My one pot Old-Fashioned Goulash is one of those classic comfort foods that brings back memories of family dinners. This dish, often referred to as American chop suey, is simple, hearty, and perfect for busy nights. It’s made with ground beef, elbow macaroni, and a rich tomato-based sauce that combines perfectly with a few simple seasonings. Easy hamburger goulash is a one-pot meal that’s easy to make and loved by the whole family, even picky eaters!

Old fashioned goulash topped with melted cheddar cheese in a white bowl with a spoon

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Goulash at a glance

Everything cooks in one pot: Ground beef, macaroni, and tomato sauce simmer together in one Dutch oven, topped with melted cheddar.
Big batch, freezer friendly: It feeds the whole family, and leftovers freeze for up to 3 months.

Why You’ll Love My Old Fashioned Goulash

Old-fashioned goulash is one of my favorite comfort foods. It’s a dish that comes together quickly, with simple ingredients you probably already have in your pantry or can easily find at the grocery store. It feeds a family and makes great leftovers, so this easy recipe checks all the right boxes.

One of the things that make this old-fashioned American goulash recipe stand out is its simplicity. It doesn’t require much time to prep, and it's an awesome recipe for both busy nights and relaxed weekends. The combination of ground meat, tender macaroni, and a rich, flavorful tomato sauce seasoned with Italian spices is sure to be a big hit with your family. Plus, if you have leftovers, cheesy goulash freezes well for a convenient meal on another day.

Overhead view of a yellow Dutch oven filled with ground beef, elbow macaroni, and diced tomatoes

Goulash Ingredients

Lean Ground Beef: Ground beef is the main protein in this dish, giving it that hearty, rich flavor. Using lean ground beef helps reduce the amount of grease, making for a lighter version.
Yellow Onions: These add a natural sweetness and depth to the goulash. Cooking them until tender helps build the base flavor for the sauce.
Garlic Cloves: Fresh garlic brings out so much flavor. It pairs well with the onions and complements the tomato sauce.
Water: This helps create enough liquid for the pasta to cook without drying out the sauce.
Beef Broth: Adding broth deepens the overall flavor. You could substitute with chicken broth for a different taste or if that’s what you have on hand.
Tomato Sauce: This is the main component of the sauce and brings that classic tomato base to the goulash.
Diced Tomatoes: Diced tomatoes add texture and more acidity, balancing the richness of the beef and seasonings.
Italian Seasoning: This blend of herbs like basil and oregano gives the goulash that familiar, comforting flavor.
Oregano: Additional oregano enhances the Italian seasoning and adds warmth to the dish.
Bay Leaves: These add subtle, earthy flavors to the sauce while it simmers.
Worcestershire Sauce: This helps enhance the savory elements and adds a slight tang.
Salt & Pepper: Seasoning helps to bring out the other flavors in the dish. Adjust to taste.
Garlic Powder: Adds extra garlic flavor without overpowering the dish.
Elbow Macaroni: The perfect pasta for goulash. It cooks quickly and soaks up the sauce.
Shredded Cheddar Cheese: A little cheese on top brings a creamy, melty texture that complements the dish perfectly.

Wooden spoon scooping easy one pot goulash with macaroni and tomato sauce from a Dutch oven

How to Make Goulash

Making old-fashioned goulash takes just a few basic steps. Here’s what you’ll need to get started.

Step One: In a large Dutch oven or pot, heat olive oil over medium-high heat. Add the lean ground beef and cook until it’s fully browned, breaking it up as it cooks. Spoon off any excess grease that may accumulate in the pot. This step ensures that the goulash isn’t too oily.

Step Two: Once the ground beef is browned, add in the chopped yellow onions. Cook these over medium heat until they become soft and translucent, which should take about 5 minutes. Then, add the chopped garlic and continue to cook for another 1-2 minutes until fragrant.

Step Three: Add 2 cups of water, 1 cup of beef broth, the tomato sauce, diced tomatoes, Italian seasoning, oregano, bay leaves, Worcestershire sauce, salt, garlic powder, and black pepper. Stir everything together to combine, ensuring the seasonings are evenly distributed.

Step Four: Bring the mixture to a simmer, then cover the pot with a lid and allow it to cook for 20-25 minutes. This gives the flavors time to meld and develop, making the sauce rich and flavorful.

Step Five: Add the uncooked elbow macaroni to the pot. Stir the pasta into the sauce, ensuring it’s well coated. Cover the pot again and let it cook for about 4-5 minutes, or until the pasta is al dente. Be careful not to overcook the pasta, as it will continue to soften even after you remove the pot from the heat.

Step Six: Once the pasta is cooked, remove the pot from the heat. Discard the bay leaves, as they have done their job of flavoring the sauce. Serve the goulash warm, topped with shredded cheddar cheese for an extra layer of flavor.

Substitutions and Variations

Old-fashioned goulash is a flexible dish, and you can easily swap out ingredients based on your preferences or what you have on hand.

Easy goulash with fewer ingredients: Short on spices? Use 2 tablespoons of Italian seasoning in place of the oregano and garlic powder. You'll still get plenty of flavor from the onions, garlic, beef broth, and Worcestershire sauce.
Extra beefy flavor: Swap the 2 cups of water for more beef broth. Your goulash will taste richer and heartier.
Ground Meat Substitutes: If you want a lighter version, you can swap the ground beef with ground turkey or ground chicken. My kids actually love Ground Turkey Goulash! For added richness, try using a combination of ground beef and Italian sausage.
Pasta Alternatives: Elbow macaroni is traditional, but you can use any small pasta you have on hand. Shells or rotini would also work well.
Tomato Products: If you don’t have diced tomatoes, stewed tomatoes or tomato paste mixed with water will work in a pinch. You can also substitute tomato sauce with tomato soup for a slightly sweeter flavor.
Spice it Up: For a spicier version, try adding chili powder or red pepper flakes to the sauce. This gives the dish a bit of a kick without overpowering the traditional flavor.

