Classic American Goulash (sometimes called slumgullion) is the ultimate retro comfort-food dinner. Unlike Hungarian goulash (which is a paprika-spiced meat stew), the American version is a hearty, one-pot skillet meal combining seasoned ground beef, tender elbow macaroni, and a rich, savory tomato sauce that comes together in under 30 minutes.
Prep & Cook Time
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Prep time: 10 minutes
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Cook time: 20 minutes
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Yield: 6 servings
Ingredients
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1.5 lbs lean ground beef (or ground turkey)
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1 medium yellow onion, diced
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3 cloves garlic, minced
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2 cups uncooked elbow macaroni noodles
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1 can (15 oz) tomato sauce
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1 can (14.5 oz) diced tomatoes (undrained)
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2 cups beef broth (or water)
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1 tablespoon Worcestershire sauce
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1 teaspoon Italian seasoning
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1 teaspoon paprika (sweet or smoked)
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Salt and black pepper to taste
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1.5 cups shredded cheddar or mozzarella cheese (optional, stirred in at the end for extra richness)
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Chopped fresh parsley for garnish
Step-by-Step Instructions
1. Brown the Beef and Aromatics
Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and diced onion. Cook, crumbling the meat with a wooden spoon, until the beef is fully browned and the onions are soft and translucent (about 6 to 7 minutes). Drain any excess grease. Stir in the minced garlic and cook for another 60 seconds until fragrant.
2. Add the Liquids and Seasonings
Pour in the tomato sauce, undrained diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Stir everything together well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.
3. Simmer the Macaroni Right in the Sauce
Add the uncooked elbow macaroni directly into the simmering skillet. Stir well to submerge the pasta, then reduce the heat to medium-low, cover with a lid, and let it simmer for 10 to 12 minutes, stirring occasionally so the pasta doesn’t stick to the bottom. The macaroni will cook directly in the flavorful sauce, absorbing the rich tomato flavor while naturally thickening the liquid.
4. Melt the Cheese (Optional)
Once the macaroni is tender and most of the liquid is absorbed, remove the pot from the heat. If you like it extra cheesy, stir in half of the shredded cheese until melted, and sprinkle the rest over the top. Cover the pan for 2 minutes to let the cheese melt completely.
5. Garnish and Serve
Fluff with a spoon, garnish with fresh chopped parsley, and serve hot right out of the skillet with some crusty garlic bread!
