Recipe

Classic Goulash Recipe

Hearty, cozy, and weeknight-friendly. This American-style goulash is packed with beef, tomatoes, paprika, and tender macaroni for a one-pot dinner everyone actually wants seconds of.

By Matt Campbell

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4.8

A steaming bowl of classic American goulash with elbow macaroni, ground beef, and a rich tomato sauce on a wooden table

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Goulash is one of those meals that shows up when you need dinner to be easy, filling, and unreasonably comforting. This version is the classic American style: ground beef, elbow macaroni, tomatoes, paprika, and a sauce that tastes like it’s been simmering all day, even if it has not.

It is a one-pot situation (my favorite kind), it feeds a crowd, and it is the kind of food that makes the kitchen smell like you have your life together. Bonus: it reheats like a champ, which means tomorrow-you is about to be very happy.

A pot of goulash simmering on the stove with a wooden spoon resting on the rim

Why It Works

Big flavor, low drama: Tomato, garlic, and paprika build a sauce that tastes rich without needing fancy ingredients.
One pot, fewer dishes: The pasta cooks right in the sauce, soaking up all that savory goodness.
Great texture: Tender macaroni, meaty bites, and a sauce that clings instead of sliding off.
Easy to adjust: Make it spicier, cheesier, or veggie-loaded with whatever you have.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze: Freeze in portions for up to 3 months. (Pasta softens a bit after freezing, but the flavor is still great.)
Reheat: Warm on the stove over medium-low with a splash of water or broth, stirring often. Microwave works too. Cover it so it heats evenly.
Pro tip: If it thickens a lot overnight, that is normal. Add liquid a tablespoon at a time until it is saucy again.

Common Questions

Is this the same as Hungarian goulash?

Nope. Hungarian goulash is more of a stew or soup, typically with chunks of beef and lots of paprika. This is American-style goulash, sometimes called “slumgullion,” and it is a tomato-based beef and macaroni skillet-style dinner.

Can I use different pasta?

Yes. Elbows are classic, but small shells, rotini, or ditalini work well. Keep an eye on cook time and add a splash more broth if needed.

How do I keep the pasta from getting mushy?

Cook it just until al dente, then turn off the heat. It will keep softening as it sits. If you know you want perfect leftovers, you can cook the pasta separately and stir it in at the end.

Can I make it spicy?

Absolutely. Add red pepper flakes, a diced jalapeño with the onions, or a few dashes of hot sauce at the end. Taste as you go, because paprika plus heat can sneak up on you.

What if my sauce tastes flat?

Add one of these: an extra pinch of salt, a splash of Worcestershire, a teaspoon of vinegar, or a little more paprika. I usually do salt first, then a tiny splash of vinegar for brightness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (at least 5 to 6 quarts)
Wooden spoon or sturdy spatula
Measuring cups and spoons
Chef’s knife and cutting board

I started making goulash when I was in my “teach myself the classics” era. I wanted food that felt nostalgic but still let me tinker. Goulash is perfect for that. It is forgiving, it welcomes extra garlic like an old friend, and it somehow tastes even better the next day.

Also, there is something very satisfying about a one-pot dinner that feeds everyone without turning the kitchen into a disaster zone. That is my kind of teamwork.