Oh my goulash, you guys. It’s not often that I use wine in my cooking because it can be pretty pricey, but something magical happens when you add red wine to beef, and it’s something that I just can not resist. Luckily I live near an Aldi store now so I can get a bottle of wine for about $5 that is not only good enough to cook with, but good enough that I’ll happily drink the rest of the bottle with my meal. This One Pot American Goulash is the ultimate comfort food with the richest, most yummiest red sauce ever, thanks to a splash of red wine. Seriously, you’ve got to try this one.
Do I Need Red Wine in my Goulash?
If you want this dish to be as scrumptious as humanly possible, yes. But if you can’t use red wine, you can substitute beef broth in its place. You’ll still have a pretty rockin’ red sauce, but it just won’t be like “make me weak in the knees” good.
Where’s the Paprika?
This is American Goulash, which is basically just beef, macaroni, and red sauce. It’s totally different than Hungarian Goulash. So if you’re looking for chunks of beef that have been slow simmered in a delicious paprika sauce, this is not it. This is just straight up American comfort food.
Can You Freeze Goulash?
Yes! This One Pot American Goulash recipe is very freezer-friendly. Just make sure to cool the goulash completely in the refrigerator first, then transfer to the freezer for long term storage. I suggest freezing goulash for three months maximum. And remember, label and date everything that goes in your freezer!
What Do You Eat with Goulash?
I would consider this a “one pot meal” which means this one dish covers everything you need in a meal: carbs, proteins, and vegetables. If anything you might want some crusty bread to sop up that delicious gravy, or maybe a green salad on the side for extra vegetables.
Can I Add Cheese?
Yes! A common twist on this recipe is American Goulash with cheese. I would choose medium or sharp cheddar, and simply sprinkle it over top of each bowl, or stir it into the pot to give an overall cheesy flavor, similar to my Cheesy Vegetarian Chili Mac.
What Kind of Pot Should I Use?
Any large, heavy duty soup pot will work well for this recipe. For “one pot pastas” you really need cookware that is thick and heavy, so the contents heat evenly. Thin cookware will create hot spots and cold spots, and cause the pasta to cook unevenly. I used an enamel coated cast iron Dutch Oven, which can be found in my Amazon Shop.
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Easy American Goulash
Servings 6 About 1.5 cups eachIngredients
- 1 Tbsp olive oil ($0.16)
- 1 yellow onion ($0.32)
- 4 cloves garlic ($0.32)
- 2 bell peppers ($1.58)
- 1 lb ground beef ($5.29)
- 1/2 cup red wine* ($0.72)
- 1 28oz. can diced tomatoes ($0.89)
- 1 15oz. can tomato sauce ($0.59)
- 2 Tbsp soy sauce ($0.12)
- 2 whole bay leaves (optional) ($0.30)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp crushed red pepper ($0.02)
- 1/2 cup water ($0.00)
- 2 cups elbow macaroni (about 1/2 lb.) ($0.50)
- salt to taste ($0.05)
Instructions
- Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice the bell peppers, then add them to the pot and continue to sauté for about two minutes more.
- Add the ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
- Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
- After the sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).
- Once the pasta is tender, taste the goulash and add salt to taste. Remove the bay leaves, then serve.
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Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make American Goulash – Step By Step Photos
Begin by dicing one yellow onion and mincing four cloves of garlic. Add them to a soup pot along with 1 Tbsp olive oil and sauté over medium heat until the onion are translucent. While the onion and garlic are sautéing, dice two bell peppers, then add them to the pot and continue to sauté for about two minutes more.
Add one pound ground beef to the pot and continue to sauté over medium heat until the beef is no longer pink, then add 1/2 cup red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
Add one 28oz. can diced tomatoes (with the juices), one 15oz. can tomato sauce, 2 Tbsp soy sauce, 2 bay leaves, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp crushed red pepper, and 1/2 cup water. Stir everything to combine, place a lid on the pot, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low, and let it simmer for 30 minutes. Keep the lid on as it simmers, lifting it only occasionally to stir.
Once the sauce has simmered for 30 minutes (OMG it’s already smelling good), add 2 cups macaroni (that’s about 1/2 lb.). Stir to combine the macaroni with the sauce, place the lid back on top, and let it continue to simmer to cook the noodles for about 10-12 minutes, or until the macaroni is tender. Stir occasionally as the pasta simmers to keep it from sticking, returning the lid after each stir.
Once the macaroni is tender, give the American Goulash a taste and add salt if needed. Remove the the pot from the heat, fish out the bay leaves, then serve that one pot goodness!
I’mma eat that goulash!!
Very easy and tasty. Another ground beef recipe to add to the rotation. Everyone loved it. Will make again.
This turned out great, and I had so much I was able to freeze leftovers! What would be your recommended method of reheating from the freezer? I’m guessing microwave, but can that be done right out of the freezer or should I thaw overnight?
Yep, I usually just use the microwave. :) You can do either straight from the microwave, or thaw overnight. If it’s still frozen, I usually do the defrost setting for a bit until it can be broken up and stirred, then go to full power.
We made this tonight. The wine took it to the next level. Gnarlyhead Cabernet Sauvignon. We add it to the tomato sauce for our Christmas Eve lasagna and still had some left. It was delicious in the goulash too. It smelled so good while cooking too. Can’t wait to eat leftovers tomorrow night.
There are a million goulash recipes out there. This is the best so far. Added some cheddar cheese and ketchup 🤤
This has become one of our favorite dishes! I love this meal for a few reasons: 1. Cooking the ground beef in red wine gives it richness and 2. I can use up some scraps of stuff like corn, spinach, or celery. I use Rotel diced tomatoes with green chilis for an extra kick and a pasta that will catch the sauce, like Cavatappi or corkscrew pasta. Absolutely FAB recipe … sometimes I make it a day ahead because it’s even better next day! Thanks for posting!
Hi Beth! I cannot wait to try. Do you think I can use whole wheat macaroni?
That would probably work, although you may need to add a little bit more liquid and simmer for a little longer to make it tender. :)
This was a definite hit with my family! It’s absolutely delicious. Another great one, Beth! Thanks.
This one always turns out so well; it’s hard for me to mess it up.
Side note: This recipe and most others using macaroni are missing from the index
Any recommendations on alternatives to wine? Pregnant, feeding a toddler, and don’t want to risk the alcohol not burning off.
Yes, you can use beef broth in its place. :)
This really is one of the best things I’ve ever eaten. This is one of those recipes that is just absolutely perfect. It works with every kind of noodles (our favorite is shells). I don’t really know how to describe this other than just perfect.
I love this recipe! I use beyond beef to make it vegan/vegetarian and it’s a favorite in our house.
Just found your site……..I just Love It!!!!!!!!!
I’ve been looking for a different site with more to offer.
Thank you so much!!
Very tasty however I definitely recommend doubling the oregano, basil, and red pepper flakes. And a tad extra wine ;)
My family doesn’t drink red wine. Do you have any idea how long the wine would keep after opening if this was the only dish I used it for?
Unfortunately, wine is not my area of expertise so I’m not sure, but I bet there is a lot of info about that out on the internet as well as ways to maybe preserve it longer. :)
Freeze the leftover wine into cubes of the portion-sizes you’ll need in the future.
My daughter shared this recipe over a year ago and it is one of my very favorites. I are almost exactly as is but double the pasta and add a pinch of cayenne pepper. It’s never once failed me!
I recently purchased an instapot and am wondering if I could make it in that?