The Ultimate Classic Goulash Recipe: Comfort in a Bowl

The Ultimate Classic Goulash Recipe

Hearty, savory, and deeply comforting, classic American goulash is a time-tested family favorite. Whether you’re searching for an easy weeknight dinner, a dish that gets better the next day, or simply nostalgic for your childhood, this recipe guides you step-by-step in making the best goulash. Packed with tender ground beef, elbow macaroni, rich tomato sauce, and aromatic spices, this one-pot meal is sure to become a permanent fixture in your dinner rotation.

Why You’ll Love This Recipe

• Simplicity: Quick prep and easy cleanup, thanks to one-pot cooking.
• Hearty and Satisfying: Loaded with protein, veggies, and pasta.
• Versatile: Perfect for feeding a crowd, meal prep, or delicious leftovers.
• Budget-Friendly: Made with pantry staples and cost-effective ingredients.

What Is Classic American Goulash?

Classic American goulash, sometimes called “American chop suey,” differs from the Hungarian version. American goulash is a cozy, one-pot pasta and ground beef dish simmered in a seasoned tomato sauce and often finished with cheddar cheese for extra creaminess. It’s a beloved comfort food across the United States, especially in the Midwest and South, and is cherished for its combination of savory, tangy, melty flavors and simple preparation.

Ingredients You’ll Need

Keep things simple with easy-to-find ingredients, many of which are pantry staples:

• Olive Oil – for sautéing vegetables and browning the beef.
• Onion – typically yellow or white, diced for a sweet and aromatic base.
• Green Bell Pepper – brings freshness and a touch of sweetness; other colors can be substituted.
• Ground Beef – lean ground beef is preferred for less grease, but any type will do.
• Garlic – minced fresh for deep flavor.
• Tomato Sauce – creates a rich and smooth base.
• Diced Tomatoes – for texture and added freshness; petite diced tomatoes work best.
• Beef Broth – adds umami depth and allows the pasta to cook in the sauce.
• Worcestershire Sauce – gives layered umami complexity.
• Seasoned Salt – enhances all the other flavors.
• Italian Seasoning – a convenient blend of dried herbs for robust flavor.
• Bay Leaves – infuse subtle, herbal complexity during the simmer.
• Dry Macaroni Noodles – elbow macaroni is traditional, but any small pasta works.
• Cheddar Cheese (optional) – stirred in at the end for creaminess and richness.

Ingredient Table

Step-By-Step Instructions

1. Sauté the Aromatics and Brown the Beef
   Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add diced onion and bell pepper; cook until just beginning to soften (about 3 minutes). Add ground beef, breaking it up with a wooden spoon, and cook until no longer pink. Drain off excess fat if needed.
2. Add the Garlic
   Stir in minced garlic and cook until fragrant—about 30 seconds.
3. Add Liquids, Tomatoes, and Seasonings
   Pour in tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Sprinkle in seasoned salt, Italian seasoning, and add bay leaves. Give everything a thorough stir.
4. Add Macaroni
   Stir in dry macaroni noodles. Bring mixture to a gentle boil, then reduce heat to medium-low.
5. Simmer
   Simmer, stirring occasionally, until the pasta is cooked through and the sauce is flavorful and rich—about 15–20 minutes. Taste and adjust seasonings as needed.
6. Finish and Serve
   Fish out and discard the bay leaves. For extra richness, stir in shredded cheddar cheese until melted. Serve hot and enjoy!

Expert Tips for the Best Goulash

• Drain the Beef Thoroughly: Prevent greasy sauce by draining cooked beef well before adding liquids.
• Cook Pasta in the Sauce: This allows noodles to absorb flavors and thicken the dish.
• Don’t Skip the Worcestershire: Just a few tablespoons deliver extra savory complexity.
• Shred Cheese Fresh: For the best melt and flavor, use freshly shredded cheddar rather than pre-shredded.
• Adjust Consistency: If the goulash seems too thick as it cooks, add a splash more broth or water. For a thicker texture, simmer uncovered a bit longer.
• Make Ahead: Goulash flavors deepen overnight. Store in an airtight container in the fridge for up to 4 days and reheat gently on the stove or in the microwave.

Ingredient Swaps & Variations

• Different Proteins: Substitute ground turkey, pork, or vegetarian crumbles for ground beef.
• Go Meatless: Use hearty mushrooms and extra beans for a vegetarian version.
• Add Veggies: Diced carrots, celery, or zucchini mix in well.
• Pasta Shapes: Any bite-sized pasta, such as small shells or rotini, is a fine stand-in for elbow macaroni.
• Cheese Choices: Try Monterey Jack, mozzarella, or Colby in place of cheddar for a different flavor profile.
• Spice It Up: Add 1/2 teaspoon crushed red pepper or a dash of hot sauce if you like some heat.

Nutritional Information

Each serving (about 1.5 cups) provides an estimated:

• Calories: 388
• Carbohydrates: 20g
• Protein: 22g
• Fat: 24g (10g saturated)
• sodium: 918mg
• Calcium: 134mg
• Iron: 3mg
• Vitamin C: 12mg

*Actual nutrition may vary depending on brands and optional add-ins.*

Tips for Serving and Storage

• Best Served Hot: Dish up straight from the pot for maximum comfort.
• Garnish Options: Sprinkle with fresh parsley, extra cheese, or a dollop of sour cream.
• Ideal Leftovers: Goulash tastes even better as flavors meld! Refrigerate in airtight containers for up to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight and reheat gently.

What to Serve With Goulash

• Crusty Bread: Perfect for mopping up rich tomato sauce.
• Simple Green Salad: Crisp lettuce with vinaigrette balances the hearty dish nicely.
• Roasted Vegetables: Try broccoli, Brussels sprouts, or carrots for color and nutrition.
• Pickles: Their tang cuts through the richness of the goulash.

History and Origins of American Goulash

The American goulash we know today evolved from Hungarian goulash, a traditional stew of beef, paprika, potatoes, and vegetables. Early Hungarian immigrants adapted their recipes to American tastes and available pantry ingredients—swapping in ground beef and macaroni, and favoring a tomato-based sauce. Over generations, this Americanized version became a beloved staple in home kitchens, school cafeterias, and family gatherings nationwide.

Frequently Asked Questions (FAQs)

Can I use other types of pasta?

Yes, while elbow macaroni is classic, small shells, rotini, or penne work well too. Adjust cook times as needed.

Can I make this recipe in advance?

Absolutely. Goulash is ideal for meal prep, as the flavors develop with time. Store in an airtight container in the refrigerator for up to 4 days, or freeze individual portions up to 3 months.

Can I substitute ground beef with another meat?

Yes, ground turkey, pork, chicken, or even plant-based meat crumbles make excellent alternatives.

How do I keep leftovers from drying out?

If your goulash thickens in the fridge, add a little water or broth when reheating to restore its creamy texture.

Is it possible to make goulash dairy-free?

Omit the cheddar cheese or use a dairy-free alternative to keep the dish lactose-free.

Is goulash gluten-free?

As written, it is not gluten-free due to the macaroni. To adapt, use your favorite gluten-free pasta and check all packaged ingredients for gluten-free status.

Chef’s Notes and Final Thoughts

Classic American goulash offers the best of nostalgic comfort and flexible cooking. Its simple ingredients and one-pot method make it achievable for cooks of all levels, while the hearty flavors please every palate. Experiment with add-ins and make it your own—just don’t forget to save some for leftovers!

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

Read full bio of Shinta