Oh my goulash, you guys. It’s not often that I use wine in my cooking because it can be pretty pricey, but something magical happens when you add red wine to beef, and it’s something that I just can not resist. Luckily I live near an Aldi store now so I can get a bottle of wine for about $5 that is not only good enough to cook with, but good enough that I’ll happily drink the rest of the bottle with my meal. This One Pot American Goulash is the ultimate comfort food with the richest, most yummiest red sauce ever, thanks to a splash of red wine. Seriously, you’ve got to try this one.
Do I Need Red Wine in my Goulash?
If you want this dish to be as scrumptious as humanly possible, yes. But if you can’t use red wine, you can substitute beef broth in its place. You’ll still have a pretty rockin’ red sauce, but it just won’t be like “make me weak in the knees” good.
Where’s the Paprika?
This is American Goulash, which is basically just beef, macaroni, and red sauce. It’s totally different than Hungarian Goulash. So if you’re looking for chunks of beef that have been slow simmered in a delicious paprika sauce, this is not it. This is just straight up American comfort food.
Can You Freeze Goulash?
Yes! This One Pot American Goulash recipe is very freezer-friendly. Just make sure to cool the goulash completely in the refrigerator first, then transfer to the freezer for long term storage. I suggest freezing goulash for three months maximum. And remember, label and date everything that goes in your freezer!
What Do You Eat with Goulash?
I would consider this a “one pot meal” which means this one dish covers everything you need in a meal: carbs, proteins, and vegetables. If anything you might want some crusty bread to sop up that delicious gravy, or maybe a green salad on the side for extra vegetables.
Can I Add Cheese?
Yes! A common twist on this recipe is American Goulash with cheese. I would choose medium or sharp cheddar, and simply sprinkle it over top of each bowl, or stir it into the pot to give an overall cheesy flavor, similar to my Cheesy Vegetarian Chili Mac.
What Kind of Pot Should I Use?
Any large, heavy duty soup pot will work well for this recipe. For “one pot pastas” you really need cookware that is thick and heavy, so the contents heat evenly. Thin cookware will create hot spots and cold spots, and cause the pasta to cook unevenly. I used an enamel coated cast iron Dutch Oven, which can be found in my Amazon Shop.
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Easy American Goulash
Servings 6 About 1.5 cups eachIngredients
- 1 Tbsp olive oil ($0.16)
- 1 yellow onion ($0.32)
- 4 cloves garlic ($0.32)
- 2 bell peppers ($1.58)
- 1 lb ground beef ($5.29)
- 1/2 cup red wine* ($0.72)
- 1 28oz. can diced tomatoes ($0.89)
- 1 15oz. can tomato sauce ($0.59)
- 2 Tbsp soy sauce ($0.12)
- 2 whole bay leaves (optional) ($0.30)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp crushed red pepper ($0.02)
- 1/2 cup water ($0.00)
- 2 cups elbow macaroni (about 1/2 lb.) ($0.50)
- salt to taste ($0.05)
Instructions
- Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice the bell peppers, then add them to the pot and continue to sauté for about two minutes more.
- Add the ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
- Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
- After the sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).
- Once the pasta is tender, taste the goulash and add salt to taste. Remove the bay leaves, then serve.
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Equipment
Notes
Nutrition
Video
Scroll down for the step by step photos!
How to Make American Goulash – Step By Step Photos
Begin by dicing one yellow onion and mincing four cloves of garlic. Add them to a soup pot along with 1 Tbsp olive oil and sauté over medium heat until the onion are translucent. While the onion and garlic are sautéing, dice two bell peppers, then add them to the pot and continue to sauté for about two minutes more.
Add one pound ground beef to the pot and continue to sauté over medium heat until the beef is no longer pink, then add 1/2 cup red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
Add one 28oz. can diced tomatoes (with the juices), one 15oz. can tomato sauce, 2 Tbsp soy sauce, 2 bay leaves, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp crushed red pepper, and 1/2 cup water. Stir everything to combine, place a lid on the pot, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low, and let it simmer for 30 minutes. Keep the lid on as it simmers, lifting it only occasionally to stir.
Once the sauce has simmered for 30 minutes (OMG it’s already smelling good), add 2 cups macaroni (that’s about 1/2 lb.). Stir to combine the macaroni with the sauce, place the lid back on top, and let it continue to simmer to cook the noodles for about 10-12 minutes, or until the macaroni is tender. Stir occasionally as the pasta simmers to keep it from sticking, returning the lid after each stir.
Once the macaroni is tender, give the American Goulash a taste and add salt if needed. Remove the the pot from the heat, fish out the bay leaves, then serve that one pot goodness!
I’mma eat that goulash!!
This is FANTASTIC! We have had it twice, and it will be in our monthly rotation for quite some time, I expect. Your site is great, and we have enjoyed some of your other recipes as well. Thank you!
Made this last night for my friends. Everyone said it was “THE BEST THING THEY EVER ATE!” Thanks for all the great recipe ideas! :)
Beth,
Second dish I’ve made of yours this week, for the first time, and I’m hooked on your site. This was a big hit as well. My fiancee had 2 helpings and I had one big one and had to practice some self-control to not go back for 2nds. It also made the house smell so good. Even the cats were sniffing the air, and one of them got to my plate after I was done and he approved. I served this with crescent rolls. The only thing I changed was I used a 12 oz bag of macaroni, and my fiancee requested a smaller macaroni. I think I used medium.
Cheers!
Tracy
Just wanted to say this looks really good. Your other recipes look so appetizing. I have been intrigued and will try one for the first time next week. Keep this site going!
This looks really good. I can’t wait to make this.
my mother in laws version of “goulash” was add a can of tomato soup and mix it with the cooked beef and noodles ::shudders:: i still have to make it sometimes for hubby ..i add some paprika to try though to spice it up a bit
In New England, this dish is called American Chop Suey. It also doesn’t have wine or soy sauce in it — usually very very simple seasoned.
Sounds great! I’m going to try it tonight. This sounds like an improved version of my gran’s…except she always puts kidney beans in hers. Most likely because my gramps loves kidney beans in every thing. haha
Thanks for all the great recipes!
Wendy, the goulash name is is just local label. My husband’s family grew up calling a beef/macaroni dish like this as “spaghetti”.
I would assume it’s the wine/soy sauce that add the extra depth to this recipe. It looks yummy. I may have to make this. Looks yummy!
That’s a lot fancier than the one my mom used to make! ;)
I’m not being critical here – I thought Goulash was supposed to heavily feature paprika. I’m probably just thinking Paprikash… But this mix here looks really good, have all the items in my pantry and I will definitely try it.
P.S. Several of your recipes have made it into heavy rotation in my house so 1) Many Thanks and 2) Keep it up!
I make a dish similar to this (typed up on a recipe card by my mother years ago) called ‘Beef Poor Boy,’ but I just call it beef and noodles or homemade hamburger helper.
I use about 2 1/2 cups (roughly equal amounts) of carrots/celery/onions, some garlic, and 4 c. beef broth (or Better than Bouillon, whatever) to 2 c. elbows.
I’ll tell you, it’s saved me a bunch of times when hungry teenage boys want to devour everything in sight, and they all like it.
In my family we have an almost identical recipe (no wine or soy sauce, but you know), and we call it Glop. Doesn’t that make it sound SO yummy?
Hahaha, yeah, I have a feeling that Hungarian Goulash is the “original”… this one is more like “Mid-Century American” Goulash. :P
LOL…I’d never thought that there was any other kind of goulash other than Hungarian Goulash. Goulash is such a great weeknight fall meal!