American Goulash, also known as American Chop Suey or slumgullion, is a hearty and budget-friendly one-pot meal that combines ground beef and elbow macaroni in a rich, delicious sauce. This is the perfect meal to feed a crowd without spending a ton!
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American Goulash is nothing like Hungarian Goulash
While both dishes are named “goulash”, American goulash and Hungarian goulash couldn’t be more different. Hungarian goulash is a hearty soup that combines chunks of beef, peppers, potatoes, and lots of Hungarian paprika.
Though American goulash is said to have descended from the Hungarian version, the dish is completely different, but just as delicious!
American goulash is meant to be budget-friendly – by combining macaroni with the ground beef (two fairly economical ingredients), the recipe allows you to get the most bang for your buck.
This hearty meal is perfect for game day celebrations, potluck dinners, and is an easy weeknight staple! It’s also a great one to pack in a thermos for lunch the next day!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Beef. For maximum flavor, I’m using ground chuck. You can use leaner types of ground beef, such as ground round or ground sirloin.
- Macaroni. Elbow macaroni is the typical pasta shape for American goulash, but you could use other small pasta shapes, such as small shells or ditalini.
- Paprika. A combination of Hungarian paprika and smoked paprika add great flavor to this American goulash.
- Stock. I’m using a low-sodium beef stock, but if you have it, homemade beef stock would be even better!
- Tomatoes. I’m using a combo of canned fire-roasted and regular crushed plum tomatoes.
- Cheese. Cheddar cheese is a great topping at the end or it can be mixed right into the pot.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- In a large heavy pot over medium heat, saute the ground beef in olive oil until brown using a spoon or meat masher to break it up.
- Add the onion, carrot, and bell peppers and cook until soft.
- Add the garlic and cook until fragrant.
- Add the paprika, smoked paprika, oregano, and salt.
- Add the fire-roasted and crushed tomatoes, beef stock, Worcestershire sauce, soy sauce, and bay leaves and bring to a boil.
- Once boiling, turn the heat down and let the sauce cook for 10 minutes, then add the macaroni.
- Cook until the macaroni reaches al dente.
- Taste test and adjust salt, pepper, and paprika to taste. Serve in bowls and top with cheddar cheese if desired.
Top tips
- Sweeten the pot. I love using carrot in American goulash as it adds sweetness, though you could use a pinch of sugar or some honey if desired.
- Consistency. If you’d like it to be soupier, you can simply add more broth or even water until the desired consistency is achieved.
- Protein. You can definitely make American chop suey with other types of ground meat, such as turkey, chicken, pork, or even sausage!
More weeknight favorites
If you’re looking for more easy weeknight recipes, give these a try!
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American Goulash
Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds ground chuck
- 1 large yellow onion diced
- 1 large green bell pepper chopped
- 1 large red bell pepper chopped
- 1 small carrot finely diced
- 8 cloves garlic minced
- 2 tablespoons Hungarian paprika
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- 1 15-ounce can diced fire-roasted tomatoes
- 1 28-ounce can crushed plum tomatoes
- 2 tablespoons light soy sauce
- 2 tablespoons worcestershire sauce
- 3 cups low-sodium beef stock or broth plus more as needed
- 2 large bay leaves
- 2 cups elbow macaroni
- salt and pepper to taste
- 1 cup shredded cheddar cheese
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Instructions
- Heat a large heavy pot to medium heat with the olive oil. Add the ground chuck and brown. Break up the meat with a spoon or meat masher. Add the onion, carrot, and bell peppers and cook until soft. Add the garlic and cook until fragrant.
- Season with the paprika, smoked paprika, oregano, and salt to taste.
- Add the fire roasted and crushed tomatoes, beef stock, worcestershire sauce, soy sauce, and bay leaves and bring to a boil. Once boiling, turn the heat down to medium and let cook for 10 minutes.
- Add the macaroni. Continue to cook, stirring occasionally so that the pasta doesn't stick, until the macaroni reaches al dente.
- Taste test and adjust salt, pepper, and paprika to taste. Serve in bowls topped with cheddar cheese. Enjoy!
Notes
- Servings. Makes 6 very large servings or 8 normal-sized ones.
- Consistency. Add more low-sodium beef stock or water as needed, especially if you like it more on the soupy side.
- Carrot. The carrot is added for sweetness. If omitting, you might need to add a pinch of sugar or honey to balance out the flavor.
- One pot or not. If you prefer, you can prepare the sauce and pasta separately. In that case, reduce the stock from 3 cups to just 1 cup, since you won’t need the extra liquid for cooking the pasta.
- Change up the protein. Ground turkey, pork, lamb, and bulk Italian sausage can all be used as substititutes.
- Leftovers. American Goulash can be saved for up to 3 days and can be reheated on the stovetop or the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Holy Moly!! Made this for friends tonight. So much more flavorful than any goulash I have ever made! This is the fourth recipe I’ve made from your collection. All have been outstanding!!
We’re so happy you enjoyed!
I had my doubts, but have to say this dish is delicious, the whole family loved it, I followed recipe as listed, the quantity is ample, enough for 2 meals for our family of 3 adults – love also that it’s very economical to make. As others have stated and knowing we’ll be enjoying for 2 days / lunch etc, I may cook pasta separate next time for comparison – I cooked pasta perfectly – al dente – then was surprised to see the size and texture of it change once the dish had cooled. So if eating entire recipe at one sitting, cook in the same pot, if saving for the next day cook separate. Definitely a keeper. 🙂
So glad you enjoyed, Gail!
My local store only had hot Hungarian paprika. Should I adjust the amount in the recipe? I don’t want it to be too spicy. Thank you!
Ps. I have made at least a dozen of your recipes, they are all fabulous!
Hi Sasha, the hot paprika can be very hot, so you definitely need to scale it down – probably to 1 teaspoon or less. Since you can’t find the regular Hungarian paprika, just use regular storebought paprika. The Hungarian paprika Jim uses is in the shop linked here on the website.
I really liked this, fairly simple to prep and make and tastes great. If I had to do it again I might boil the carrot a bit before adding it in as they were still kind of crunchy in the end product. Also I think I’d go with the option to make the pasta on the side and add it in later if you’re planning to reheat some of this the next day – I always find reheated pasta in dishes like this to be a little odd when reheating, but that’s my personal preference. Will definitely try it again with some adjustments!
Glad you enjoyed, Matthew!
Spectacular. My picky wife loved it. Worked well with ground turkey — just don’t skimp on the oil and make sure to really brown it, which takes much longer than beef.
We’re so happy you enjoyed!
This was called Johnny Marzetti for school lunch in the 1970s!!!!!!!!! 🙂 I make this regularly still – will try adding the *Bonus* spices above.
Just made it. I think I might put a bit more bell peppers in next time, but then I go a little crazy with them by most peoples standards🤷‍♂️.
Loved it though!
Glad you enjoyed!
I bet sour cream on top would be good also.
Yes, sour cream is delicious on this dish. 🙂