This American goulash with ground beef is the one pot dinner many families grew up with: tender macaroni simmered in a savory tomato and beef sauce until everything turns thick and satisfying.
Everything cooks in a single Dutch oven in about 40 minutes, the pasta absorbs the sauce as it cooks, and cleanup takes almost no effort. A sprinkle of Parmesan at the end makes it taste richer than the short ingredient list suggests.
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Why This American Goulash with Ground Beef Recipe Works
The pasta cooks right in the sauce. As the macaroni softens it releases starch into the tomato broth, which thickens the pot without any cream or flour.
Paprika, oregano, and garlic build a deep flavor with pantry spices. Browning the beef well first adds the savory base that makes the sauce taste slow cooked.
It is also budget friendly and flexible. A pound of beef feeds six, and peppers, mushrooms, or a pinch of crushed red pepper all fit in easily.
Ingredients for American Goulash with Ground Beef
- 2 tablespoons extra virgin olive oil
- 1 cup chopped yellow onion
- 1 pound lean ground beef, 90 percent lean
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 can diced tomatoes, 14 ounces, no salt added, undrained
- 1 can tomato sauce, 8 ounces, no salt added
- 1 1/2 cups low sodium beef broth
- 2 cups elbow macaroni
- 1/4 cup grated Parmesan cheese, plus more for serving
Lean ground beef. A 90 percent lean blend gives flavor without leaving a greasy pool. Drain extra fat if the pan looks wet.
Sweet paprika. It keeps the flavor classic and mild, while smoked paprika adds a campfire note.
Canned tomatoes and sauce. Using both gives chunks and a smooth base, and the no salt added versions let you control the seasoning.
Elbow macaroni. The small tubes cook evenly in simmering liquid and trap sauce inside.
Parmesan. It melts into the hot pot and adds a salty, nutty finish.
How to Make American Goulash with Ground Beef
1. Heat the pot Warm the olive oil in a large Dutch oven or deep skillet over medium heat.
2. Soften the onion Add the onion and cook for 3 minutes, stirring now and then, until soft and translucent.
3. Brown the beef Add the beef and break it into small crumbles. Cook for 5 to 6 minutes until browned and no pink remains, at least 160 degrees F.
4. Add the seasonings Stir in the garlic, paprika, oregano, salt, and pepper and cook for 30 seconds until fragrant.
5. Pour in the liquids Add the tomatoes, tomato sauce, and broth. Cover and bring to a boil, then simmer for 4 minutes.
6. Cook the macaroni Stir in the macaroni, cover, and cook at a gentle simmer for 10 to 12 minutes, stirring twice, until tender.
7. Finish with cheese Remove the pot from the heat, stir in the Parmesan, and cover.
8. Let it stand Rest for 5 minutes so the sauce thickens, then serve hot.
How to Serve American Goulash with Ground Beef
Serve the goulash in wide bowls with a crisp green salad on the side and warm garlic bread for dipping. Soft dinner rolls work just as well, and cheesy garlic bread turns it into a bigger family meal.
How to Store and Reheat American Goulash with Ground Beef
Cool the goulash within 2 hours and refrigerate it in an airtight container for up to 3 days. Freeze for up to 2 months. The pasta keeps absorbing sauce, so add a splash of broth or water when reheating, and warm it on the stove or in the microwave until it reaches 165 degrees F.
Tips and Variations for American Goulash with Ground Beef
Brown well. Let the beef sit for a minute between stirs so it forms browned bits.
Use a wide pot. A wide pot lets the pasta cook in a thin layer for even texture.
Stir during the simmer. Stir the macaroni two or three times so it does not stick to the bottom.
Add vegetables. Diced bell pepper or mushrooms can go in with the onion.
Spice it up. A pinch of crushed red pepper or cayenne adds gentle heat.
Swap the pasta. Small shells or rotini work, but check the package time.
Make it gluten free. Use gluten free macaroni and check it a few minutes early.
Cook beef safely. Cook ground beef to 160 degrees F and chill leftovers within 2 hours, using the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About American Goulash with Ground Beef
What is American goulash with ground beef?
It is a one pot dish of macaroni, ground beef, and tomato sauce that many families make for weeknight dinners.
Can I make American goulash with ground beef ahead of time?
Yes. It keeps well for 3 days and tastes even better after the flavors settle, so add a little broth when reheating.
How do I thicken American goulash with ground beef?
Simmer uncovered for a few minutes or let it stand off the heat, since the pasta starch thickens the sauce as it cools.
Can I use ground turkey?
Yes. Add an extra tablespoon of olive oil because turkey is leaner, and cook it to 165 degrees F.
Can I freeze goulash?
Yes. Freeze in airtight containers for up to 2 months and thaw overnight.
American Goulash with Ground Beef and Macaroni
Equipment
- Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup yellow onion chopped
- 1 lb lean ground beef 90 percent lean
- 3 cloves garlic minced
- 2 tsp paprika
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
- 1 can diced tomatoes 14 oz can, no salt added, undrained
- 1 can tomato sauce 8 oz can, no salt added
- 1 ½ cup low sodium beef broth
- 2 cup elbow macaroni about 8 oz dry
- ¼ cup grated Parmesan cheese plus more for serving
Instructions
Cooking
- Brown. Cook onion in olive oil, then brown the beef until no pink remains and it reaches 160 degrees F.
- Season. Stir in garlic, paprika, oregano, salt, and pepper for 30 seconds.
- Simmer. Add tomatoes, sauce, and broth, cover, and boil, then simmer 4 minutes.
- Cook the pasta. Stir in the macaroni and simmer covered 10 to 12 minutes until tender.
- Finish. Stir in Parmesan off the heat and let stand 5 minutes.
