Old-Fashioned American Goulash (Simple One-Pot Dinner)

Some dinners don’t try to impress.

They simply show up, fill the kitchen with familiar warmth, and take care of the evening without much discussion.

This is one of those meals.

American goulash has a way of settling in.

It doesn’t rush.

It doesn’t ask for special timing or extra attention.

Everything moves at the same pace, coming together in one pot until the edges soften and the flavors find their balance.

There’s comfort in that kind of cooking.

Not because it’s exciting, but because it’s steady.

This ground beef American goulash recipe has been passed around for decades for a reason.

It works on busy nights.

It feeds a full table.

And it always seems to taste better than expected once it’s had time to rest.

At its heart, this is a simple American goulash recipe.

Ground beef browns, garlic warms, tomatoes settle in, and macaroni finishes the job.

Nothing fancy.

Nothing complicated.

What makes it memorable is how everything ends up together.

The pasta absorbs just enough of the sauce.

The beef stays rich and savory.

And the whole pot thickens naturally as it cooks, without needing much help.

This is the kind of dish that doesn’t mind waiting on the stove while the rest of the evening catches up.

It stays warm.

It stays forgiving.

And it holds its shape even after a second serving.

Jump to Recipe

Old-fashioned American goulash has always been about practicality.

It stretches ingredients.

It relies on pantry staples.

And it doesn’t waste time on extra steps that don’t matter in the end.

The flavor builds slowly.

Tomato sauce and diced tomatoes bring depth.

Soy sauce adds a quiet richness without calling attention to itself.

Italian seasoning and bay leaves round everything out while the pot simmers.

Nothing here needs babysitting.

Once it’s going, the goulash takes care of itself.

As the macaroni cooks directly in the sauce, it pulls everything closer together.

The broth thickens.

The beef and pasta settle into the same rhythm.

And the whole dish becomes something that feels complete, not pieced together.

That’s part of what keeps this recipe in rotation.

It doesn’t feel fragile.

It doesn’t fall apart if timing shifts or portions change.

It just keeps working.

And when it’s done, there’s no rush to serve it immediately.

American goulash is patient.

It waits until the table is ready.

A handful of shredded cheddar on top is optional but familiar.

It melts gently, adding just enough richness without taking over.

Some prefer it plain.

Some like it generous.

Either way, the dish holds its ground.

This is comfort food in the most practical sense.

Reliable.

Filling.

Easy to return to.

FAQ Section

Can I make American goulash ahead of time?

Yes. This goulash tastes even better the next day. Store it in the fridge for up to 4 days and reheat gently on the stove.

Can I freeze ground beef American goulash?

Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight before reheating.

Should I cook the pasta separately?

No. Cooking the macaroni directly in the sauce helps it absorb flavor and gives the dish its classic texture.

What can I use instead of soy sauce?

Worcestershire sauce or a splash of beef broth works well if you want a soy-free option.

Is this the same as Hungarian goulash?

No. American goulash is a pasta-based comfort dish, while Hungarian goulash is a paprika-heavy stew.