Name: Beefy American Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound lean ground beef (85% lean works well); 1 medium yellow onion, finely chopped (about 1 cup); 2 cloves garlic, minced; 1 cup diced green bell pepper (optional for extra texture); 2 cups elbow macaroni (or small shells); 15 oz can tomato sauce ((425 g)); 14.5 oz can diced tomatoes, undrained ((411 g)); 1 cup beef broth (or low-sodium broth); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon granulated sugar ((balances acidity)); 1 teaspoon Italian seasoning; Salt and freshly ground black pepper to taste; 1 cup shredded cheddar cheese (optional); Fresh parsley, chopped, for garnish

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Jump to Recipe

The first time I made this Beefy American Goulash I was chasing a memory of my grandmother’s kitchen: warm, tomato-scented air, the clatter of a wooden spoon and the soft hum of conversation. I didn’t follow a recipe then, just instincts and the comforting feel of a pot simmering on the stove. That improvised batch turned into our family’s go-to weeknight comfort dinner, and I still make it when I want something hearty and honest. The mix of browned ground beef, tangy tomatoes, tender elbow macaroni and a little sweetness from sautéed onions always feels like a hug in a bowl.

This recipe is simple, forgiving, and fills the house with the kind of aromas that make everyone gravitate to the kitchen. It’s the kind of meal you can make on a busy evening yet feel proud to serve to friends.

Why Make This Beefy American Goulash Recipe

Quick to prepare on weeknights while still tasting like something homemade and slow-cooked.
Family-approved: kids and adults both love it.
Budget-friendly: uses pantry staples and economical ground beef.
Flexible: easy to tweak for dietary needs or available ingredients.

Readers will love this because it delivers big, comforting flavors with minimal fuss, reheats beautifully for lunches, and stretches to feed a crowd without breaking the bank.

Ingredients You’ll Need for Beefy American Goulash

For the Goulash

1 pound (450 g) lean ground beef (85% lean works well)
1 medium yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 cup diced green bell pepper (optional for extra texture)
2 cups elbow macaroni (or small shells)

For the Sauce

1 (15 oz) can tomato sauce (425 g)
1 (14.5 oz) can diced tomatoes, undrained (411 g)
1 cup beef broth (or low-sodium broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon granulated sugar (balances acidity)
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste

For Finishing

1 cup shredded cheddar cheese (optional)
Fresh parsley, chopped, for garnish

Notes on ingredients and substitutions

Use fresh tomatoes when in season for a brighter sauce, or good-quality canned tomatoes year-round.
For a lighter version, swap ground turkey or extra-lean beef.
Make it gluten-free by using gluten-free pasta and checking Worcestershire sauce for gluten.

How to Make Beefy American Goulash

Step 1: Brown the beef and aromatics (about 8 minutes)

Heat a large heavy skillet or Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon.
Cook until the beef is nicely browned and no longer pink, about 5 to 6 minutes. Drain excess fat if there is a lot, leaving a tablespoon for flavor.
Add the chopped onion and bell pepper and cook until softened and translucent, about 2 to 3 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

Step 2: Build the sauce (about 5 minutes)

Stir in the tomato paste and cook for 1 minute to deepen flavor.
Add the tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, sugar, and Italian seasoning.
Bring the mixture to a gentle simmer. Taste and season with salt and pepper.

Step 3: Simmer and combine with pasta (about 12 to 15 minutes)

Add the elbow macaroni directly to the simmering sauce. Reduce heat to medium-low, cover, and simmer until the pasta is tender, about 10 to 12 minutes, stirring occasionally so pasta cooks evenly and doesn’t stick.
If the sauce becomes too thick before the pasta is cooked, stir in a splash more broth or water. The finished sauce should coat the pasta without being soupy.

Step 4: Finish and serve (2 to 3 minutes)

When the pasta is tender, remove from heat. Stir in half of the shredded cheddar cheese until melted and silky.
Sprinkle the remaining cheese on top, cover for a minute to let it melt, then garnish with chopped parsley.
Serve hot. Texture cues: beef should be browned and slightly caramelized, onions soft and translucent, pasta tender but not mushy.

Tips & Recipe Variations for Beefy American Goulash

Use a heavy pan to brown beef well for deeper flavor; fond on the bottom adds richness to the sauce.
To prevent the dish from becoming watery, avoid over-boiling after adding pasta; simmer gently and keep the lid slightly ajar if needed.
Make it a one-pot meal by using a large Dutch oven and cooking pasta directly in the sauce as outlined.
Vegetarian option: swap ground beef for 1 pound of cooked lentils or a plant-based crumbles and use vegetable broth.
Low-carb option: replace pasta with cauliflower florets or shirataki noodles—add them near the end so they don’t overcook.
Make ahead and reheat: store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
Freezing advice: cool completely, freeze in portions up to 3 months. Thaw overnight in the fridge and reheat on low.

How to Serve Beefy American Goulash

Serve with a simple green salad and crusty bread or buttery dinner rolls to sop up the sauce.
A side of steamed green beans or roasted broccoli adds color and freshness.
Drinks: pair with a cold lager, light red wine, or a sparkling water with lemon for a family-style meal.
Presentation tip: spoon into shallow bowls, top with a sprinkle of cheese and parsley, and serve with a lemon wedge if you like a bright contrast.

Frequently Asked Questions About Beefy American Goulash

Q: Can I make this recipe ahead of time? A: Yes. Prepare fully, cool, and refrigerate for up to 4 days. Reheat gently on the stove with a splash of broth to refresh the sauce.

Q: Can I freeze the leftovers? A: Yes. Freeze portions for up to 3 months. Thaw overnight in the fridge and reheat on low, adding a little broth if needed.

Q: What can I use instead of elbow macaroni? A: Small shells, rotini, or penne all work well. For gluten-free diets, use certified gluten-free pasta.

Q: How do I prevent the dish from becoming watery? A: Simmer gently and avoid high rolling boils once pasta is added. If too thin, remove lid and cook a few minutes uncovered to reduce.

Q: Can I make this dairy-free? A: Omit the cheese or use a dairy-free shredded cheese alternative. Use olive oil instead of butter if your recipe variant includes it.

Reader Review: Beefy American Goulash

“Comfort food at its best. The sauce is rich without being heavy and the pasta soaks up all the cozy flavors. I made it for a weeknight dinner and my whole family went back for seconds.” – A satisfied home cook

Conclusion

This Beefy American Goulash is one of those recipes that feels like home every time you make it. It’s simple, flexible, and reliably delicious perfect for busy nights, leftovers, and comforting gatherings. If you want another version or inspiration from a trusted site that inspired my version, you can compare notes with Emily’s take on the dish at Emily Bites’ Beefy American Goulash. I hope you try this recipe, tweak it to your taste, and share how it turned out. There’s something wonderful about a recipe that brings people to the table again and again.