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The Ultimate Old-Fashioned American Goulash

An authentic, cozy, and budget-friendly one-pot American Goulash made with ground beef, elbow macaroni, and a perfectly seasoned tomato broth. A nostalgic midwestern classic ready in 30 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground beef or half beef, half pork
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups elbow macaroni uncooked
  • 2 cans 15 oz each tomato sauce
  • 1 can 15 oz diced tomatoes, undrained
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sweet paprika
  • Salt and black pepper to taste
  • 1 cup sharp cheddar cheese shredded (optional)

Method
 

  1. Brown the ground beef in a large pot over medium heat until no longer pink, breaking it apart with a spoon for 5-7 minutes. Drain excess fat. Add chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
  2. Stir in the tomato sauce, diced tomatoes with their juices, 2 cups of beef broth, and Worcestershire sauce (reserve the remaining 1 cup of broth for later). Add Italian seasoning, sweet paprika, salt, and pepper. Bring to a gentle simmer.
  3. Stir the uncooked elbow macaroni directly into the simmering sauce. Cover with a lid, reduce heat to low, and cook for 15-20 minutes. Stir every few minutes to prevent sticking, and gradually stir in the remaining 1 cup of beef broth if the sauce gets too thick before the pasta is tender.
  4. Optional: Turn off the heat and stir in the shredded cheddar cheese until melted and creamy, or sprinkle it on top and cover with the lid for 2 minutes until gooey.

Notes

 
  • Make It Leaner: If you want a lighter version of this comfort food, you can easily swap the ground beef for lean ground turkey or ground chicken.
 
  • Watch the Liquid: Because the elbow macaroni cooks directly in the sauce, different brands may absorb liquid differently. If the sauce gets too thick before the pasta is tender, simply stir in an extra 1/4 to 1/2 cup of beef broth.
 
  • Storing & Reheating: Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating on the stovetop or microwave, add a splash of water or broth to loosen up the rich tomato sauce, as the pasta will continue to absorb liquid as it sits.
 
  • Pre-shredded vs. Fresh Cheese: For the ultimate creamy, cheesy finish, shred your own cheddar cheese from a block. Pre-packaged shredded cheese contains anti-caking agents that prevent it from melting smoothly.
 
  • Spice It Up: If your family prefers a little kick of heat, feel free to add a 1/2 teaspoon of red pepper flakes or a dash of hot sauce along with the Worcestershire sauce.