I love this goulash because it delivers so much flavor with minimal effort. The beef and veggies simmer in a tomato-rich sauce that’s both comforting and bold, while the pasta soaks up all that goodness for a perfect bite every time. The cheese adds a creamy, melty finish that ties everything together. It’s family-friendly, budget-friendly, and makes great leftovers — exactly what I want in a weeknight dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil 1 cup diced yellow onion (1 onion) 1 cup diced red pepper (1 pepper) 1 tablespoon finely minced garlic (3–4 cloves) 1 pound lean ground beef (93/7) 2 tablespoons tomato paste 1 tablespoon Italian seasoning 1 teaspoon paprika 1 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Salt and pepper to taste 1 (15-ounce) can tomato sauce 2 (14.5-ounce) cans fire-roasted crushed tomatoes 2 teaspoons beef bouillon powder 2 tablespoons Worcestershire sauce 2 bay leaves 1 cup freshly shredded sharp Cheddar cheese 3 cups uncooked elbow macaroni
Directions
I begin by finely dicing the onion and red pepper, then mincing the garlic. I heat olive oil in a large cast-iron pot over medium-high heat. Once shimmering, I add the onion, red pepper, and garlic, sautéing until they soften and become fragrant. Meanwhile, I bring a separate pot of salted water to a boil for the pasta.
Next, I turn the heat to high, push the vegetables to one side of the pot, and add the ground beef to the center. I let it sear briefly, then crumble it as it cooks until no pink remains. After draining any excess grease, I reduce the heat to medium and stir in tomato paste, Italian seasoning, paprika, chili powder, garlic powder, onion powder, and a pinch of pepper. I cook for 1–2 minutes to bloom the spices and deepen the flavor.
I pour in the tomato sauce and fire-roasted crushed tomatoes, scraping the bottom of the pot to release all the browned bits. Then I add beef bouillon, Worcestershire sauce, and bay leaves. I stir everything together, bring it to a gentle boil, then lower the heat to a simmer. I let it cook partially covered for about 30 minutes, stirring occasionally while I shred the cheese and cook the pasta.
Once the water boils, I add the elbow macaroni and cook according to package instructions until al dente. After draining, I either combine the noodles directly into the sauce if I plan to serve it immediately, or keep them separate to prevent them from absorbing too much liquid. Off the heat, I stir in the shredded Cheddar cheese until melted and creamy. I adjust the seasoning and serve it warm, topped with a little extra cheese if I’m feeling indulgent.
Servings and Timing
This recipe makes about 6 servings. It takes roughly 20 minutes to prep, 20 minutes to cook, for a total of 40 minutes.
Variations
I like to mix things up depending on what I have on hand. Sometimes I combine mozzarella and cheddar for a cheesier dish. When I want extra vegetables, I toss in corn, carrots, mushrooms, or spinach at the end for color and nutrition. For a heartier twist, I add kidney or chili beans to turn it into a chili mac hybrid. A sprinkle of fresh parsley on top always adds brightness and freshness before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To freeze, I let the goulash cool completely before transferring it to a freezer-safe container — it keeps well for up to 3 months. To reheat, I thaw it overnight in the fridge if frozen, then warm it on the stovetop over medium heat, adding a splash of broth or water to loosen the sauce if needed.
FAQs
Can I use another type of pasta?
Yes, I sometimes use rotini, penne, or shells — they hold the sauce beautifully.
How can I make this recipe dairy-free?
I skip the cheese or use dairy-free shredded cheese for a fully dairy-free version.
What if I don’t have Worcestershire sauce?
Soy sauce or tamari works well as a substitute for that umami depth.
Can I make this ahead of time?
Yes, it reheats wonderfully — just keep the pasta separate until ready to serve.
How can I make it spicier?
I add extra chili powder or a pinch of cayenne pepper for more heat.
Can I use ground turkey instead of beef?
Definitely — ground turkey or chicken makes a leaner version that’s still full of flavor.
Do I have to use fire-roasted tomatoes?
No, regular crushed tomatoes work fine, though fire-roasted adds a subtle smoky taste.
Can I add cheese on top before baking?
Yes! I sometimes sprinkle extra cheese on top and bake it for a few minutes to get a bubbly, golden crust.
What sides go well with American Goulash?
I like serving it with a green salad, garlic bread, or roasted vegetables.
Can I use gluten-free pasta?
Yes, gluten-free pasta works perfectly — I just make sure not to overcook it.
Conclusion
This American Goulash is everything I love in a classic comfort meal — hearty, flavorful, and easy to make. The savory beef, tender pasta, and rich tomato sauce come together in a single pot for a satisfying dish that feels like home. Whether I serve it fresh off the stove or enjoy the leftovers later, it’s always a warm, cheesy reminder of simple, delicious cooking at its best.
This American Goulash is a comforting, one-pot classic featuring tender pasta, savory ground beef, and a rich tomato sauce. With melty cheese and bold spices, it’s a hearty, homestyle meal that’s quick to make and perfect for family dinners or weeknights.
Ingredients
2 tablespoons olive oil
1 cup diced yellow onion (1 onion)
1 cup diced red pepper (1 pepper)
1 tablespoon finely minced garlic (3–4 cloves)
1 pound lean ground beef (93/7)
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 (15-ounce) can tomato sauce
2 (14.5-ounce) cans fire-roasted crushed tomatoes
2 teaspoons beef bouillon powder
2 tablespoons Worcestershire sauce
2 bay leaves
1 cup freshly shredded sharp Cheddar cheese
3 cups uncooked elbow macaroni
Instructions
Heat olive oil in a large pot over medium-high heat. Add diced onion, red pepper, and garlic; sauté until softened and fragrant.
Push vegetables to one side, increase heat, and add ground beef. Cook until browned, breaking it apart as it cooks. Drain excess fat.
Reduce heat to medium. Stir in tomato paste, Italian seasoning, paprika, chili powder, garlic powder, onion powder, and a pinch of pepper. Cook for 1–2 minutes to bloom the spices.
Add tomato sauce, crushed tomatoes, beef bouillon, Worcestershire sauce, and bay leaves. Stir well, bring to a simmer, then reduce heat and cook partially covered for 30 minutes, stirring occasionally.
Meanwhile, cook the elbow macaroni according to package directions until al dente. Drain well.
Remove bay leaves from the sauce. Stir in the cooked macaroni and shredded Cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper.
Serve warm, topped with extra cheese or fresh parsley if desired.
Notes
Use fire-roasted tomatoes for a smoky depth of flavor, or substitute regular crushed tomatoes.
Combine mozzarella and Cheddar for an extra cheesy twist.
Add veggies like corn, mushrooms, or spinach for extra nutrition.
To make it dairy-free, omit the cheese or use vegan cheese.
Keep pasta separate if storing for later to prevent over-absorption of sauce.
Freezes well up to 3 months; reheat with a splash of broth or water to loosen sauce.
