Name: Old-Fashioned American Goulash: The Ultimate One-Pot Comfort Meal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lb ground beef (80/20); 3 tsp minced garlic; 3 cups water or beef broth; 2 cans tomato sauce (15 oz each); 2 cans diced tomatoes (undrained) (14.5 oz each); 3 tbsp soy sauce; 2 tbsp Italian seasoning; 1 tsp seasoned salt; 3 bay leaves; 2 cups elbow macaroni, dry (about 8 oz); 1 cup shredded sharp cheddar cheese (optional)

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Do you remember those dinners that seemed to hug you from the inside out after a long day? For me, nothing screams comfort quite like a steaming bowl of Old-Fashioned American Goulash. It’s the kind of meal that doesn’t require fancy techniques or hard-to-find ingredients—just a large pot and a hearty appetite. Unlike its Hungarian cousin, which is a slow-cooked meat stew rich in paprika, this American classic (sometimes called American Chop Suey or Slumgullion) is a savory marriage of ground beef, tender macaroni, and a rich tomato base.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Brown the Beef
Step 2: Aromatize with Garlic
Step 3: Build the Sauce Base
Step 4: The Flavor Simmer
Step 5: Cook the Pasta
Step 6: Finish and Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. What is the difference between American Goulash and Hungarian Goulash?
Q2. Can I make this in a Slow Cooker?
Q3. Can I use a different shape of pasta?
Q4. Why does the recipe call for Soy Sauce?

Old-Fashioned American Goulash: The Ultimate One-Pot Comfort Meal

Description
Ingredients

Goulash

Instructions
Notes
Nutrition
Did you make this recipe?

This recipe is the definition of a pantry savior. It answers the age-old question, “What can I make with ground beef and pasta?” with delicious authority. By cooking the pasta directly in the sauce, the starch thickens the mixture into a velvety, clinging sauce that you just can’t get from boiling the noodles separately. In this post, I’ll show you how to master this Old-Fashioned American Goulash, featuring a secret umami booster—soy sauce—that gives it a depth of flavor your family won’t be able to resist.

Ingredients

To make this one-pot wonder, you need simple, rustic ingredients. The magic lies in how they come together.

Ingredient	Amount	Notes
Ground Beef	2 lbs	Use 80/20 mix for flavor, or lean beef for less grease.
Minced Garlic	3 tsp	Fresh is best, but jarred works in a pinch.
Liquid Base	3 cups	Water or beef broth (broth adds more depth).
Tomato Sauce	2 cans (15 oz each)	The smooth base of your gravy.
Diced Tomatoes	2 cans (14.5 oz each)	Undrained; adds texture and acidity.
Soy Sauce	3 tbsp	The secret ingredient for savory umami.
Italian Seasoning	2 tbsp	A blend of oregano, basil, and thyme.
Seasoned Salt	1 tsp	Adds more dimension than regular table salt.
Bay Leaves	3 leaves	Essential for aromatic background notes.
Elbow Macaroni	2 cups	Dry, uncooked pasta (about 8 oz).
Cheddar Cheese	1 cup (Optional)	Shredded sharp cheddar for a gooey finish.

Timing

This recipe is perfect for busy weeknights because it cooks entirely on the stovetop in under an hour.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Context: This is significantly faster than a baked ziti and uses fewer pots than spaghetti and meatballs!

Step-by-Step Instructions

Follow these steps to create a rich, cohesive dish. The key here is layering the flavors before the pasta goes in.

Step 1: Brown the Beef

Place a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the 2 lbs of ground beef. Break it up with a wooden spoon as it cooks. Sauté until the beef is fully browned and no pink remains.

Tip: Don’t rush this step. Getting a good sear on the beef adds a “meaty” flavor to the entire sauce. Once cooked, drain the excess grease to prevent the dish from becoming oily.

Step 2: Aromatize with Garlic

Reduce the heat to medium. Stir in the 3 tsp of minced garlic. Cook for just 1–2 minutes, moving it constantly until it becomes fragrant.

Tip: Garlic burns easily and turns bitter. As soon as you smell that wonderful aroma, it’s time for the liquids.

Step 3: Build the Sauce Base

Pour in the 2 cans of tomato sauce, 2 cans of diced tomatoes (juices and all), 3 cups of water (or beef broth), and 3 tbsp of soy sauce. Sprinkle in the 2 tbsp Italian seasoning and 1 tsp seasoned salt. Drop in the 3 bay leaves. Stir well to combine.

Step 4: The Flavor Simmer

Cover the pot and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer gently for 15–20 minutes.

Why wait? This step allows the dried herbs to hydrate and the metallic taste of the canned tomatoes to cook out, creating a robust flavor profile before the starch is added.

Step 5: Cook the Pasta

Stir in the 2 cups of dry elbow macaroni. Cover the pot again and simmer for 12–15 minutes.

Crucial Tip: Stir occasionally! Because the pasta is cooking in a thick sauce rather than boiling water, it loves to stick to the bottom of the pot. Stirring ensures even cooking and prevents burning. Test a noodle for doneness; it should be al dente.

