an extra half-cup of beef broth near the end of cooking.

• Add a Kick of Heat: If your family likes a bit of spice, add half a teaspoon of red pepper flakes or a dash of hot sauce into the tomato base.

Storage and Reheating Guide

In the Refrigerator:

Store leftover goulash in an airtight container for up to 3 to 4 days.

How to Reheat:

Because the macaroni will continue to absorb liquid as it sits overnight, the leftovers may look a little dry. To reheat, place a portion in a saucepan on the stovetop over medium-low heat, add a splash of water or beef broth, and stir until heated through. Alternatively, microwave in 30-second bursts, stirring in between.

Can You Freeze Goulash?

Yes! Let the dish cool completely, then transfer it to a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Note: The pasta may turn slightly softer upon thawing, but it will still taste delicious.

Frequently Asked Questions (FAQs)

Do I need to boil the macaroni beforehand?

No! Cooking the uncooked pasta directly in the tomato and beef broth is what makes this recipe so flavorful and simple. The starch released by the pasta also helps create a beautifully bound sauce.

Can I use a different type of meat?

Absolutely. You can easily substitute the ground beef with ground turkey, ground chicken, or sweet Italian sausage depending on your dietary preferences.

What should I serve with American Goulash?

Since this is an all-in-one meal packed with protein, carbs, and veggies, it goes best with a side of warm crusty bread, garlic knots, or a simple crisp green side salad.