American Goulash
American Goulash is a simple, old fashioned weeknight dinner that’s filling, frugal, and easy to put together. The macaroni cooks right in the rich tomato sauce so it soaks up all the flavor.
SAVE THIS RECIPE FOR LATER!
We'll send this recipe to your inbox, so you can find it when you need it!
What is the difference between American goulash and Hungarian goulash?
Many people confuse the two dishes, but they are completely different. Hungarian goulash is a paprika based beef stew made with chunks of meat.
American goulash is a hearty beef and pasta skillet meal made with ground beef, macaroni, and a tomato based sauce. It’s also sometimes called American chop suey or Johnny Marzetti depending on the region.
What you’ll love about this American Chop Suey Recipe:
Ingredients
Ground beef (1½ lbs): I use 80/20 for the best flavor. Drain the grease well after browning or the sauce gets greasy. Lean ground beef works too but the flavor is slightly less rich.
Tomato sauce (15 oz can) and diced tomatoes (14.5 oz can, undrained): The base of the sauce. Don’t drain the tomatoes, that liquid is part of what cooks the pasta.
Beef broth (2 cups): Gives the sauce depth and keeps the pasta from sticking as it cooks. Don’t substitute water, the broth makes a real difference here!
Brown sugar (1 tablespoon): Balances the acidity of the tomatoes. You won’t taste it as sweetness, it just rounds out the sauce.
Worcestershire sauce (1 tablespoon) and soy sauce (2 teaspoons): These two together add a savory, umami depth that makes this taste like more than just ground beef and tomato sauce. Don’t skip either one!
Italian seasoning, garlic powder, onion powder, paprika, salt, black pepper: The spice blend. Nothing unusual here, you likely have all of these already.
Elbow macaroni (8 oz, uncooked): Goes in dry. It cooks directly in the sauce and soaks up the flavor as it softens. Small shells or rotini work as substitutes.
Cheddar cheese (1 cup, shredded): Stir it in at the end off the heat. Fresh shredded melts smoother than pre-shredded but either works.
How to make America Goulash step-by-step:
Step 1: In a large deep skillet or Dutch oven cook the beef over medium-high heat until browned, breaking it up as it cooks. Drain the excess grease.
Step 2: Add tomato sauce, diced tomatoes, brown sugar, beef broth, Worcestershire sauce, soy sauce, and all seasonings. Stir well and bring to a boil.
Step 3: Stir in the uncooked macaroni.
Step 4: Reduce heat to medium-low. Cover and simmer 12 to 15 minutes, stirring occasionally, until the macaroni is tender.
Step 5: Remove from heat and stir in the shredded cheddar until melted. Let stand 5 minutes before serving.
PRO TIP:
If the sauce gets too thick while the pasta is cooking, add a small splash of broth to loosen it. The pasta absorbs liquid quickly so check it at the 10 minute mark.
How Long Does American Goulash Keep?
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3-4 days.
Reheating: Reheat on the stovetop with a small splash of broth or water. The pasta absorbs liquid as it sits so it will be thicker the next day. Microwave works too, 1 to 2 minutes until hot.
Freezing: Let it cool completely then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Can I Change Up the Ingredients?
Parmesan sprinkled on top before serving adds a salty, sharp contrast to the rich tomato sauce. A handful of red pepper flakes stirred in with the seasonings adds heat without changing the flavor profile.
For a cheesier version stir in an extra half cup of cheddar or add a few ounces of cream cheese at the end for a richer, creamier sauce. My boys always want more cheese so I usually double it.
Any ground meat works here, ground turkey or chicken both substitute well for the beef. The flavor will be slightly lighter but the dish is otherwise the same. Small shells or rotini can replace the elbow macaroni if that’s what you have. A spoonful of tomato paste stirred in with the sauce makes it thicker and richer if you want a more concentrated flavor.
Questions About Elbow Macaroni Goulash:
Where did American goulash originate? American goulash developed in the United States as a simple one pot meal made with ground beef, macaroni, and tomatoes. It was inspired by Hungarian goulash but adapted with inexpensive pantry ingredients that were easy to find.
Is American goulash the same as American chop suey? Yes. American goulash and American chop suey are the same dish. The name depends on the region. Chop suey is more common in New England, goulash is more common in the South and Midwest.
What is the difference between American goulash and Hungarian goulash? Hungarian goulash is a paprika based beef stew made with chunks of meat. American goulash is a pasta skillet meal made with ground beef and macaroni in a tomato sauce. They share a name but are completely different dishes.
Can I make this ahead of time? Yes. Make it fully and refrigerate for up to 24 hours before serving. The pasta will absorb more liquid as it sits so add a splash of broth when reheating to loosen it back up.
What Goes Well With This Easy Goulash?
This easy goulash recipe is a hearty one pot meal, so simple sides work best! Garlic bread or dinner rolls are great for soaking up the extra sauce. A green salad or garlic parmesan green beans help balance the richness.
If you want more ground beef dinner ideas, you might also like my Hamburger Gravy, Loose Meat Sandwiches and Mexican Beef and Rice Skillet, are easy dinners that come together quickly on busy nights.
American Goulash
Equipment
- 1 small Dutch Oven
Ingredients
- 1 1/2 pounds ground beef
- 1 can (15 ounces) tomato sauce tomato sauce
- 1 can (14.5 ounces) diced tomatoes undrained
- 1 tablespoon brown sugar
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces uncooked elbow macaroni
- 1 cup shredded cheddar cheese
Instructions
- In large deep skillet or Dutch oven, cook ground beef over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.1 1/2 pounds ground beef.
- Add tomato sauce, diced tomatoes, brown sugar, beef broth, Worcestershire sauce, soy sauce, Italian seasoning, garlic powder, onion powder, paprika, salt and pepper. Stir well. Heat to boiling.1 can (15 ounces) tomato sauce,1 can (14.5 ounces) diced tomatoes,1 tablespoon brown sugar,2 cups beef broth,1 tablespoon Worcestershire sauce,2 teaspoons soy sauce,1 teaspoon Italian seasoning,1 teaspoon garlic powder,1 teaspoon onion powder,1 teaspoon paprika,1/2 teaspoon salt,1/4 teaspoon black pepper.
- Stir in uncooked macaroni. Reduce heat to medium-low; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.8 ounces uncooked elbow macaroni.
- Remove from heat; stir in shredded cheddar cheese until melted and combined. Let stand 5 minutes before serving.1 cup shredded cheddar cheese
Nutrition
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.
This was really good, I did 3/4 tsp Italian seasoning, instead of 1 tsp. and it was still a bit over powering, will make again trying 1/2 tsp.