Step 6: Finish and Serve

Turn off the heat. Remove the bay leaves and discard them. If you love a cheesy finish, sprinkle shredded cheddar cheese over the top and cover for 2 minutes until melted, or stir it right in for a creamy texture. Serve immediately.

Nutritional Information

This is a hearty, calorie-dense meal designed to fuel you up. Here is an estimated breakdown per serving (based on 8 servings):

Calories: ~450 kcal
Protein: 28g (Excellent source of muscle-building protein)
Carbohydrates: 35g
Fat: 20g (Saturated: 8g)
Sodium: 950mg (Can be high due to canned goods and soy sauce)
Fiber: 4g

Note: Values will vary depending on the fat content of your beef and the specific brands of tomato products used.

Healthier Alternatives

If you want to lighten up this Old-Fashioned American Goulash or adapt it for dietary restrictions, try these simple swaps:

Leaner Protein: Swap the ground beef for ground turkey or chicken. You’ll save significantly on saturated fat. If using poultry, add a teaspoon of beef bouillon to mimic the richness of the original dish.
Boost the Fiber: Use whole wheat elbow macaroni or a legume-based pasta (like chickpea pasta). This increases fiber and keeps you full longer.
Veggie Load: This is a great “hide-the-veggies” meal. Finely diced carrots, bell peppers, or zucchini can be sautéed with the garlic. You can also stir in fresh spinach at the very end until wilted.
Low Sodium: Use “no salt added” diced tomatoes and tomato sauce, and opt for low-sodium soy sauce. This allows you to control the saltiness with the seasoned salt alone.

Serving Suggestions

While this goulash is a complete meal in a bowl, the right sides can elevate it to a feast.

Bread: You need something to mop up that delicious sauce! Crusty garlic bread or soft, buttery cornbread are traditional favorites.
Salad: A crisp Garden Salad with a vinaigrette dressing cuts through the richness of the meat and cheese.
Toppings: Set out a topping bar with extra parmesan cheese, red pepper flakes for heat, or a dollop of sour cream for tanginess.

Common Mistakes to Avoid

Even though this is a simple recipe, a few small errors can affect the texture.

Overcooking the Pasta:
- The Mistake: Leaving the pot simmering too long after adding the macaroni.
- The Solution: Pasta cooks slower in sauce than water, but it goes from perfect to mushy quickly. Start tasting the pasta at the 12-minute mark.
Using Too High Heat:
- The Mistake: Boiling the sauce vigorously.
- The Solution: Keep it at a gentle simmer. High heat can cause the dairy (if adding cheese) to separate or burn the tomatoes on the bottom of the pot.
Skipping the Soy Sauce:
- The Mistake: Thinking it’s weird to put soy sauce in an Italian-style dish.
- The Solution: Don’t skip it! It doesn’t make the dish taste Asian; it adds salt and umami (savory richness) that beef broth alone cannot provide.

Storing Tips

One of the best things about American Goulash is that it tastes even better the next day as the flavors meld.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Freezing: You can freeze this dish for up to 3 months.
- Note: Pasta can become slightly softer when thawed and reheated. To mitigate this, undercook the pasta slightly if you know you are freezing the whole batch.
Reheating: The pasta will absorb moisture as it sits in the fridge. When reheating on the stove or microwave, stir in a splash of water or beef broth to loosen the sauce and bring back that glossy texture.

Conclusion

There is a reason Old-Fashioned American Goulash has remained a staple in kitchens for generations. It is economical, kid-friendly, and undeniably delicious. By cooking everything in one pot, you save on cleanup time while maximizing flavor, as the pasta absorbs the savory tomato-beef broth.

Whether you call it goulash, chop suey, or just “macaroni and beef,” this dish is bound to become a regular in your meal rotation. Try it out and let us know! Did you add the cheddar cheese? Did the soy sauce trick surprise you? Leave a comment below, rate the recipe, and don’t forget to subscribe to our blog for more easy, family-favorite recipes delivered straight to your inbox.

FAQs

Q1. What is the difference between American Goulash and Hungarian Goulash?

Hungarian Goulash (Gulyás) is a soup or stew made with chunks of meat (beef or pork), plenty of vegetables, and seasoned heavily with paprika. It usually does not contain macaroni. American Goulash, on the other hand, is a pasta-based skillet meal using ground beef and a tomato-based sauce, more akin to a Bolognese with the pasta mixed in.

Q2. Can I make this in a Slow Cooker?

Yes! Brown the beef and garlic in a skillet first, then add it to the slow cooker with all ingredients except the pasta and cheese. Cook on Low for 4–6 hours. Stir in the uncooked macaroni during the last 30–45 minutes of cooking.

Q3. Can I use a different shape of pasta?

Absolutely. While elbow macaroni is traditional, you can use any short pasta shape like penne, rotini, or small shells. Just keep in mind that larger pasta shapes might require a few extra minutes of simmering to become tender.

Q4. Why does the recipe call for Soy Sauce?

Soy sauce is rich in glutamates, which provide umami (a savory, meaty taste). It enhances the flavor of the ground beef and tomatoes, making the dish taste “beefier” and more robust without distinctly tasting like soy sauce.