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Goulash in a gray bowl on a wood table
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4.94 from 59 votes

American Goulash

Easy one-pot recipe that is a quick and easy dinner recipe. A delicious combination of macaroni noodles, ground beef, tomatoes, cheese and more!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Servings: 8
Calories: 450kcal
Author: Julie Evink


  • 1 lb ground beef
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 14.5 oz can petite diced tomatoes do not drain
  • 1 ½ Tbsp Worcestershire sauce
  • 14.5 oz can low sodium beef broth
  • 10.75 oz can tomato soup
  • 1 tsp brown sugar
  • 2 c. elbow macaroni
  • 2 bay leaves
  • ½ c. shredded cheddar cheese.


  • In a large pot or dutch oven cook ground beef, onion and garlic over medium heat until no pink remains. Drain off excess fat.
  • Add in salt, pepper, diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar and bay leaves. Simmer for about 20 minutes, with cover on.
  • Add elbow macaroni and simmer covered for 15-20 minutes or until pasta is tender.
  • Remove and discard bay leaves. Top with shredded cheese and replace lid, let sit 5 minutes or until cheese is melted.



  • Busy night? Make this ahead of time. When you are ready to enjoy remove from refrigerator and place in a preheated oven at 350 degrees F that is covered with foil until warm and bubbly, about 30 minutes. 
  • Store leftovers in the refrigerator in an airtight container. Make sure to cool completely before transferring to container. It can be kept in the fridge for 3-4 days.
  • To reheat leftovers place in microwave for 1 minute, stir and warm in 30 second increments until hot. 
  • You can freeze Goulash just make sure to competently cool then transfer to an air tight container. It will stay good in the freezer for up to three months. We ready to use remove from freezer and thaw in refrigerator overnight. You can warm it in the oven, on the stove top in a skillet or in a microwave.
  • The best pot to cook this in is a large, heavy duty soup pot. This helps with cooking evenly so you don't have hot spots and cold spots. I love using an enamel coated cast iron Dutch Oven
  • Any cheese will work for this recipe. We prefer mild cheddar, but you could use sharp cheddar or any type of cheese!


Calories: 450kcal | Carbohydrates: 55g | Protein: 24g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 622mg | Potassium: 777mg | Fiber: 3g | Sugar: 7g | Vitamin A: 358IU | Vitamin C: 11mg | Calcium: 157mg | Iron: 3mg