American Goulash
This recipe for Grandma’s American Goulash is pure comfort food made all in one pot. Made with simple ingredients: ground beef, canned tomatoes and macaroni.
A HEARTY AND TRADITIONAL AMERICAN MEAL
We call this recipe “American Goulash” because even though it is called goulash, it’s not the Hungarian version with paprika and whole cuts of meat. It goes by a lot of different names: Slumgullion, American Chop Suey, Johnny Marzetti (just to name a few.) This is my husband’s Grandma’s recipe for this classic favorite.
FREQUENTLY ASKED QUESTIONS :
They are actually very different. Hungarian goulash and American goulash are both hearty, one-pot dishes made with meat, vegetables, and spices, but they differ in a few key ways.
Firstly, the meat used in Hungarian goulash is typically beef or pork, while American goulash usually calls for ground beef.
Secondly, Hungarian goulash often contains paprika, which is a spice made from ground sweet or hot peppers, and gives the dish a distinctive reddish-orange color and smoky flavor. American goulash, on the other hand, typically uses canned tomatoes and tomato sauce for its base, which gives it a more tomato-forward flavor.
Lastly, the texture and consistency of the two dishes also differ. Hungarian goulash is usually more of a stew, with tender chunks of meat and vegetables, while American goulash has a thicker sauce and is more like a pasta dish with ground meat and macaroni.
If you are looking for a slow cooker version, be sure to check out my Crock Pot American Goulash recipe.
Yes, in fact I have a recipe for Instant Pot American Goulash here.
Yes, American Goulash can be made in advance and stored in the refrigerator for up to three days. It can also be frozen for up to three months.
Absolutely! Ground Italian sausage, turkey, chicken or pork will all work. You could even use a meat substitute like Beyond or Impossible meats or soy crumbles.
I would pretty much serve the same side dishes I would with any other Italian pasta dish. A green salad, garlic bread, or steamed vegetables such as broccoli or green beans all work well here.
Just substitute with a similar sized pasta (like shells.)
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef
- onion
- garlic
- crushed tomatoes
- tomato sauce
- sugar
- Italian seasoning
- salt and pepper
- macaroni noodles
- grated Parmesan cheese (for serving)
HOW TO MAKE AMERICAN GOULASH:
In a large saucepan over medium heat, brown beef along with onion and garlic.
Drain excess grease. Stir in tomatoes (with juices) and tomato sauce.
Season with sugar, Italian seasoning and salt and pepper. Stir well and bring to a boil. Reduce heat and simmer for about 10 minutes.
Then add in cooked pasta and stir.
Allow to simmer for another 5 minutes. Sprinkle with a little grated Parmesan cheese.
CRAVING MORE RECIPES?
American Goulash
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 teaspoon minced garlic
- 15 ounce can crushed tomatoes
- 8 ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- 1 cup elbow macaroni pasta, cooked (measured before cooking)
- grated Parmesan cheese (for serving)
Instructions
- In a large saucepan, over medium heat, brown and crumble 1 pound ground beef along with 1 small onion, diced and 1 teaspoon minced garlic. Drain excess grease.
- Stir in 15 ounce can crushed tomatoes (with juices) and 8 ounce can tomato sauce.
- Season with 1 teaspoon sugar, 1 teaspoon Italian seasoning and salt and pepper, to taste. Stir well and bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Then add in 1 cup elbow macaroni pasta, cooked and stir. Allow to simmer for another 5 minutes then serve.
- Serve and sprinkle with a little grated Parmesan cheese.
Video
Notes
- Add in additional veggies your family enjoys! Green peppers, diced tomatoes or mushrooms would all be great additions.
- Shredded cheddar cheese can also be added.
- A tad of sugar is added to cut the acidity from the tomatoes.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: August 2013
Updated & republished: April 2020
I'm from Australia … and this is basically what we would call 'bolognaise' … as in 'Spaghetti Bolognaise' since we would typically serve this sauce with spaghetti, but I'm not adverse to using different shaped pasta myself. Amazing how the same thing can be called so many different names, depending on where you are from!
My husband makes this as well..but always adds red kidney beans..
My mom called it goulash also, during the winter she used tomato sauce but during the summer she used tomato juice so it was a lot lighter meal
My Mother In-Law used to take her left over spaghetti and add a can of crushed or diced tomatoes and corn to it and back it in the oven with cheese on top. She called it spaghetti more…It is a great way to use your left over spaghetti in a different way…Her family all loved it…
My grandmother always made her version of goulash with bacon instead of ground beef. My grandfather also called it slum gullion! We're from SW Indiana. It is a favorite at our home as well.
