Looking for a hearty, budget-friendly meal that feeds a crowd? This easy one-pot Goulash recipe is packed with flavor and perfect for busy weeknights. Get a taste of nostalgia with this classic comfort food!
I feel incredibly lucky to have grown up with a mom who wasn’t just amazing but also one heck of a cook. So when I think about the comfort foods from my childhood, a whole bunch of dishes come to mind. Goulash is one of those meals that really takes me back. I was scrolling through Pinterest one day and came across a goulash recipe, and it instantly made me think of Mom’s version. Of course, I had to call her up to get her recipe.
As it simmered on the stove, the smell was just so familiar—talk about torture waiting for it to be done! One bite, and I was right back in our kitchen as a kid, with my little legs swinging under the chair, stuffing my face full of that deliciousness. It’s hearty, it’s filling, and the best part? It’s super budget-friendly, which probably explains why we had it so often growing up.
Plus, it’s a dish you can easily change up—swap out the corn for whatever veggies you have on hand. I just love how food can transport us to the past like that. Don’t y’all?
Goulash by any other name would taste as good!
Goulash is one of those dishes that goes by a few different names depending on where you are or how it’s made. In some parts of the country, you might hear it called “American Chop Suey,” especially up in New England. They swap the name but keep that hearty combo of ground beef, pasta, and tomato sauce the same.
You might also hear it called “Slumgullion” or even just “Beef and Macaroni.” Some folks refer to it as “Johnny Marzetti,” which is a casserole version of goulash that’s popular in parts of the Midwest. No matter what you call it, it’s still that comforting, hearty meal that can feed a crowd without breaking the bank!
What’s the difference between traditional goulash and American goulash?
I love pretty much any type of goulash! They are all delicious in their own ways, but there are definitely some differences between the traditional goulash and American goulash recipe.
Traditional goulash originated in Hungary and featured stew-like qualities with rich, hearty flavors. Most commonly, Hungarian goulash includes chunks of beef, onions, bell peppers, and lots of paprika to give it that reddish color it’s known for. The meat was cooked low and slow so it was super tender. You can often find carrots and potatoes in the Hungarian version. It is usually paired with a crispy bread that soaks up the delicious flavors of the stew.
American goulash is quite a bit different. Over here we usually throw all our ingredients into one big pot and call it good.
It’s also known as a budget-friendly, stick-to-your-ribs type of meal that you can spread out amongst many many guests. The American variety typically features ground beef simmered in tomatoes with elbow macaroni, onion, and garlic. Some people like to add in peppers, mushrooms, corn, and cheese but that’s typically optional. One way the Hungarian goulash and the American goulash are alike is that they are both regarded as a comforting and filling dish that easily pleases a crowd! And I’m sure it will please all of y’all too!
Recipe FAQs
Can I make Goulash ahead of time?
Absolutely, you can make goulash in advance! In fact, goulash is one of those dishes that actually gets better the longer it sits. The flavors have time to meld together, and it tastes even richer the next day. You can make it a day or two ahead of time, store it in an airtight container in the fridge, and then just reheat it when you’re ready to eat.
If you’re planning to make it for later in the week, it also freezes beautifully. Just let it cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop or in the microwave. It’s a perfect dish for meal prepping or feeding a crowd without all the stress.
Just keep in mind that pasta often gets softer as it’s stored and reheated.
Can I use another pasta in place of elbow macaroni?
Sure you can! You could use penne, rotini, or shell pasta. You will just want to keep in mind that with different kinds of pasta come different cooking times. Other than that, substituting any of those pastas should work just fine!
How should I serve Goulash?
I recommend serving it up super warm, with a sprinkle of shredded cheddar cheese on top, and a side of saltine crackers or even some hot water cornbread. That’s just my preference, but I’m sure there are other ways to serve this delicious dish. If you try out anything different, let me know how it turns out in the comment section!
Can I add more veggies?
Of course! You can pretty much add any veggie to this dish. I’ve heard of lots of people adding in green beans, bell peppers, zucchini, or chopped carrots! The sky is the limit!
Recipe Card
Mom’s Goulash
Ingredients
- 1 1/2 pounds ground beef
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 (28-ounce) can tomato sauce
- 1 (28-ounce) can diced tomatoes (undrained)
- 3 cups water
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 (15.25-ounce) can whole kernel corn (drained)
- 2 cups uncooked elbow macaroni
- shredded cheddar cheese (optional)
Instructions
- In a large dutch oven, brown the ground beef with the onions over medium high heat until it is cooked through. Drain the grease.
