Hey there, busy mamas! If you are looking for that perfect meal that screams "comfort" while still being totally manageable on a chaotic Tuesday night, you have come to the right place. Today, we are diving deep into a recipe that holds a special place in my heart: Old Fashioned American Goulash. I don’t know about you, but just the smell of onions and beef browning in the skillet takes me right back to my grandmother’s kitchen. It is one of those nostalgic meals that wraps you up like a warm hug.

This isn’t just any pasta dish; it is the king of one-pot wonders. I know how precious our time is—between soccer practice, homework help, and trying to keep the house somewhat tidy, spending hours washing dishes is the last thing we want to do. That is why I am absolutely obsessed with this recipe. Everything cooks in one pot—even the pasta! The starch from the macaroni releases right into the sauce, making it thick, glossy, and utterly irresistible. Plus, it is incredibly budget-friendly, using pantry staples you probably already have on hand.

Whether you grew up calling this "American Chop Suey," "Slumgullion," or just plain old "Goulash," one thing is for certain: it is a crowd-pleaser. Even my pickiest eater, who usually inspects every bite for "green things," devours this without a second thought. So, grab your favorite Dutch oven, and let’s get cooking this cheesy, beefy masterpiece!

History & Origins

Now, let’s have a little history lesson while our pot heats up! You might be wondering, "Is this actually Goulash?" Well, yes and no. Traditional Hungarian Goulash (Gulyás) is a soup or stew made with chunks of meat, onions, and a heavy hand of paprika, dating back to the 9th century. It is absolutely delicious, but it is quite different from what we serve here in the States.

American Goulash is a distinctly mid-20th-century creation, born out of the need for economical, filling meals that could feed a crowd. It became a cafeteria and home kitchen staple because it stretched expensive meat with affordable pasta and canned tomatoes. In New England, you will often hear it referred to as "American Chop Suey," though it has absolutely nothing to do with Chinese cuisine! In other parts of the Midwest, it might be called "Johnny Marzetti" or "Slumgullion." Regardless of the name, the concept is purely American: a melting pot of ingredients coming together to create something hearty, warm, and satisfying.

Why This Recipe Works

There is some actual kitchen science behind why this simple dish tastes so good! First, cooking the pasta directly in the sauce is a total game-changer. As the elbow macaroni cooks, it releases starch. Instead of pouring that starch down the drain like we do when boiling water for spaghetti, that starch stays in the pot, acting as a natural thickener. This creates a velvety texture that coats every single noodle.

Secondly, we are building layers of flavor. By browning the beef with onions and garlic first, we are utilizing the Maillard reaction to create a savory base. Then, the acidity of the tomatoes cuts through the richness of the ground beef and the cheddar cheese, creating a perfectly balanced bite. The addition of a splash of soy sauce (my secret weapon!) adds a depth of umami that makes the beef taste even beefier without making the dish taste Asian. It is simple chemistry resulting in pure deliciousness!

Why You’ll Love This Recipe

• ✓Cooks entirely in one pot for minimal cleanup
• ✓Ready in under 45 minutes
• ✓Kid-friendly and picky-eater approved
• ✓Uses affordable pantry staples
• ✓Freezes beautifully for meal prep
• ✓Rich, cheesy, and incredibly comforting

Equipment You’ll Need

• ✓Large Dutch Oven or Deep Skillet (at least 5 quarts)
• ✓Wooden Spoon or Spatula
• ✓Chef’s Knife
• ✓Cutting Board
• ✓Measuring Cups and Spoons
• ✓Cheese Grater

Ingredients

• ✓2 lbs Ground Beef (I prefer 85/15 or 90/10 lean)
• ✓2 large Yellow Onions, diced
• ✓4 cloves Garlic, minced
• ✓1 large Green Bell Pepper, diced (optional, but adds great flavor)
• ✓3 cups Beef Broth (low sodium is best)
• ✓2 cans (15 oz each) Tomato Sauce
• ✓2 cans (14.5 oz each) Petite Diced Tomatoes, undrained
• ✓2 tbsp Worcestershire Sauce
• ✓1 tbsp Soy Sauce (trust me on this!)
• ✓2 tbsp Italian Seasoning
• ✓1 tsp Smoked Paprika
• ✓2 Bay Leaves
• ✓1 tsp Salt (adjust to taste)
• ✓1/2 tsp Black Pepper
• ✓2 cups Elbow Macaroni, uncooked
• ✓2 cups Sharp Cheddar Cheese, freshly grated
• ✓Fresh Parsley for garnish

Instructions

1. Brown the Beef: Heat your large Dutch oven over medium-high heat. Add the ground beef and break it apart with your wooden spoon. Cook until it is mostly browned, about 5-7 minutes.
2. Add Veggies: Toss in the diced onions and green bell pepper. Continue cooking with the beef until the onions are soft and translucent, about 5 minutes. Add the minced garlic during the last minute of cooking so it doesn’t burn.
3. Drain Fat: If there is a lot of excess grease in the pot, carefully drain most of it out, leaving just a little bit for flavor.
4. Build the Sauce: Pour in the beef broth, tomato sauce, diced tomatoes (juices and all), Worcestershire sauce, and soy sauce. Stir well to combine.
5. Season: Add the Italian seasoning, smoked paprika, salt, pepper, and tuck in the bay leaves.
6. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes to let those flavors marry together.
7. Add Pasta: Remove the lid and stir in the uncooked elbow macaroni. Ensure the pasta is submerged in the liquid. If it looks too dry, add a splash more broth or water.
8. Cook Pasta: Cover the pot again and simmer for about 12-15 minutes, stirring occasionally to prevent sticking. Cook until the pasta is al dente (tender but still has a bite).
9. Cheesy Finish: Remove the pot from the heat. Fish out the bay leaves. Stir in the shredded cheddar cheese until it is completely melted and gooey.
10. Serve: Let the goulash sit for 5 minutes before serving (the sauce will thicken up even more). Garnish with fresh parsley and serve warm!

