My easy American Goulash recipe will be a hit with the whole family! This one pot dish is made with fridge and pantry staples and it comes together in just 30 minutes.
“Happy tears! I’ve been searching for a recipe for what I remember from my childhood. This is exactly it, and the first bite took me right back to my mother’s kitchen. Thank you for sharing!”
We’ve reached the “1 pound of meat isn’t cutting it for our family of 5 anymore” portion of the program.
Translation: I am constantly looking for ways to stretch a pack of ground beef, and my American Goulash recipe is the perfect way to do it!
This easy and economical ground beef goulash is a family-friendly, one-pot meal made with ingredients I always have on hand. Plus it goes from stovetop to table in under 30 minutes. Every time I make it, I ask myself, “Is this really it? Am I missing a step?” NOPE! it really is that simple.
Watch How to Make It
(Looking for more budget-friendly ground beef dinner ideas? Check out my BBQ Cheddar Mini Meatloaves, Crunchy Taco Hamburger Helper, and Hamburger Soup!)
American Goulash vs Hungarian Goulash
Goulash comes from the Hungarian word gulyáshús which means “meat prepared by cattleman” and it’s a dish that dates back to the 9th century. Hungarian Goulash is a thick meat and vegetable stew with a broth that’s heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.
Whatever you call it, this dish is total comfort food and my whole family scrapes the pot clean every time I make it. Heck, I’ll probably make it for dinner tonight!
Now, what’s the difference between American Goulash and spaghetti? American Goulash combines the meat sauce and noodles in one pot to cook together, while the meat sauce and noodles are cooked then served separately in spaghetti.
Main Ingredients Needed
I love that I always have the ingredients on hand in the fridge, freezer, and pantry to make this easy dinner recipe. Usually the hardest part is remembering to thaw the ground beef ahead of time! Here’s the main ingredients you’ll need:
- Ground beef: I prefer to use lean ground beef so there’s no need to drain after browning. Ground turkey works too.
- Gluten free worcestershire sauce: not all brands are gluten free, so be sure to check the bottle. I use Lea & Perrins which, at the time of this writing, 1/26, is gluten free in the United States.
- Chicken or beef broth: I usually have chicken broth open in the fridge from using it in other dishes throughout the week, but feel free to use beef broth if that’s what you’ve got on hand instead.
- Tomato sauce: the kind that comes in a can, vs jarred spaghetti sauce.
- Petite diced tomatoes: adds fresh tomato flavor to the sauce.
- Italian seasoning: American-style Goulash uses Italian seasoning, vs paprika, which includes oregano, basil, and dried parsley.
- Gluten free elbow noodles: I typically use either Jovial brown rice elbows, or Barilla GF elbows which are a corn/rice blend.
Goulash Variations
What I love about this easy American goulash recipe is that it’s incredibly versatile. Think of it as a blank slate to add seasonings, spices, and ingredients to in the spirt of traditional Hungarian Goulash. Here are a few ways to switch things up:
- Add shredded sharp cheddar cheese to the top of each bowl for a mac and cheese meets spaghetti flavor.
- Stir in sour cream at the end of the cooking time to make creamy goulash.
- Stir in shredded mozzarella cheese and garnish with diced pepperoni, or your favorite pizza toppings, for a pizza spin. Don’t forget a dusting of parmesan cheese!
- Sneak some veggies into your American goulash by adding a cup or two of frozen riced cauliflower when browning the ground beef.
- Or add 8 ounces of minced fresh mushrooms when browning the ground beef.
- Add shredded cheddar cheese, chili powder, and a can of black beans or kidney beans to the pot to turn it into Chili Mac.
- Use Italian Sausage instead of beef for an Italian-inspired spin!
What to Serve with Goulash
- Air Fryer Asparagus
- Air Fryer Green Beans
- Garlic Butter Roasted Mushrooms
- Everyday Kale Salad
- Gluten Free Biscuits
- Gluten Free Cornbread
- Cucumber Tomato Salad
- Gluten Free Focaccia
How to Make American Goulash
Step 1: Brown the ground beef.