- Return the meat to the pot and add the garlic over medium heat. Cook for about 1 minute or until the garlic is fragrant. Be cautious not to burn the garlic.
- Add the tomato sauce, diced tomatoes with juice, water, paprika, salt, and pepper. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.
- Stir in uncooked macaroni and corn and simmer uncovered for about 10 minutes, stirring frequently to keep the macaroni noodles from sticking, or until the macaroni is done. Serve topped with shredded cheddar cheese.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Ollie
I work 70 hours a week and spend a portion of my day off trying to cook something that will render two days of quality leftovers..this is 5 stars and delicious, great job to the Mom who created it 🙌
Ollie, your comment brought me so much joy today! Thank you!
Tori
So ready and SO good!!!
Thank you, Tori!
Patty S Bobnis
I’ve been using beef or chicken broth in most of my dishes lately substituting for so much water and it adds a lot of flavor especially in homemade soups
It’s a great way to add a layer of flavor!
Pam Bricker
Very tasty, nice blend of flavors and good consistency. Yum!
Thanks, Pam!
Terri
I make my Gram’s goulash, which I grew up eating, she didn’t use tomato sauce, she used tomato juice. I use mild rotel in mine and I use only half the tomato juice and the use half beef stock, that way it’s a version between my Gram’s and my husband’s mother’s (which I guess has now become my version 😂). We do not add any veggies though.
My mom often swapped tomato sauce with tomato juice, like in her porcupine balls, but I’ve never thought about using it in this recipe. It adds so much flavor!
Bkhuna
This is a staple in our house. Sometimes we switch up the pasta shape. I’m especially fond of large elbows and corkscrews. I suppose I just like larger pasta shapes.
I have a soft spot for those large elbows, too!
Steve
Just about like mine except instead of water I use beef broth and oregano. Very comforting and I usually have a second bowl.
Such a great way to add flavor!
Gail Dutcher
We had unexpected dinner guests tonight. I had everything on hand and threw this together. Added a red bell pepper. Cooked the macaroni while everything else was cooking so I just mixed it all together. Did not need all 3 cups of water doing it this way. I added about a cup of water to make it easy to stir. It was a big hit!! Your timing with this recipe was perfect!!
I’m so glad to hear that it was a hit! Adding a red bell pepper sounds like a delicious twist. Great call on adjusting the water too; it’s all about finding what works best for you. Thanks for sharing how it went!
Diana
Stacy:
I just bought your cookbook and it has some fantastic recipes my hubs and extended family will love when they come to visit.
Thank you for being so kind and sharing your recipes !!!
Hey Diana! I’m so glad to hear you’re enjoying the cookbook! I appreciate the support! I hope your family loves the recipes as much as we do.
Jayne Reiter
I added some beef broth and served as “soup” with crockpt bread!
Love that idea! I even have a “soup” version on the site, too!
Jimmy JO
You were so lucky to grow up with a mother who loved to cook. Mine was more of the “can of this and can of that”.
You’re right. I was definitely lucky in that way. My mom truly loved being in the kitchen, and I learned so much just by watching her. But I’ll tell you, some of those “can of this and can of that” recipes hold a special place in my heart too. They’re often the ones that bring the most comfort. Easy, familiar, and made with love. No shame in that game at all.
Deborah Slade
I made this but I added a little basil it was a big hit for us.
That sounds delicious! Basil is such a great addition. I’m glad it was a hit for you all! Thanks for sharing your twist!
Susan Knell
My goulash is very soupy and I followed your recipe too the letter. I took a picture to show you. What did I do wrong?
I’m sorry, Susan! You can see from the photos, it’s usually not soupy. Did you happen to cook the macaroni before hand or add it to the mixture uncooked?
Margaret SMITH
Just made this using shell pasta & mexicorn as that’s what I had..delicious!!
Sounds great! So glad you enjoyed it!
Gary
I tried it without tomato sauce, I didn’t have any, so I used another can of tomatoes instead, drained. I cut the recipe in half because I’m only cooking for myself. I doubled up on the garlic because I rarely taste it in other recipes and I appreciate garlic. It came out very tasty and I could taste the garlic this time, yum! I also used fresh sweet corn from here in Olathe, CO. I noticed someone else in the comments used Olathe sweet corn, it’s the best! Great recipe!
Sounds great! So glad you enjoyed it, Gary!
Marsha Fetherolf
How many does this recipe feed? I need to feed 15 hungry teenagers at church?
If the teens you’re feeding are anything like the one that lives at my house, I think I might double this recipe. 🙂
Katherine A Dietz
Cut the recipe in half and added some thawed OLATHE corn from Colorado it was the best! I also added some diced celery and used petite diced tomatoes and mild shredded cheddar cheese. See my comment on my Mom’s Polish Goulash as well
So glad you enjoyed it!!
