Easy recipe for “pasta and beef.” Comes together in less than 30 minutes. This recipe is perfect for busy weeknights.
Years ago I told Greg that I planned to make goulash for dinner. He thought I was making a beef stew seasoned with paprika. So you can imagine his surprise when I set down a very American casserole on the table.
The conversation that followed went something like this:
“What’s this?”
“It’s goulash.”
“No…no, it isn’t. It’s like a homemade version of, I don’t know, Hamburger Helper*.”
I was confused. He was confused. And we both thought we were right and the other person was wrong.
*He has never, ever lived down comparing my cooking to Hamburger Helper, let me tell you.
See, Greg assumed I would be making the classic Hungarian stew and had never heard the macaroni and beef casserole I made referred to as goulash. And I’d never heard of the Hungarian stew.
After sharing this story and recipe a few years ago on Serious Eats, I learned a few things:
- Some people get really annoyed when this pasta dish is called “goulash”. (But people on the internet get annoyed about everything so this isn’t really a surprise.)
- This dish goes by several other names. Johnny Marzetti, American Chop Suey, Pasta and Beef, and, my favorite, “Ms. Mac Special.” That last one, I’m sure, is a family nickname for this dish.
No matter what you call it, this recipe for pasta and beef is pure comfort food.
How to Make Goulash (Aka Pasta and Beef)
- Cook the Pasta. Elbow macaroni is traditional for this dish. If you replace it with another type of pasta, you might need to adjust the amount of sauce used.
- Cook the Ground Beef. While the pasta cooks, cook the ground beef with a chopped onion and some minced garlic.
- Add the Tomato Sauce. For this recipe, I use a specific brand of tomato sauce: Hunt’s. It’s not fancy–at all. The reason I use it? Consistency. It’s not too thick. In fact, it’s on the thin side. Would I use this sauce for a traditional pasta dish? Never. Ever. But for goulash, it’s perfect. (If you want to make homemade sauce, use my recipe for easy pasta sauce, and add 1/4 to 1/2 cup of water to thin before adding it to the pasta.)
- Stir Everything Together. Stir the pasta together with the ground beef and sauce. (If you want, add a generous handful of shredded Cheddar cheese. )
Can I use Velveeta in American Goulash?
Sure, I don’t see why not. I don’t use Velveeta in this recipe but there’s no reason it wouldn’t work. Add 4 ounces of shredded Velvetta to the finished recipe and stir until melted.
Does Goulash contain olives?
Some recipes might. This one doesn’t. But if you love olives and want to use them, go for it.
Is Goulash the same thing as Cheesy Mac and Beef?
Probably. This dish goes by seemingly a thousand names. In this recipe, the cheese is optional. If you want an easy- cheesy mac and beef, stir in about 4 ounces of shredded Cheddar cheese or, to answer the question above, Velvetta.
Is this Goulash the same as “Slumgullion”?
I have to be honest, when someone first asked me this, I thought they were either 1. joking. 2. swearing at me 3. misspelling something (probably misspelling a swear word.) I was wrong. Yes! American Goulash and slumgullion are the same. But “the same” is vague because recipes vary so much from cook to cook.
American Goulash
Easy 30 Minute Recipe for "Pasta and Beef."
Ingredients
- Salt
- 1 pound elbow macaroni
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 pound lean ground beef
- 1 clove garlic, minced or put through a garlic press
- 1 (28 ounce) can Hunt's tomato sauce
- freshly ground black pepper, optional
- 4-6 ounces cheddar cheese grated (about 1 1/2 cups) optional
Instructions
-
Fill a large pot three-quarters full with water. Cover and bring to a boil over high heat. Set a colander in the sink for draining the pasta. When the water reaches a boil, add salt, about two teaspoons, and the pasta. Stir with a wooden spoon for about 30 seconds, then stir occasionally while the pasta cooks.
-
In a large nonstick frying pan, heat the oil over high heat until hot and shimmering but not smoking. Add the onion. Cook, stirring frequently with a wooden spoon, until the onion is soft, about 3 minutes. Add the garlic. Cook, stirring frequently, until soft and aromatic.
-
Add the ground beef and cook, breaking up the clumps with a wooden spoon or heatproof spatula, until thoroughly cooked and browned, about four minutes. If desired, remove and discard any excess fat.
-
Stir the tomato sauce into the beef. Reduce heat to low. Taste. Season with salt and pepper if needed. (This is a good time to check the pasta if you haven’t already.)
-
After about 10 minutes of boiling, check the pasta for doneness. Drain the pasta in the colander and return it to the cooking pot.
