Easy American Goulash Recipe

This one-pot American goulash comes together in about an hour with simple pantry staples. It’s hearty, cheesy, and full of bold tomato-beef flavor that tastes like it simmered all day.

This cozy one-pot dinner basically makes itself.

• This is a true dump-and-simmer situation: brown the beef, sauté a few veggies, build the sauce, and let the pasta cook right in with everything else. One pot, minimal cleanup, maximum reward.
• Think of it as the grown-up version of the childhood classic you remember, but better — deeper flavor from tomato paste, fire-roasted tomatoes, Worcestershire, and a generous amount of garlic, finished with melty sharp cheddar stirred right in.

Here’s what you’ll need.

Here’s how it all comes together.

Things I learned while testing this recipe.

• If you’re not super familiar with goulash, the vibe you’re looking for is a chili-like consistency with noodles mixed in. The flavor is slightly simpler and more savory in contrast to chili, which is more spice-forward. If you’re looking for something that more closely resembles chili, I highly recommend trying my easy chili mac recipe.
• The soy sauce and Worcestershire are the secret weapons here. They are going to add so much delicious depth and savory flavor to the tomato base.
• Fire-roasted diced tomatoes make a noticeable difference. The slight char and smokiness they bring make them worth choosing over regular diced tomatoes for this recipe, especially.
• All noodles will cook slightly differently depending on their shape and size. In this recipe, I used the very basic store-brand of elbow macaroni (not the large elbow variety).
• Keep an eye on your pasta in the last stretch of cooking. Different brands and shapes absorb liquid at different rates, so start checking around the 18-minute mark. You want it al dente, because it’ll continue to soften a bit as it sits.
• If your goulash looks a little soupy when the pasta is done, give it 5 minutes uncovered on low heat. It tightens up quickly.

The one-pot meal you’ll want in your weekly rotation.

• This goulash is one of our family’s favorite make-ahead dinners.
• The flavors deepen overnight, and it reheats beautifully, which means future-you is going to be very grateful.
• Make a big batch on Sunday, and you’ve got simple lunches or easy dinners ready to go all week.

Here’s what I’d serve with this.

• air fryer green beans
• simple crispy garlic bread
• slow cooker mashed potatoes
• house salad with homemade ranch
• sliced garlic cheese bread (Texas Toast)

Just in case you have leftovers.

• STORING: Let the goulash cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Note that the pasta will continue to absorb liquid as it sits, so the leftovers will be thicker than when freshly made.
• REHEATING: Reheat on the stovetop over medium-low heat, adding a splash of beef stock or water to loosen it up as needed, stirring occasionally until warmed through. You can also microwave individual portions in 90-second intervals, stirring between each, until hot. Either way, finish with a little extra shredded cheese, and if you’re into Fritos, they are DELICIOUS on top too!

More easy pasta recipes for your eating pleasure.