Stacey English
I can’t wait to try this but I have one question. I do not have any paprika, but I do have chili powder. Would that be an ok substitute? I don’t want to change the flavor of your recipe too much.
It will change the flavor some. I think I’d just skip it altogether if you don’t have paprika on-hand.
Lori Higgons
Hi. I haven’t made this yet because I don’t have the ingredients for it. But it sounds like what my precious momma used to cook. I do have a question… if I wanted to use zucchini instead of corn, when do you recommend it be put in? I wouldn’t want it to turn to mush. Thank you.
If you diced it up pretty small, it shouldn’t take any time at all – maybe just 3 or 4 minutes right at the end. Hope you enjoy it!
Katherine Dietz
Made this for dinner last night, left out the corn added 2 handfuls of green bell peppers, this was the best! My mom’s recipe for Polish Goulash was using large elbow pasta, tomato soup and sautéed onions, celery and green bell peppers. Also added salt, pepper and paprika. Thanks for a great recipe.
Katherine
Sounds great!! So glad y’all enjoyed it, Katherine!
Sarah
This looks awesome! Do you have an idea of how to do it in a slow cooker? Can’t wait to try!!
I’m always hesitant to do any soup with pasta in the slow cooker as you’ll probably end up with soggy, overcooked noodles.
Timothy Gaudette
Hello Stacey
I have made recipe for my wife several times just as your recipe appears. We both enjoy it very much.
I will be doing other things with now that I have heard so many good things about it. This recipe also brings back some wonder childhood memories as well for me. Thank you Stacey for all that you do. Tim
Thanks, Tim! So glad y’all enjoyed it!!
Karen Stancik
Goulash is simply ground meat, pasta, and tomato. Everything else is bonus. To the individual who said it is bland, I must admit he is right. But who is not able to spice things up a bit?! Your recipe is mine (sans corn and cheese but it sounds wonderful!) and I add a bit of red pepper and bell peppers. Tomato juice is a great add when things get too thick! Add some chili powder and you have Chili Mac. Want it creamy? How about a dollop of sour cream? I never had Goulash growing up. LOL I thought I invented it in my 20’s, during the lean years. It is THE ultimate comfort food. Thank you for this great recipe!
Thanks, Karen!
Amanda
My mom used canned “mexicorn” instead of regular corn, and Monterey Jack cheese melted in it to make it “gooey”. Delicious and easy favorite, served with corn bread.
Yum!!
Cheryl Bone
I never knew there was a “recipe” LOL. It always was at my parents house and at mine also just ground meat, flavored with a little bacon grease from the ever present can on the stove. Add chopped onion (a lot), chopped bell pepper of whatever color was ready to come in out of the garden, fresh tomato juice and maybe some chopped tomatoes or part of a jar of home canned until it covered the meat and add in the macaroni as much as you need for number to feed. I made it often when my son would bring home half the band because “their moms never cook”. Amazing how far you can stretch this dish. Leftover veggies also found their way into the pot. You and Christy are my favorites!
Thanks so much, Cheryl!!
bookishrealms.tumblr.com
I enjoyed visiting your webiste. I leave comments rarely, but
you definately deserve a thumbs up!
James
I read that goulash is the Hungarian word for Beef Stew. That explains why it is beef and noodles. We have branched it away from the traditional beef stew we make here. I love the goulash we make here. My wife who is a great cook makes it as a casserole not a soup.
linda cornish
Stacy, I am so glad I found your sight .I have been looking for this recipe for years and no body knew what I was talking about.I grew up in louisville ky and still live there and I am as southern as they come. My mama died at 47 and I did not get a lot of the recipes she made when I was growing up. Now I have so thank you ! Keep them coming !
Welcome, Linda! This is one of my most favorite recipes! I hope it’ll taste just as good as you remember!
Mary
Stacey…..You are a true gentleman and a true breath of fresh air from some people who have no manners. I just found your site and I will return. You have great simple recipes too. I have a collection of cook books from 60 years of cooking…..no I have not cooked dishes from all of them but I have great pleasure in knowing I can try any I want to. No, I have not liked all the dishes but “hey, you don’t know till you try it”. I look forward to trying yours very soon..tomorrow for sure …your version of “Goulash”. So thanks young man for being a new found friend in my kitchen. May the good Lord bless you and yours…… and keep up the great work.
“Just an ole cowgirl at heart”
Mary, you’ve absolutely made my day. Thanks so much for your kind words.
