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This single serving American goulash simmers ground beef and elbow macaroni right in a savory tomato sauce, so the pasta turns tender and soaks up the flavor. Made in one skillet in 30 minutes.
Featured Comment
“This is the best goulash I have ever eaten.”
– Linda
Quick Look
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Equipment: 10-inch skillet with a lid
- Cook Method: Stovetop
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Savory and rich, with a tangy-sweet tomato sauce, hearty ground beef, mellow onion and pepper, and tender pasta throughout.
Goulash is classic American comfort food. This recipe is made for one and built from budget-friendly pantry staples you may already have on hand.
Why You’ll Love This Single Serving American Goulash
American goulash is the dinner I grew up on. My family made this same dish for dinner when I was a kid. It’s ground beef and elbow macaroni in a thick, savory tomato sauce, the kind of warm, filling bowl you eat with a spoon on a cold night.
Most goulash recipes make enough to feed six. This one is measured for a single serving, so you cook once and there’s nothing to pack away.
It’s one of the easiest meals I make because the macaroni cooks right in the sauce. You add it dry and let it simmer, so it absorbs the tomato and beef flavor as it softens. I measured the liquid to match a single 2-ounce portion of pasta, just enough for the macaroni to cook through and the sauce to thicken around it. There’s no second pot of water to boil and drain.
If you want the slow-simmered, paprika-rich version of the dish, try my Hungarian Goulash For One. For more single serving ground beef recipes, make Chili Mac For One or Meatloaf For One.
Ingredients
The ingredients for this old fashioned goulash are simple, everyday staples. If you have anything left over, our Leftover Ingredients Recipe Finder will show you ways to use them up.
Olive oil. Extra virgin olive oil softens the onion and pepper and adds a little richness to the base. Light olive oil or any neutral cooking oil works if you want a milder flavor.
Onion and green bell pepper. These two build the savory base of the goulash, so I wouldn’t skip them. Cook them first until they soften and turn sweet before the beef goes in. If you have half an onion or pepper left over, they’re good in Pepper Steak For One or a Philly Cheesesteak.
Ground beef. Ground beef gives the goulash its substance and savory, meaty flavor. A leaner blend, around 85 or 90 percent lean, renders only a small amount of fat in a single serving pan, so there’s no need to drain it before the sauce goes in. Ground turkey or a plant-based ground both work if you’d rather skip the beef.
Garlic. Fresh minced garlic adds depth behind the tomato. Add it along with the beef so it cooks just long enough to turn fragrant without scorching.
Tomato sauce. Tomato sauce is the base of the dish and gives the goulash most of its tomato flavor. Use your favorite store-bought brand, or make our Small Batch Tomato Sauce from scratch.
Diced tomatoes. These give the sauce body and little bites of tomato throughout. You’ll only need part of a can, so use the rest in Small Batch Spanish Rice or Chicken Paprika For One.
Water. The macaroni simmers in the sauce and water together until it’s tender. For a deeper, richer flavor, swap the water for beef or chicken broth.
Elbow macaroni. Elbow macaroni is the classic shape, but any small to medium pasta works. It goes in dry and cooks right in the sauce, so there’s no separate pot to boil. Leftover pasta is good in a Small Batch Macaroni Salad.
Kosher salt, black pepper, and Italian seasoning. These season the goulash so every bite tastes full and savory.
Recipe Variations
A few simple swaps change the flavor, texture, or serving size of this goulash, from adding cheese to scaling it up to goulash for two.
Goulash For Two
To make goulash for two, double all of the ingredients and cook it in a larger skillet to hold the bigger batch.
Cheesy Goulash
Stir 1/4 cup of shredded cheddar into the goulash at the end of cooking, or sprinkle it over the top and let it melt. Mozzarella or smoked gouda work too.
Add Vegetables
Stir in about 1/2 cup of a chopped vegetable with the onion and pepper. Cabbage, zucchini, mushrooms, and corn are all good choices.
