American Goulash
A hearty, one-pot pasta dish loaded with savory ground beef, tender elbow macaroni, and a rich tomato sauce. This classic American comfort food comes together in under an hour, making it the perfect weeknight dinner that fills the kitchen with the aroma of paprika, garlic, and simmered tomatoes.
For 4 servings
- prep · ~10 min
Prep the vegetables and measure the spices.
1.Chop the onion and bell pepper into small dice.2.Mince the garlic cloves.3.Dice the tomatoes into small cubes.4.Measure out the paprika, oregano, salt, and black pepper. - saute · ~7 min
Brown the ground beef.
Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot.
TIPDon't stir constantly — let the beef sit for a minute before breaking it up to get a nice sear. - saute · ~5 min
Cook the onions, garlic, and bell pepper.
1.Add the chopped onion and bell pepper to the pot with the beef.2.Sauté until the onion turns translucent, about 4 minutes.3.Add the minced garlic and cook until fragrant, about 1 minute more. - saute · ~6 min
Bloom the spices and add the tomatoes.
1.Stir in the paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.2.Add the diced tomatoes and tomato paste.3.Stir well and cook until the tomatoes start to break down and release their juices, about 4 to 5 minutes.TIPCooking the spices in the hot fat for 30 seconds before adding liquid deepens their flavor significantly. - boil · ~5 min
Add the macaroni, water, and bay leaves. Bring to a boil.
Pour in the water and add the bay leaves. Stir in the dried elbow macaroni. Increase the heat to high and bring the mixture to a rolling boil.
- simmer · ~15 min
Simmer until the pasta is tender.
Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The goulash is done when the macaroni is tender and has absorbed most of the liquid.
TIPStir the pot a few times during simmering to ensure the pasta cooks evenly and doesn't clump together. - rest · ~5 min
Rest the goulash off the heat.
Remove the pot from the heat. Fish out and discard the bay leaves. Let the goulash sit uncovered for 5 minutes — it will thicken further as it cools slightly.
TIPThis short rest allows the sauce to settle and the flavors to meld together. - garnish · ~1 min
Garnish with fresh parsley and serve hot.
Spoon the goulash into bowls, scatter the chopped fresh parsley over each serving, and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 80/20 ground beef for the best balance of flavor and richness without being greasy.
- 2Let the raw beef sit undisturbed for a minute before breaking it up to develop a deep brown crust.
- 3Bloom the paprika and oregano in the hot fat for 30 seconds to unlock their full aroma.
- 4Stir the pot every few minutes while the macaroni simmers to prevent sticking and ensure even cooking.
- 5Let the goulash rest off the heat for 5 minutes—it thickens naturally as it cools.
- 6For a thicker sauce, crush a few of the cooked diced tomatoes against the pot wall with a spoon.
- 7This goulash freezes beautifully; cool completely and store in an airtight container for up to 3 months.
Adapt it for your goals.
Low-oil
Skip the olive oil and cook the beef in a nonstick pot; drain all fat after browning, then proceed as usual to cut back on oil without losing flavor.
high proteinHigh-protein
Swap half the ground beef for lean ground turkey or extra-lean ground beef (93/7); add a can of drained kidney beans at the end for a protein boost.
vegetarianVegetarian
Replace the beef with 2 cups of cooked green lentils or a plant-based ground crumble; use vegetable broth instead of water for a hearty, protein-rich meatless version.
spicySpicy
Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the bell pepper for a gentle heat that balances the sweet tomatoes and paprika.
cheesyCheesy
Stir in 1/2 cup of shredded cheddar or Monterey Jack cheese during the last minute of simmering for a creamy, indulgent twist.
Why this is on our healthy list.
Rich in Lycopene
The cooked fresh tomatoes and tomato paste provide lycopene, an antioxidant linked to heart and skin health, and cooking makes it more absorbable.
Good Source of Iron
Ground beef supplies heme iron, which is easily absorbed and essential for oxygen transport in the blood.
Contains Vitamin C
The bell pepper and fresh tomatoes contribute vitamin C, which supports immune function and helps the body absorb iron from the beef.
Balanced Protein and Carbs
This one-pot meal combines high-quality protein from beef with complex carbohydrates from macaroni, providing lasting energy and satiety.
Frequently asked questions
Yes, any small pasta that cooks in about 10–15 minutes works—try shells, ditalini, or broken spaghetti. Adjust simmer time according to the package directions.