Heat a large saucepan, skillet, or Dutch oven over medium-high heat then add ground beef, shallot or yellow onion, and minced garlic cloves. Use a wooden spoon to break up the beef then season with Worcestershire sauce, seasoned salt, and pepper.
Alternatively, you can cook ground beef restaurant-style to use in this dish!
Step 2: Simmer the sauce.
Once the beef has browned, add broth, diced tomatoes and sauce, Italian seasoning, a bay leaf, and a pinch more seasoned salt. Increase the heat to bring the mixture to a boil then lower the heat and simmer the sauce for 10 minutes, stirring occasionally.
Step 3: Cook the noodles.
Stir the elbow noodles into the sauce then continue to simmer for another 12 to 14 minutes, or until the noodles are tender. Near the end of the cooking time, you may need to turn the heat down slightly to maintain a gentle simmer.
Recipe Tip
Be sure to stir often to ensure the noodles are cooking evenly.
That’s all she wrote – told you it was simple! This American goulash recipe is truly one of the easiest one pot meals you can make.
Remove the bay leaf from the pot then scoop into bowls and serve. Again, adding shredded cheese is optional, but highly recommended.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. I find the best way to ensure the noodles don’t overcook when reheating is to warm in the microwave, vs reheating in a pot on the stove.
Can I Freeze This Recipe?
Cooked gluten free pasta typically does not hold up well to freezing then thawing. That said, you can prepare this goulash recipe as written, stopping shy of adding the pasta. Cool completely, then ladle the sauce into a freezer bag and freeze flat.
Thaw in the fridge 24 hours before you plan on serving it then pour the contents of the bag into a pot, bring to a boil, add the noodles, and continue to cook per recipe instructions!
More Easy One Pot Meals
- Ground Beef Stroganoff
- One Pot Chicken and Rice
- Beef & Veggie Enchilada Skillet
- Skillet Shepherd’s Pie
- Cheesy Chicken Burrito Skillet
- One Pot Gnocchi Chicken Pot Pie
- Cheesy Gnocchi Florentine
Equipment
Ingredients
- 1 lb lean ground beef
- 1 large shallot or small onion, chopped
- 3 cloves garlic, pressed or minced
- 8 shakes gluten free worcestershire sauce, ~1/2 Tablespoon
- 1 teaspoon + extra dash homemade seasoned salt
- pepper
- 1-1/2 cups chicken or beef broth
- 15 oz can tomato sauce
- 15 oz can petite diced tomatoes
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 1 cup gluten free elbow noodles, uncooked
Directions
- Heat a large skillet with high sides or Dutch oven over medium-high heat. Add beef, shallot or onion, and garlic then break beef up as it cooks. Season with worcestershire sauce, a dash of homemade seasoned salt, and pepper, then brown. Drain if necesary then return beef mixture to the skillet.
- Add remaining teaspoon seasoned salt, broth, tomato products, Italian seasoning, and bay leaf then turn heat up to bring liquid to a simmer. Turn heat down to medium/medium-low then simmer gently for 10 minutes, stirring occasionally.
- Add elbow noodles then continue to simmer, stirring often, until noodles are tender, 12-14 minutes, turning the heat down slightly near the end to maintain a very gentle simmer. Remove bay leaf then taste and add additional seasoned salt and/or pepper if desired. Serve.
Notes
- Click here for my Homemade Seasoned Salt recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This recipe was delicious! So easy and full of flavor. The noodles (Tinkyada) were taking a while longer than the recipe stated to soften and the liquid was beginning to run low. I decided to cover it for a few minutes and it turned out great! This one is going in the regular rotation.
Ahh, I’m so glad to hear it, Missy! Great tip about covering the pot – thank you so much for your feedback and recipe rating!
I am making this recipe tonight. Want something fast and easy. Love these kinda of meals.
Me too, Carol Rose – I hope they’re a hit!
This was so good. I had to add an extra cup of broth but no big deal! It was fantastic. I added parmesan and mozzarella and mushrooms and some dried kale. I’ll be making this one again!
YUM! That sounds awesome, Kari! Thank you so much for your feedback and recipe rating!
This is absolutely delicious……brings me back to my childhood!❤️
Awww, I’m so glad to hear that, Cathy!!
