Best Recipe for American Goulash (2024)

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This Goulash recipe (American style) is the ultimate pantry-friendly, make-ahead family pleaser, and is on your table in just over 30 minutes! The juicy ground beef and pasta simmer in ONE POT for extra flavor and ease, with a cozy, multi-dimensional sauce thewhole family will CRAVE.This American Chop Suey is easy to customize with ground turkey, different veggies, pasta, etc. so you can make it at a moment’s notice to fit your pantry or your cravings!

This Goulash recipe is sponsored by Zoup! All opinions are my own.

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Watch How to Make Goulash

This American Goulash Recipe is a good-old-fashioned classic!

HEARTY AND COMFORTING.This Chop Suey recipe is warm, cozy, rich, and savory, with a hint of sweetness and complex layers of seasonings. Your whole family (kids and adults alike) will beg for it again and again!
THE BEST BROTH. I use Zoup! Good, Really Good^® Beef Bone Broth made with the freshest and finest ingredients to create rich, complex, homemade flavor!
NOSTALGIA WITH EASE. My dad used to whip up a big pot of goulash to greet us when we got home from piano lessons over thirty years ago. If he can do it, you can do it in just a few steps!
ONE POT. Everything, including the pasta, simmers in one pot for fewer dishes to wash and more time to spend with your loved ones.
PANTRY FRIENDLY.Besides the beef (keep it stocked in the freezer), all the ingredients are pantry friendly for a cozy last-minute dinner or a great way to feed a crowd.
QUICK. A hearty batch of goulash will be waiting after quickly browning the beef and onions, then dumping in the pasta and simmering.

What exactly is goulash?

Traditional goulash is a savory and hearty stew, dating back to 9th century Hungary (see my Hungarian Goulash recipe here). During that time, traveling herdsmen would bring spiced, cooked dehydrate beef to create a portable meal, then rehydrate with ingredients found along the way or carried in saddlebags.

Over the centuries, goulash was embraced all over Europe, and eventually the world, even a far as the Philippines! Each country has adopted their own unique version, but it typically features beef or pork cooked with onions, paprika, bell peppers, and often tomatoes and garlic. It can be served with various side dishes like noodles, dumplings, and rice, or the starches can be added directly to the dish, like in American Goulash.

What is American Goulash?

American Goulash, often simply known as “Goulash” or “American Chop Suey” in the United States, is a popular comfort food that showed up in North American cookbooks around 1914. It differs from traditional Hungarian Goulash in that it’s more like a tomato-based hamburger helper than a stew and is less heavy on the paprika.

American Goulash is known for being a one-pot dish, for its simplicity, affordability, versatility and the ability to feed a crowd. It features ground beef cooked with bell peppers, onions, garlic, and a tomato-based sauce, simmered with elbow macaroni or other small pasta. Other vegetables such as corn and/or green beans are often added as well. American Goulash is seasoned with various herbs and spices, such as oregano and paprika, for a rich slightly sweet, slightly tangy, herbaceous comfort food.

Best Ever American Goulash ingredients

Keep these ingredients stocked to make goulash any night of the week! The list may look lengthy, but most of the ingredients are dump and simmer. (Full recipe measurements in the printable recipe card at the bottom of the post.)

