This one-pot American Goulash Recipe simmers ground beef, bacon, and sauteed vegetables in a rich tomato sauce with macaroni noodles. It’s the kind of rich comfort food that warms you up and sticks to your ribs on a cold day. We always turn to this recipe when we want to curl up with something meaty and cheesy during the long winter days.
The best way to end a long week is with a big bowl of something comforting. In our house, the ultimate cure for those busy times is a big bowl of my Easy Homemade Chili or this Classic French Onion Soup.
Homemade American Goulash
Goulash is a meal that originated many centuries ago in Hungary. The traditional version was a rustic, paprika-forward stew made with slow-simmered chunks of beef, onions, peppers, potatoes, and plenty of spices.
American goulash is a simplified, family-style comfort food inspired by the Hungarian version. Instead of using large chunks of beef, it’s typically made with ground beef, macaroni pasta, a tomato-based sauce, melted cheese, and bacon. Texas goulash takes things in yet another direction, adding corn and a bold blend of chili peppers and spices.
All three versions are fantastic, but this one-pot goulash recipe celebrates the American version in all its cheesy, meaty glory. Whether you’re looking for quick comfort food for a weeknight dinner or you’re feeding a hungry crowd, this dish always delivers. It’s great for parties, potlucks, and game days, too!
Ingredients and Substitutions
Beef goulash with macaroni comes together easily thanks to a simple mix of fresh ingredients and pantry staples. You’ll be amazed at how these everyday ingredients transform into a sauce with layers of deep flavors.
- Bacon – This recipe begins with crispy fried bacon pieces. The rendered fat they release in the pot acts as the flavor base of the sauce.
- Beef – I like using 85% lean ground beef for the perfect balance of flavor and fat. You could also use beef cuts instead, like ground chuck, sirloin, or a mix of ground beef and ground sausage for extra flavor. Even ground turkey or chicken can work for a lighter option.
- Vegetables – I went with the classic mirepoix of onions, carrots, and celery for an aromatic foundation. At the same time, green and red bell peppers add color and crunch, while garlic rounds out the savory flavors. Other vegetables you can add are zucchini, mushrooms, and corn.
- Seasonings – I seasoned the sauce with dry oregano, bay leaves, sweet paprika, salt, and black pepper.
- Tomato Paste – This adds a concentrated savory-sweet flavor.
- Stock – I used beef stock, but chicken stock or vegetable stock also works.
- Tomatoes – I like adding both fresh diced tomatoes and hand-crushed canned San Marzano tomatoes to the sauce. Feel free to use only canned tomatoes if you’re looking for a more convenient option.
- Cheese – I stirred shredded cheddar cheese into the sauce near the end to make it irresistibly rich and creamy. Monterey Jack or Colby cheese would also be good here.
- Pasta – I went with classic macaroni noodles. Penne, fusilli, or rotini can also be used.
How to Make American Goulash
Cook the bacon: I start by cooking the bacon in a large rondeau pan over low-medium heat until it’s golden and crispy. Using a slotted spoon, I transfer the bacon to a bowl while leaving as much of the rendered fat behind as possible to use as the base of the beef goulash.
Brown the beef: I increase the heat to medium-high and spread the ground beef evenly across the pan. I sear it for 3 to 4 minutes, then break it up with a wooden spoon and continue cooking until it’s browned through. I season the beef with salt and pepper, then use a slotted spoon to transfer it to the bacon bowl.
Caramelize the onions: Next, I sauté the onions in the pan for about 5 minutes. I lower the heat and let the onions gently caramelize for another 10 minutes, stirring occasionally.
Sweat the veggies: I stir in the celery, carrots, and another pinch of salt, and let them sweat over low-medium heat for another 10 minutes.
Add the peppers and garlic: I add the peppers and cook until they just start to brown on the edges. Then, I stir in the garlic.
Stew the Tomatoes: I next add in the fresh diced tomatoes, gently season with salt, and cook them down for a few minutes until they break down.
Toast the spices and tomato paste: I stir in the oregano, bay leaves, and paprika, then stir in the tomato paste and cook it while stirring constantly. Take your time here—cooking the tomato paste until it becomes a deep-red color is what gives the dish its signature umami.
Build the sauce: I deglaze the pan with the stock, then add the diced and crushed tomatoes. I taste the sauce and season it with more salt and pepper as needed.
Bring it together: I return the beef and most of the bacon to the pot and let everything simmer together before stirring in the cheese.
Finish with macaroni: If I’m serving this to order, I’ll ladle some of the goulash sauce over bowls of cooked macaroni and top it with extra shredded cheese and the reserved bacon. Otherwise, I’ll stir the cooked macaroni right into the sauce and serve the goulash family-style.
