American Goulash is my kind of comfort food! It’s rich, savory , and full of that cozy, tomato-y goodness. It’s hearty, easy to make , and one bite will have you hooked just like my family is!
A Reader’s Review
Perfect. Followed the recipe! Tasted better than my Mom’s! Thank you for sharing.
How This Goulash Stole My Heart (and Fork)
- One-pot : Everything cooks together in a single pot, which means less cleanup and more flavor as the pasta soaks up the rich, seasoned sauce.
- Family-friendly : Kids love it, but it’s also packed with hearty, comforting flavor that adults can feel good about!
- Freezer-friendly : Perfect for meal prep! Make a batch, freeze it, and enjoy the same rich flavor and texture!
How To Make American Goulash
Making this classic American goulash recipe couldn’t be easier. Cook the beef and onion, and then throw everything together and let it simmer. You’ll have time to make my 1-hour rolls and green goddess salad to have on the side.
- Brown the Meat: Add 2 pounds of ground beef to a large stockpot over medium high heat. Cook and brown the beef for 7-8 minutes. Remove the meat from the pot and drain, leaving about 1-2 tablespoons of grease in the pot.
- Cook the Onion : Add diced onion and cook for about 5 minutes over medium heat until tender. Add minced garlic and cook for 1 minute.
- Make Soup Base: Return the cooked beef to the pot. Add water, beef base, tomato sauce, diced tomatoes, soy sauce, Italian seasoning , seasoned salt , paprika, black pepper, and bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
- Add Noodles & Simmer: Stir in uncooked noodles. Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom. Just before serving, stir in cheese. Garnish your goulash with fresh chopped Italian parsley on top before serving!
What’s the Difference Between Hungarian and American Goulash?
Hungarian goulash is a hearty stew loaded with meat, vegetables, and plenty of paprika. Hungarian sometimes uses dumplings or potatoes instead of pasta. American goulash skips the extra veggies (aside from the tomato based sauce) and goes all-in with macaroni noodles and cheese. You might also hear it called “American chop suey.”
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Ingredients1x2x3x
- ▢ 2 pounds ground beef
- ▢ 1 large diced onion
- ▢ 4 cloves minced garlic
- ▢ 3 cups water
- ▢ 1 tablespoon beef base or bouillon
- ▢ 2 (15-ounce) cans tomato sauce
- ▢ 2 (15-ounce) cans diced tomatoes (one petite diced)
- ▢ 3 tablespoons soy sauce
- ▢ 2 tablespoons Italian seasoning
- ▢ 1 tablespoon seasoned salt
- ▢ 2 teaspoons paprika
- ▢ ½ teaspoon black pepper
- ▢ 3 bay leaves
- ▢ 2 cups elbow macaroni noodles uncooked
- ▢ 1 cup shredded cheddar cheese
- ▢ fresh chopped Italian parsley for garnish
Instructions
- Add 2 pounds ground beef to a large stock pot over medium-high heat. Cook and brown the beef for 7-8 minutes. Remove the meat from the pot and drain, leaving about 1-2 tablespoons of grease in the pot.
- Add 1 large diced onion and cook for about 5 minutes over medium heat until tender. Add 4 cloves minced garlic and cook for 1 minute.
- Return the cooked beef to the pot. Add 3 cups water , 1 tablespoon beef base , 2 (15-ounce) cans tomato sauce , 2 (15-ounce) cans diced tomatoes , 3 tablespoons soy sauce , 2 tablespoons Italian seasoning , 1 tablespoon seasoned salt , 2 teaspoons paprika , ½ teaspoon black pepper , and 3 bay leaves . Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
- Stir in 2 cups elbow macaroni noodles . Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom.
- Just before serving, stir in 1 cup shredded cheddar cheese . Garnish with fresh chopped Italian parsley on top before serving!
Video
Notes
- Fridge: Store cooled goulash in an airtight container for 3–4 days.
- Freezer: Freeze in a labeled, airtight container or bag for up to 3 months.
- Reheat: From fridge—warm on stove or microwave in 1–2 min intervals. From freezer—thaw overnight, then reheat on stove.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
More Hearty Soups to Try
When it gets cold outside, I love making a big pot of soup! It warms my soul as well as my heart! Here are some of my favorites!
Dinner
Hungarian Goulash
1 hour 28 minutes
Soup
Best Ever Beef and Cabbage Soup
1 hour 15 minutes
Soup
Slow Cooker Pasta e Fagioli Soup
7 hours 10 minutes
Soup
The BEST Vegetable Beef Soup
45 minutes
Classic American Goulash
Ingredients
- 2 pounds ground beef
- 1 large diced onion
- 4 cloves minced garlic
- 3 cups water
- 1 tablespoon beef base or bouillon
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes (one petite diced)
- 3 tablespoons soy sauce
- 2 tablespoons Italian seasoning
- 1 tablespoon seasoned salt
- 2 teaspoons paprika
- ½ teaspoon black pepper
- 3 bay leaves
- 2 cups elbow macaroni noodles uncooked
- 1 cup shredded cheddar cheese
- fresh chopped Italian parsley for garnish
Instructions
- Add 2 pounds ground beef to a large stock pot over medium-high heat. Cook and brown the beef for 7-8 minutes. Remove the meat from the pot and drain, leaving about 1-2 tablespoons of grease in the pot.
- Add 1 large diced onion and cook for about 5 minutes over medium heat until tender. Add 4 cloves minced garlic and cook for 1 minute.
- Return the cooked beef to the pot. Add 3 cups water , 1 tablespoon beef base , 2 (15-ounce) cans tomato sauce , 2 (15-ounce) cans diced tomatoes , 3 tablespoons soy sauce , 2 tablespoons Italian seasoning , 1 tablespoon seasoned salt , 2 teaspoons paprika , ½ teaspoon black pepper , and 3 bay leaves . Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
- Stir in 2 cups elbow macaroni noodles . Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom.
- Just before serving, stir in 1 cup shredded cheddar cheese . Garnish with fresh chopped Italian parsley on top before serving!
Video
Notes
- Fridge: Store cooled goulash in an airtight container for 3–4 days.
- Freezer: Freeze in a labeled, airtight container or bag for up to 3 months.
- Reheat: From fridge—warm on stove or microwave in 1–2 min intervals. From freezer—thaw overnight, then reheat on stove.
Nutrition
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Classic American Goulash https://therecipecritic.com/american-goulash/
