One Pot American Goulash (Slumgullion)
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This classic American Goulash recipe is a comforting one-pot meal that the whole family will enjoy! Packed with ground beef, macaroni noodles and a tomato based sauce, it’s budget-friendly, easy to make and perfect for dinner tonight!
Love one pot meals? Try my Smoked Sausage Pasta, my One Pot Mexican Pasta or my famous Chicken Bacon Ranch Pasta!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
An easy dinner is totally my jam these days! American goulash is an easy recipe to make, and it cooks in one pot!
If you grew up in the U.S., there’s a good chance you’ve had some version of American goulash. Maybe your grandma made it, maybe you had it in the school cafeteria, or maybe it was a go-to for busy weeknights.
It’s one of those meals that sticks around because it just works—simple ingredients, big flavor, and super easy to throw together. The macaroni pasta is cooked right in the sauce making it super flavorful!
This comfort food classic takes inspiration from Hungarian goulash. The Hungarian version is a slow-cooked stew with chunks of beef, paprika, and vegetables, while the American version is a simpler, one-pot meal. It became popular in the U.S. as an easy, budget-friendly dinner that could feed a crowd.
Why you’ll love this
Good and easy. I mean, a one pan dinner recipe made in under an hour, that everyone eats? Yes, please.
Adaptable. This version is made with ground beef, but you can go right ahead and swap it out for for ground turkey, use different pasta shapes and switch out the veggies.
It also reheats well, making it great for meal prep.
Love easy one-pot meals? Then swap up the flavors with Arroz con Pollo – a tasty Spanish-style chicken and rice dinner that’s just as simple!
FAQs
Hungarian goulash is a thick beef stew with paprika, while American goulash is a one-pot pasta dish with ground beef and a tomato-based sauce.
Of course! Feel free to add more veggies like zucchini, mushrooms, or spinach.
Try adding bell peppers, Worcestershire sauce, red pepper flakes, or even a little smoked paprika for extra depth.
Yes, some people call it Slumgullion, but that name originally meant a cheap, thrown-together stew. Over time, some started using it for American goulash since it’s an easy, budget-friendly meal. But most people just call it goulash or American Chop Suey. Really!
What to serve with Goulash?
Serve with a side of crusty bread for a complete meal. Pair with a simple green salad for added freshness.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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- Ground beef. Provides the hearty base for the goulash. You can substitute with ground turkey or chicken for a leaner option. You will need a pound of ground beef.
- Onion. Adds depth and sweetness to the dish. Yellow, white, or red onions can be used.
- Garlic. Adds a fragrant and flavorful base. Fresh garlic provides the best flavor, but 1 teaspoon of garlic powder can be used in a pinch.
- Green bell pepper. Adds a mild sweetness and crunch. You can use any color bell pepper or even substitute with diced zucchini or carrots.
- Elbow macaroni. Classic pasta shape that holds up well in the sauce. You can use any small pasta like rotini, shells, or penne.
- Tomato sauce. Creates the rich, flavorful base. Crushed tomatoes or marinara sauce can be used as a substitute.
- Diced tomatoes. Adds texture and flavor. You can use fresh tomatoes or fire-roasted tomatoes for extra flavor.
- Beef broth. Enhances the savory flavor. You can use chicken or vegetable broth if preferred.
- Tomato paste. Adds richness and thickens the sauce. Can be substituted with more tomato sauce if needed.
- Worcestershire sauce. Adds a tangy, umami flavor. Soy sauce or tamari can be used as a substitute.
- Paprika. Adds a mild, sweet flavor. Smoked paprika can be used for a smoky taste.
- Italian seasoning. Provides a blend of savory and aromatic herbs. You can use a mix of dried oregano, basil, and thyme if you don’t have Italian seasoning.
- Salt. Enhances all the flavors. Adjust to taste.
- Black pepper. Adds a slight heat. Freshly ground is best.
- Cheddar cheese. Optional, but adds a creamy, cheesy finish. Any melting cheese like mozzarella, Monterey Jack, or Gouda can be used.
How to make American Goulash
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet Prepped
Dice up the onion and green bell pepper, then mince the garlic. Measure out the macaroni, tomato sauce, diced tomatoes, beef broth, and spices. If you’re using cheddar cheese, go ahead and grate it now!
Brown the ground beef
In a large skillet or Dutch oven, cook the ground beef over medium heat until it’s browned, about 5-7 minutes. Drain any extra fat.
Add vegetables
Toss in the diced onion, garlic, and bell pepper. Cook for about 5 minutes, until the veggies have softened up nicely.
Combine Ingredients
Now, stir in the tomato sauce, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Bring to a boil.
Cook the pasta
Add the elbow macaroni to the skillet. Turn the heat down to low, cover, and let it simmer for about 15 minutes, stirring occasionally until the pasta is tender.
Finish the dish
If you’re using cheddar cheese, stir it in until it’s melted and well combined. Enjoy!
Kylee’s Notes
For extra flavor, use fire-roasted tomatoes instead of regular diced tomatoes.
Make it spicier by adding a pinch of red pepper flakes or a dash of hot sauce.
How to store leftovers
Store any leftover goulash in an airtight container in the fridge for up to 3 days.
Reheating:
Stovetop: Add the goulash to a pot over medium heat with a splash of water or broth to loosen the sauce. Stir occasionally until heated through.
Microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat in 30-second bursts, stirring in between, until warm. Add a little water if needed.
Oven: If reheating a large batch, place it in a baking dish, cover with foil, and bake at 350°F for about 20 minutes or until hot.
Freezing instructions
To freeze, let the goulash cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
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American Goulash Recipe (Slumgullion)
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 cups elbow macaroni
- 15 ounces tomato sauce canned
- 15 ounces diced tomatoes canned
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sweet paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese optional
Instructions
Get Prepped
- Dice 1 large onion and 1 red bell pepper and 3 cloves garlic. Measure out the 2 cups elbow macaroni, 15 ounces tomato sauce, 15 ounces diced tomatoes, 2 cups beef broth, and spices. Grate the 1 cup shredded cheddar cheese if using.
Cook the Beef
- In a large skillet or Dutch oven, cook 1 pound ground beef over medium heat until browned, about 5-7 minutes. Drain any excess fat.
Add Vegetables
- Add the diced onion, garlic, and bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
Combine Ingredients
- Stir in the 15 ounces tomato sauce, 15 ounces diced tomatoes, 2 cups beef broth, 2 tablespoons tomato paste, 2 tablespoons tomato paste, 1 teaspoon sweet paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper. Bring the mixture to a boil.
Cook the Pasta
- Add the elbow 2 cups elbow macaroni to the skillet. Reduce heat to low and simmer, covered, until the pasta is tender, about 15 minutes. Stir occasionally to prevent sticking.
Finish the Dish
- If using, stir in the shredded cheddar cheese until melted and well combined.
Serve
- Spoon the goulash into bowls and serve hot. Enjoy!
Video
Notes
- For extra flavor, use fire-roasted tomatoes instead of regular diced tomatoes.
- Make it spicier by adding a pinch of red pepper flakes or a dash of hot sauce.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Haven’t made it yet. Reading this while waiting for my daughter to get through this snow storm around all the accidents to pick me up from physical therapy. If I don’t make it today, I’ll make it tomorrow. Sounds delicious! Thank you!
Made this for dinner Monday, minus the cheese Left out the beef broth only because we had none. Used the juice from diced tomatoes and a little water as a sub. It came out great and everyone enjoyed it. I will make this again!