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The Best American Beef Goulash

The Best American Beef Goulash

A genuinely soul-warming dish that fulfills your macaroni and beef craving, packed with bursting flavors.
5 from 5 votes
Course Main Course
Cuisine American


  • 2 pounds ground beef
  • 4 tablespoons olive oil
  • 2 yellow onions chopped
  • 2 bouillon cubes
  • 1 green bell pepper chopped
  • 4 cloves garlic minced
  • 3 cups water
  • 3 cups tomato sauce
  • 2 medium diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried or fresh basil
  • 1 teaspoon salt
  • 1 cup elbow macaroni uncooked
  • 2 bay leaves


  • Add the ground beef, onions, bell peppers and garlic to a medium sized pot on medium-high heat and cook it, breaking it apart; about 5-7 minutes.
  • Now add the bay leaves, bouillon cubes, oregano, salt, Worcestershire, tomatoes, tomato sauce, fresh basil and water.
  • Bring to a boil, simmer for 10 minutes then add in the elbow macaroni and reduce to low heat and simmer with a cover on for another 10 minutes.



  • this dish is freezable for up to three months, Pack in freezer bags
  • to thaw, run cool water over the bag of frozen pasta or you can boil water and put the pasta directly into it
  • remove from freezer to refrigerator to thaw overnight
  • preheat in microwave or saucepan
  • be careful because when you freeze this dish, the pasta will continue to absorb liquid so it can become mushy when reheated
  • if you choose to cook the pasta separately, be sure to strain it well and throw out excess water (not to be used in the goulash)
  • if the pasta is cooked separately, you can freeze it separately
  • after cooling the pasta completely, add one tablespoon of olive oil for every eight ounces of cooked pasta, and toss so that pasta doesn't stick together
  • the cooked dish also lasts in the fridge for 2-3 days
Tried this recipe?Let us know how it was!