This 3-ingredient American goulash is the kind of practical weeknight supper that has stayed popular for generations because it stretches a pound of beef into a hearty, comforting one-pot meal. In the Midwest, versions of American goulash often lean on pantry staples rather than the paprika-heavy Hungarian dish that shares its name, and this pared-down stovetop version keeps things especially simple while still delivering that familiar tomato-beef-pasta flavor.
Serve this with buttered toast, saltine crackers, or a simple green salad to round out the meal. If you want a little extra color on the table, steamed green beans, corn, or cucumber slices fit right in, and a sprinkle of shredded cheddar at the table is an easy add-on for anyone who wants a richer bowl.
3-Ingredient American Goulash
Servings: 4 to 6
Ingredients
1 pound ground beef
2 cups dry elbow macaroni
24 ounces plain tomato sauce
Directions
1. Add the ground beef, dry elbow macaroni, and tomato sauce to a large pot or Dutch oven. Add enough water to just cover the pasta, then stir well to combine.
2. Set the pot over medium heat and bring the mixture to a gentle simmer, stirring often and breaking up the beef as it cooks.
3. Reduce the heat to medium-low and cook for 12 to 15 minutes, stirring frequently, until the macaroni is tender and most of the liquid has been absorbed.
4. Let the goulash rest for 5 minutes to thicken slightly, then spoon into bowls and serve hot.
Variations & Tips
Texture tip: Stir frequently, especially during the last few minutes of cooking, so the macaroni does not stick to the bottom of the pot. If the mixture gets too thick before the pasta is tender, add a splash of water and keep simmering.
Flavor boost: Even though this version is intentionally minimal, a pinch of salt, black pepper, garlic powder, or Italian seasoning can make it taste more rounded if you have them on hand.
Cheesy finish: Stir in a handful of shredded cheddar or mozzarella right at the end for a creamier bowl. The cheese melts into the hot pasta and gives the finished dish a more casserole-like feel.
Make-ahead note: Leftovers reheat well on the stovetop or in the microwave. Add a spoonful or two of water before reheating, since the pasta will continue to absorb sauce as it sits.