I have always called it goulash..and my grandmother who was Italian made the same..my husband is hispanic and he says one day he would cook and make mexican goulash…well it was same as above but had green beans in it too!!I think we’ve taken the name and made it our own here in America. Hey, that’s what makes our country awesome, right? We are a beautiful melting pot. Delicious no matter the name 🙂
My mom used to call this muscachillie and it was delish.
I haven't tried this, but it looks like the italian traditional "ragù"! delicious
This is a dish I have been making for many years my only change is catsup, along with the tomato sauce and no Italian seasoning, this is something my husband loves and he isn't much on pasta, we have 5 children which they are all grown now I made this when they were all home and they loved it as well.A big pot full filled them up and if there was any left, it is better the next day.
This is my Mom's recipe for goulash and its my favorite, I grew up in California but she got the recipe from her Mom who was raised in Oklahoma. ALWAYS called it goulash!
So many comments bring back so many memories! I grew up in New Hampshire. My mother made this often. She made it with elbow macaroni and her canned tomatoes and no garlic. She did use onions and if she had peppers, she would use them. She had 10 kids to feed, so it was a good dish to feed a lot of mouths. We called it American Chop Suey. I didn't hear Goulash or Slumgullion until I went to college. Now, I make it with Italian sausage and hamburg, black olives and different kinds of pastas. I usually make my own sauce or a combination of jarred and my own sauce. My daughter and grandkids love it. I haven't made it in a while. I think it's time to make it again and invite the kids over! Thank you for sharing this recipe and inviting so many comments and memories. 🙂
My Mom made this and always called it goulash. Oh my goodness. I lost her so long ago and I made this tonight and it was so good. It is so simple but aren’t most good things? Thank you! Thank you!!!
Looks delicious!
Omg…my mouth if watering looking at the finished dish…looks absolutely delicious!
I've made goulash for over 60 yrs & I use the small shells too. Most folks use just macaroni noodles so it was so neat to see you used the shells too! I make it for my great grandchildren now. What a joy to pass on simple recipes like this!
This is the same receipe I grew up on but my Mom would cut up a couple slices of bacon and saute it with the onion. Sometimes if there was some leftover I think it tasted better the next day.
I agree, we love ours the next day! 🙂
I have made this for years and years,and we call it scroodles.
My own Granny died when I was young (and I am 70 now!) and I remember her making what she called goulash. I just made this tonight and boy did it bring back some great memories. Thank you so much for making this old gal feel young again!
yes, I was going to say as I read down the comments – I've made this for 40 years or so, call it goulash, and I use tomato soup in mine. Cindy just barely beat me to it, haha! I also add canned diced tomatoes, or stewed, or chopped fresh if I have them. I make it with onions and green peppers, and a little chili powder. And macaroni. I use good old tomato soup for a lot of things, actually. Probably compares to the sweetness of the sugar in your recipe, which I never have put in.
I grew up on a similar recipe that my mother called "Slumgolian". How it got that name, I have no idea, but it was so good. I still fix it to this day and my hubby loves it. I use ground beef, elbow macaroni, tomato soup, garlic salt and chedder cheese. I love it and it's so good the next day as well. Thanks for sharing your recipes.
If I made this two days ahead would that work? Any Tips? Thanks.
it wont last 2 days unless you lock it up
We make our goulash similar, but with a pasta mix (spirals, elbows and ALWAYS wagon wheels if we can find them). We use what we have, right? All the noodles taste the same anyway! LOL
I started reading this and I thought I had wrote this, you have totally described my husband and I !!! He really won't eat goulash but the kids love it but he will eat what you said above and beef stroganoff. I love pasta and I remember when I was real little my Dad making this and always loving it. Thanks for the memories and the recipe!!
Instead of sugar, my dad would add a big ol'squirt of ketchup to make it a bit sweet. He would also add in corn to it. Thanks so much for posting! I had forgotten about this and how wonderful it was!
My grandmother taught me to make this almost exact same dish we called hamburger hotdish or red hotdish. She added corn and usually used her canned tomatoes. I still make it often, it is a family favorite. Almost always better as leftovers, even cold.
My family has made this for years and we have always called it "goulash." Since marrying my husband, we have added some hot Italian sausage to the hamburger to give it a little more "bite." Tastes great!