Vegetarian Goulash
Swap the ground beef for plant-based ground, or use 1 cup of cooked lentils for a filling meatless bowl.
How To Make American Goulash
Here’s how to make American goulash for one on the stovetop, step by step. For exact amounts, see the recipe card below.
- Heat the olive oil in a 10-inch skillet over medium-high heat. Add the chopped onion and green bell pepper and cook, stirring now and then, until softened, about 3 minutes.
- Add the garlic and ground beef. Season the beef with the salt and pepper, and cook for about 5 minutes, breaking it into small pieces as it browns, until no pink remains.
- Stir in the tomato sauce, diced tomatoes, water, and Italian seasoning. Bring to a simmer, then lower the heat and cook for 5 minutes so the herbs and flavors come together.
- Stir in the uncooked macaroni and cover the skillet. Simmer on low for about 15 minutes, until the pasta is tender and has absorbed most of the liquid. Stir once or twice so it doesn’t stick to the bottom.
Looking for Hungarian Goulash?
This recipe is for American goulash, a one-pot pasta dish made with ground beef and tomatoes. If you’re after the traditional Hungarian stew made with beef, paprika, and vegetables, see our single serving Hungarian Goulash recipe.
Expert Tips
Use a 10-inch skillet with a lid. It gives the beef room to brown and holds the pasta and sauce as they simmer without crowding the pan.
Cook the onion and pepper until soft before the beef goes in. A few minutes on their own lets them soften and turn sweet, which builds the savory base of the dish.
Stir the pasta a few times as it simmers. Lift the lid every 4 to 5 minutes and stir from the bottom so the macaroni doesn’t stick or scorch, then re-cover.
Let the goulash rest a few minutes before serving. Off the heat, the sauce thickens and clings to the pasta instead of pooling in the bowl.
Troubleshooting
If your small batch American goulash didn’t turn out quite how you wanted, here’s how to correct it.
Why is my goulash watery?
Goulash looks watery right off the stove because the pasta is still absorbing liquid. Let it rest for 5 minutes off the heat and it thickens on its own. If it’s still too loose after that, simmer it uncovered for a few minutes to cook off the extra liquid.
Why is my pasta still hard?
Pasta stays hard when it isn’t sitting in enough liquid or the lid isn’t trapping enough steam. Add a splash of warm water or broth, cover the skillet, and cook a few minutes longer until the macaroni is tender.
How do I keep the goulash from sticking to the pan?
To keep goulash from sticking, stir it two or three times while the pasta simmers and keep the heat low. The macaroni sits on the bottom of the skillet in a thick sauce, so a stir from the bottom every few minutes keeps it from catching and scorching.
What To Serve With Goulash
Here’s what to serve with goulash, a few simple single serving sides that round out the meal.
- Small Loaf French Bread for soaking up the sauce.
- Small Batch Cornbread on the side.
- Sautéed Green Beans for a simple vegetable.
Frequently Asked Questions
American goulash is a one-pot dish of ground beef and elbow macaroni simmered in a seasoned tomato sauce. It’s a quick, hearty meal, different from Hungarian goulash, which is a slow-cooked beef and paprika stew made without pasta.
The main difference is the base and the meat: American goulash is a tomato-and-pasta dish made with ground beef, while Hungarian goulash is a paprika-based beef stew with no pasta. For the traditional stew, see our Hungarian Goulash For One.
Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened.
Yes, goulash freezes well for up to 3 months in an airtight container. The pasta softens a little once thawed, so slightly undercook it before freezing if you can.
The secret to good goulash is cooking the macaroni right in the sauce instead of boiling it separately. As it simmers, the pasta absorbs the tomato and beef flavor and thickens the sauce at the same time.
