Name: Classic American Beef Goulash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon avocado oil; 1 medium yellow onion, diced; 4 garlic cloves, minced; 1 pound ground beef; 2 teaspoons paprika; 1 teaspoon Italian seasoning; ½ teaspoon sea salt; ¼ teaspoon black pepper; 1 can tomato sauce (15 oz); 1 can diced tomatoes (15 oz); 1½ cups beef broth; 1 tablespoon soy sauce; 1 tablespoon maple syrup; 3 tablespoons fresh parsley, chopped; 1 cup elbow macaroni; ½ cup shredded cheddar or colby jack cheese (optional)

This American-style goulash is a comforting, one-pot staple perfect for busy weeknights when you need a hearty meal that comes together quickly. By cooking the pasta directly in the flavorful tomato and beef base, the sauce thickens naturally to create a rich, cohesive dish that tastes even better when served hot. It relies on pantry-friendly ingredients to provide deep, savory satisfaction that the whole family will appreciate.

List of ingredients

1 tablespoon avocado oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 pound ground beef
2 teaspoons paprika
1 teaspoon Italian seasoning
½ teaspoon sea salt
¼ teaspoon black pepper
1 can tomato sauce (15 oz)
1 can diced tomatoes (15 oz)
1½ cups beef broth
1 tablespoon soy sauce
1 tablespoon maple syrup
3 tablespoons fresh parsley, chopped
1 cup elbow macaroni
½ cup shredded cheddar or colby jack cheese (optional)

step-by-step instructions

Step: Place a Dutch oven or heavy-bottomed pot over medium-high heat. Add the avocado oil and allow it to warm.
Step: Stir in the diced onion and cook for 3 to 5 minutes, stirring occasionally, until softened and lightly translucent.
Step: Add the minced garlic to the onions and continue cooking for about 2 more minutes.
Step: Add the ground beef to the pot, breaking it apart into smaller crumbles as it cooks.
Step: Sprinkle in paprika, Italian seasoning, sea salt, and black pepper. Stir thoroughly and cook until the beef is browned and nearly fully cooked.
Step: Pour in the tomato sauce, diced tomatoes, beef broth, soy sauce, and maple syrup. Mix until well combined.
Step: Increase heat slightly until the mixture reaches a steady boil, then reduce to medium heat and simmer for 8 to 10 minutes.
Step: Add the elbow macaroni into the sauce, stirring to ensure the pasta is fully submerged.
Step: Simmer for 7 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
Step: Stir in the chopped parsley.
Step: Remove from heat and allow the dish to sit for a few minutes to thicken before serving hot, topped with optional cheese.

Refining Your Cooking Technique

Achieving the Perfect Texture

The secret to great goulash is monitoring the pasta carefully during the final simmer. Since the starch from the macaroni releases directly into the sauce, you should stir frequently to ensure the sauce does not become too thick or scorch at the bottom of your pot. If the liquid evaporates too quickly before the pasta is cooked, feel free to splash in an extra quarter-cup of beef broth.

Enhancing Umami Depth

The combination of soy sauce and maple syrup might seem unconventional, but they work together to mimic the complexity of a long-simmered ragu. The soy sauce provides a salty, savory base note that rounds out the acidity of the canned tomatoes. Meanwhile, the syrup prevents the tomato sauce from tasting overly metallic, resulting in a balanced flavor profile that hits both savory and sweet notes.

Customization and Substitutions

Using Alternative Proteins

If you prefer a lighter profile, lean ground turkey or ground chicken are excellent replacements for ground beef in this recipe. Because these poultry options are leaner, you might need an extra teaspoon of oil during the initial sauté to ensure the onions and garlic have enough fat to cook properly. You can also experiment with plant-based crumbles, which absorb the tomato-based sauce quite effectively.

Adapting for Dietary Preferences

To keep the dish gluten-free, simply swap the standard elbow macaroni for a high-quality gluten-free pasta alternative made from brown rice or lentils. Be mindful that gluten-free pasta can be more delicate, so reduce the final simmer time by a minute or two to ensure the noodles retain their shape. For a dairy-free finish, omit the cheese topping or replace it with a nutritional yeast blend.

Serving and Storage Suggestions

Pairing for a Complete Meal

Since this dish is already heavy on carbohydrates and proteins, it pairs beautifully with fresh, crisp sides. A simple green salad tossed with a vinaigrette provides a nice acidic contrast to the rich tomato sauce. Alternatively, steamed broccoli or roasted carrots add fiber and color to your dinner plate, making the meal feel more balanced and substantial.

Managing Leftovers

This dish stores exceptionally well in an airtight container in the refrigerator for up to three days. You will find that the flavors continue to develop while stored, making it a fantastic candidate for meal prepping on a Sunday. When reheating, the pasta will have absorbed most of the liquid, so add a small splash of water or broth before warming it on the stove to bring the sauce back to a creamy consistency.

Freezing the Dish

If you plan to freeze your goulash, it is best to slightly undercook the pasta, leaving it just firmer than al dente. Because pasta tends to soften further when thawed and reheated, this little bit of extra firmness prevents it from becoming mushy later. Keep it in a freezer-safe container for up to one month and thaw overnight in the refrigerator before reheating on the stove.

Frequently Asked Questions

Why does the sauce get so thick?

The sauce thickens primarily because of the starch released by the macaroni as it cooks directly in the liquid. This is actually a desirable trait for a good American goulash, as it creates a velvety texture that binds the meat and pasta together. If you prefer a thinner consistency, simply add more beef broth during the final minutes of cooking until you achieve your preferred texture.

Can I use different types of pasta?

While elbow macaroni is the traditional choice due to its small size and ability to hold sauce, you can definitely use other small pasta shapes like shells, ditalini, or orecchiette. These shapes have similar cook times and work well with the chunky nature of the ground beef and diced tomatoes. Avoid using long noodles like spaghetti or fettuccine, as they are difficult to manage in a one-pot preparation.

How do I prevent the pasta from sticking?

Sticking is a common issue when cooking pasta in a thick sauce, but frequent, gentle stirring is the most effective way to prevent it. Ensure that you are using a pot with a heavy bottom, as these distribute heat more evenly and reduce the risk of hot spots. Keep the heat at a low, consistent simmer rather than a rolling boil to give the pasta enough time to cook through without scorching the bottom.

Is there a way to make this spicier?

If you enjoy a bit of heat, you can easily customize the spice profile by adding a pinch of red pepper flakes during the browning stage. Alternatively, adding a half-teaspoon of smoked paprika instead of standard sweet paprika can introduce a deeper, wood-fired flavor profile. Adjusting the amount of black pepper also allows you to control the level of heat in each serving without overwhelming the other ingredients.

What if I do not have a Dutch oven?

A standard stainless steel or ceramic-coated skillet with high sides will work perfectly well for this recipe. The key is simply having enough room to stir the ingredients comfortably without spilling over the edges. If your skillet is shallow, use a slightly larger diameter pan to ensure the pasta remains fully submerged in the tomato broth during the simmering process.