Chef Tip + Notes
For the best goulash, cook and chill your macaroni in advance. Adding hot pasta directly to the hot sauce will cause the noodles to continue cooking and absorb too much liquid. By cooking to al dente, rinsing, and then chilling the pasta before combining it with the rich, meaty sauce, the noodles hold their shape and absorb flavor without turning mushy.
- Pick the right pot: A large, heavy-bottomed rondeau pot or Dutch oven works best. Both distribute heat evenly and prevent the ingredients from scorching as you build the sauce.
- Build layers of flavor: Take the time to brown the beef, caramelize the onions, and get some color on the peppers. These steps may seem insignificant, but rushing them can leave your goulash tasting flat instead of rich and flavorful.
- Fixing a thin sauce: If your sauce looks watery, simmer it uncovered for 10 to 15 minutes or until it has thickened. As a last resort, you can stir in a cornstarch slurry to thicken the consistency.
- Crockpot version: To make this in your slow cooker, first cook the bacon, beef, and veggies on the stovetop as usual. Transfer everything to the crockpot with the tomatoes, stock, and seasonings, and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cooked pasta and cheese just before serving.
Serving Suggestions
Traditionally, American goulash is served as a hearty one-pot meal with nothing more than a slice of crusty bread or warm dinner rolls to soak up the sauce. I usually include a shareable leafy green salad on the side as well to balance all of that meat and cheese.
If you’d like to round out the meal a bit more, pairing it with classic American sides makes the most sense—think coleslaw or buttered cornbread.
Make-Ahead and Storage
Make-Ahead: You can make the goulash sauce up to 3 days ahead of time, then combine it with the pre-cooked and chilled pasta just before serving.
How to Store: Store the goulash sauce and macaroni separately in airtight containers in the fridge. They will keep for up to 3 days in the refrigerator. The sauce can also be frozen for up to 3 months.
How to Reheat: Leftover goulash reheats well on the stovetop over medium heat (add a splash of beef stock or water if it’s too thick). You can also microwave individual servings in 1-minute intervals until heated through.
More Family Dinner Recipes
- Classic Pot Roast
- Classic Meatloaf
- Homemade Shepherd’s Pie
- Classic Lasagna Bolognese
- The Best Fried Chicken
American Goulash Recipe
Ingredients
- 6 bacon strips, julienne
- 2 pounds 85/15 ground beef
- 1 peeled, small-diced yellow onion
- 2 peeled, finely minced, medium-sized carrots- can be processed in a food processor
- 1 finely minced rib of celery- can be processed in a food processor
- 3 finely minced cloves of garlic
- 4 medium diced roma tomatoes
- 1 seeded, medium-diced green bell pepper
- 1 seeded, medium-diced red bell pepper
- 2 teaspoons dry oregano
- 2 bay leaves
- 2 teaspoons sweet paprika
- 2 tablespoons tomato paste
- 2 cups beef stock
- 2 cups medium-diced fresh tomatoes
- 28 ounce can hand-crushed San Marzano tomatoes
- 2 cups shredded cheddar cheese
- 1 pound cooked and chilled macaroni pasta
- coarse salt and fresh cracked pepper to taste
Instructions
- In a large rondeau or enameled cast iron pot over low-medium heat, add in the bacon and cook until crispy browned, which takes about 6 to 7 minutes. Using a slotted spoon, set the crispy bacon aside in a bowl, leaving as much rendered fat in the pan as possible.
- Next, turn the heat up to medium-high. Add in the ground beef and spread it across the pan to cover more surface area for a better sear. Let it sit untouched for 3 to 4 minutes. Then, break up the ground beef using a wooden spoon and continue to cook until browned and cooked through, which takes about 2 to 3 more minutes. When it’s done, season the beef with salt and pepper and mix to combine. Using a slotted spoon, set the ground beef aside, leaving as much fat in the pan as possible.
- Add in the onions, turn the heat down to medium. Gently season with salt and sauté for 5 minutes. Turn the heat to low and cook until caramelized for 10 minutes, stirring occasionally. Add the celery and carrots, gently season with salt, and stir over low-medium heat for 10 minutes to sweat them.
- Next, add in the peppers, gently season with salt, and sauté for 3 to 4 minutes over medium heat. They should be a little brown on the edges. Stir in the garlic and cook just until fragrant, about 30 to 45 seconds. I then pour in the diced tomatoes and stew them down to help deglaze the pan.
- Stir in the oregano, bay leaves, and paprika until combined. Then stir in the tomato paste. Cook while constantly stirring until it becomes a rust-like color, about 3 to 4 minutes.
- Deglaze with beef stock and then add in the diced tomatoes and crushed tomatoes. Season with salt and pepper. It should be delicious at this stage.
- Stir in all the beef and most of the bacon and cook for 3 to 4 minutes. Mix in the cheese until completely melted.
- If you are serving it on a single order basis, combine a cup or two of the goulash with the cooked macaroni and serve with additional shredded cheese and leftover crispy bacon.
American Goulash Recipe