Looking for a new way to revive the age old combination of pasta & sauce? Grandma’s American Goulash is the yummiest way to do just that. Ground beef, your favorite pasta, a blend of cheeses, made in a single pot and all in a savory tomato based sauce- what’s not to go ga-ga for?!
Do you remember those special meals from your childhood? You know the ones I’m talking about. The ones Mom or Grandma used to make that were cornerstones of your childhood. The ones that come to mind, that you can literally taste, when you think of certain things.
The ones that random everyday events make you thing of. Like I could be driving down the road on a Tuesday afternoon, and if I see a ball field, a kid in a uniform, even a baseball for sale in the local Walmart. I’m gonna immediately picture my Grandma’s American Goulash.
It was savory, it was sweet, cheesy and full of ground beef and a heaping helping of pasta. It was a carb-loaded dream dinner fit for a king, but beloved of every kid in our family.
And an added bonus for me and my sisters in particular, it was quick and easy. Which meant (since our Grandma babysat us while out parents worked) that on busy school nights when we had ball practice or games, we were probably going to be served a big heapin’ bowl of this tomato and pasta laden ground beef dish for dinner.
Funny enough, in 18 years not a single complaint was ever heard from a single one of us.
It’s an easy meal that can be made on any budget, and Grandma’s American Goulash can be enjoyed on virtually any time table. Now this isn’t my Grandma’s exact recipe.
Unfortunately, that went with her, but this is an adaptation and one that tastes spot on!
Thank the good Lord we found this version too, because I’d gone to desperate measures to get my fix.
My cheap, cheater version of this was to cook a pound of ground beef with some chopped onion, then mix it in with a batch of shells and cheese. I’d stir in a cup of sauce, and we’d have (what my kids arguably thought for the longest time) goulash.
They loved it too. Thankfully, they love Grandma’s version even more! I’d have been a bit put out otherwise.
Grandma’s American Goulash is an easy dinner idea, that simply can’t be beat.
Other times referred to as American Chop Suey, it’s a bit soupy in texture- like a bowl full of a cheesy pasta/sauce hybrid.
It’s so much more than just a saucy bowl of pasta though. It’s got deep flavor from an infusion of beef broth, and being slow simmered with bay leaves. Top the whole thing off with a blend of cheese, and it’s meal time magic.
Other Pasta Dishes You Might Also Enjoy:
- Simple Sausage & Parmesan Pasta Skillet
- Two Timin’ Pasta
- Italian Wedding Soup Pasta Skillet
- Creamy Garlic Shells Pasta
- Creamy Tortellini with Spinach & Tomatoes
If you’ve tried GRANDMA’S AMERICAN GOULASH, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Grandma's American Goulash
Ingredients
- 2 lbs ground beef
- 2 cloves garlic, minced
- 1 large white onion, diced
- 2 1/2 cups water
- 1/2 cup beef broth
- 1/3 cup extra virgin olive oil
- 2 15 oz cans tomato sauce
- 2 15 oz cans diced tomatoes
- 1 tbsp Italian seasoning
- 3 bay leaves
- 2 1/2 cups cavatelli pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- salt & pepper, to taste
Instructions
- Heat a dutch oven over medium high heat, add the ground beef, olive oil, garlic, & onions and stir everything together, breaking the meat up as you go- cooking until the meat is browned and cooked through. Drain, and return the mixture to the pot.
- Stir in the water, broth, both tomatoes, Italian seasoning, and bay leaves. Lower the heat, bringing the mixture to a simmer. Cover, and let cook for 20 minutes, stirring occasionally.
- Stir in the pasta, cover, and continue simmering an additional 30 minutes- stirring occasionally, until the pasta's cooked through.
- Remove the bay leaves, and salt & pepper, to taste. Stir in the mozzarella cheese until evenly combined.
- Serve immediately, scooping into bowls, and topping with the shredded cheddar.
Notes
Nutrition
Recipe shared at blog parties HERE & HERE.
The ONLY thing missing (IMHO) is diced celery (cooked mushy before stirring in). It just adds that extra bit of taste ☺
I can’t picture it with the celery, but now that you’ve mentioned it- I’m going to have to try it the next time we make it. I think with it being sautéed until mushy, it might be really good!
Sounds great gonna make it ! But how much is a serving watching calorie intake
The recipe as written is for 8 total servings with each serving being roughly 600 calories (info in the recipe card). You can adjust the number of servings in the recipe card and it will update the amount of calories per for you 🙂
I make mine,with 1#gr.beef ,diced onion ,cooked pasta and a .can of tomato soup. Mixed together in the fry pan heat thru a Nd serve . Everyone loves it!!!
I love this recipe!! The leftovers are even better! I use Italian turkey sausage for a healthier version!
It was good. I think it needs a little more spice. It was too soupy for us so I cooked it another 1/2 hr.
Fabulous recipe!!, I especially liked that it was all in one pot, followed the recipe exact, but will probably add a bit of Italian sausage next time…this one is a keeper😋
Could this be done in a crock pot instead of stove top? Besides adding pasta at the end, are there any other adaptations it might need?
Delicious, I made it like the recipe! This was comfort food to me! Thanks Grandma
So glad you enjoyed it, Donna. Yes, this is pure comfort food- takes me back to my younger years seated at Grandma’s table 🙂
I am a grandma….and I have been making a version of this beef n Mac since the 60’s. For 1 1/2lbs ground chuck or bulk Italian sausage or combo of each, browned and drained,saute chopped onion, garlic and green pepper until soft. Add 2 cans
condensed tomato soup, undiluted, 1 can 15oz tomato sauce and 1 15oz diced or stewed. You can go either Italian or TexMex by using either Italian or Chili seasonings. 1 pound of elbows or pasta shape of choice cooked (2 minutes under)very al dente.
Simmer the meat sauce for about 30 minutes add cooked pasta 20-30 minutes before serving taste for seasoning and keep warm 200 degree oven.
This is sooo yummy the whole family loved it. Thank you
Easy to make and delicious
As delicious as I remember it. My family loved it and I will definitely make it again (and again and again).
I love it. My mom used to make it all the time. Of course moms cooking always taste better but think I did a good job if I should say so myself. Lol. Thank you for recipe
When I was a nanny Marcy Marquart made goulash all the time .😊
Excellent work week meal. Very easy and delicious. I bet it’s even better the next day leftover. Thank you.
Makes the best leftovers that nobody ever complains about having to eat! So happy you enjoyed it, John- thanks for taking time to come back and leave your feed back.
Ive made this a couple of times now when my husband asks for it . We love it ! Thanks
Can this be put in casserole dish and frozen
You should be able to, but you may have to play around with the baking time and temperature since I haven’t done it that way myself.
This meal has become a regular in our rotation but we call it Grandpa’s goulash. My 2 year old grandson is picky about what he likes but will eat his goulash and secounds. Tasty meal and great as a leftover. Thank you.