JANE SMITH
Stacey, I’ve just got one thing to say about that very ugly and unwarranted post about your recipe…..bless his heart.
I agree! Thanks, Jane!
Frank
I found my way back here to say that this was one of the worst recipes I have ever made. Even with extra spices, it was as bland as bland could be. If my Mother had made this recipe for me as a child, she never would have lived to be 90.
As a Southern gentleman who respects all women, especially my mother, you’ll forgive me if I pay no regard to a person who would threaten his mother’s life if a dish was not to his liking. Clearly, a lack of tact, taste, and intelligence permeates all of your senses.
Frank
I am not one who gets into matches on the internet.
My rating of the recipe stands.
My comment about my Mother would surely be a feeble attempt
at humor to anyone with any intelligence. (Which you appear not to possess)
I can hardly believe that you’re “not one who gets into matches on the internet” having left a comment like that. And I certainly never asked that you changed your review. Many people adore some things while others don’t. My suggestion is simply to go at things like this with a little kindness and respect. I think that will serve you much better than being so gruff.
Amy Mooney
I love goulash! I have made it for years. I started using V8 juice instead of tomato sauce for a different consistency and taste. I don’t add the corn though. It is great!
I substitute V8 in lots of recipes, but never thought about it in this one. Great idea! Thanks for sharing, Amy!!
Dorothy Dunton
I was happy to see a goulash recipe! My great uncle taught me how to make goulash when I was five years old (a VERY long time ago) and his recipe is the one I still use. His starts with bacon and also includes beef broth. Goulash is just good comfort food!
Yes it is! Your version sounds delicious!
Dorothy Dunton
Stacey – you are wise beyond your years in the kitchen! My dear mother could not cook, so when I was eleven I started cooking because I was hungry! My son is 32 and was thrilled when I gave him a Kitchenaid mixer and good knives for Christmas. I have compiled two family cookbooks and am working on two more. My motto has always been “if you leave my kitchen hungry, it’s your own fault” because there is always more! Keep doing what you do, you are really good at it!!
Thanks so much, Dorothy! You are quite prolific with those cookbooks! Your family with treasure those for generations to come!
Shari
This is the first dish I ever made for my family at age 11 (with my mom watching over my shoulder, of course)! Been a favorite since then. The only substitution is see is we didn’t use corn, but a can of chili beans instead. I made this dish for dinner just last week!
Sounds delish! Thanks for sharing your memories of this time-honored recipe!
ELISA
Wow, this is an amazingly easy recipe. I have made this recipe on several occasions, everyone raves about how delicious this recipe is, Thank you for sharing. I am excited to try more of your recipes. This is the first time, I have left overs for lunch.
So glad you’ve had good luck with the recipe! It’s even better left over!
Winnie Mom
Made this for supper again the other night. This time I added chopped red, yellow and green bell peppers to the onion. Also added 1 can of diced tomatoes with chilies. The tomato sauce was the Mexican tomato sauce which has added spices. Omitted the corn. Had a friend of my husbands for supper and he asked if he could have a second helping. Must have been tasty to him as well as the family. In fact taking left overs to work with me for lunch.
Sounds like a GREAT way to make it your own!
Angelina
Hi Stacey: What a delicious (sounding) & very easy ‘one-pot meal’ this is! I would have prepared this for our supper this evening, but I must re-stock my tomato products…. so I’ll make this dish after I (next) go grocery shopping. I love one-pot meals when I’m in a hurry, and I’m sure that this one will absolutely ‘hit the spot’ with my family & myself. I’ll serve it with a large salad and biscuits. I signed-up to receive your blog, so please keep your yummy recipes coming.
Sounds great! Enjoy!
Virginia David Moore
One of our favorite meals is goulash and cornbread. I found the recipe about 40 years ago and it is always well liked by everyone who gets to eat it. My recipe is called “Carry Out Goulash” because it is so easy to transport a meal in one Dutch oven. Mine starts with two slices of bacon, diced and partly fried. Mine also has 2 tbsp. instant tapioca to thicken all those good juices. Otherwise, they are the same and aren’t we lucky to have the recipes? 🙂
Yes we are!!!
Karen
Hi Stacey!
I just saw this on Christy Jordan’s Blog. Thanks for sharing! I guess I didn’t realize that this was actually called Goulash. Growing up, I thought it was something my Grandmother just threw together and gave it a random name. I would love to make this for my family! What size Dutch oven do you recommend for a family of four?
Welcome, Karen! I normally use a 4.5 or 5.5 qt dutch oven when making this recipe.