Expert Cooking Tips

• ✓Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. For that silky, gooey texture, buy a block of cheddar and grate it yourself.
• ✓Don’t overcook the pasta: Remember that the pasta will continue to cook slightly in the hot sauce even after you take it off the heat. Stop cooking when it is just al dente so it doesn’t turn to mush.
• ✓Adjust the liquid: Depending on the brand of pasta you use, you might need a little more liquid. Keep an extra cup of broth or water nearby just in case the sauce gets too thick before the pasta is done.
• ✓Leaner Meat: If you use very lean beef (93/7) or ground turkey, add a tablespoon of olive oil to the pan when sautéing the onions to prevent sticking.

Substitutions and Variations

This recipe is incredibly versatile! If you aren’t a fan of beef, you can easily swap it for ground turkey or ground chicken for a lighter version. For my vegetarian friends, replace the meat with a plant-based crumble or lentils and use vegetable broth instead of beef broth.

Don’t have elbow macaroni? No problem! Any small pasta shape works well here. Try cavatappi, shells, or rotini. If you need to make this Gluten-Free, simply use your favorite GF pasta blend—just keep an eye on the cooking time as GF pasta can get mushy faster.

Want to sneak in more veggies? This is the perfect vehicle for it! Finely chopped zucchini, carrots, or even spinach wilted in at the end are great additions that the kids won’t even notice.

Common Mistakes to Avoid

The biggest mistake people make with American Goulash is overcooking the pasta. Because it is cooking in a hot, thick sauce, it can go from perfect to mushy very quickly. Make sure to taste-test a noodle a few minutes before the timer goes off.

Another common issue is a bland sauce. Tomatoes need salt to really shine. Don’t be afraid to taste the sauce before adding the raw pasta and adjust the seasoning. If it tastes ‘flat,’ add a pinch more salt or a splash of lemon juice or vinegar to brighten it up.

Serving Suggestions

This meal is pretty hearty on its own, but I love serving it with a side of crusty garlic bread or homemade dinner rolls to sop up all that delicious sauce. To balance out the richness, a crisp green garden salad with a vinaigrette dressing is perfect. If you are feeling extra cozy, roasted green beans or broccoli make excellent sides as well.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Honestly, it tastes even better the next day as the flavors have more time to meld!

Reheating: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or broth to loosen the sauce up, as the pasta will absorb moisture while sitting in the fridge.

Freezer: This dish freezes surprisingly well! Let it cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

What is the difference between Hungarian and American Goulash?

Hungarian Goulash is a soup/stew made with chunks of beef and lots of paprika, traditionally served over potatoes or noodles. American Goulash is a tomato-based pasta dish using ground beef and macaroni, cooked together in one pot.

Do I have to cook the pasta separately?

No! That is the beauty of this recipe. The pasta cooks right in the sauce, absorbing all the flavor and thickening the dish with its starch.

Can I make this in a slow cooker?

Yes! Brown the meat and veggies first, then add everything except the pasta and cheese to the slow cooker. Cook on low for 4-6 hours. Add the uncooked pasta during the last 30-45 minutes of cooking.

Why is my goulash watery?

It might be that the pasta hasn’t released enough starch yet, or you added too much liquid. Let it simmer uncovered for a few more minutes to reduce. Remember, it thickens significantly as it cools.

Can I bake this with cheese on top?

Absolutely. If you want a baked pasta vibe, transfer the finished goulash to a casserole dish, top with extra cheese, and broil for 3-5 minutes until bubbly and golden.

Is this spicy?

Not at all. The chili powder or paprika adds warmth, not heat. If you want it spicy, feel free to add red pepper flakes or a dash of cayenne pepper.

Can I use fresh tomatoes instead of canned?

You can, but you will need to peel and cook them down significantly to get the right saucy consistency. Canned tomatoes are a huge time-saver and provide consistent flavor.

What kind of cheese is best?

Sharp cheddar is my go-to because it cuts through the tomato acidity nicely. However, Monterey Jack, Mozzarella, or a Colby-Jack blend are also delicious options.

Conclusion

I truly hope this American Goulash recipe becomes a staple in your home just like it is in mine. It is one of those meals that brings everyone to the table, puts smiles on faces, and leaves bellies full and happy. There is nothing quite like the smell of a simmering tomato sauce to make a house feel like a home.

If you try this recipe, please leave a comment below and let me know how it turned out! I love hearing about your variations and how your family liked it. Don’t forget to pin this to your "Easy Weeknight Dinners" board on Pinterest so you can find it whenever the craving strikes. Happy cooking, mamas!