This was so delicious me and my husband were very happy with this recipe! Good flavor! I was just wondering, what is the nutritional value of this meal? I am breastfeeding and I don’t want to be eating too much sodium….
I’m so happy to hear that, Kelly!! Nutritional information will be coming in 2024, but even then just to provide a disclaimer, the information is estimated by a plugin and not verified by a nutritionist!
Hi, did this recipe used to be chili mac? I can’t find your chili mac recipe anymore. It’s a favourite at our house!
Here you go, Sonja!
Skillet Chili Mac & Cheese
Serves 6-8
Ingredients:
1lb lean ground beef
1/2 medium onion, chopped
2 cloves garlic, minced
salt and pepper
1-15oz can petite diced tomatoes, slightly drained
1-6oz can tomato paste
1–15oz can kidney beans, drained & rinsed
4 cups low-sodium beef broth
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon dried cilantro
1/2 teaspoon salt
1/2 teaspoon dried oregano flakes
2 cups large elbow macaroni, dry
2 cups shredded 2% milk reduced-fat sharp cheddar cheese
Toppings; shredded cheese, green onions, parsley, crushed tortilla chips, hot sauce
Directions:
1. Add ground beef, onion, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook beef until no longer pink. Drain then return to the skillet.
2. Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add macaroni noodles and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.
I was stunned to be introduced to this dish at a diner, when I thought I’d ordered some actual delicious goulash and got this bland American *thing* instead. Who also calls it American chop suey, by the way? Chop suey is a pretty American dish to begin with.
I’m sure some people love this stuff, but if I want goulash, I want proper, flavorful Hungarian GOULASH.
(Adapted from Paula Deen, to boot? Why? Why?)
I’m confused, Ann, did you make this recipe knowing it was described as American-style Goulash then became upset when it didn’t taste like Hungarian Goulash? Or were you served American Goulash at a diner, didn’t care for it, Googled “American Goulash”, found my recipe, then came here to rant about your experience?
I am making this tonight! This recipe looks fantastic. I havent made goulash for the fam in years because the recipe I had was just…well, boring! But I think we’re going to love this!! ????????
Totally get it!! I hope it becomes a new favorite, Erica!
Ann, did you even try the recipe? You are criticizing something you ate in a diner, and it clearly was a terrible experience for you. I do hope you recover. However, this recipe clearly reads “American Goulash”, so I don’t know why you are feigning such fake outrage and confusion. And why not Paula Deen? This is a cooking blog and the woman is a successful cook.
Ann, sounds like you have anger issues. Why would you eat something that was described as American goulash then search that then bash this dish in the comments? I mean who does that? You eating this in a diner in America I’m assuming has nothing to do with this recipe whatsoever. The fact that you felt you needed to search an American goulash recipe just to bad mouth it says alot about the kind of person you are. No of course this isn’t Hungarian goulash. Nowhere does it say it is. American this just what this dish is called? If that really bothers you then you may need to see about getting some help. If you want Hungarian goulash then search for that. Smh what a joke. This is a great recipe.
My kids (4 and 5) won’t eat anything and they loved this! So delicious and easy!!
Ahh, I’m so happy to hear that, Erin!! Thanks so much for the feedback!
Turned out very good. Added two TB of tomato paste just because we love the flavor and used jovial pasta. Thanks!
I’m so glad it was a hit for you, Susan!
Correction. Hungarian gulyas is NOT a stew. It is a soup. The correct name in Hungary is actually “gulyasleves” which means “gulyas soup” Czech gulyas is a stew. In Hungary there is a stew called “porkult” that is rich and thick like you describe and is served over dubplings or boiled potatoes. Most Hungarians use leftover porkult as the base for gulyasleves by adding water or beef base, carrots, potato, parsnip (and maybe a little hot pepper) to the leftover porkult.
Thank you for the note, Mike, I appreciate it!
why don’t you add the nutritional value to your recipes??
Very tasty definitely a keeper for sure mmmm….
So glad you enjoyed it, Mark. :)
I have made this for many years. I use chili powder instead of Italian seasoning and add chopped green pepper. I also use tomato juice if the noodles soak up the liquid.
Love the southwest spin, Linda! Thank you so much for your feedback and recipe rating!