Denise Young
I have LOVED goulash my whole life, i have never made it with water. I am a little nervous to try it, but all the comments are very good so I will try it!!
Thanks for all your GREAT recipes, LOVE your page 🙂
The water all gets absorbed by the pasta. It’ll work fine, I promise! 🙂
Connie
Just have to say I tried your recipe and it was absolutely delicious! Thank you for sharing.My Grandfather used pretty much the same ingredients,minus the corn for what he dubbed his”Sloppy Macaroni”except he used bacon instead of the ground beef and lots of green peppers…
Awesome! I’m so glad you enjoyed it!
Donna Y
This recipe was posted on my Face Book page. Since the weather is getting cooler, I decided it was the right time to try it. It is delicious. Even my boyfriend likes it and that is saying a lot! He is a very fussy eater. Thank you for sharing this recipe. It is a keeper 😀
Awesome! I’m so glad y’all enjoyed it!
cindy
yep, very similar to what we ate growing up and called goulash altho we knew it wasn’t Hungarian Goulash. we were on a farm and had our own canned tomatoes and used whatever vegetables we had in garden or freezer. I thought it was a Midwestern dish. I have a friend who’s family called this funeral hotdish. when neighbors sent food to a family with a death there was always at least one of these casseroles. some cooks would fancy it up by changing out the elbow macaroni by using rotini or even some crinkly noodle shapes. vegie choices were different for each family peas were common.
Cathe Salveson
Stacey, My Dad would add bell pepper and a little bit of bacon when he was cooking the onion, Thank you for bringing back a great memory. I think I will make some for my family this week.
Veronica Plain
My mom made this too, but she also added green peppers and a touch of garlic. Soooo good! I still make it to this day! 🙂
Gramparic
Great site. Glad I stumbled upon it. I cook 6 out of 7 days per week, as my wife works later in the afternoon, it is the least I can do for her. Looking forward to visiting frequently for recipes.
So glad your found us! Let me know if you need anything.
Lori Morris
Brings back good memories. My mom added black olives, layed it with cheese and finished it in the oven. Gooey goodness. We called it “More”, because you always wanted more, of course!
OOO, sounds delish! I love black olives. Thanks for sharing!!!
Natalie Kirbo
Oh my! So many people have never heard of goulash, so I couldn’t believe I was seeing a recipe for it! I have so many memories of goulash from childhood (not that it was THAT long ago 😉 but it is SO good! Our family’s recipe was almost identical, although I’m quite sure everyone in our family followed my Grannie’s lead and put a can of beef consumme in everything! Thanks for the memory 🙂
Natalie
oystersandpearls.net
Oh, I’m so glad it brought back a memory! I love how food can do that for us.
Dale Cooper
Love Goulash. Have made it for my family for forty or more years. The only difference is no corn and I stirred in 1/4 cup of sour cream just before serving.
Jeri Lee
I put red beans in it, instead of corn.
Ashley H.
Oh my! You have no idea how long I have been looking for the goulash recipe from my childhood, minus the corn, but I’m sure that is a tasty addition! Cant wait to make this for my son and husband, thank you!!
I’m so glad you found it, Ashley! I hope that it tastes like that from your childhood and that you all enjoy it!
Linda J.
Oh my Lord! You KNOW you ain’t gone and made me want my Mama’s goulash! How familiar…I do believe I feel like crying…and cooking… Thank you.
LOL! Linda, I’m so glad it sparked a memory for you. Maybe it will taste like hers, too!
Tina
I love “Goulash” and your recipe sounds delicious! Thank you! I look forward to making it! On to Pinterest it goes!
Thanks, Tina! And thanks for pinning it and sharing it with others!
Kathryne
Was just talking to a friend about this; however I did not use the corn or paprika. Always prepared enough for leftovers.
The leftovers are the best part!!
Brenda
One pot meals are some of my favorites! Thank you for sharing this recipe 🙂
Absolutely, Brenda! One pot means easy to fix and easy cleanup -even better!
Jude
My Mother made this goulash for us as well and I loved it. She also made a version of it using stew beef which I also liked. It truly was a comfort food. Thanks for the memory and the reminder. I will have to make it for my grandchildren.
Jude
Jude, I hope you will make it for your grand kids and that they develop the same kinds of memories about it that we do!
Allyson Rose
Stacey thank you so much for posting this. It does take me back to my childhood. My Mom never put corn in it, but everything else is as I remember the flavors. With one exception….My Mom put several big squirts from the ketchup bottle in as she was making it.
Thanks for bring back the memories,
Allyson
Allyson, I’m so glad that you have similar memories of this dish. And I think the squirts of ketchup would be a GREAT addition.