This One-Pot American Goulash Is the Cozy, Nostalgic Dinner You Need Tonight

Here at Woman’s World, we love a meal that brings us back in time. And nothing feels more nostalgic than a pot of American goulash. Yes, you heard that right. That hearty, tomatoey, macaroni-filled wonder that your grandma used to whip up on a chilly night. It’s not fancy, it’s not complicated, but man, oh man, is it satisfying. And the best part? We’re talking about a recipe that’s as quick as a cat nap and as easy as pie (or, well, goulash). Whether you grew up eating it or are discovering it for the first time, this dish is comfort food at its best. So, get out your biggest, most trustworthy pot—you’re going to want to make a lot.

What is American goulash?

You might refer to American goulash as “slumgullion” or “American chop suey.” While its name might suggest a connection to Hungarian goulash, the American version has evolved into a distinct culinary creation. This hearty, one-pot meal typically features ground beef, macaroni pasta and a rich, tomato-based sauce. Think of it as a more robust cousin of Hamburger Helper.

Unlike its Hungarian counterpart, which is more of a stew, American goulash leans towards a saucy, pasta-centric dish. It’s a testament to American tradition, where readily available ingredients transform into a comforting and budget-friendly meal. Often referred to as “slumgullion” or “American chop suey” in different regions.

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Simple tips for the best American goulash

You want to make your younger self proud. So, keep these tips in mind:

• Use the right pasta. Elbow macaroni is the classic choice, but if you don’t have it on hand, try shells or rotini for a fun twist. Just make sure to use a sturdy pasta that holds up well in a saucy dish.
• Let it simmer for deeper flavor. Sure, you can serve goulash as soon as the pasta is tender, but if you let it sit on low heat for an extra 10 to 15 minutes, the flavors meld together in the best way possible.
• Add a veggie boost. Sneak in some extra veggies like diced carrots, celery or even zucchini. It’s a great way to add nutrients and texture without anyone even noticing.
• Don’t forget the cheese! Goulash is great on its own, but a handful of shredded cheddar or Parmesan on top takes it to a whole new level.

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Quick and easy American goulash recipe

Get out your Tupperware—this classic recipe from I Wash You Dry will feed you throughout the week.

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Ingredients:

• 1 Tbs. olive oil
• 1 cup onion, diced
• 1 green bell pepper, diced
• 2 lbs. ground beef, lean
• 3 tsp. garlic, minced
• 2 (15-oz.) cans tomato sauce
• 2 (15-oz.) cans petite diced tomatoes
• 3 cups beef broth
• 3 Tbs. Worcestershire Sauce
• 2 tsp. seasoned salt
• 2 Tbs. Italian Seasoning
• 3 bay leaves
• 2 cups macaroni noodles, uncooked
• 1 cup cheddar cheese, shredded

Directions:

• Total Time: 35 minutes
• Yield: 10 minutes

1. Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef, then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant. about 30 seconds.
2. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
3. Remove the bay leaves and stir in the cheddar cheese just before serving.

Storing and reheating notes

Keep leftover American goulash in an airtight container in the fridge for up to four days. To reheat, simply warm it up on the stove with a splash of water or broth to loosen the sauce. It also freezes well, just thaw overnight in the fridge before reheating.