Best Tips for Old Fashioned Goulash

Cook Pasta Al Dente: Be careful not to overcook the pasta in the goulash. The pasta will continue to absorb the liquid even after it’s done cooking, so you want to pull it off the heat while it’s still firm.
Use Fresh Ingredients: Whenever possible, use fresh garlic and onions instead of powdered versions. They provide much more flavor and enhance the overall taste of the dish.
Adjust Seasonings to Taste: Some people prefer a little more or less seasoning, so taste the sauce as it simmers and adjust accordingly. Worcestershire sauce adds a nice tang, but feel free to add more if you like a stronger flavor.
Make It Ahead: Hamburger goulash freezes well, so you can double the recipe and freeze half for another meal. This is great for busy nights when you need a quick, homemade dinner.
Let It Rest: After cooking, let the goulash rest for a few minutes. This helps the flavors settle and the pasta to finish absorbing the sauce.

How to Store Old Fashioned Goulash

Old-fashioned goulash stores well, making it a great option for meal prep or leftovers. Simply transfer the goulash into an airtight container once it has cooled down to room temperature.

It will keep in the fridge for up to 4 days. For longer storage, goulash freezes wonderfully. Just place it in freezer-safe containers or bags, and it can be stored for up to 3 months. When reheating, add a splash of water or broth to the dish to bring back some moisture, as the pasta tends to absorb the sauce over time.

A bowl of American goulash on a red napkin with the yellow pot of leftovers in the background

Frequently Asked Questions

What is the difference between traditional goulash and American goulash?

Traditional goulash comes from Hungary. It's a slow-cooked beef stew made with chunks of beef, onions, and lots of paprika, and it often has potatoes in it. American goulash is a whole different dish. It's made with ground beef, elbow macaroni, and a tomato sauce, and it cooks in one pot. That's the version most of us in the Midwest grew up eating, and it's the one I share here.

Is old fashioned goulash the same as Johnny Marzetti?

They are super similar! Johnny Marzetti got its start in Columbus, Ohio, and it's a baked casserole made with ground beef, pasta, tomato sauce, and plenty of cheese. Old fashioned goulash uses many of the same ingredients but cooks on the stovetop instead of in the oven. If you love one, you'll love the other.

Can I make old fashioned goulash with beef broth?

Yes, and this recipe already does! The beef broth adds a deeper, savory flavor that water alone can't give you. For an even richer pot of goulash, you can use all beef broth in place of the water.

Is American goulash the same as American chop suey?

Basically. In New England, folks call this dish American chop suey. The name changes depending on where you live, but it's the same comforting pot of ground beef, macaroni, and tomato sauce.

Can I make this in an Instant Pot?

Yes, in fact, I have a delicious Instant Pot Goulash recipe that you can try!

Can I substitute different meats in this recipe?

Absolutely. You can make turkey goulash or use ground chicken for a leaner option, or even combine ground beef with Italian sausage for a richer flavor. You can also experiment with chunks of beef for a more traditional Hungarian goulash feel.

How can I prevent the goulash from being too dry?

Make sure you use enough liquid (water and broth) to cook the pasta without it absorbing all the sauce. If it looks too dry, you can always add a bit more water or beef broth as needed.

Is there a vegetarian version of this goulash?

Yes! You can skip the meat entirely and substitute it with kidney beans or other legumes. Add extra vegetables like bell peppers or root vegetables to bulk it up, and use vegetable broth in place of beef broth.

Can You Freeze Goulash?

Yes, you can freeze goulash, and it makes a great make-ahead dinner for busy weeks. Let it cool completely, then spoon it into airtight containers or freezer bags. Leave a little room at the top, since the sauce expands as it freezes. Your goulash will keep in the freezer for up to 3 months.

When you're ready to eat your hamburger goulash, thaw it overnight in the refrigerator. Then warm it on the stovetop over medium-low heat, stirring now and then. Add a splash of beef broth or water if it looks a little thick. The macaroni softens a bit after freezing, but the flavor stays just as cozy and comforting.

Tip: If you're making a batch just for the freezer, cook the macaroni a minute less than usual so it holds up better when you reheat it.

This classic recipe for old-fashioned goulash is an easy, hearty meal that's perfect for the whole family. It's one of those recipes everyone loves, and it's a staple in my kitchen. Enjoy!

This easy goulash recipe is also a big hit with the kids. My son and daughter are just as excited about having this goulash for dinner as my brother and I were on days when my grandma made it.

In other words, you simply can't go wrong when you make this easy, old fashioned goulash for dinner. Trust me, your whole crew will love it!

More Delicious One Pot Dinners

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Ingredients

2 pounds lean ground beef
2 large yellow onions chopped
4 cloves garlic chopped
2 cups water
1 cup beef broth
2 cans tomato sauce 15 ounces
2 cans diced tomatoes 15 ounces
1 tablespoon Italian seasoning
1 tablespoon oregano
3 bay leaves
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
2 cups elbow macaroni uncooked
1 cup shredded cheddar cheese

Instructions

In a Dutch oven, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!
Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.

Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Dinner

Cuisine: American

Keyword: american goulash, old fashioned goulash

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