ingredients
  • Ground beef 2 lbs
  • yellow onion 1
  • Garlic cloves, minced 4
  • Water 3 cups
  • Canned tomato sauce 2 (15-ounce)
  • Canned diced tomatoes 2 (14.5 ounce)
  • Soy sauce 3 tbsp
  • Dried oregano 2 tbsp
  • Dried basil 2 tsp
  • Dried bay leaves 2
  • salt to taste
  • Pepper to taste
  • Elbow macaroni uncooked 2 cups
  • Sharp cheddar cheese, grated 2 cups

American goulash is a family favorite in many households. American goulash is a little different than Hungarian goulash. While both use paprika and beef, the American version, which is also called American chop suey, uses tomatoes mince instead of stewing beef, pasta, and skips out on adding various vegetables. Both are gorgeously flavored dishes and nutritious to boot! American goulash is easy to make, with many of the ingredients being pantry staples. Ground beef and pasta make it a fantastically filling, hearty dish – a perfect comfort food for when the temperatures dip.

Can you Freeze American Goulash?

Yes! You can absolutely freeze American goulash. However, there are a few important things to note. Pasta doesn't freeze very well, so if you're planning on freezing your goulash and enjoying it at a later date, just make the sauce and when you're ready to tuck into it for dinner, make the pasta fresh.

What to Serve with American Goulash

This inviting one-pot meal is best served with a light side salad or some roasted veggies. A little homemade garlic bread would also be delicious.

Tips for Making the Best American Goulash

  • Grate the cheddar yourself for a creamier texture that melts more evenly into the goulash.
  • Dried herbs work best in this recipe, but you can also use fresh herbs if you prefer. Italian seasoning is a great substitute if you don't have dried oregano, bay leaves, or basil on hand.
  • If you're dairy or gluten-free, skip the cheese, and swap soy sauce for tamari. Instead of pasta, you can also serve American goulash over rice.

How to Make American Goulash

Heat oil in a large pot. Sauté the meat until browned, making sure to break up larger chunks as you go along.

Add garlic and onions, stir to combine. Cook until onions have softened and become translucent.

Pour in water, tomato sauce, diced tomatoes (juice included), soy sauce, herbs, salt, and pepper. Turn heat up to medium and bring to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 minutes, stirring occasionally.

Add pasta, cover, and simmer over medium-low heat. Stir occasionally, and cook 25 minutes until pasta is tender.

Turn off heat, take out bay leaves. Serve and garnish with cheese. Enjoy!