This is almost exactly what my mom makes. She just calls it meaty pasta. So many names for one tasty meal. Love it though!
I have a blog link-up on Fridays, called Free to Talk Friday, I hope you'll come and join. It's open now at dreamingofperfect.weebly.com Please come link up this post and others =)
Thanks!
Hannah J
LOL@ Johnny Marzetti. That was goulash with corn added at our house!
I just love adding corn to recipes, especially Mexican. Is this off topic?
I add some chopped green pepper too.
My grandmother used to make goulash for my dad. She didn't use tomato sauce just crushed tomatoes, and onion, elbow mac, hamburger and not sure of salt and pepper. My family was odd. Dad had ulcers, and between my mom and grandmother they cornered the market on diverticulosis and diverticulitis. Then, my brothers were fussier still. I never really learned to cook till my adult years so I LOVE these recipes. I live alone so I save most for church suppers and bible studies. Thank you for all the great and hard work you do daily to put these recipes out here for the rest of your fans.
My Country (E. Ky) mother used to make this recipe for me & my four siblings (we grew up in Ohio) using her home-canned tomatoes & juice. She never used garlic back then but she did add the sugar. We used to eat this with her delicious home-made biscuits. Mom will turn 84 in two days & still cooks for herself & one of my brothers who live with her. He brags about all the good meals she serves. I live in central Virginia & will be visiting her in October. Can't wait to taste her cookin'. Enjoy your blog & recipes, Brandie.
Wanted to reply to a particular comment–Karan (above), who was talking about not getting the same taste as her mom's, and referring to the love. I can attest to that. I've made my vegetable soup exactly the same way my mom taught me years and years ago–but it has never come out like hers, so I'm sure it was the extra love she put in it. My oldest daughter has said the same about my "good chili" and "spaghetti." She says she makes them exactly the way I showed her, but they still aren't as good as mine. Also, a couple of years ago, I had all 3 of my daughters at home for one day, so I did it up with fried chicken, mashed potatoes, green beans, biscuits, gravy and sweet tea. All 3 of the girls said it was the best chicken I had ever made. I was so excited to have them all home at the same time, I was practically dancing around the kitchen while I made dinner! They said I sparkled while I was cooking!
My 97-year-old grandmother stretched her hamburger with loads of pasta to feed about 10 kids each summer vacation! I loved it then and do now. She called it slumgullion. I thought it was a Baltimore invented word!!
We called it Johnny Marzetti. I think it's the same and it was always made with elbow macaroni! So good!
My mother-in-law calls it Johnny Marzetti too. It's my father-in-law's favorite meal. He would literally eat it every day if given the chance.
Slumgum … or slumgullion is what my father called it. My mother called it 'dinner.' Either way, it is the same recipe. We all loved it. The only difference in ours and yours is that we also added in a cup of celery when browning the meat and onion. My husband even asks for it every once in awhile.
Oh, and I just found your blog, thanks to your post on Christy's blog. I just subscribed.
Yummy. I can't wait for that. It's look so delicious. That's why I start to make it.
My Grandma made the best goulash. She used spaghetti and it was baked after she mixed it all up. I sure wish I could make it like she did. She had shown me but gosh I was 10 years old when she passed away and I never did get it to taste like hers. Guess it was the extra love she put in it that made it so good.
I love trying out the recipes you post. You make me look like a good cook. Thank you for sharing, you have an amazing collection of recipes. I have been looking for a good Goulash recipe with lots of flavor and not much Macaroni.
I love the version of this that Stouffers makes but I think they call it beef and macaroni. I was determined to figure out to make it and mine comes close but also has a little chili powder and celery salt instead of the Italian Seasoning, but not so much that it tastes more like chili. Also a touch of sugar to go with the tomato. Love this stuff and its called goulash around here too.
We eat one called "Slum Gully" – 1 lb. Ground Beef, 1 onion minced, 1 lb. ANY shaped pasta, 1 can diced/stewed/crushed tomatoes. My adult children request it when they visit and my still-at-home daughter's friends tend to appear *just* in time for dinner when we are serving it. We also serve dishes called Dog Food, Cat Food, Lava, Train Wrecks, Car Wrecks … but that is another story entirely. 🙂
'Slum Gully' … only a thread away from "slum gum' and slumgullion' which were what my father called it.
I’m making this right now. Can’t wait to try it. Looks really good. I’d be interested to know what BettyMom ‘s dishes that she calls train wrecks, car wrecks, etc. are like. Such a colorful list of recipes. Sounds like her family has fun at dinner time. In my house I dread to put anything different on the table ’cause my family doesn’t like anything new, but I do.
