One of my favorite comfort foods is this American goulash recipe. It’s such a warm, hearty feel-good casserole and it always hits the spot.
Plus, it’s highly likely you already have most if not all of the ingredients in your pantry, so it’s a perfect go-to meal for busy days and last-minute meals. Ready in just 30 minutes, it’s a weeknight winner without a doubt.
What’s the difference between American goulash and Hungarian goulash?
American goulash is a simple tomato, ground beef and macaroni casserole whereas Hungarian goulash is more of a slow-simmered soup or stew with beef chunks and vegetables seasoned with paprika. Both are delicious; they’re just very different from each other.
Easy goulash recipe ingredients
- ground beef
- green pepper
- tomato sauce
- diced tomatoes
- beef broth
- Worcestershire sauce
- Italian seasoning
- bay leaves
- red pepper flakes (optional)
- elbow macaroni
How do you make goulash?
In a large Dutch oven, cook and stir the ground meat, breaking it into crumbles as it cooks. I use a really lean beef (or turkey) so I don’t normally have to drain any fat when it’s done, but if there is any, it should be drained.
Stir in the onion and green pepper and cook until softened. Add garlic; cook one more minute.
Stir in all of the remaining ingredients except for the macaroni. Cover and let simmer for 15 minutes to let all the flavors mingle.
Add the uncooked macaroni and continue simmering, covered, for another 15 minutes or until pasta is tender. Be sure to stir it frequently to prevent the pasta from sticking to the bottom of the pan.
What to serve with goulash
Other one-pot skillet meals you’ll enjoy
- Ground beef and veggie pierogi skillet
- Skillet lasagna
- Southwest skillet
- Cajun chicken pasta
- Pepper steak
- Turkey taco skillet bake
- Sausage, apple and cheddar skillet
- Pepperoni pasta
- 1 1/2 pounds lean ground beef or ground turkey breast
- 1/2 yellow onion chopped
- 1 green pepper chopped
- 3 cloves fresh garlic chopped
- 2 15 oz cans tomato sauce
- 2 15 oz cans petite- diced tomatoes
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 1/2 tablespoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon sugar
- Red pepper flakes to taste
- 1 16 oz pkg elbow macaroni
- In a large Dutch oven, cook and stir the ground meat, breaking it into crumbles as it cooks. I use a really lean beef (or turkey) so I don't normally have to drain any fat when it's done, but if there is any, it should be drained. Stir in the onion and green pepper and cook until softened. Add garlic; cook one more minute.
- Add all the remaining ingredients except for the elbow macaroni to the pot. Bring to a boil, then lower heat to a simmer. Cover and let simmer, stirring occasionally about 15 minutes.
- Add the pasta; keep covered and simmer, stirring often to prevent pasta from sticking to bottom of pot, for another 15 minutes or until pasta is cooked and tender. Remove bay leaves before serving.