Pasta: Elbow macaroni is the quintessential pasta for goulash. Sometimes the macaroni will be labeled “small” which is what you want.
Ground beef:You can go pretty lean in this goulash recipe because the ground beef cooks in liquid and is swaddled in the rich sauce. Go for 90-93% lean, meaning 90% is lean and 10% is fat. The fat will give the ground beef juicy beefy flavor without excess grease.
Beef Broth:A high-quality broth will give this dish a rich flavor. For this recipe, I turn to Zoup! Good, Really Good^®Beef Bone Broth.
Marinara sauce:A jarred marinara sauce keeps this American Chop Suey extra quick and easy with lower acidity. Please use a quality brand; my favorite isRao’s Homemadesold at may grocery stores, Whole Foods, Trader Joe’s or onAmazon HERE.
Fire roasted diced tomatoes:These are wonderfully smoky with a sweet complexity and less acidity than traditional tomatoes. Use regular if you can’t find fire roasted.
Green bell pepper:This adds an earthy crunch to cut through the sweet and savory sauce. I don’t recommend any other color bell pepper or the dish will be too sweet.
Corn:Optional, but a childhood-favorite addition! Use one 15 oz. can sweet corn or 1 ¾ cup frozen corn (no need to thaw) for a dimension of flavor and texture.
Aromatics:Use 1 chopped yellow onion and 4-6 cloves of garlic depending on your garlic love. You may substitute with powders for a shortcut.
Worcestershire sauce:This is a flavor bomb all packed into one bottle, so please don’t skip! The umami tanginess is necessary to cut through the sweetness.
Dijon mustard:This deepens the flavor and adds that extra “yummy something” that you can’t put your finger on.
Sharp cheddar cheese:Please use a block of cheddar and shred it yourself for superior flavor and melting ability.
Seasonings: Paprika (regular, not smoked or sweet), oregano, parsley, thyme, salt and pepper round out the sweet, savory, earthy flavor profile.

What is the best broth for American Chop Suey?

I recommendZoup! Good, Really Good^® Beef Bone Brothfor the ultimate goulash recipe. It’s kettle cooked in small batches using the freshest and finest ingredients to create rich, complex, homemade flavor. Best of all, it’s low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, gluten, GMO’s, and fats.

The Zoup! Good, Really Good^® Broth lineupincludes original and low sodium chicken broths, veggie broth, seafood broth, and chicken and beef bone broths. Zoup! has also introduced Culinary Concentrates™, gourmet broth bases available in chicken, beef and savory vegan, plus super-premium, shelf-stable soups that come in nine flavor-forward recipes, like Chicken Potpie and Butternut Squash with Brown Butter and Sage – dinner made easy!

Look for Zoup!Good, Really Good^® Brothpackaged in recyclable glass jarsat retailers across the countryand through Instacart, plus online at Amazon and Walmart.com.

Visit ZoupBroth.comto learn more and follow @ZoupGoodReallyGood on
Facebook,Instagram,andTikTokand @ZoupGoodReallyGoodBroth on
Pinterest.

Goulash variations

Goulash is meant to be customized to fit your mood, budget and pantry. Here are a few ideas:

Use lean ground turkeyor chicken:Omit the salt and add 2 teaspoonsZoup! Good, Really Good^® Culinary Concentrate™ Beef Base with Bone Brothor granulatedbeef bouillonto mimic the missing beefy richness, then salt to taste.
Use Italian sausage:Mild or hot ground Italian sausage would be tasty.
Use a different pasta: Use a sturdy, medium pasta such as radiatori (another fav), medium shells, rotini, penne, fusilli, etc. Keep in mind that this recipe is designed for elbow macaroni so you may need to adjust the liquid ratio.
Swap vegetables: American Chop Suey is meant to be a clean-out-the-fridge/freezer meal, so add anything you like such as petite peas, frozen vegetable medley, green beans,asparagus,zucchini, mushrooms, spinach, etc.You can even add leftover roasted vegetables at the end of cooking.
Add shredded veggies:If you really want to camouflage the veggies, mince them in the food processor and cook with the beef – they’ll blend right in!
Use a different cheese: Try Gouda, Pepper Jack, Asiago, Fontina, Muenster, etc. to switch up the flavor profile.
Add beans: Add kidney beans, more cheese and a healthy dose of chili powder to create more of a chili mac.
Make it saucier: This goulash recipe is supposed to be on the thick side, but if you would like it saucier or brothier, add additional beef broth.
Gluten-free goulash:Use your favorite gluten-free pasta and Worcestershire sauce.
Make dairy-free goulash: Omit the cheese.

How to make American Goulash

Follow below for step-by-step photos of how to make goulash! (Full recipe in the printable recipe card at the bottom of the post):

TIPS FOR making Goulash Recipe

Follow these tips for the best American Chop Suey yet!

