Name: American Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 pounds ground beef (80/20); 1 medium yellow onion, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 (28 ounce) can diced tomatoes; 1 (15 ounce) can tomato sauce; 2 cups beef broth; 2 tablespoons Worcestershire sauce; 2 teaspoons Italian seasoning; 1 teaspoon smoked paprika; 1 bay leaf; 1 1/2 teaspoons salt, plus more to taste; 1/2 teaspoon black pepper; 2 cups elbow macaroni, uncooked; 1 cup shredded cheddar cheese, optional

Last updated: August 12, 2026

This American goulash recipe turns ground beef, elbow macaroni, and a rich tomato sauce into one skillet full of comfort food. You will love how the recipe card below gives you exact measurements and timing for a weeknight dinner that comes together in under 45 minutes.

A bowl of macaroni with ground beef, tomato sauce, and melted cheddar cheese, garnished with chopped parsley.

What Makes This American Goulash Recipe Different

American goulash is not the same dish as Hungarian goulash, even though the name causes confusion in a lot of kitchens.

Hungarian goulash is a paprika-forward beef stew, often served over egg noodles or with dumplings, while American goulash is a one-pot ground beef and macaroni dish closer to a hearty chili mac.

Midwestern home cooks sometimes call this dish “slumgullion” or “chili mac,” and it shows up in church cookbooks and family recipe boxes across Ohio, Indiana, and Pennsylvania.

This American goulash recipe leans into that Midwestern roots with ground beef, elbow macaroni, canned tomatoes, and a blend of Italian seasoning and paprika for warmth.

Ingredients for American Goulash

The Beef and Aromatics

Ground beef forms the base of this American goulash recipe, and 80/20 ground chuck gives the best flavor because the fat renders into the sauce as it simmers.

Diced onion, green bell pepper, and minced garlic sit on a wooden cutting board beside a black Dutch oven, with a striped towel and a potted plant in the background.

Yellow onion and garlic build the aromatic base, and a chopped green bell pepper adds a slight sweetness that balances the acidity of the tomatoes.

The Tomato Base

A combination of canned diced tomatoes, tomato sauce, and a small amount of tomato paste gives this dish depth without turning it into straight marinara.

A glass bowl pours diced tomatoes and sauce into a pot of browned ground beef, onions, and green peppers on a marble countertop.

Beef broth thins the sauce just enough for the macaroni to cook directly in the skillet, which means the pasta absorbs the flavor of the sauce as it softens.

Seasoning and Pasta

Italian seasoning, smoked paprika, a bay leaf, salt, and black pepper season the sauce, and Worcestershire sauce adds a savory backbone that rounds out the beef.

Dry elbow macaroni is being poured from a white bowl into a pot of tomato-based sauce on a stovetop, with a basil plant and kitchen items visible in the background.

Elbow macaroni is the traditional choice for American goulash, though small shells or ditalini work as substitutes if that is what you have in the pantry.

How to Make American Goulash

Browning the Beef

Start by browning the ground beef in a large Dutch oven or deep skillet over medium-high heat, breaking it into crumbles as it cooks.

Ground beef is browning in a black pot, with some pink and some cooked brown pieces visible. Steam rises from the meat. A wooden board and striped towel are nearby on a light countertop.

Once the beef is no longer pink, add the diced onion, bell pepper, and garlic, and cook until the onion turns translucent, about 5 minutes.

Drain excess grease if there is more than a couple tablespoons pooling in the pan, since too much fat will make the finished dish greasy instead of rich.

Building the Sauce

Stir the tomato paste directly into the beef mixture and cook it for a minute so it loses its raw, tinny taste.

Ground beef cooking in a skillet with tomato sauce, stirred by a wooden spoon. Some chopped onions are visible among the beef. A striped cloth and plate are blurred in the background.

Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, bay leaf, salt, and pepper, and stir everything together.

Bring the mixture to a gentle boil, then reduce the heat so it simmers steadily rather than boiling hard.

Cooking the Macaroni Right in the Pot

Stir the uncooked elbow macaroni directly into the simmering sauce, then cover the pot and let it cook for 12 to 15 minutes, stirring occasionally so the pasta does not stick to the bottom.

A black pot with a lid is steaming on a gas stove, with steam visible escaping around the edges of the lid. The stove is clean and the kitchen background is partially visible.

Check the macaroni at the 12 minute mark, since older pots and thinner sauces can cook pasta faster than expected.

The dish is ready once the macaroni is tender and the sauce has thickened enough to coat the back of a spoon, and you should remove the bay leaf before serving.

Finishing Touches

Stir in shredded cheddar cheese off the heat if you want a creamier, richer finish, letting it melt directly into the hot goulash.

A hand sprinkles shredded cheddar cheese over a pot of macaroni and beef chili in a kitchen setting.

Taste the sauce before serving and adjust the salt, since the saltiness of canned tomatoes and broth can vary by brand.

Variations on American Goulash

Ground turkey or ground venison both work as substitutes for ground beef if you want a leaner or gamier version of this American goulash recipe.

A fork lifts cheesy macaroni with ground beef in a tomato sauce from a bowl, showing melted cheese stretching between the fork and the pasta.

