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.
GRANDMA'S AMERICAN GOULASH (GROUND BEEF)
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.
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS RECIPE:
- Add in additional veggies your family enjoys! Green peppers, diced tomatoes or mushrooms would all be great additions.
- This is a great pantry meal. So, if you have pasta shells rather than macaroni noodles - use those. This recipe shouldn't be complicated!
- Try switching up some ground Italian sausage for the ground beef. Or use ground turkey or ground pork if you have it!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
ground beef
onion
garlic
crushed tomatoes
tomato sauce
sugar
Italian seasoning
salt and pepper
macaroni noodles
grated Parmesan cheese (for serving)
HOW TO MAKE GRANDMA'S 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.
Enjoy!
LOOKING FOR MORE COMFORT FOOD RECIPES? GIVE THESE A TRY!
INSTANT POT AMERICAN GOULASH
AMISH COUNTRY CASSEROLE
PIZZA PASTA BAKE
HAMBURGER HASH
JALAPENO POPPER MAC & CHEESE
INSTANT POT ITALIAN STUFFED PEPPERS
EASY BUBBLE UP LASAGNA
CROCK POT UNSTUFFED CABBAGE ROLLS
GRANDMA'S AMERICAN GOULASH
This American Goulash is pure comfort food made all in one pot. Made with simple ingredients: ground beef, canned tomatoes and macaroni.
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Servings: 4
Calories: 434kcal
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 tsp minced garlic
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 tsp sugar
- 1 tsp Italian seasoning
- salt & 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 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 then serve.
- Sprinkle with a little grated Parmesan cheese.
Video
Notes
Please add in additional veggies your family enjoys! Green peppers, diced tomatoes or mushrooms would all be great additions.
Nutrition
Calories: 434kcal | Carbohydrates: 31g | Protein: 25g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 515mg | Potassium: 861mg | Fiber: 3g | Sugar: 8g | Vitamin A: 475IU | Vitamin C: 13.9mg | Calcium: 76mg | Iron: 4.6mg
Nutritional Disclaimer
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Originally published: August 2013
Updated & republished: April 2020
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? 🙂
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.
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
Great recipe!
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.
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
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!
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 grandma called it macaroni or hamburger hotdish, but then everything with macaroni was called hotdish. It's good!
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!!
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.
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.
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.
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.
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.
Yummy. I can't wait for that. It's look so delicious. That's why I start to make it.
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.
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.
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!!
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.
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.
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!
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.
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
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!