Hearty American Goulash

Ground beef goulash with large elbow macaroni, marinara sauce, fresh parsley, and shredded white cheddar cheese.

This American goulash is a comforting dish combining ground beef, tender elbow macaroni, and a flavorful tomato-based sauce with herbs and spices. The recipe starts with sautéed ground beef, onions, and garlic, seasoned with salt, pepper, cayenne, paprika, and Italian herbs. Chicken broth, diced tomatoes, and marinara simmer together with the pasta, which is cooked until tender, then finished with fresh parsley and melted cheddar for added richness. Served hot with extra cheese, this goulash is a hearty, satisfying meal perfect for any night of the week.

Servings

6-8

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

60 minutes

Fresh
2 pounds ground beef
1 yellow onion, diced
4 cloves garlic, minced
¼ cup Italian parsley, chopped

Packaged
3 cups large elbow macaroni
32 ounces chicken broth
1 cup water
15-ounce can diced tomatoes
24-ounce jar marinara sauce
1 cup shredded cheddar cheese
1 tablespoon olive oil

Seasoning
2 tablespoons soy sauce
2 teaspoons kosher salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves

Serving
Additional shredded cheddar cheese, for serving

Preparation

  • Dice the onion and mince the garlic.
  • Chop the fresh parsley and shred the cheddar cheese if not pre-shredded.
  • Measure out the macaroni, broth, tomatoes, marinara, and seasonings.
  • Heat a large Dutch oven or stockpot over medium-high heat.

Cooking

  • Add olive oil to the pot and cook the ground beef and diced onion for 6–8 minutes, breaking up the meat, until fully browned and onions are soft.
  • Drain excess fat if needed.
  • Stir in garlic, salt, pepper, cayenne, paprika, Italian seasoning, and bay leaves. Cook 30–60 seconds until fragrant.
  • Pour in chicken broth, diced tomatoes, marinara sauce, water, and soy sauce.
  • Bring to a gentle boil, then reduce to medium-low heat and simmer 20 minutes, stirring occasionally.
  • Increase heat back to medium-high, add the elbow macaroni, and cook 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
  • Reduce heat to low, stir in parsley and cheddar cheese, and mix until melted and creamy, about 2–3 minutes.
  • Remove and discard bay leaves.

Serving

  • Cover and let rest 5 minutes to thicken slightly.
  • Spoon into bowls while hot.
  • Garnish with extra shredded cheddar and parsley if desired.