Why You’ll Love This Recipe

I love this recipe because it’s budget-friendly, easy to make, and incredibly comforting. Everything cooks in one pot, which means minimal cleanup and maximum flavor. The blend of tomatoes, beef, and spices makes it rich and savory, while the macaroni gives it that nostalgic, satisfying bite. It’s perfect for feeding a crowd or saving leftovers for an even tastier meal the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 pounds ground beef (80/20 or lean)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Italian seasoning
1 tablespoon paprika (sweet or smoked)
1 tablespoon soy sauce (optional, adds depth)
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 cup beef broth or water
2 bay leaves
2 cups elbow macaroni (uncooked)
1 cup shredded cheddar cheese (optional for topping)
Fresh parsley (optional, for garnish)

Directions

1. I start by heating olive oil in a large pot or Dutch oven over medium heat. I add the diced onion and sauté for about 3–4 minutes until softened. Then I add the garlic and cook for another 30 seconds until fragrant.

2. I add the ground beef and cook until browned, breaking it up with a spoon as it cooks. If there’s excess fat, I drain it off.

3. I stir in the salt, pepper, Italian seasoning, paprika, soy sauce (if using), and tomato paste. I cook everything together for 1–2 minutes to deepen the flavor.

4. I pour in the crushed tomatoes, tomato sauce, and beef broth, then add the bay leaves. I stir well and bring it to a simmer.

5. Once it’s simmering, I reduce the heat to low, cover the pot, and let it cook for 15–20 minutes, stirring occasionally.

6. I stir in the uncooked elbow macaroni, cover again, and simmer for another 12–15 minutes, or until the pasta is tender. I stir occasionally to prevent sticking.

7. I remove the bay leaves and, if I want it cheesy, stir in shredded cheddar cheese until melted and creamy.

8. I finish by garnishing with chopped fresh parsley and serve it hot.

Servings and Timing

This recipe serves about 6–8 people and takes approximately 55 minutes in total — 10 minutes for prep and 45 minutes for cooking.

Variations

I like to change this recipe up depending on what I have on hand. Sometimes I add diced bell peppers, mushrooms, or zucchini along with the onions for extra vegetables. For a smoky kick, I use smoked paprika or add a dash of hot sauce. If I want it extra cheesy, I mix in both cheddar and mozzarella. I’ve also made it with ground turkey or chicken for a lighter version that’s still delicious.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over low heat, adding a splash of water or broth to loosen it up. It also reheats well in the microwave in short bursts, stirring in between. For longer storage, I freeze portions for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, I can cook it ahead and store it in the fridge. It actually tastes even better the next day as the flavors meld together.

Can I use a different type of pasta?

Absolutely. Small shells, rotini, or penne all work great in this recipe.

How do I keep the pasta from getting too soft?

I add the pasta toward the end of cooking and keep an eye on it, stirring occasionally to make sure it doesn’t overcook.

Can I make it vegetarian?

Yes, I can substitute the ground beef with plant-based crumbles or lentils and use vegetable broth instead of beef broth.

What if I don’t have tomato paste?

I can skip it or add an extra spoonful of crushed tomatoes for more tomato flavor.

Can I make this in a slow cooker?

Yes, I can brown the beef first, then transfer everything except the pasta to the slow cooker and cook on low for 4–6 hours. I add the pasta about 30 minutes before serving.

How can I make it spicier?

I add a pinch of red pepper flakes or a dash of hot sauce to give it a little heat.

What cheese works best?

I like using sharp cheddar for a classic flavor, but mozzarella or Colby Jack also melt beautifully.

Can I freeze American Goulash?

Yes, it freezes well. I let it cool completely, portion it into containers, and freeze for up to 2 months.

What sides go well with it?

I usually serve it with garlic bread, a green salad, or steamed vegetables for a complete meal.

Conclusion

This American Goulash is one of my favorite one-pot dinners — comforting, hearty, and full of rich, tomatoey flavor. I love how easy it is to make, and it always feels like a warm, nostalgic hug in a bowl. Whether I’m cooking for my family or meal prepping for the week, this dish never disappoints.