This one-pot American goulash is a hearty, cheesy dinner made with ground beef, elbow macaroni, tomatoes, and sharp cheddar cheese. It takes about 35 minutes from start to finish, and everything cooks in one pot for an easy weeknight meal with minimal cleanup.
The tomato sauce is savory and well seasoned, and the macaroni cooks right in the beef and tomato mixture so it absorbs tons of flavor. I like serving this easy American goulash recipe on busy nights when I need dependable comfort food that feeds the whole family.
If this easy one-pot meal is your kind of comfort food, try my one-pot ground beef egg noodles, which has the same beefy pasta feel, or my one-pot taco mac and cheese with Tex-Mex flavor. My Instant Pot cheeseburger macaroni is another quick, cheesy option for busy weeknights.
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Shortcut Notes
- One-pot meal: The ground beef, sauce, and macaroni cook in the same pot, which keeps cleanup simple.
- Pantry-friendly: Marinara sauce and canned diced tomatoes create a flavorful tomato base without extra chopping or a long simmer.
- Quick family dinner: This American goulash is on the table in about 35 minutes and makes 5 to 6 servings. My version is a shortcut take on classic American goulash, skipping fresh garlic and bell pepper to cut down on chopping and prep time.
Ingredient Breakdown
- Ground beef: Ground beef makes this meal filling enough for dinner. I usually use lean ground beef, so there is less grease to drain.
- Yellow onion: Diced onion softens with the beef and adds a mild, savory flavor to the sauce.
- Marinara sauce: A jar of marinara creates the base of the tomato sauce and adds seasoning without having to make sauce from scratch.
- Petite diced tomatoes: Use the tomatoes with their juices to add texture and enough liquid to help cook the pasta.
- Low-sodium beef broth: Beef broth loosens the tomato mixture and gives the macaroni enough liquid to become tender. Using low-sodium broth helps you control the salt content.
- Seasoning: Italian seasoning, garlic powder, salt, and black pepper.
- Elbow macaroni: Elbow macaroni is traditional in American goulash/chop suey and cooks directly in the sauce.
- Sharp cheddar cheese: Sharp cheddar melts into the finished goulash for a creamy texture and bold, cheesy flavor.
See the recipe card for quantities.
Instructions
Brown the ground beef and onion in a large pot or Dutch oven over medium-high heat until the beef is cooked through and the onion is softened. Drain any excess grease.
Add the marinara sauce, undrained diced tomatoes, beef broth, Italian seasoning, garlic powder, salt, and black pepper. Stir to combine and bring the mixture to a gentle boil.
Stir in the dry elbow macaroni. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring every few minutes. Check the pasta for doneness, adding a small splash of broth as needed until the pasta is tender.
Remove the pot from the heat and stir in the cheddar cheese. Cover and let the goulash rest for 5 minutes so the sauce can thicken before serving.
Substitutions
- Ground beef: Use ground turkey or ground chicken for a lighter option. Add a tablespoon of olive oil when browning very lean meat. You can also use Italian sausage.
- Marinara sauce: Substitute tomato sauce and add extra Italian seasoning to taste.
- Petite diced tomatoes: Use regular diced tomatoes or crushed tomatoes for a smoother sauce.
- Italian seasoning: Use a mix of dried basil and oregano.
- Elbow macaroni: Ditalini, cavatappi, or rotini work well. Use the package directions as a starting point because the cook time will vary by shape.
- Sharp cheddar cheese: Use Colby Jack, mozzarella, Monterey Jack, or cubed Velveeta. Freshly grated cheese usually melts more smoothly than pre-shredded cheese.
Behind the Recipe
This is the kind of dinner I make when I want something cozy without using several pans. I like that the macaroni cooks right in the sauce.
My top tip is to keep the lid on while the macaroni simmers. The trapped steam helps the pasta cook evenly. Add extra broth slowly. Stir it in a splash at a time near the end of cooking if you prefer a looser, soupier goulash.
FAQ
American goulash is a tomato-based ground beef and macaroni dish that cooks in one pot. It is also called American chop suey in some parts of the country.
No. American goulash usually includes ground beef, tomato sauce, and macaroni. Hungarian goulash is a paprika meat stew that generally does not contain pasta.
📖 Recipe
One Pot American Goulash
Video
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 24 ounces marinara sauce
- 14.5 ounces petite diced tomatoes undrained
- 1 cup low-sodium beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces elbow macaroni uncooked (about 2 cups)
- 1 cup shredded sharp cheddar cheese
Instructions
- Brown the ground beef and onion in a large pot or Dutch oven over medium-high heat until the beef is cooked through and the onion is softened. Drain any excess grease.
- Add the marinara sauce, undrained diced tomatoes, beef broth, Italian seasoning, garlic powder, salt, and black pepper. Stir to combine and bring the mixture to a gentle boil.
- Stir in the dry elbow macaroni. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring every few minutes. Check the pasta for doneness, adding a small splash of broth as needed until the pasta is tender.
- Remove the pot from the heat and stir in the cheddar cheese. Cover and let the goulash rest for 5 minutes so the sauce can thicken before serving.
Notes
Nutrition
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Food safety
- Cook ground beef to an internal temperature of 160°F (71°C).
- Use a clean utensil and plate for cooked beef rather than anything that held the raw meat.
- Refrigerate leftovers within two hours of cooking.
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Kelsey Smith says
You guys know I love a one-pot meal. This version cuts down on the prep time by keeping veggie chopping to a minimum. I hope ya'll love it. If you give it a try, please leave a review.