Name: American Goulash Recipe (Classic Beef and Pasta Comfort Food)
Prep time: 20 min
Cook time: 60 min
Ingredients: 600 g ground beef (about 1.3 lb, ideally 80/20 for flavor); 2 medium onions (finely diced); 4 garlic cloves (minced); 12 g smoked paprika (about 2 tbsp); 400 g elbow macaroni or short pasta; 2 x 400 g cans crushed tomatoes (800 g total, about 28 oz); 1.2 –1.5 L beef stock (5–6 cups, preferably homemade or low-sodium); 2 tbsp soy sauce (for depth, optional); 4 g freshly cracked black pepper (about 1 tsp); Salt (to taste (adjust after reducing)); 1 –2 bay leaves and a sprig of thyme (optional, but recommended)

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When you’re craving a hearty one-pot dinner that feeds the whole family, American goulash is a go-to classic. This dish combines tender ground beef, pasta, tomatoes, and paprika into a rich, comforting stew-like meal that’s loved across Canada and the USA. It’s affordable, simple, and the kind of recipe that warms you up on cold nights.

Unlike Hungarian goulash, which is more of a paprika-heavy beef stew, American goulash is all about pasta cooked directly in the sauce, absorbing all that savory flavor. With the right proportions, you get a perfectly balanced dish that’s meaty, tomato-rich, and cozy without being too heavy.

Why You’ll Love This American Goulash

One-pot wonder – everything cooks in the same pot, including the pasta.
Family-friendly – kids and adults love the hearty flavors.
Budget-conscious – uses pantry staples like ground beef, pasta, and canned tomatoes.
Perfect make-ahead – leftovers taste even better the next day.
North American classic – this dish is as much a weeknight staple in Canadian kitchens as it is in American homes.

If you love simple but flavorful comfort food recipes, you’ll also enjoy my Creamy Mustard Chicken with Mushrooms and Homemade Salisbury Steak.

Corrected American Goulash Ingredients (4–6 servings)

600 g ground beef (about 1.3 lb, ideally 80/20 for flavor)
2 medium onions, finely diced
4 garlic cloves, minced
12 g smoked paprika (about 2 tbsp)
400 g elbow macaroni or short pasta
2 x 400 g cans crushed tomatoes (800 g total, about 28 oz)
1.2–1.5 L beef stock (5–6 cups, preferably homemade or low-sodium)
2 tbsp soy sauce (for depth, optional)
4 g freshly cracked black pepper (about 1 tsp)
Salt, to taste (adjust after reducing)
1–2 bay leaves and a sprig of thyme (optional, but recommended)

Step-by-Step Instructions

Step 1 – Brown the Beef

Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat if needed. Transfer the beef to a bowl and set aside.

Step 2 – Build the Base

In the same pot, add the diced onions and cook until softened, about 5 minutes. Stir in the garlic and smoked paprika, cooking until fragrant. Deglaze with a ladle of beef stock, scraping the bottom to release any browned bits.

Step 3 – Simmer the Sauce

Return the beef to the pot. Add crushed tomatoes, the remaining beef stock, soy sauce, thyme, and bay leaf. Stir well and bring to a boil. Reduce heat and simmer gently, uncovered, for 30–40 minutes to develop flavor. The sauce should be brothy but not watery.

Step 4 – Season and Adjust

Taste the sauce. Add cracked black pepper and adjust with salt only if needed — remember the stock and soy sauce bring salinity.

Step 5 – Cook the Pasta

Add the pasta directly to the simmering sauce. Stir well and cook for 15–20 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the sauce. If the sauce thickens too much, add a splash more stock.

Step 6 – Rest and Serve

Remove the bay leaf and thyme sprig. Let the goulash rest for 5 minutes before serving. The pasta will continue to absorb flavor, making it even better.

Serve hot in bowls, optionally topped with fresh parsley or grated cheddar cheese.

Tips and Tricks

Check liquid levels – pasta absorbs a lot of stock. Keep extra on hand in case you need to thin the sauce.
Go for a tomato balance – two cans of crushed tomatoes give the perfect acidity.
Paprika caution – smoked paprika is strong; don’t overdo it. If you want more depth, blend smoked and sweet paprika.
Batch cooking – double the recipe for meal prep; it reheats beautifully.

If you like this style of one-pot pasta, try my Spaghetti with Meat Sauce or Easy Chicken Fried Rice for more quick, filling family dinners.

Substitutions and Variations

Meat – swap ground beef for ground turkey, pork, or even sausage for a twist.
Vegetables – add diced bell peppers, celery, or carrots when sautéing the onions for extra nutrition.
Pasta – elbow macaroni is classic, but rotini, penne, or shells all work.
Cheese topping – stir in shredded cheddar or mozzarella just before serving for a cheesy version.
Spices – a pinch of chili flakes or cayenne adds gentle heat.

For another cozy, tomato-based dish with pasta, check out my Homemade Bolognese Sauce.

Frequently Asked Questions

Can I make American goulash ahead of time?
Yes, but the pasta will continue to absorb liquid. If making ahead, undercook the pasta slightly and add a splash of stock when reheating.

Can I freeze goulash?
It freezes, but the pasta may soften. For best results, freeze the sauce separately and cook fresh pasta when reheating.

How do I make it more authentic Hungarian-style?
Hungarian goulash uses chunks of beef, more paprika, and no pasta. If you prefer that, serve it over potatoes or bread instead.

What side dishes go well with goulash?
A crisp Quebec Cabbage Salad or Parisian Potatoes make excellent sides.