Use a large pot:A 6-8 quart Dutch oven is ideal for this recipe because it is narrower, so more of the pasta is covered in the liquid, ensuring it cooks evenly. It also comfortably contains all of the ingredients for stress free simmering.
Soften onions: Take care the onions are completely softened before adding the liquid ingredients because they won’t soften more after boiling – no one wants crunchy onions!
Cook pasta at a rolling boil:Wait to add the elbow macaroni until the tomato sauce mixture is at a rolling boil, otherwise it can become chewy or gummy.
Don’t overcook the pasta!Test the pasta about 2 minutes before the box recommends – pasta should be al dente – meaning it should still be a little firm in the center (i.e. have a “bite” to it). It will continue to cook while you stir in the cheese and from the residual heat from the large pot.
There will be extra liquid: The pasta won’t soak in all of the liquid once al dente, so don’t worry about it looking “saucy.” The excess liquid will combine with the cheese and become the sauce.
Add more broth as needed:If there isn’t extra liquid (due to variables in one pot recipes such as pot sizes and materials, actual simmering temperatures, etc.), and the pasta isn’t cooked by the time the liquid is evaporated, add additional beef broth ½ cup a time as needed.
Add the cheese slowly. Add your cheese in multiple batches – a handful at a time, stirring until completely melted, before adding more.
Adjust to taste:Make this goulash recipe your own! You may want extra paprika, salt and pepper, red pepper flakes, etc.

How to serve this recipe for American Goulash

Goulash is best served fresh off the stove because the elbow macaroni will continue to soak up the sauce and soften. If not serving immediately, or expecting leftovers, I suggest transferring to airtight container(s) so the residual heat won’t continue to cook the pasta.

How do you eat goulash?

Goulash is similar to a tomato based-version of hamburger helper. We love to serve it in a big pasta bowl with a spoon, garnished with freshly cracked salt and pepper to taste and a sprinkling of red pepper flakes along with a side of crusty bread, salad or roasted broccoli (more serving suggestions below).

What to serve with American Goulash?

Salad:Wedge Salad,Cucumber Tomato Salad,Apple Salad,Fall Salad,Green Bean Salad or Caesar Salad.
Vegetables:Roasted Parmesan Broccoli,Baked Parmesan Asparagus, Sautéed Brussels Sprouts, orRoasted Brussels Sprouts.
Bread: Dinner Rolls, Garlic Bread,Garlic Breadsticks or Sweet Cornbread(one of my favorite recipes!).

Goulash MEal Prep

This Goulash recipe is great for meal prep as long as you:

1. Do not overcook the pasta, take care it’s al dente.
2. Transfer the cooked pasta to airtight containers (don’t add lids yet) and let cool before covering.
3. Reheating gently on the stove or microwave just until warmed through.

Goulash storage

-Storage:Let the goulash cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
-Microwave: Microwave small portions for one minute, stir, then continue to heat at 30 second intervals until warmed through. You may need to add a splash of beef broth if you would like it saucier.
-Stove: For larger portions, reheat pasta gently on the stove. Add a splash of beef broth as needed to make it saucier if desired.

HOW TO freeze Goulash

Goulash freezes well if the pasta is cooked al dente, if not, it will become mushy when thawed. You may consider using a sturdier pasta if you plan to freeze the dish.

TO FREEZE

1. Let goulash cool completely.
2. Transfer to a freezer safe container.
3. Label and freeze for up to 3 months.
4. Allow to thaw completely in the refrigerator, up to 48 hours.

Goulash Recipe FAQs

What is the difference between goulash and American Goulash?

The main difference between traditional goulash and American Goulash is traditional goulash is a Hungarian stew made with chunks of meat (usually beef or pork), potatoes and carrots, heavily seasoned with Hungarian paprika served over noodles. American Goulash, on the other hand, is made with ground beef, tomatoes, onions, garlic, and pasta (typically elbow macaroni) all simmered together in a tomato-based sauce and relies more on Italian seasonings.

