Old Fashioned American Goulash: The One-Pot Wonder

There is comfort food, and then there is Old Fashioned American Goulash.

If you grew up in the Midwest or had a grandma who knew how to stretch a dollar into a feast, you know exactly what this is. It isn’t the traditional Hungarian stew paprika-laden delicacy. No, this is the American diner classic: a hearty, savory, tomato-rich skillet meal packed with ground beef, tender macaroni, and melted cheese.

Welcome back to Recipes Nora! Today, we are revisiting a recipe that has stood the test of time.

In my kitchen, I call this “The Tuesday Night Savior.” Why? Because it requires one pot, ingredients you definitely have in your pantry right now, and about 30 minutes of your time. Yet, despite its simplicity, it delivers a depth of flavor that tastes like it has been simmering all Sunday afternoon.

Some call it “Slumgullion,” some call it “American Chop Suey,” and others just call it “Macaroni and Beef.” Whatever you call it, it is the definition of a hug in a bowl.

In this guide, I will explain the difference between American and Hungarian goulash, the secret to cooking the pasta perfectly in the sauce (so you don’t need a second pot!), and how to elevate the flavors without losing that nostalgic charm.

Let’s get cooking!

What is American Goulash?

First, let’s clear up the confusion. If you order “Goulash” in Budapest, you will get a soup-like stew made with chunks of beef, plenty of root vegetables, and a massive amount of high-quality paprika. It usually doesn’t contain macaroni.

American Goulash, on the other hand, is a distant cousin that evolved in the 20th century. It is essentially a pasta Bolognese that meets a chili mac. It features:

• Ground Beef: Instead of steak chunks.
• Tomato Base: A mix of tomato sauce and diced tomatoes.
• Elbow Macaroni: Cooked directly in the liquid.
• Cheese: Often cheddar or parmesan stirred in at the end.

It is thicker, heartier, and designed to feed a crowd on a budget.

Why This Recipe Works

As a chef, I usually advocate for distinct cooking methods—searing meat here, boiling pasta there. But this recipe breaks the rules in the best way possible.

1. Starch Magic: By cooking the uncooked macaroni directly in the tomato-beef broth, the pasta releases starch into the sauce. This naturally thickens the liquid into a rich gravy that clings to every noodle. No watery sauce here!
2. Flavor Infusion: The pasta absorbs the flavor of the beef, onions, garlic, and tomatoes as it cooks, rather than just salty water. The result is a more flavorful bite.
3. Economy: It uses affordable ground beef and stretches it with pasta. You can feed a family of 6 with just one pound of meat.
4. One Pot: Less cleanup. Need I say more?

Ingredient Deep Dive: The Pantry Staples

You don’t need to hunt for exotic ingredients for this one.

The Meat

Ground Beef (85/15) is the sweet spot.

• Why? You want enough fat to sauté the onions and peppers without adding extra oil, but not so much that the dish becomes greasy. If you use super lean beef (90/10), adding a splash of olive oil is necessary.
• Substitution: Ground turkey or chicken works perfectly if you want a lighter version. Just add a tablespoon of Worcestershire sauce to boost the meaty flavor.

The Liquid Gold

The base of the sauce is a combination of three things:

1. Tomato Sauce: Provides the smooth, red background.
2. Diced Tomatoes: Adds texture and chunks. I prefer “Petite Diced” so you don’t get massive wedges of tomato.
3. Beef Broth: This is the cooking liquid for the pasta. Use low-sodium so you can control the salt level.

The Aromatics

• Onion & Garlic: The non-negotiable base.
• Bell Pepper: A green bell pepper adds a specific earthy, slightly bitter crunch that cuts through the sweetness of the tomatoes. It gives the dish its “retro” flavor profile.
• Soy Sauce: Chef Noah’s Secret Ingredient. Just one tablespoon adds a salty umami depth that makes the beef taste beefier. It doesn’t make the dish taste Asian; it just enhances the savory notes.

The Pasta

Elbow Macaroni is traditional.

• Alternatives: You can use small shells, cavatappi, or ditalini. Avoid long noodles like spaghetti or heavy shapes like rigatoni, as they cook differently and might soak up too much liquid.

Step-by-Step Instructions

This recipe moves quickly, so have your cans opened and veggies chopped before you turn on the stove.

