American Goulash

Name: American Goulash (One-Pan 30-Minute Dinner)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium yellow onion, diced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tbsp minced garlic; 1 tbsp Worcestershire sauce; 1 1/2 cups beef broth; 2 cups elbow macaroni, uncooked; 1 can (14.5 oz) diced tomatoes; 2 cans (8 oz each) tomato sauce; 2 bay leaves; 1 tbsp fresh parsley, chopped, for garnish; 1/2 cup shredded cheddar cheese, for topping

American goulash is a one-pan ground beef and elbow macaroni dish simmered in a savory tomato sauce that comes together in under 30 minutes, making it an ideal quick and budget-friendly weeknight dinner for families.

🌍American 🏷️American goulash 🏷️One-pot meal 🏷️Ground beef 🏷️Pasta Elbow macaroni

🏷️

🏷️Comfort food

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb ground beef
1 medium yellow onion, diced
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1 1/2 cups beef broth
2 cups elbow macaroni, uncooked
1 can (14.5 oz) diced tomatoes
2 cans (8 oz each) tomato sauce
2 bay leaves
1 tbsp fresh parsley, chopped, for garnishoptional
1/2 cup shredded cheddar cheese, for toppingoptional

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Instructions

1
In a large skillet over medium-high heat, add the ground beef and diced onion.
2
Season with salt, pepper, garlic powder, onion powder, and paprika. Cook, breaking up the meat, until the beef is browned and the onion is soft.
3
Stir in the minced garlic and Worcestershire sauce and cook for another minute until fragrant.
4
Pour in the beef broth, uncooked elbow macaroni, diced tomatoes, and tomato sauce. Stir everything together to combine.
5
Add the two bay leaves to the center of the skillet.
6
Bring the mixture to a simmer, then reduce the heat to medium-low, cover with a lid, and let it cook for 12-15 minutes, or until the pasta is tender.
7
Once the pasta is cooked, remove and discard the bay leaves.
8
Garnish with fresh parsley and serve immediately. Top individual servings with shredded cheddar cheese, if desired.

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Tips & Notes

Pro tips

Brown the ground beef fully over medium-high heat and drain excess fat before adding onions to prevent a greasy final dish.
Add the elbow macaroni directly to the pot raw—it will cook in the broth and sauce, absorbing flavor evenly.
Stir occasionally during the final 8–10 minutes of cooking to prevent sticking and ensure the pasta cooks evenly.
Taste and adjust seasoning with salt and pepper at the end; the beef broth and Worcestershire sauce build salty notes as they reduce.

Substitutions

Beef broth → chicken broth or vegetable broth (slightly lighter flavor)
Ground beef → ground turkey or Italian sausage (adjust browning time slightly)
Worcestershire sauce → soy sauce or tamari (use same amount)
Elbow macaroni → small pasta shells or ditalini (similar cooking time)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium heat with a splash of water or broth. Freezes well for up to 3 months.

Common Questions

Can I make American goulash ahead of time?

Yes. Prepare, cool completely, and refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat with a splash of water or broth to restore creaminess.

What's the difference between American goulash and Hungarian goulash?

American goulash is a one-pan pasta dish with ground beef and tomato sauce. Hungarian goulash is a slow-cooked beef stew with paprika and is cooked much longer.

Can I use a different pasta shape?

Yes. Small pasta shapes like ditalini, small shells, or penne work well. Avoid long noodles like spaghetti as they don't combine evenly with the sauce.

How do I know when it's done cooking?

The pasta should be tender, the beef fully cooked through, and the sauce should coat the pasta without being watery or overly thick.

Can I freeze American goulash?

Yes. Cool completely, divide into portions, and freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.