One-pot beefy tomato pasta with melted cheese
American Goulash
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
American Goulash
One-pot beefy tomato pasta with melted cheese
★4.5(22)
A hearty one-pot meal of ground beef, elbow macaroni, and a rich tomato sauce topped with melted cheese. American goulash is weeknight comfort food at its easiest.
10m
Prep Time
25m
Cook Time
35m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
American goulash—not to be confused with Hungarian goulash—is the ultimate weeknight one-pot wonder. Ground beef, elbow mac, and a beefy tomato sauce come together in under 30 minutes.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Whether you are a seasoned cook or just getting started, American Goulash is a recipe that rewards attention to detail. A well-executed main course should make the whole table pause for a moment. This one earns that reaction through layered seasoning, proper technique, and a finish that ties everything together into a cohesive, memorable plate.
Ingredients
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Brown ground beef and diced onion in a large pot over medium-high heat. Drain excess fat.
- 2
Add garlic, Italian seasoning, salt, and pepper. Cook 1 minute until fragrant.
- 3
Pour in crushed tomatoes, beef broth, and 1 tbsp Worcestershire sauce. Bring to a boil.
- 4
Stir in elbow macaroni, reduce heat, cover, and simmer 12-15 minutes until pasta is tender, stirring occasionally.
- 5
Remove from heat, sprinkle with cheese, cover 2 minutes until melted, and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Ground beefGround turkey or Italian sausage
Italian sausage adds extra flavor without extra seasoning
Elbow macaroniRotini or small shells
Any short pasta that catches the sauce
ShallotsRed onion, finely diced
Red onion is milder than yellow onion and closer to a shallot in flavor. Use about 25 percent less since shallots are more delicate.
Tips & Storage
Pro Tips
Stir frequently during the last 5 minutes to prevent the pasta from sticking to the bottom.
Add a pinch of sugar to the tomato sauce if it tastes too acidic.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. The pasta will absorb sauce overnight, so add broth when reheating.
Reheating
Reheat on the stove with a splash of broth or water to loosen the sauce.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (75mg) · 6 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates18g
Fat40g
Fiber720mg
Sugar4g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What's the difference from Hungarian goulash?
- Hungarian goulash is a paprika-based beef stew with no pasta. American goulash is a tomato-beef pasta dish.
- Can I use a different pasta?
- Rotini, penne, or shells all work—adjust cooking time per package directions.
- How do I know when it is done?
- The best way to check doneness is with an instant-read thermometer. For poultry, aim for 165 degrees F at the thickest part. For beef and pork, 145 degrees F for medium. Visual cues include clear juices and no pink at the center.
- Can I use a different protein?
- Yes. This recipe works with most proteins — swap chicken for pork, beef for lamb, or use firm tofu for a vegetarian version. Adjust cooking times accordingly, as thinner cuts cook faster and denser proteins need more time.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.