Step 1: Brown and Soften

Grab your largest skillet, Dutch oven, or soup pot. Heat it over medium-high heat. Add the ground beef, diced onion, and diced green pepper. Break up the beef with a wooden spoon. Cook for 6-8 minutes until the beef is fully browned and the onions are translucent.

• Grease Check: If there is a lot of excess fat (more than 2 tablespoons), drain it off. If it looks dry, leave it alone. Add the minced garlic and cook for 1 minute until fragrant.

Step 2: Build the Sauce

Stir in the tomato sauce, diced tomatoes (undrained!), beef broth, soy sauce, Worcestershire sauce, and seasonings (Italian seasoning, bay leaf, paprika). Bring the mixture to a gentle boil.

Step 3: The Simmer (Cooking the Pasta)

Reduce the heat to low/medium-low. You want a steady simmer, not a raging boil. Pour in the uncooked elbow macaroni. Stir well to ensure it is submerged in the liquid. Cover the pot with a lid. Cook for 12-15 minutes, stirring every 3-4 minutes.

• Why Stir? Since there is less liquid than a pot of boiling water, the pasta likes to stick to the bottom. Stirring ensures even cooking and prevents burning.

Step 4: The Cheesy Finish

Remove the lid. Test a noodle. It should be tender (al dente). The sauce should be thickened but still saucy (it will thicken more as it cools). Remove the bay leaf. Stir in the shredded cheddar cheese. Let it melt into the sauce, creating creamy ribbons of cheese throughout. Garnish with fresh parsley and serve immediately.

Common Mistakes to Avoid

1. Using Mushy Pasta The cooking time for pasta in sauce is different than in water. Start checking the pasta at the 10-minute mark. You want it to have a little bite because it will continue to cook in the hot sauce even after you take it off the stove.

2. The “Soup” Goulash If your goulash is too runny, simply take the lid off and simmer for another 2-3 minutes. The liquid will evaporate quickly. Conversely, if it’s too dry and the pasta isn’t done, add 1/2 cup of water or broth.

3. Skipping the Resting Period Like lasagna, goulash benefits from sitting for 5-10 minutes off the heat. This allows the starch to settle and the flavors to meld.

Variations and Dietary Swaps

This recipe is incredibly flexible.

• The “Cheesy Bake”: Instead of stirring the cheese in, transfer the cooked goulash to a baking dish, top with mozzarella, and bake at 375°F for 10 minutes until bubbly.
• Veggie Loaded: Hide vegetables for the kids! Add finely diced carrots, zucchini, or even spinach along with the onions. They cook down and disappear into the sauce.
• Gluten-Free: Use a sturdy gluten-free macaroni (like brown rice or corn pasta). Be very careful with the cooking time, as GF pasta can turn to mush quickly.
• Spice it Up: Add a pinch of red pepper flakes or a can of diced green chilies for a Tex-Mex twist.

What to Serve with American Goulash

This is a “one-bowl meal,” meaning it has your protein, carb, and veg all in one. However, a side dish adds freshness.

1. Garlic Bread: Essential for scooping up the last bits of tomato sauce.
2. Green Salad: A crisp salad with ranch or Italian dressing provides a cold, crunchy contrast to the hot, soft pasta.
3. Corn: Steamed corn or cornbread pairs beautifully with the tomato beef flavors.
4. Dinner Rolls: Soft, fluffy yeast rolls are a classic accompaniment.

Storage and Reheating

This is one of the best leftovers in existence.

• Fridge: Store in an airtight container for up to 4 days.
• Freezing: Yes, you can freeze it! However, pasta can get a little soft upon thawing. Freeze in individual portions for up to 3 months.
• Reheating: Microwave with a splash of water (the pasta will have absorbed the moisture in the fridge). Or reheat on the stove over low heat.

Final Thoughts

Old Fashioned American Goulash is more than just a recipe; it’s a memory. It reminds us that you don’t need expensive ingredients or complicated techniques to make a meal that brings people together.

It is hearty, filling, and undeniably delicious. Whether you are cooking for a busy family on a Tuesday night or just craving a bowl of nostalgia, this recipe delivers every time.

So, grab that wooden spoon and let’s make some comfort food.

Happy Cooking! Chef Noah

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