Recipe

Comforting American Goulash

A warm, cozy American-style goulash with beef, tender pasta, and a rich, tomato-forward, paprika-kissed sauce that tastes like a hug in a bowl.

By Matt Campbell

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4.8

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

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Some nights call for a recipe that shows up, does the work, and makes everyone in the house a little quieter for five minutes. This is that dinner. Comforting American goulash is the kind of low-drama, big-reward meal that smells like you have your life together, even if you started cooking in yesterday’s sweatshirt and you are definitely winging it.

We’re making American-style goulash: ground beef, onion, garlic, elbow macaroni, and a cozy tomato sauce that leans savory with paprika and Italian seasoning. It’s not fancy. It’s not fussy. It’s exactly what you want when the weather is cold, the schedule is chaotic, and you need dinner to be reliably good.

A Dutch oven on the stove with browned ground beef and onions being stirred with a wooden spoon

Why It Works

One-pot comfort: The pasta cooks right in the sauce, which means fewer dishes and more flavor.
Thick, clingy sauce: Tomato paste plus a short simmer builds that spoon-coating texture everyone loves.
Balanced seasoning: Paprika adds warmth, Worcestershire adds depth, and a pinch of sugar smooths out any sharp tomato edge.
Weeknight flexible: Swap pasta shapes, use turkey, add peppers, or make it extra cheesy without breaking the recipe.

Pairs Well With

Storage Tips

Goulash is a leftover champion. The sauce thickens as it sits, and honestly it gets even cozier the next day.

Refrigerator

Store in an airtight container for 3 to 4 days.
Reheat on the stove or in the microwave with a splash of water or broth to loosen the sauce.

Freezer

Freeze in portioned containers for up to 3 months (best quality in 2 to 3 months).
Thaw overnight in the fridge, then reheat gently. Add a little liquid as needed.

Make-ahead tip

If you want the pasta perfectly al dente for meal prep, cook the sauce fully and boil the pasta separately. Combine when serving.

Common Questions

Is this the same as Hungarian goulash?

Nope. Traditional Hungarian gulyás is more like a paprika-forward soup or stew, often with beef and potatoes. It typically does not include macaroni, though you may see small dumplings or noodles in some versions. This recipe is the American comfort classic: ground beef, macaroni, and tomato sauce.

Why did my pasta get mushy?

It usually comes down to cooking time or heat. Keep it at a gentle simmer, stir often, and start checking the pasta a few minutes early. Also, different pasta brands cook at slightly different speeds. And remember, it will keep softening a bit as it sits.

How do I make it thicker?

Simmer uncovered for 3 to 5 minutes at the end. If you want a quick fix, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), then simmer for 1 to 2 minutes until glossy and thicker.

How do I make it less acidic?

Add a pinch of sugar, a splash of cream, or a little extra cheese on top. Also make sure you are using enough salt. Under-salted tomato sauce tastes sharper.

Can I make it cheesy?

Absolutely. Stir in 1 to 2 cups shredded cheddar at the end, or top bowls with cheese and cover for a minute so it melts.

Any easy swaps or add-ins?

Yes. Ground turkey works great. You can add a can of drained beans, a handful of corn, or a pinch of crushed red pepper for heat. If you want a little brightness, a tiny splash of vinegar at the end does the trick.

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 pot (5 to 6 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Microplane (optional, for grating garlic fast)

I love recipes like this because they do not pretend to be anything else. Goulash is the dinner you make when you want comfort and you want it now. The first time I really nailed my “house” version, it was because I stopped treating it like a jar-sauce-and-pasta situation and started building flavor like I would in a restaurant: brown the beef, cook the tomato paste until it goes brick-red, then simmer long enough for everything to taste like one happy, cozy thing. It’s casual food with serious payoff, which is basically my whole cooking personality.