The History of American Goulash

American Goulash is a comfort food classic that has been loved for generations across the United States. While the dish takes inspiration from Hungarian goulash, the American version is different—more of a pasta and beef skillet meal than a stew. This hearty recipe became popular during the 20th century because it was affordable, filling, and easy to prepare with pantry staples like ground beef, tomatoes, and pasta. Families loved how it could feed a crowd with just a few ingredients, and its rich, savory flavor made it a weeknight favorite. Over time, home cooks have added their own twists, from different seasonings to extra cheese, making it one of the most versatile comfort food recipes around.

Why These Ingredients Work Together

Every ingredient in this American goulash recipe serves a purpose. The ground beef (or turkey for a lighter version) is the protein base, bringing richness and flavor. Garlic and onions add depth and aroma, while olive oil helps bring out the flavors of the meat and vegetables. Tomato sauce and diced tomatoes provide acidity and sweetness, balancing the savory meat. Seasonings like Italian herbs, adobo, seasoned salt, and bay leaves infuse the dish with layers of taste, transforming simple ingredients into a flavorful meal. Elbow macaroni absorbs the sauce, creating a tender bite in every spoonful. Finally, the blend of mozzarella and cheddar adds a creamy, cheesy finish that ties everything together.

Why You’ll Love This Goulash Recipe

This dish isn’t just delicious it’s practical, too. You can make it in one pot, which means less cleanup, and it’s ready in under an hour, making it ideal for busy weeknights. It’s family-friendly, budget-friendly, and can easily be doubled for large gatherings. The recipe is also customizable: swap beef for turkey, use whole wheat pasta for extra fiber, or try different cheeses for new flavors. Leftovers reheat beautifully, making it a meal that stretches for days. Warm, filling, and packed with flavor, this American goulash will quickly become a go-to recipe in your kitchen.

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large yellow onion, diced
• 2 ½ cups water
• ½ cup beef broth
• ⅓ cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 tbsp Italian seasoning
• 1 tbsp Adobo seasoning
• 3 bay leaves
• 1 tbsp seasoned salt
• ½ tbsp black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese

Step-by-Step Instructions

1. Cook the Meat

In a large skillet or Dutch oven, cook the ground beef or turkey over medium-high heat until it’s about halfway done. Drain any excess grease if necessary.

2. Add Garlic and Onion

Stir in the minced garlic, diced onion, and olive oil. Continue cooking until the meat is fully browned and the onions are soft and fragrant.

3. Build the Sauce

Add water, beef broth, tomato sauce, diced tomatoes, Italian seasoning, adobo seasoning, seasoned salt, black pepper, and bay leaves. Stir well to combine all ingredients. Reduce heat to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.

4. Add Pasta

Stir in the uncooked elbow macaroni. Make sure the pasta is fully submerged in the sauce so it cooks evenly. Cover again and allow to simmer for about 30 minutes, stirring occasionally to prevent sticking.

5. Remove Bay Leaves and Add Cheese

Once the pasta is tender and the sauce has thickened, remove the bay leaves. Stir in the shredded cheddar cheese until melted and combined.

6. Finish with Mozzarella

Sprinkle mozzarella cheese on top just before serving so it melts into a gooey, cheesy layer.

Serve hot and enjoy your classic American goulash!

Timing & Nutrition

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6–8 servings

Nutrition (per serving, approx.):

• Calories: 480
• Protein: 28g
• Fat: 24g
• Carbs: 38g
• Fiber: 4g
• Sodium: 900mg

American Goulash

1. Can I make goulash ahead of time?

Yes! Goulash stores well in the fridge for up to 4 days and tastes even better the next day.

2. Can I freeze goulash?

Absolutely. Let it cool completely, store in an airtight container, and freeze for up to 3 months.

3. Do I have to use elbow macaroni?

No, you can use any short pasta like penne, rotini, or shells.

4. How do I make goulash spicier?

Add red pepper flakes, cayenne, or diced jalapeños while cooking.

5. Can I make this in a slow cooker?

Yes brown the meat first, then add all ingredients (except pasta and cheese). Cook on low for 6–7 hours, stir in pasta during the last 30 minutes, and add cheese at the end.