-
Add the meat sauce to the pasta and stir with a wooden spoon to combine. If using cheese, add it, one handful at a time, stirring between each addition until the cheese is melted.
-
Serve with additional sauce, optional.
Recipe Notes
Love Sauce?
If you love your pasta with lots of sauce, pick up a small (8 ounce) can of tomato sauce. Heat it gently, either in a microwave-safe cup or on the stovetop in a small pan, and serve alongside the pasta.
April says
Love that this is so easy to vary per cool or for people you are serving. So easy and my family thought it was wonderful!
Peggy Johnson says
I make it with green peppers onion an11 large can of crushed tomatoes an an use ditalinni instead of elbow s I call it American PASTA FAGIOL its delicious parmesan cheese on top of your bowl with Italian bread
Ben says
So you really didn’t make her recipe at all
Maria Cordeiro says
Very yummy
Cindy Neidig says
I think my mom made this with a can of stewed tomatoes too. And Velveeta shredded.
Guess I’ll have to try that and see how it comes out.
Lisa says
Looks tasty, however I really wish you used actual cup measurements, instead of weight….ex: 1-lb of elbow macaroni, 4-6oz of cheddar cheese. Better to measure by cups.
Marilyn Carroll says
I made goulash with ground pork this time. with sweet peppers and onion. so good
Mike says
It is goulash. Don’t let anyone tell you otherwise.
Elizabeth says
Hahahaha. Yesssssss!
Lynette says
What is the olive oil for? Was looking to try this recipe 🙂
Elizabeth says
Hi Lynette,
You cook the onion in the olive oil. The oil is called for in step two. Hope this helps!
Lee says
I was looking for THIS recipe but kept getting the other ones. I had to look for elbow macaroni recipes to find you. Thanks for posting.
Elizabeth says
Thanks for finding it again! Glad you enjoyed it!
DangerKitty says
Thanks for this recipe! I hadn’t thought of goulash in forever-my grandma used to make it as her “specialty” dish. <3 She made it with chopped bell pepper and a can of chick peas or lima beans (whatever was in the pantry) and probably tripled the onions (she LOVED onion, lol) but we loved it anyways. I made it with a 24-oz jar of spaghetti sauce and added a can of mushrooms, oregano, basil, and thyme. (I was out of bay leaf, or else it would have gone in, too.) I also added a good dash of crushed red pepper, since my family likes it hot. I grated a 6 oz brick of mozzarella and added half to the mix, then topped it with the rest and put the lid back on for a few minutes til it was all melted. Soooo good.
Tiffany says
My made this all the time, without the cheese, when I was a child. It was one of the first recipes I asked for when I got married. It’s lost now, but this recipe tastes just like Mom used to make! And yes, it was always called goulash! Thank you for sharing this ♡
Tyler says
I liked this a lot! For me it has nostalgia of younger days growing up. I’m a single guy and this was super easy. People who complain of lack of flavor don’t understand that you season your own food to your liking if you don’t like what was used. Thanks for sharing this! Will be making again this week!
Dawanya Miles says
I didn’t put any cheese in at all because I feel like it over powers it, my mom made it with chopped onions and corn (DEFINITELY RECOMMENDED) but don’t add any cheese because the corn/cheese/tomato taste does not mix well ?? but I do really recommend corn
Sarah Adair says
Awe! That’s how I make it for my kiddos. 😊 Made me smile.
Jerrietta says
I was wondering if bottled marinara sauce would work?
Elizabeth says
Sure!
Patti says
My mother got this recipe from my paternal grandmother. We called it More, because everyone always wanted more. We put corn and bell peppers in it; otherwise the same. I am now craving it.
Susan L Collins says
Mom and I used to call this Monday macaroni. It’s always a hit and way better than the “helper” boxed garbage. We used to turn to the Italian side with oregano and basil. You can add whatever herbs you like and go round the world with this simple cheap dish. Yumm6
B says
This is the goulash that I remember from when I was a kid. It still tastes great with a salad or italian bread. I definitely like it better with corn and or/ green beans. I’m glad I came across this, as I had forgotten all about it!
Lisa says
We used ground beef, stewed tomatoes, mac n cheese noodles n sauce packet… sautéed onions peppers mushrooms… then served over mashed potatoes
Lisa says
We called it slop
Lynn says
I substituted can of whole tomatoes instead of tomato sauce. Did not care for this recipe with tomato sauce at all. Changing to whole tomatoes puréed in a food processor was a game changer.
Elizabeth says
Yay! Glad you found something you enjoyed. What spices did you use to season it since you replaced the sauce with crushed tomatoes?
Cliff says
Mom made this in 50’s and 60’s when i was growing up. Cheap, filling and delicious to feed a big family.