Classic American Goulash

Let’s talk comfort food that doesn’t mess around. This classic American goulash brings together all the heavy hitters—tender ground beef, perfectly cooked macaroni, and a rich tomato sauce that will make you want to lick the bowl clean. It’s the kind of one-pot wonder that’s been showing up at family dinners for generations, and for good reason.

What makes this dish special is how the pasta soaks up all those savory flavors as it cooks directly in the sauce. The paprika adds that signature warmth without overwhelming, while the combination of diced tomatoes and tomato sauce creates the perfect consistency—not too soupy, not too dry. Plus, it’s ready in under an hour, making it the ultimate weeknight hero when you need something hearty but don’t have all day to stand over the stove.

Ingredients

• 1 lb. lean ground beef or turkey
• 1 cup finely diced yellow onion (1 medium or half of a large onion)
• 1 cup finely diced green bell pepper (about 1 pepper)
• ½ teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 3 cloves garlic, finely minced
• 1 tablespoon paprika
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (15 oz.) tomato sauce (no salt added)
• 2 cups low sodium beef or chicken stock, more if needed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 8 oz. uncooked elbow macaroni (2 heaping cups)

Optional toppings:

• Shredded cheddar cheese
• Chopped fresh parsley

Steps

1. In a Dutch oven or large skillet, heat over medium-high heat and add ground beef, onion, and green pepper, seasoning with salt and pepper. Use a wooden spoon to break the ground beef into smaller chunks as it browns—aim for bite-sized pieces rather than tiny crumbles for better texture. Cook until meat is no longer pink and vegetables have softened, about 8-10 minutes. You’ll know it’s ready when the onions become translucent and the beef has lost all its pinkness.
2. Add garlic and paprika, cooking and stirring for exactly 1 minute, or until fragrant. Be careful not to burn the garlic or paprika as they can become bitter—watch for that moment when the aroma blooms but before any browning occurs.
3. Pour in diced tomatoes with their juice, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine thoroughly, making sure to scrape up any flavorful browned bits from the bottom of the pan. Bring the mixture to a simmer over medium-high heat—you’ll see small bubbles consistently breaking the surface. Stir in the uncooked macaroni, ensuring all pasta is submerged in the liquid.
4. Reduce heat to low; cover with a tight-fitting lid and simmer for 8-10 minutes or until pasta is tender but still has a slight bite (al dente), stirring occasionally every 2-3 minutes to prevent sticking. If the mixture becomes too thick before the pasta is done, add more broth in ¼ cup increments. Test a piece of pasta—it should be tender throughout but not mushy.
5. Remove from heat, leave covered for 3 minutes. This resting period is crucial as the goulash will thicken considerably as it cools and the pasta will absorb more flavor without overcooking.
6. Remove and discard the bay leaf (it’s inedible and can be a choking hazard if left in). Serve in warm bowls topped with a sprinkle of shredded cheddar cheese and chopped parsley if desired. The cheese should melt slightly from the residual heat, creating an irresistible finish.

Smart Swaps

• Use whole wheat elbow macaroni instead of regular for added fiber (may need 2-3 minutes longer cooking time)
• Substitute ground turkey for beef to reduce fat content by up to 50%
• Try fire-roasted diced tomatoes instead of regular for a subtle smoky flavor
• Add 1 cup frozen peas during the last 2 minutes of cooking for extra color and nutrition

Make It Diabetes-Friendly

• Replace regular pasta with high-fiber pasta to reduce net carbs by approximately 15g per serving
• Use ½ lb ground beef + ½ lb riced cauliflower to lower carbs while maintaining volume and texture
• Reduce pasta to 6 oz and add 2 cups diced zucchini in the last 3 minutes of cooking (reduces carbs by approximately 10g per serving)
• Serve with a side salad dressed with olive oil and vinegar to slow glucose absorption

Pro Tips

• For the best flavor development, use a cast iron Dutch oven which distributes heat evenly
• Dice the vegetables to roughly the same size as the cooked macaroni for perfect texture in every bite
• This goulash actually tastes even better the next day after flavors have melded overnight in the refrigerator
• For a deeper flavor, add 1 tablespoon tomato paste when cooking the garlic and paprika
• If you like heat, add a pinch of red pepper flakes or a diced jalapeño with the bell pepper