American Goulash is one of my favorite go-to meals when I need something hearty and satisfying. It’s a simple, one-pot wonder that I can whip up on a busy weeknight without much fuss.
Whether I’m feeding my family or just looking forward to leftovers for myself, this dish always hits the spot and makes dinnertime a breeze.
American Goulash
American Goulash is traditionally made with ground beef, but I love making a healthier version with lean turkey - it’s just as delicious and so easy to prepare from scratch!
Even beginners can make this simple and satisfying dish with ease.
Try more tasty pasta recipes like baked mac and cheese, shrimp and sausage dinner or spicy chicken pasta.
How Do I Prevent the Pasta from Overcooking?
Keep a close eye on it and check for doneness around the 15-minute mark.
I’ve had my share of burnt batches, so make sure the heat is on low to prevent the bottom from burning—especially if by accident you've added too much pasta.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Ingredients
Simple steps and readily available ingredients make this a breeze to prepare.
- Garlic - Freshly minced is always tastier!
- Ground turkey - I like to use either beef or for a lighter goulash - ground turkey.
- Bell pepper - Adds color and a slight crunch.
- Tomato paste - Enhances the tomato flavor. I recommend tomato paste in a tube.
- Diced tomatoes - I used petite diced tomatoes for a smoother texture. Roasted diced tomatoes will taste delicious here too.
- Tomato sauce - Creates a rich, savory sauce.
- Italian seasoning - Adds a blend of classic herbs and flavor.
- Red pepper flakes - A hint of heat.
- Beef broth - Deepens the flavor. Feel free to use vegetable broth instead.
- Elbow macaroni - Uncooked, we will cook these directly in the sauce.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make American Goulash
- Sauté the base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onions, bell peppers, and ground turkey. Cook until the beef is browned and vegetables are softened. Drain any excess fat.
- Add aromatics: Stir in the garlic and tomato paste, cooking until fragrant.
- Combine liquids: Add the tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Mix well.
- Season: Add salt, pepper, Italian seasoning, red pepper flakes, paprika, and bay leaves.
- Simmer: Bring to a boil, reduce heat to low, and simmer uncovered for 30 minutes, stirring occasionally.
- Cook pasta: Stir in the uncooked elbow macaroni, cover, and simmer for 15-25 minutes until the pasta is tender.
- Serve: Remove bay leaves, serve immediately, and optionally top with grated cheese.
Tips
- Use quality lean meat. Lean ground meat works best for a less greasy dish.
- Customize your pasta. Try shells or penne for a different texture.
- Add heat. More red pepper flakes or a dash of hot sauce will spice things up.
- Extra saucy. Add 1-2 cups of beef broth for a saucier goulash.
- Cheesy twist. Occasionally, I love adding shredded cheddar or mozzarella for a creamy finish.
What to Serve With American Goulash
I love serving American Goulash with:
- Coleslaw
- Garlic bread
- Green salad and creamy cucumber salad
- Roasted vegetables
Storing Leftovers
- To Store. Refrigerate in an airtight container for up to 3 days.
- To Freeze. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- To Make Ahead. Prepare up to the point of adding the pasta, then store. Add pasta and simmer when ready to serve.
- To Reheat. Warm the pasta on the stovetop, adding a splash of broth if needed.
More One-Pot Recipes
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
American Goulash
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 cup brown onion, diced finely
- 1 pound ground turkey, or beef
- 1 tablespoon olive oil
- 4 teaspoon garlic, minced
- 1 cup bell pepper, diced
- 1 tablespoon tomato paste
- 1 can (14.5 oz) diced tomatoes, I used petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 bay leaves
- 1 teaspoon italian seasoning , or a mix of dried herbs
- ¼ teaspoon red pepper flakes
- 1 cup beef broth, or chicken
- 2 cups elbow macaroni, uncooked
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika, regular or smoked
- salt and black pepper, to taste
INSTRUCTIONS
- Sauté the base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onions, bell peppers, and ground meat. Cook until the meat is browned and vegetables are softened. Drain any excess fat.1 cup brown onion, 1 cup bell pepper, 1 cup beef broth, 1 tablespoon olive oil
- Add aromatics: Stir in the garlic and tomato paste, cooking until fragrant.4 teaspoon garlic, 1 tablespoon tomato paste
- Combine liquids: Add the tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Mix well.1 can (14.5 oz) diced tomatoes, 1 can (15 oz) tomato sauce, 1 cup beef broth, 2 tablespoons Worcestershire sauce
- Season: Add salt, pepper, Italian seasoning, red pepper flakes, paprika, and bay leaves.1 teaspoon italian seasoning, ¼ teaspoon red pepper flakes, 1 teaspoon paprika, salt and black pepper, 2 bay leaves
- Simmer: Bring to a boil, reduce heat, and simmer uncovered for 30 minutes, stirring occasionally.
- Cook pasta: Stir in the uncooked elbow macaroni, cover, and simmer for 15-25 minutes until the pasta is tender.2 cups elbow macaroni
- Serve: Remove bay leaves, serve immediately, and optionally top with grated cheese.
NOTES
-
- I like to use ground turkey for leaner and healthier one pot pasta. If using turkey I recommend chicken or vegetable broth instead of beef.
- To Store. Refrigerate in an airtight container for up to 3 days.
-
- To Freeze. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
-
- To Make Ahead. Prepare up to the point of adding the pasta, then store. Add pasta and simmer when ready to serve.
-
- To Reheat. Warm on the stovetop, adding a splash of broth if needed.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
American Goulash: FAQs
YES, ground turkey, beef or chicken or Italian sausage are all great protein options for goulash.
Use gluten-free pasta and ensure your broth and Worcestershire sauce are gluten-free.
Zucchini, carrots, or mushrooms are my favorite additions.
Comments
No Comments