A can of diced green chiles or a spoonful of chili powder gives the dish a Southwestern edge for households that like more heat.

Some home cooks stir in frozen corn or diced zucchini during the last few minutes of cooking to work in extra vegetables without changing the core flavor.

For a lower-carb version, swap the macaroni for cauliflower rice added only in the final 5 minutes of cooking so it does not turn mushy.

Storage and Reheating

Leftover American goulash keeps well in an airtight container in the refrigerator for up to 4 days.

A pot of macaroni with meat sauce sits on a wooden table, next to two empty bowls, a spoon, a fork, and a folded cloth napkin.

Reheat individual portions in the microwave, or warm larger batches on the stovetop over medium-low heat with a splash of beef broth to loosen the sauce.

This dish also freezes well for up to 3 months, though the macaroni softens slightly after thawing, so many cooks prefer to freeze the meat sauce separately and cook fresh pasta when reheating.

Serving Suggestions

A simple green salad with a vinaigrette cuts through the richness of the beef and tomato sauce nicely.

A bowl of beef and macaroni stew, a slice of garlic bread on a plate, a fresh salad with tomatoes, cucumber, and red onion, a spoon, and a glass of ice water on a wooden table.

Garlic bread or a warm dinner roll works well for soaking up any extra sauce left in the bowl.

A sprinkle of fresh parsley or extra shredded cheddar on top adds color and a little more flavor right before serving.

The Origin of American Goulash

American goulash traces back to Hungarian immigrants who settled in the Midwest and Pennsylvania in the late 19th and early 20th centuries, bringing their paprika-heavy stews with them.

Over generations, home cooks adapted the dish to use ingredients that were cheap and available in American grocery stores, swapping stew beef for ground beef and egg noodles for elbow macaroni.

By the mid-20th century, this simplified version had become a fixture of church potlucks, school cafeterias, and family dinner tables, distinct enough from its Hungarian namesake to earn its own identity as American goulash or “chili mac.”

Grab the full ingredient list and step-by-step instructions in the recipe card below to make this American goulash recipe tonight.

6 servings

American Goulash

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A hearty one-pot American goulash with ground beef, elbow macaroni, and a rich tomato sauce, ready in under 45 minutes.

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Ingredients

2 pounds ground beef (80/20)
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
1 bay leaf
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon black pepper
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese, optional

Instructions

Brown the ground beef in a large Dutch oven or deep skillet over medium-high heat, breaking it into crumbles, about 6 to 8 minutes.
Add the diced onion, bell pepper, and garlic, and cook until the onion is translucent, about 5 minutes. Drain excess grease if needed.
Stir in the tomato paste and cook for 1 minute.
Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, bay leaf, salt, and pepper. Stir to combine.
Bring to a gentle boil, then reduce heat to a steady simmer.
Stir in the uncooked elbow macaroni, cover, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
Remove the bay leaf. Stir in shredded cheddar cheese off the heat, if using.
Taste and adjust salt before serving.

Notes

For a lower-carb version, substitute cauliflower rice for the macaroni and add it during the last 5 minutes of cooking. Leftovers keep for up to 4 days refrigerated or 3 months frozen.

Nutrition Information:

Yield:

Serving Size:

about 1.5 cups
Amount Per Serving: Calories: 480Total Fat: 24gSaturated Fat: 10gSodium: 890mgCarbohydrates: 34gFiber: 3gSugar: 6gProtein: 29g

American Goulash Recipe Questions

Can I make American goulash ahead of time?

Yes, you can make this American goulash recipe up to 2 days ahead and reheat it on the stovetop with a splash of broth to loosen the sauce.

The flavor actually deepens after a day in the refrigerator, similar to chili or soup.

Why is my goulash sauce too thin?

A thin sauce usually means the pasta needs another few minutes of simmering uncovered so excess liquid can evaporate.

You can also stir in a small cornstarch slurry if you need the sauce to thicken quickly.

Can I use a different pasta shape?

Small shells, ditalini, or even rotini all work as substitutes for elbow macaroni in this recipe.

Stick with a similarly sized pasta shape so the cooking time in the sauce stays accurate.

Is American goulash the same as Hungarian goulash?

No, American goulash is a ground beef and macaroni skillet dish, while Hungarian goulash is a paprika-based beef stew served over noodles or with dumplings.

The two dishes share a name and a Hungarian-American history, but the ingredients and technique are quite different.

Can I make this recipe in a slow cooker?

You can brown the beef and aromatics on the stovetop first, then transfer everything except the macaroni to a slow cooker on low for 4 hours.

Stir in the uncooked macaroni during the last 20 to 25 minutes so it cooks through without turning mushy.

What cheese works best in American goulash?

Sharp cheddar is the most traditional choice, though a mix of cheddar and Monterey Jack melts smoothly and adds a milder flavor.

Avoid pre-shredded cheese if possible, since the anti-caking coating can make the melted texture slightly grainy.

Final Thoughts on This American Goulash Recipe

This American goulash recipe delivers a full dinner from one pot, with tender macaroni, seasoned beef, and a rich tomato sauce that reheats just as well the next day.

Keep the recipe card handy for your next busy weeknight, since this dish comes together with pantry staples and about 45 minutes of hands-on time.

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