This easy American goulash is a cozy one-pot dinner with ground beef, elbow macaroni, and a savory tomato sauce. It’s ready in 30 minutes, with no separate pot of pasta to wash.

If you love saucy pasta recipes, make my chili mac or easy hamburger casserole, next!

Easy American goulash made with ground beef, elbow noodles, and tomato sauce cooking in a pot.

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Key Takeaways: Quick and Easy American Goulash

  • One-pot American goulash: Ground beef, elbow macaroni, and a savory tomato sauce cook together in the same pot.
  • Ready in 30 minutes: The pasta simmers right in the sauce, so there’s no need to boil it separately.
  • Easy to customize: Add cheddar on top, swap in ground turkey, or stir in extra vegetables.

Why I Love This Recipe

American goulash is sometimes called hamburger goulash, while Hungarian goulash is a paprika-seasoned stew. I love this American version for busy weeknights because it’s quick and easy, budget-friendly comfort food with nostalgic flavor.

Worcestershire and Italian seasoning give the sauce savory depth, while bell pepper and corn add color and sweetness. For more cozy dinners, try my homemade Hamburger Helper, tater tot casserole or cheeseburger casserole.

XO - Jamielyn

Ingredient Notes

Ingredients for easy goulash including ground beef, elbow noodles, tomatoes, broth, onion, garlic, and seasonings.

Find the full printable recipe with specific measurements below.

  • Ground beef: I like to use 80/20 lean ground beef.
  • Macaroni noodles: Other small noodles work like small shells or penne.
  • Beef broth: Vegetable or chicken broth work if that is what you have on hand.
  • Tomatoes: This recipes uses tomato sauce along with petite diced tomatoes.
  • Vegetables: I like to add in onion, red bell pepper and corn. If you like green peppers that can be used.
  • Seasonings: I use my homemade Italian seasoning but store-bought is fine.
  • Cheddar cheese: While optional, I always melt sharp cheddar cheese on top before serving.

How to Make American Goulash

Ground beef, onion and pepper in a white pot.

Step 1: Brown the beef, onion and peppers in large pot or large Dutch oven over medium-high heat until brown. Drain any fat, then add in garlic, Italian seasoning, seasoned salt and Worcestershire sauce for flavor. Cook 1-2 more minutes.

Elbow noodles and tomato sauce added to a pot containing beef and veggies.

Step 2: Stir in diced tomatoes, corn, broth and tomato sauce and bring to light simmer. Then add in uncooked elbow macaroni to the meat sauce, stir and cover with lid.

Finished American goulash in a white pot before adding cheese on top.

Step 3: Continue to cook for 10-12 minutes, stirring every few minutes to prevent sticking. Salt and pepper to taste then sprinkle with cheese and cover for about 1 minute, until cheese has melted. Garnish with fresh basil or parsley and serve with a green salad or artisan bread for soaking up the tomato sauce.

Recipe Tips

  • Swap the protein: Use ground turkey or chicken instead of beef, or try Italian sausage for a different flavor.
  • Add vegetables: Sauté chopped carrots, celery, or mushrooms with the onion and bell pepper. Stir in peas near the end of cooking.
  • Make it creamier: Stir in sour cream just before serving.
  • Adjust the consistency: For soupier goulash, add up to 1 cup extra broth, water, or tomato sauce.
  • Add a little heat: Sprinkle in red pepper flakes to taste.
Close-up of quick and easy goulash with tender pasta, seasoned ground beef, and vegetables.

American Goulash FAQs

How can I make this goulash recipe more saucy?

If you prefer more liquid, add an extra cup of broth, water, or tomato sauce.

Can I make this in the crockpot?

Yes! Brown the ground beef first, then add it to your slow cooker with the other ingredients and stir. Cook on high for 1 to 2 hours or low for 3 to 4 hours.
Add the noodles during the last 30 minutes and cook until tender. Sprinkle cheese on top, cover for a minute to melt, then garnish with fresh basil if you like.

Can I make goulash in the Instant Pot?

Yes. For a pressure-cooker version, follow my Instant Pot goulash recipe.

Can I make this into a freezer meal?

Yes, place in an 8×8″ metal tin and wrap with foil. Then place it inside a freezer bag and add a freezer meal label with the date. Thaw in the refrigerator overnight and then cook at 350°F for 30-45 minutes, or until hot. You could also top with more cheese before baking.

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Bowl of homemade American goulash with ground beef, pasta, and tomato sauce.

Need more comfort food dinners? Try this turkey sloppy joe recipe, one pot burrito bowls or million dollar spaghetti casserole.

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Easy American goulash made with ground beef, elbow noodles, and tomato sauce cooking in a pot.

Easy American Goulash

4.94 from 141 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
This American goulash recipe simmers ground beef, elbow macaroni, tomatoes, bell pepper, and corn together in one pot. It’s ready in 30 minutes, with optional cheddar on top.
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Ingredients 

  • 1 pound lean ground beef
  • ½ cup chopped onion
  • 1 bell pepper , chopped
  • 2 teaspoons minced garlic
  • 1 ½ teaspoons seasoned salt , such as Lawry’s
  • 2 teaspoons  Italian seasoning , plus more to taste
  • 2 Tablespoons Worcestershire sauce , plus more to taste
  • 1 (15-ounce) can petite diced tomatoes
  • 1 cup frozen corn
  • 1 (15-ounce) can beef or chicken broth , add an extra cup if desired (see note)
  • 1 (15-ounce) can tomato sauce
  • 1 ½ cups dry elbow noodles
  • Salt , plus more to taste
  • Ground black pepper , plus more to taste
  • Bay leaf , optional

For serving (optional): Shredded cheddar cheese and Fresh basil or parsley

Instructions

  • In a large pot, cook one pound ground beef, 1/2 cup onion, and 1 bell pepper over medium heat 3 to 5 minutes, or until brown. Drain any grease, if needed. Stir in 2 teaspoons garlic, 2 teaspoons Italian seasoning, 1 1/2 teaspoons seasoned salt, and 2 Tablespoons Worcestershire sauce. Let cook an additional 1 to 2 minutes.
  • Stir in 1 can diced tomatoes, 1 can tomato sauce, 1 cup corn, and 1 can broth. Season with salt and pepper. Add bay leaf, if desired. Bring to a light simmer and add 1 1/2 cups noodles. Stir and cover with a lid. Let cook 10 minutes, or until the noodles are tender, stirring halfway to prevent noodles from sticking.
  • Season to taste. Sprinkle cheese over top, if desired, and cover 1 minute, or until the cheese has melted. Add fresh basil or parsley, if desired. Serve while hot!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Add-ins: It’s easy to add in extra veggies when cooking the onions. Sometimes I’ll add in chopped celery or mushrooms.
Storage: Place any leftovers in an airtight container in the fridge up to 4 days. To reheat, simply microwave or heat on stove until warmed throughout.
Freezer instructions: Place any leftovers in a 8×8-inch metal tin and wrap with foil. When ready to eat, place in the refrigerator to thaw overnight and cook at 350°F for 30 to 45 minutes, or until hot. Top with cheese before baking.

Nutrition

Calories: 243kcal, Carbohydrates: 35g, Protein: 19g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 1036mg, Potassium: 746mg, Fiber: 4g, Sugar: 6g, Vitamin A: 820IU, Vitamin C: 30mg, Calcium: 69mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.