What is another name for American goulash?

Another name for American Goulash is “American Chop Suey.” Depending on the region, it may also be referred to as “American-Style Goulash” or simply “Goulash.”

Is Hamburger Helper the same as goulash?

American Goulash and Hamburger Helper are both American comfort food classics, but they differ in composition and flavor. American Goulash features ground beef, pasta (like elbow macaroni), tomatoes, any veggies, and spices, particularly paprika, all cooked together in a tomato-based sauce. Hamburger Helper also features pasta and ground beef, but is cooked in a creamy, cheesy sauce, traditionally without added vegetables or tomatoes.

What nationality eats goulash?

Hungarian Goulash is the mother of all Goulash recipes, even our macaroni studded American Goulash finds its roots in the famous national dish. Over the centuries, Goulash was embraced all over Europe, and eventually the world, even a far as the Philippines! Here are some varieties of goulash from different countries:

1. Austria:Austrians enjoyWiener Saftgulasch,which loosely translates to “Viennese gravy goulash.” It is aptly named because Viennese-style goulash consists of tender beef and onions without any other added vegetables. The beef is coated in a thick, dark, and smooth gravy that reduces and thickens over the slow cooking time.
2. Czech Republic: you will find český guláš (Czech goulash) or hovězí guláš (beef goulash) in the Czech Republic. It’s a thick stew also made with beef, onions and spices without additional vegetables. “Guláš” boastsa similar flavor profile to Hungarian Goulash but does not include other vegetables. It is often served topped with sliced onion and a side of simple boiled dumplings accompanied by Pilsner beer, the Czech drink of choice.
3. Croatia: Croatian “Gulaš” is often made with venison or boar instead of beef with the addition of sliced or shredded carrots and mushrooms. It is traditional served over a bed of polenta.
4. Germany:Beef Goulash (Rindergulasch), Venison Goulash (Wildschweingulasch), Pork Goulash (Schweinegulasch) and Wild Boar Goulash (Wildschweingulasch) are all popular in Germany! German Goulash omits the potatoes and replaces some of the broth with red wine. In northern Germany, it’s often served over boiled potatoes. In southern German, it is served withSpätzle, a homemade noodle.
5. Romania:includes Transylvania which was once part of the Austro-Hungarian empire so its Goulash is very similar to Hungary’s. Romanian Goulash also includes beef or pork, onions, bell peppers, carrots, tomatoes and sour cream. In some areas of Romania, sauerkrautis added. It is served over Romanian polenta, dumplings or pasta.
6. Serbia:Serbian Goulash is also very similar to Hungarian Goulash with the inclusion of vegetables but usually made with lamb or pork instead of beef. It can also boast a different flavor profile with the inclusion of chili pepper and cinnamon. It is typically served over mashed potatoes or pasta.
7. North America: Goulash in America is more like hamburger helper than a stew. It first showed up in North American cookbooks around 1914, made with elbow macaroni, ground beef and canned tomato sauce.

WHERE DOES GOULASH COME FROM?

Goulash dates back to 9th century Hungary. During that time, Hungary was the home to massive herds of cattle that herdsman drove to Europe’s biggest cattle markets from Vienna to Nuremberg. To feed themselves along the journey, the herdsman would claim the leanest cattle to butcher along the way.

They would spice, cook and dehydrate the beef and store it in a bag made from sheep’s stomach. This created a portable meal that only needed water to rehydrate, and could be supplemented with ingredients found along the way or carried in saddlebags such as onions, cured bacon, or lard. The stew was then cooked over cast-iron cauldrons over an open fire until rich and tender. The portable nature of Hungarian Goulash made it extremely popular and soon it spread to other countries, becoming the peasant dish of the masses.

In the 15th century, peppers arrived from America to Hungary. The Hungarians dried, crushed, and made them into paprika and soon paprika became the quintessential, signature spice of Goulash. By the late 17th century, Goulash was beloved by most of Eastern Europe, but it wasn’t until the early 1800s during the split of the Austro-Hungarian empire, that Hungarians declared Goulash their national dish as a way to distinguish themselves from their Austrian oppressors. Today, Goulash is just as beloved in Hungary and around the world.

