Grandma's Goulash

This simple goulash recipe comes together quickly with ingredients you probably have on hand.

Ground Beef and Elbow Macaroni is simmered in a rich tomato sauce for a cozy one-pot meal the whole family will love.

The reviews speak for themselves…it is delightful!
This goulash recipe is made with basic ingredients.
His economic and can stretch feed a crowd with pasta and extra sauce.
He just needs it a pot for easy cleaning!

Goulash all over the world

American goulash it is different from goulash in other parts of the world. This American goulash recipe is a simple dish with minced meat and elbow macaroni simmered in tomato sauce. It is also known as “slumgullion”, Hamburger Goulash or “American Chop Suey” among other names!

Hungarian goulash is a beef and onion soup seasoned with Hungarian paprika, sometimes containing potatoes and/or carrots.

ingredients for goulash on a table including broth, tomato sauce, peppers, seasonings, garlic, onion, diced tomatoes, tomato paste, pasta and minced meat

What you will need to prepare goulash

Ground beef: Use lean ground beef (or hamburger meat) – it’s okay if you use a little more or less than called for. Can be substituted with Italian sausage or ground turkey.
Pasta: Use any pasta, my preference is elbow macaroni. Attempt small shellsbow tie or fingering.
Pasta With Sauce: Use jarred pasta sauce (or homemade marinara sauce). I like to add diced canned tomatoes for texture and further lengthen the meal.
Broth: Add broth or water to cook the pasta.
Seasoning: Onion, garlic, Italian seasoning and bay leaves flavor the sauce.

Variations

You can add celery or diced red pepper to the meat sauce.
Add some Worcestershire sauce and a sprinkling of chilli flakes.
Extend your meal with extra pasta (and water) or a can of drained beans.
Add some parmesan or top with cheddar cheese or sour cream to serve.

Serving Tips

This goulash recipe is great with biscuits or crusty bread to soak up any bits at the bottom of the bowl. I often add a fresh salad or Caesar salad on the side.

adding the elbow macaroni to the goulash

Leftovers and storage

Fridge: Leftover goulash can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stove or in the microwave.

Freezer: Freeze refrigerated portions in zip-top bags for up to 4 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.

American goulash in bowls with the full pot at the back

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image from the Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

pot full of American goulash with a spoon

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Easy goulash recipe

Goulash is a simple skillet dinner with tomatoes, beef and macaroni in a spicy tomato sauce. It’s perfect comfort food on a budget!

Preparation time 20 minutes

Cooking time 25 minutes

Total time 45 minutes

Cooking mode prevents the screen from going dark

In a large skillet with a lid or Dutch oven, cook the ground beef, onion, and garlic over medium-high heat until no pink color remains. Drain off the fat.
Add marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, bay leaves, salt and pepper. Bring to a boil over medium-high heat.
Add the elbow macaroni, reduce the heat to medium-low, cover and simmer for 10 minutes, stirring occasionally.
Uncover and simmer for another 5 to 10 minutes or until pasta is tender.
Remove and discard the bay leaf. Cover with cheese, if using, and replace lid. Leave to rest for about 5 minutes or until the paste has thickened and the cheese has melted.

This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted on the print screen).
For more vigorous appetites, the the meal can be lengthened with more pasta (and water/broth), canned beans or chopped vegetables. (diced zucchini, sliced mushrooms, additional corn or peppers). Any ground meat can be substituted for beef.
Start with the amount of stock/water listed and add extra if needed (depending on the size of your pasta). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, this may be necessary add a little more liquid. Keep an eye on the dish as it cooks and add more liquid if necessary. The mixture will thicken slightly as it cools.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, dinner, main course, pasta

Kitchen American

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