Old-Fashioned Goulash is one of those timeless recipes that instantly brings comfort to the table. It’s warm, hearty, budget-friendly, and made entirely in one pot—exactly the kind of meal generations of families have relied on. If you grew up eating goulash, chances are you remember the savory aroma filling the kitchen, the bubbling tomato sauce, and that first cheesy bite that felt like home.
This classic American goulash (sometimes called American chop suey) is very different from Hungarian goulash. Instead of paprika-heavy stew, this version combines ground beef, elbow macaroni, onions, garlic, and a rich tomato base into a satisfying meal that feeds a crowd with minimal effort. Best of all, it’s ready in about 45 minutes, making it perfect for weeknight dinners, meal prep, or feeding a hungry family without breaking the bank.
If you’re looking for a reliable, old-fashioned comfort food recipe that uses pantry staples and delivers big flavor, this goulash checks every box.
Why This Old-Fashioned Goulash Recipe Works
There’s a reason this dish has stood the test of time. Old-fashioned goulash is practical, filling, and endlessly customizable, which makes it ideal for real-life cooking.
First, it’s a true one-pot meal. Everything cooks in a single Dutch oven or large pot, which means fewer dishes and easier cleanup. Second, it uses simple, affordable ingredients—ground beef, pasta, canned tomatoes, and basic seasonings—many of which you probably already have on hand.
The balance of flavors is what really makes this recipe shine. The onions and garlic build a savory base, the tomatoes create a rich stew-like sauce, and the Italian seasoning and Worcestershire sauce add depth without overpowering the dish. Finally, the elbow macaroni absorbs all that flavor as it cooks, creating a thick, comforting texture that’s finished perfectly with melted cheddar cheese.
Ingredients You’ll Need
This recipe makes a generous pot of goulash that’s perfect for leftovers.
Ingredients:
2 pounds lean ground beef
2 large yellow onions, chopped
4 cloves garlic, chopped
2 cups water
1 cup beef broth
Two 15-ounce cans tomato sauce
Two 15-ounce cans diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon oregano
3 bay leaves
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese
These ingredients come together to form a rich, hearty stew that’s thick enough to satisfy but not heavy or greasy.
Step-By-Step Instructions
Step 1: Brown the Ground Beef
In a large Dutch oven or heavy-bottomed pot, sauté the ground beef over medium-high heat until no pink remains. Break the meat apart as it cooks so it browns evenly. Once fully cooked, spoon off and discard any excess grease.
Step 2: Build the Flavor Base
Add the chopped onions to the pot and sauté with the beef until the onions become soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Pour in the water and beef broth, then add the tomato sauce, diced tomatoes, bay leaves, Worcestershire sauce, Italian seasoning, oregano, salt, garlic powder, and pepper. Stir everything together until well combined.
Cover the pot with a lid and let the mixture simmer for 20 to 25 minutes, allowing the flavors to blend and the sauce to deepen.
Step 3: Cook the Pasta
Stir in the uncooked elbow macaroni, making sure it’s fully submerged in the liquid. Cover the pot again and simmer for 4 to 5 minutes, or until the pasta is just al dente.
Important tip: Do not overcook the pasta. It will continue to soften slightly even after you remove the pot from heat, and mushy goulash is never a good thing.
Step 4: Finish and Serve
Remove the pot from heat and discard the bay leaves. Spoon the goulash into bowls and top each serving with shredded cheddar cheese. Serve warm and enjoy.
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What Makes This Recipe Truly Old-Fashioned
Old-fashioned goulash isn’t about fancy ingredients or complicated techniques. It’s about practicality and comfort. This recipe reflects how families cooked decades ago—stretching ingredients, feeding many mouths, and making something satisfying with what was available.
The use of elbow macaroni, canned tomatoes, and ground beef became popular in mid-20th-century American kitchens because they were affordable, filling, and easy to store. Adding cheese at the end was often a way to make the dish feel special without much extra cost.
This recipe stays true to those roots while still delivering bold, balanced flavor.
Tips for the Best Goulash Every Time
Use lean ground beef to avoid excess grease.
Don’t skip the simmer time before adding pasta—it’s essential for flavor.
Stir well after adding pasta to prevent sticking.
Taste before serving and adjust salt or pepper as needed.
Let it rest for 5 minutes after cooking for the perfect texture.
Easy Variations and Add-Ins
One of the best things about goulash is how adaptable it is.
Extra cheesy: Stir shredded cheddar directly into the pot before serving.
Spicy kick: Add red pepper flakes or a dash of hot sauce.
Veggie boost: Mix in bell peppers, mushrooms, or zucchini with the onions.
Different pasta: Small shells or rotini work if elbow macaroni isn’t available.
Lower sodium: Use low-sodium broth and tomatoes.
How to Store and Reheat Goulash
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Goulash freezes well. Cool completely, then freeze in freezer-safe containers for up to 3 months.
Reheating:
Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of water or broth if the sauce has thickened.
What to Serve With Old-Fashioned Goulash
This dish is hearty enough to stand on its own, but it pairs beautifully with simple sides like:
Classic garlic bread
Buttered dinner rolls
A crisp green salad
Steamed green beans or corn
Frequently Asked Questions
Is American goulash the same as Hungarian goulash?
No. American goulash uses ground beef, pasta, and tomatoes, while Hungarian goulash is a paprika-based stew made with chunks of meat.
Can I make this ahead of time?
Yes. Goulash tastes even better the next day as the flavors continue to develop.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works well, though the flavor will be slightly lighter.
Why did my goulash turn out too thick?
Pasta absorbs liquid as it sits. Add a bit of broth or water when reheating to loosen it.
Final Thoughts
Old-Fashioned American Goulash is more than just a recipe—it’s a reminder of how comforting simple food can be. With one pot, a handful of pantry staples, and less than an hour, you can put a hearty, satisfying meal on the table that everyone will love.
Whether you’re cooking for a busy weeknight, meal-prepping for the week, or recreating a nostalgic family favorite, this goulash delivers every single time. Save it, share it, and make it part of your regular dinner rotation.