I’m sharing my American Style Goulash, a hearty old-fashioned mix of ground beef, peppers, onions, a tomato-based sauce, pasta, and melted cheese that comes together in about 40 minutes for an unbeatable savory meal.

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I never thought a skillet could feel like a small rebellion, but my Best Ever American Goulash does just that. Start with simple ground beef and elbow macaroni and you get this unabashed, saucy bowl that reminds me why I keep making American Beef Goulash over and over.

It’s messy in the best way, sorta loud with flavor, and totally the kind of thing I crave after a long day. Sometimes I overdo the cheese, sometimes I don’t, but it always sparks that guilty, curious pull to come back for more.

Try it when you want something honest and easy.

Ingredients

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Ground beef packs protein and iron, kinda filling but can be high in fat.
Onion adds sweetness and depth, has fibre and vitamin C, helps digestion a bit.
Green pepper gives crunch, vitamin C and antioxidants, mild bitter vegetal flavor.
Tomatoes bring acidity, lycopene and vitamin A, make sauce tangy and slightly sweet.
Garlic adds punch, compounds may boost immunity, sharp and savory aroma.
Elbow macaroni gives carbs and comfort, absorbs sauce and makes dish more filling.
Cheddar melts creamy, gives calcium and richness, salty sharp finish on top.

Ingredient Quantities

1 lb (450 g) ground beef

1 tbsp vegetable oil or olive oil

1 medium onion

1 green bell pepper

2 cloves garlic

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes, undrained

2 tbsp tomato paste

2 cups beef broth or water

8 oz (about 2 cups) elbow macaroni, uncooked

1 tbsp Worcestershire sauce

1 tsp dried oregano

1 tsp dried basil

1 tsp paprika

1 tsp sugar

Salt and black pepper, to taste

2 cups shredded sharp cheddar cheese

2 tbsp chopped fresh parsley

How to Make this

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1. Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat. Add 1 lb ground beef and cook, breaking it up, until well browned; season with a little salt and pepper and drain off excess fat if there’s a lot left.

2. Add 1 medium chopped onion and 1 chopped green bell pepper to the beef and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves and cook 30 seconds until fragrant.

3. Push the meat and veggies to the side and stir in 2 tbsp tomato paste; let it brown for a minute to deepen the flavor, then mix it into the rest.

4. Pour in 1 (15 oz) can tomato sauce, 1 (1
4.5 oz) can diced tomatoes with their juice, and 2 cups beef broth or water. Add 1 tbsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp paprika, 1 tsp sugar, and salt and black pepper to taste. Stir to combine and bring to a simmer.

5. Stir in 8 oz uncooked elbow macaroni, reduce heat to medium-low, cover partly, and simmer 12 to 15 minutes until the pasta is tender, stirring every few minutes so it doesn’t stick. If the sauce gets too thick before the pasta is done, add a splash more broth or water.

6. Remove from heat and stir in about 1 1/2 cups of the 2 cups shredded sharp cheddar until melted and creamy; reserve the remaining 1/2 cup for topping. Taste and adjust salt and pepper.

7. Sprinkle the reserved cheddar on top and 2 tbsp chopped fresh parsley, let sit a couple minutes so the cheese melts and the sauce sets, then serve hot. If you like, pop it under a hot broiler for 1 to 2 minutes for a bubbly golden top, but watch it closely.

Equipment Needed

1. Large skillet or Dutch oven with lid (12 inch or similar) for browning and simmering
2. Wooden spoon or heatproof spatula for stirring
3. Sharp chef’s knife for chopping the onion and bell pepper
4. Cutting board
5. Measuring cups and measuring spoons (you’ll use these for broth, pasta and spices)
6. Liquid measuring cup (at least a 2 cup) for the tomato sauce and broth
7. Can opener
8. Ovenproof baking sheet or an ovenproof skillet plus oven mitts if you want to broil the top for a minute or two
9. Cheese grater or bowl and a rubber spatula to fold in the cheddar

FAQ

Q: Can I use a different pasta instead of elbow macaroni?

A: Yep. Small shapes like shells, rotini or penne work fine. Keep similar cook times though, and if you use bigger pasta you might need a little more broth because the pasta soaks up liquid.

Q: Can I make this ahead or freeze leftovers?

A: Yes. Cool, then refrigerate up to 3 to 4 days. For freezing, store in an airtight container up to 2 months. Pasta will soften after freezing, so if you plan to freeze, undercook the pasta by 1 to 2 minutes before mixing it with the sauce.

Q: My sauce is too thin or too thick, how do I fix it?

A: If too thin, simmer uncovered until reduced, or mix 1 tsp cornstarch with 1 tbsp water and stir in then simmer until thick. If too thick add hot beef broth or water a little at a time until you like the texture.

