This American goulash recipe brings together tender pasta, hearty ground beef, and a rich tomato sauce for a dish that’s as comforting as it is easy to make. It’s simple, affordable, and just the kind of meal I turn to when I need something satisfying.
American Goulash
American goulash, or as some call it, American chop suey, is a classic comfort food that combines pasta, ground beef, and a savory tomato sauce. It’s one of those dishes I love because it’s so adaptable, perfect for busy weeknights or laid-back gatherings. Whether paired with garlic bread or a simple salad, it always hits the spot.
Each bite gives a satisfying mix of textures and flavors, just the way I like it. It’s great for feeding a crowd or enjoying leftovers the next day.
Why I Love This Recipe
- One pot means fewer dishes, and I’m all for that.
- The ingredients are simple but still make a hearty meal.
- I can easily switch up the veggies or pasta, and it always works out.
Ingredients
This goulash recipe turns lots of pantry staples into a delicious meal.
- Elbow macaroni: The classic shape choice that holds up perfectly with the other ingredients.
- Ground beef
- Onion & garlic
- Red and green bell pepper: Adds a nice pop of color and sweetness.
- Carrot
- Tomato sauce, diced tomatoes & tomato paste: These work together to create a rich, comforting sauce.
- Chicken broth
- Dried oregano & basil: Adds that herby flavor I love.
- Garlic & onion powder
- Salt & pepper
- Fresh parsley: Brightens up the dish at the end.
How to Make American Goulash
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step 1: Cook the pasta according to the package directions, about 8 to 10 minutes. Drain it and set aside—I like to do this first so it’s ready to go when the sauce is done.
- Step 2: While the pasta is cooking, toss the ground beef, onion, peppers, carrot, and garlic into a pot or deep skillet. Cook over medium heat for 5-7 minutes, until the beef is no longer pink. I always make sure to stir things around so everything cooks evenly.
- Step 3: Add the rest of the ingredients, except for the parsley, to the pot. This is when the dish really starts to come together.
- Step 4: Simmer for 3 to 5 minutes, then stir in the pasta. Mix it all up until everything’s well combined.
- Step 5: Taste and adjust the salt if needed, then top with parsley to finish it off.
Recipe Tips
Here are a few things to remember or change up when making this American goulash recipe.
- Cook the pasta just until al dente since it’ll continue cooking a bit when mixed with the sauce.
- Swap the ground beef for ground turkey or chicken if you prefer a lighter option.
- Stir in some parmesan for extra richness—it melts right into the pasta.
- Throw in mushrooms while cooking the beef for added flavor and texture.
- This recipe easily doubles or triples if you’re cooking for a crowd.
Storage and Freezing
Here’s a couple of tips when it comes to storing and freezing this recipe.
- Store leftovers in an airtight container in the fridge, and they’ll stay good for up to 5 days.
- If you want to freeze it, let the dish cool completely first, then store it in freezer-safe containers. It’ll keep for up to 3 months.
- When reheating from frozen, thaw in the fridge overnight, then heat on the stove or in the microwave until warmed through.
More Comfort Food Recipes
If you’re craving more cozy, comforting dishes, here are some favorites that bring that same satisfying warmth and flavor.
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American Goulash
Ingredients
- 2 cups dry elbow macaroni
- 1 lb. (93%) ground beef
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 large carrot, grated
- 2 cloves garlic, minced
- 1 (15 oz.) can tomato sauce
- 1 (14 oz.) can diced tomatoes drained
- 1 cup low-sodium chicken broth
- 3 tbsps. tomato paste
- 1 tsp. dried oregano leaves
- 1 tsp. dried basil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tbsps. chopped parsley
Instructions
- Cook the pasta according to the package directions, about 8 to 10 minutes. Drain and set aside.2 cups dry elbow macaroni
- While the pasta is cooking, add the ground beef, onion, peppers, carrot, and garlic to a pot or deep skillet. Cook over medium heat for 5-7 minutes, or until the beef is no longer pink.1 lb. (93%) ground beef, 1/2 cup diced yellow onion, 1/2 cup diced green bell pepper, 1/2 cup diced red bell pepper, 1 large carrot, grated, 2 cloves garlic, minced
- Add the remaining ingredients to the pot, except for the parsley.1 (15 oz.) can tomato sauce, 1 (14 oz.) can diced tomatoes , 1 cup low-sodium chicken broth, 3 tbsps. tomato paste, 1 tsp. dried oregano leaves, 1 tsp. dried basil, 1 tsp. garlic powder, 1 tsp. onion powder, 1/2 tsp. kosher salt, 1/2 tsp. black pepper
- Simmer for 3 to 5 minutes, then add the pasta and mix until well combined. Taste and adjust salt if needed, then top with parsley.2 tbsps. chopped parsley
Notes
Nutrition
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Lena says
This was so delicious! And easy to make! My whole family loved it. I made it for lunch…so perfect!
Bailey says
Made this tonight for dinner and it was perrrr-fect! The kids even loved it, which is always surprising. This is going into our monthly rotation.
Natasha says
I’ve been making this recipe since I found this. It’s always a hit with my family!