There’s just something magical about a recipe that happily brings together the whole family around the dinner table, and American Goulash does exactly that. This hearty one-pot meal combines savory ground beef and sausage, carby elbow macaroni, and rich, umami tomatoes into a dish that’s been warming hearts across the Midwest and South for generations. Whether you know it as American Chop Suey, Johnny Marzetti, Slumgullion, or Beefaroni, this comfort food classic proves that the best meals don’t need fancy ingredients. Just simple, honest flavors that make everyone feel right at home, whether you grew up with it or are just discovering it for the first time.
Gl’osh, this is good!
There I go, stretching the word puns a bit too far! ANYWAY. Even though I grew up in the Midwest, American Goulash wasn’t part of my childhood dinner memories. Instead, we had Hungarian Goulash, brought from the old country by my Austro-Hungarian grandparents.
While the two dishes share a common goal — an easy meal made from ingredients found in the typical household — they vary in some distinct ways: Hungarian Goulash uses beef chunks instead of ground, for a different bite. It gets its flavoring from paprika rather than tomatoes. And it’s a little soupier, and served over spaetzle (a small noodle), rather than mixed in.
American Goulash is a mountain of ground beef, an excess of pasta, and not just one but three kinds of tomatoes. And then takes it all the way over the top at the end when you fold in the cheese (name that show!).
My goulash-lovin’ heart is understandably torn between the two, but my general philosophy is that two goulash recipes in your back pocket are better than one!
American Goulash is —
- Budget-conscious: Uses affordable ingredients you likely keep stocked.
- A quick weeknight solution: Ready in about 30 minutes from start to finish.
- Family-friendly: Both kids and adults love the familiar flavors.
- Satisfying portions: One bowl fills you up without breaking the bank.
- Familiar and nostalgic: A homemade family favorite.
Key Ingredients
Ground beef and sausage — Sausage is not a traditional meat used in American Goulash, but I really enjoy the extra flavor bump. I recommend lean ground beef to keep the grease factor low. There’s plenty of flavor from the other ingredients, without all the extra fat. Don’t forget that both ground beef and sausage freeze excellently, so stock up when there’s a sale.
Pasta — Elbow pasta is the traditional choice here, but any small pasta will do. I would avoid long pastas and noodles because I think it becomes a different experience, more like spaghetti and meat sauce than goulash. Plus, elbow macaroni fits neatly on the fork or spoon, making it easier for all to eat (kids!).
Tomato products — Cooked tomatoes are full of umami and add deep, rich flavors to this simple dish.
Seasonings — Paprika is the spice that flavors Hungarian goulash, but I can’t resist sneaking in some Spanish smoked paprika here. Also, while soy sauce is the typical salty flavoring, I prefer the stronger, funkier addition of Worcestershire sauce.
Cheese — There’s probably a fine line between goulash and cheesy Chili Mac but I’m ay-oh-kay with blurring that boundary. I do love me some sharp white cheddar cheese mixed in at the end of cooking.
How to Make American Goulash
Ready to make the recipe? Skip to the recipe card now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through of making the dish.
Prep notes
Here’s a quick guide for prepping the ingredients, if you need it (not including anything that simply needs to be measured out of a container, such as dried herbs and liquids).
- Peel the onion and chop into small dice. Clean and remove the seed head from the green bell pepper and chop into small dice.
- Clean the parsley leaves and remove any thick stems, then mince.
- If starting with a block of cheese (for the freshest flavor), grate on the medium holes of a grater.
Step 1: Brown the meat
Cook the ground beef and sausage, breaking up the clumps into smaller crumbles, until all of the pink is gone. Season with a little salt and pepper. Add the onions and peppers and saute until the onions start to soften.
Step 2: Mix in the seasonings and tomatoes
Stir in the spices and tomato paste, followed by the pasta sauce, diced tomatoes, and Worcestershire sauce, mixing well.
Step 3: Cook the pasta
Add the broth and the pasta and cook until softened, past al dente. I usually go for about 5 minutes beyond what the packaging indicates (so, 8 minutes + 5 minutes). Stir frequently to keep the pasta from sticking to the bottom. The dish will start out quite liquidy, but as the pasta cooks and absorbs the broth, it will thicken nicely.
Step 4: Finish the goulash
When the goulash is nice and thick and no longer liquidy, stir in the parsley and cheese. Taste and add salt and pepper to suit. Serve hot!
Storing
Allow the dish to cool and transfer to an airtight container. It will keep well in the fridge for 3 to 5 days. Reheat in a pot or microwave with a little bit of water to loosen it up.
Have your own twist on American Goulash? Share it in the comments! If you make this recipe, snap a pic and tag me on Instagram. I’d love to see your comfort food creations.
American Goulash
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 pound Italian sausage
- 1 medium onion chopped
- 1 green bell pepper diced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 24 ounces jarred pasta or marina sauce
- 15 ounces diced tomatoes (I used petite cut fire-roasted)
- 1 tablespoon Worcestershire sauce
- 2 cups beef bone broth or beef broth
- 2 cups dried elbow pasta
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 cup shredded cheddar cheese
- Salt and black pepper
Instructions
- Heat the oil in 4 quart braiser or Dutch oven over medium until the surface shimmers. Add the beef and sausage and cook, breaking up the bricks into crumbles as they brown. If you’ve used lean ground beef, you probably won’t need to drain off the fat, but if there’s more than a couple of tablespoons, remove at least some of it. (Either scoop some out or use a paper towel with tongs to dab it up.)
- Add the onions and bell peppers and saute with the beef until the onions begin to soften (about 5 minutes).
- Mix in the tomato paste, smoked paprika, garlic powder, and a big pinch of salt and pepper.
- Add the pasta sauce, diced tomatoes, and Worcestershire sauce, stirring well.
- Pour in the beef broth and the pasta, making sure the pasta is submerged in liquids.
- Raise the heat to medium-high to bring the liquids to a gentle boil. Tomato products like to spit and sputter; cover the pot if necessary, while the pasta cooks.
- Simmer for the time indicated on the pasta packaging (for elbows, it’s usually about 8 minutes), stirring frequently from the bottom up to prevent the pasta from sticking.
- The pasta will probably not be done at 8 minutes, but carefully remove one elbow from the pan and test for texture, as a baseline (it should be opaque and easily flattened with a pinch). I usually go for another 5 minutes.
- As the pasta finishes cooking, the goulash will become far less liquidly and more beefy. This is a great sign that the pasta is finished, but test to be sure.
- Just before serving, mix in the parsley and cheese. Taste and add more salt and pepper as needed.