Q: Can I swap the ground beef for something else or make it vegetarian?

A: Sure. Ground turkey or chicken can be used, just brown it well. For vegetarian, use plant based crumbles, cooked lentils or chopped mushrooms and use vegetable broth instead of beef broth.

Q: How do I keep the flavor balanced without making it too salty?

A: Taste before salting because canned tomatoes and Worcestershire add salt. Use low sodium broth if you want less salt. The recipe calls for 1 tsp sugar to cut acidity, but add it slowly and taste as you go.

Q: What about the cheese and toppings, any good swaps or tricks?

A: Sharp cheddar is classic, but try mozzarella or a cheddar/Monterey Jack mix. Stir some in for creamy texture or sprinkle on top and broil briefly to get a melty crust. Finish with chopped parsley or green onions for brightness.

Goulash Recipe Substitutions and Variations

Ground beef: ground turkey (it’s lean so add 1 tbsp oil), ground pork for richer flavor, or plant based crumbles (Beyond/Impossible) to make it vegetarian.
Elbow macaroni: small shells, penne or rotini work great, or use gluten free pasta or cooked rice if you need a no-gluten option.
Beef broth: swap with chicken broth, vegetable broth, or just water plus 1 beef bouillon cube or stock concentrate.
Sharp cheddar: Monterey Jack or Colby for milder taste, mozzarella for extra gooeyness, or pepper jack if you want a little heat.

Pro Tips

– Brown the beef well so you get lots of browned bits on the bottom of the pan, they carry a ton of flavor. Dont drain off every drop of fat though, leave a spoonful or two for flavor but skim off a lot if its greasy.

– Toast the tomato paste in the hot pan a minute before adding liquids, let it darken a bit, it gives a deeper, almost roasted tomato taste that can make the whole dish taste home-made.

– Keep the heat moderate and stir the pasta often so it wont stick, and always have extra hot broth or water nearby to loosen the sauce if it thickens too fast. Save a little cooking liquid to tweak the texture — it helps the cheese melt smooth.

– Fold most of the cheese in off the heat so it melts creamy, reserve some for a top layer and broil only briefly until bubbly, watch it the whole time or itll burn. Add a tiny splash of vinegar or squeeze of lemon at the end to brighten the flavors, and sprinkle parsley right before serving.

Goulash Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

564

kcal

Equipment: 1. Large skillet or Dutch oven with lid (12 inch or similar) for browning and simmering
2. Wooden spoon or heatproof spatula for stirring
3. Sharp chef’s knife for chopping the onion and bell pepper
4. Cutting board
5. Measuring cups and measuring spoons (you’ll use these for broth, pasta and spices)
6. Liquid measuring cup (at least a 2 cup) for the tomato sauce and broth
7. Can opener
8. Ovenproof baking sheet or an ovenproof skillet plus oven mitts if you want to broil the top for a minute or two
9. Cheese grater or bowl and a rubber spatula to fold in the cheddar

Ingredients

1 lb (450 g) ground beef
1 tbsp vegetable oil or olive oil
1 medium onion
1 green bell pepper
2 cloves garlic
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
2 tbsp tomato paste
2 cups beef broth or water
8 oz (about 2 cups) elbow macaroni, uncooked
1 tbsp Worcestershire sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
1 tsp sugar
Salt and black pepper, to taste
2 cups shredded sharp cheddar cheese
2 tbsp chopped fresh parsley

Directions

Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat. Add 1 lb ground beef and cook, breaking it up, until well browned; season with a little salt and pepper and drain off excess fat if there's a lot left.
Add 1 medium chopped onion and 1 chopped green bell pepper to the beef and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves and cook 30 seconds until fragrant.
Push the meat and veggies to the side and stir in 2 tbsp tomato paste; let it brown for a minute to deepen the flavor, then mix it into the rest.
Pour in 1 (15 oz) can tomato sauce, 1 (1
5 oz) can diced tomatoes with their juice, and 2 cups beef broth or water. Add 1 tbsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp paprika, 1 tsp sugar, and salt and black pepper to taste. Stir to combine and bring to a simmer.
Stir in 8 oz uncooked elbow macaroni, reduce heat to medium-low, cover partly, and simmer 12 to 15 minutes until the pasta is tender, stirring every few minutes so it doesn't stick. If the sauce gets too thick before the pasta is done, add a splash more broth or water.
Remove from heat and stir in about 1 1/2 cups of the 2 cups shredded sharp cheddar until melted and creamy; reserve the remaining 1/2 cup for topping. Taste and adjust salt and pepper.
Sprinkle the reserved cheddar on top and 2 tbsp chopped fresh parsley, let sit a couple minutes so the cheese melts and the sauce sets, then serve hot. If you like, pop it under a hot broiler for 1 to 2 minutes for a bubbly golden top, but watch it closely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.