WHAT DOES GOULASH MEAN?

Goulash originates from the Hungariangulyásmeaning “herdsman” or “cowboy,” a nod to the herdsman who invented the portable, dehydrated stew. Over time, the dish becamegulyáshús, which translates to “goulash meat,” meaning, a meat dish prepared by herdsmen. Today,gulyásrefers both to the herdsmen, and to the soup.

Looking for more Comfort Dinner Recipes?

Hungarian Goulash
Hamburger Helper
Ground Beef Stroganoff
Chili Mac and Cheese
Buffalo Mac and Cheese
Beef Stew
Sloppy Joes
Cincinnati Chili

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Goulash (American Style)

Servings: 6 servings

Total Time: 35 minutes mins

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

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Ingredients

1 tablespoon olive oil
1 lb. lean ground beef
1 large yellow onion, chopped (may sub 2 tsps onion powder)
1/2 teaspoon red pepper flakes (won’t make it spicy)
4-6 cloves garlic, minced (may sub 1 tsp garlic powder)
1 15 oz. can sweet corn (drained) or 1 ¾ cup frozen corn
1 green bell pepper, chopped
1 32 oz. jar Zoup! Good Really Good® Beef Bone Broth
1 32 oz. jar marinara sauce
1 15 oz. can fire roasted diced tomatoes with juices
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tsp EACH paprika, dried parsley
1/2 tsp EACH dried thyme, dried oregano
1/4 teaspoon pepper

ADD LAST

1 pound elbow macaroni
2 cups freshly shredded sharp cheddar

Instructions

Cook beef and onions: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onions and sauté for 3 minutes. Add ground beef and cook, while crumbling the beef, until the beef is almost cooked through.
Sauté bell peppers: Add bell peppers, garlic, and red pepper flakes and cook 2 minutes (beef should be cooked through). Drain excess grease if needed.
Add ingredients:Increase heat to high to bring to a boil while you stir in all the remaining ingredients except the pasta and cheese. Cover to help bring to a boil.
Boil pasta: Once boiling, add the pasta and boil (uncovered) just until al dente, about 8-10 minutes, stirring often so the bottom doesn’t stick and burn. DON'T overcook because the residual heat will continue to cook the pasta once removed from the stove. Note, there will be excess liquid once the pasta is cooked that will become the sauce.
Add cheese: Remove the pan from the heat and stir in the cheddar cheese a handful at a time until melted. Taste and season with salt, pepper and/or red pepper flakes to taste. If you would like a saucier pasta, stir in additional beef broth.

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9 Comments

Lisa says
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Made this for dinner tonight (minus the corn because I forgot it) and it was easy and delicious! I can always count on you for great recipes!!!
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- Jen says
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  Thanks Lisa! I am so glad it was a hit!
  Reply
Meggan says
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I just made this for Sunday lunch and my family LOVED it!!! I didn’t change a thing. This is def a keeper!!!
Reply
- Jen says
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  Yay! I am so glad that it was a hit!!!
  Reply
Ashley M says
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Sooooo good! I actually made it with hot, ground sausage (I was out of ground beef), and a jar of Arrabbiata sauce (because that’s what I had). Made it pretty spicy, but no complaints at all! Yum!
Reply
- Jen says
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  I love spicy! I’m glad that it turned out so well!
  Reply
Jennifer says
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This is delicious!! I have made this many times because my family loves it, especially my son, he loves the leftovers and will take it to school for lunch and eat it cold:)
Thank you for a great recipe!
Reply
- Jen says
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  I love hearing that, thanks Jennifer! Tell your son he has great taste 😉 Thanks for making my recipes!
  Reply
Jennifer says
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We love this recipe! It is Delicious. My son asks me to make it all the time. It’s flavorful comfort food. Thank you for the recipe!!
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