I completely relate Dolores. I always feel the picky people should be the ones to cook – not those of us who like to try new things! Ha! It’s so frustrating to cook for people who just judge every little thing they eat.
This is basically what I grew up eating, we also called it goulash. My grandma, who was an excellent cook and knew how to stretch a dollar, made this a lot. And anything she used canned tomatoes in also had a bit of sugar. Plain, simple, but filling food for hard working farmers!
My 1920s Indiana born grandmother made hers sweet also. She always a pot of something on the stove on the weekends for all her visitors.
Awww – what a sweet memory!!
My grandma called it macaroni or hamburger hotdish, but then everything with macaroni was called hotdish. It’s good!
This is what I grew up with and have always called it goulash. I know folks get so upset that “REAL” Hungarian goulash has hungarian paprika, etc. in it. I understand that but this is just what we called this mixture here in America. No matter what you call it – it is good and that’s all you need to know. Ha! My mom made it (almost exactly like this) and it was also a popular school cafeteria dish. And I’m an old lady so that tells you how long we’ve been making and calling this goulash! I once had a boyfriend from Connecticut and he called this American Chop Suey. Guess it is just a geographical thing. Thank you for your great website. I’m 80 years old and I love seeing new recipes with the old!
My fiancee and I were just talking about how our Moms would make "goulash" and it was a pasta dish with basically meat sauce. We love the stuff. I have thrown the whole thing in a casserole dish and melted cheese on top under the broiler for "something different" that we call Not-sagna. I love these meals that Mom made!
We had this and our family called in Slum Gullion. Of course in the bad old days you never drained the grease from the hamburger – yummmm.
Oh my goodness. I have not heard of slum gullion since I was a kid in Ohio (way too many years to count). My Dad used to make it although not exactly like this recipe. How I loved it, but have no idea of the recipe today. Very sad.
Oh my, Haven't heard Slum Gullion in years. That is what my Dad's family called it. Make it all the time.
He was from Oklahoma and I am a Ca. Girl and call it Goulash!
This is what my mom called it too. Were are from Ohio. But, the cafeteria ladies called it goulash or beef a roni.
My mother made this too, but used jar spaghetti sauce and also called it goulash. I have forgotten about it…so thanks for posting it…I will be making it soon and will try your version.
Bonnie
This is a time proven recipe. Time, I mean I have eaten it for over 75 years. Only difference is we had always used elbow macaroni. I was going to make this Sunday but we were out of elbow macaroni. We had shell but you know how it is, got to make it the way mom did 🙂
My family had goulash all the time, but we put the uncooked pasta in with everything, and simmered til done. We also added frozen or canned mixed veggies. It's great with cornbread.
Great recipe!
Tomato juice? Not sure if you meant sauce?
Thank you!
Yes I did Susie! Thank you for catching that! I was trying to say tomatoes (with juices) but I didn't explain it the right way in the directions. 🙂
Thanks for clarifying!
I have made this – exactly to your recipe – and it was perfect! I always hate when people comment on a recipe they made and talked about ALL the different changes they made. I mean, what’s the point? We all just want to know how *this* recipe turned out so I always make sure to point that out. No changes needed. This was great – thank you!
I totally agree with you! It is a bit unappealing to read a review that included only 3 of the original recipe’s 10 ingredients. Lol I’m make no this goulash today.
I agree. It’s really important to review when you’ve first made it to the recipe instructions. I made this exactly as written and we really enjoyed it!
And then after changing the recipe they say it wasn’t good.
My neighbors are Yankees (no disrespect) and they use tomato juice instead of sauce in their chili, Spaghetti , beef a roni
I first ate this goolash in Kansas in 1973. The community was Swedish so therefore they called it Swedish Goolash. I have been making it ever since. They used chili powder instead of Italian Seasoning. I like this version better. Thanks for sharing.
This is so funny…..my mother made this all the time, but we called it "American Chop Suey"! I guess different family backgrounds lead to different recipe names!
Haha! That is true. I like that name too! And I explain that this is our Americanized version since I know there are a lot of Eastern European versions that require all kinds of different ingredients like smoked paprika, etc. I think a goulash to many Americans is really just a tomato based concoction of ground beef and noodles and a whole bunch of different ingredients thrown in. The veggies changed depending on what was growing in the garden, right? 🙂