Old-Fashioned American Goulash (Classic One-Pot Comfort Meal)

Old-Fashioned Goulash is one of those timeless recipes that instantly brings comfort to the table. It’s warm, hearty, budget-friendly, and made entirely in one pot—exactly the kind of meal generations of families have relied on. If you grew up eating goulash, chances are you remember the savory aroma filling the kitchen, the bubbling tomato sauce, and that first cheesy bite that felt like home.

This classic American goulash (sometimes called American chop suey) is very different from Hungarian goulash. Instead of paprika-heavy stew, this version combines ground beef, elbow macaroni, onions, garlic, and a rich tomato base into a satisfying meal that feeds a crowd with minimal effort. Best of all, it’s ready in about 45 minutes, making it perfect for weeknight dinners, meal prep, or feeding a hungry family without breaking the bank.

If you’re looking for a reliable, old-fashioned comfort food recipe that uses pantry staples and delivers big flavor, this goulash checks every box.

Why This Old-Fashioned Goulash Recipe Works

There’s a reason this dish has stood the test of time. Old-fashioned goulash is practical, filling, and endlessly customizable, which makes it ideal for real-life cooking.

First, it’s a true one-pot meal. Everything cooks in a single Dutch oven or large pot, which means fewer dishes and easier cleanup. Second, it uses simple, affordable ingredients—ground beef, pasta, canned tomatoes, and basic seasonings—many of which you probably already have on hand.

The balance of flavors is what really makes this recipe shine. The onions and garlic build a savory base, the tomatoes create a rich stew-like sauce, and the Italian seasoning and Worcestershire sauce add depth without overpowering the dish. Finally, the elbow macaroni absorbs all that flavor as it cooks, creating a thick, comforting texture that’s finished perfectly with melted cheddar cheese.

Ingredients You’ll Need

This recipe makes a generous pot of goulash that’s perfect for leftovers.

Ingredients:

• 2 pounds lean ground beef
• 2 large yellow onions, chopped
• 4 cloves garlic, chopped
• 2 cups water
• 1 cup beef broth
• Two 15-ounce cans tomato sauce
• Two 15-ounce cans diced tomatoes
• 1 tablespoon Italian seasoning
• 1 tablespoon oregano
• 3 bay leaves
• 2 tablespoons Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded cheddar cheese

These ingredients come together to form a rich, hearty stew that’s thick enough to satisfy but not heavy or greasy.

Step-By-Step Instructions

Step 1: Brown the Ground Beef

In a large Dutch oven or heavy-bottomed pot, sauté the ground beef over medium-high heat until no pink remains. Break the meat apart as it cooks so it browns evenly. Once fully cooked, spoon off and discard any excess grease.

Step 2: Build the Flavor Base

Add the chopped onions to the pot and sauté with the beef until the onions become soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Pour in the water and beef broth, then add the tomato sauce, diced tomatoes, bay leaves, Worcestershire sauce, Italian seasoning, oregano, salt, garlic powder, and pepper. Stir everything together until well combined.

Cover the pot with a lid and let the mixture simmer for 20 to 25 minutes, allowing the flavors to blend and the sauce to deepen.

Step 3: Cook the Pasta

Stir in the uncooked elbow macaroni, making sure it’s fully submerged in the liquid. Cover the pot again and simmer for 4 to 5 minutes, or until the pasta is just al dente.

Important tip: Do not overcook the pasta. It will continue to soften slightly even after you remove the pot from heat, and mushy goulash is never a good thing.

Step 4: Finish and Serve

Remove the pot from heat and discard the bay leaves. Spoon the goulash into bowls and top each serving with shredded cheddar cheese. Serve warm and enjoy.