Yes, American goulash and American chop suey are the same dish. The chop suey name is most common in New England, where this ground beef, macaroni, and tomato dish goes by that name.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving goulash recipe, please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Goulash For One
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- ½ cup chopped green bell peppers
- 1 clove garlic – minced
- 4 ounces ground beef
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup tomato sauce
- ½ cup canned diced tomatoes
- ½ cup water
- ½ teaspoon Italian seasoning
- 2 ounces uncooked elbow macaroni
Instructions
- Heat the olive oil in a 10-inch skillet over medium-high heat. Add the onions and bell peppers and cook, stirring occasionally, until softened, about 3 minutes.
- Add the garlic and ground beef and season with the salt and pepper. Cook, breaking the beef into small pieces, until browned and no longer pink, about 5 minutes.
- Stir in the tomato sauce, diced tomatoes, water, and Italian seasoning. Bring to a simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally.
- Stir in the macaroni and bring the mixture to a gentle boil. Cover the skillet, reduce the heat to low, and simmer until the pasta is tender, about 15 minutes, stirring two or three times so it doesn't stick to the bottom.
- Transfer to a bowl and serve hot.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did some cabbage too at about a half a cup of chopped cabbage, my goodness this was wonderful thank you so much for sharing this recipe. I did everything the same, except I added a half a cup of chopped cabbage.
Wonderful addition! I’m so happy you enjoyed the goulash.
I made this just as you posted and it was really, really good! Thank you.
I haven’t made this yet, but really looking forward to eating it. I wanted to know if you use dried uncooked pasta? If so, does it cook in that little amount of liquid in 15 minutes or so?
Yes, the recipe uses dried, uncooked pasta, and it cooks right in the sauce. The pasta absorbs the flavors as it cooks and softens perfectly in the amount of liquid provided. If you like your pasta a bit softer, you can always add a splash of extra broth or water and cook it a couple of minutes longer. I hope you enjoy the goulash!
Are the canned diced tomatoes drained or with juice?
It doesn’t really matter—some of the juice will likely get into the dish, but a little more or less won’t make much of a difference. I just spoon the tomatoes from the can along with some of the juice.
Thank you! I’ll make this tomorrow.
Recipe is good, but I used the “for two” ingredient amounts, and it could have fed four or five people! I’m not eating a lot these days (medical issues), but my husband and I ate it twice and still threw a big serving away.
Thanks so much for trying the recipe and for your feedback. It sounds like your appetite is understandably a bit lower right now, which can definitely make portion sizes feel larger. I designed the recipe to be a satisfying single serving, so doubling it might result in a bit more than expected if you’re eating lighter meals. I appreciate you taking the time to comment, and I hope you and your husband enjoyed the flavors!
This is a really good recipe although I must admit I change it by replacing the pasta with quartered baby potatoes.
I’m so glad you enjoyed the recipe! Replacing the pasta with quartered baby potatoes sounds like a delicious twist. I love hearing how others make the recipes their own. Thanks for sharing your variation!
Changes I did used marina sauce, some cherry tomatoes and beef broth also cut back on the pasta. It was perfect for one with a little bit left for lunch tomorrow.
This is yummy. Added some Italian seasoning
I wasn’t sure about it but I had almost a half cup of homemade spaghetti sauce made with stewed tomatoes and 1/2 cup of the stewed tomatoes instead of regular tomatoes and gave it a shot. Turned out terrific!! I had leftover green and red pepper to use up too. I added 1/2 tsp of brown sugar. I thickened it a little with a tsp of flour and water Served it with a dab of sour cream. So good
This recipe is perfect. Made it as the recipe states, just added Italian seasoning, salt and pepper. I doubled the recipe, put it in 2 oven safe dishes, covered with cheddar cheese and put it in the oven to melt the cheese. One for supper tonight and 1 for freezing for another meal.
I had some leftover cooked ground beef so I decided to use it in this Goulash. It made plenty for the two of us plus some leftovers. I used spaghetti sauce (for the tomato sauce) and chicken broth (for the water) and it was delicious. It cooks quickly which is another big plus. Thanks for all the great recipes.
I’m so happy you enjoyed it – thank you!
Delicious. I didn’t change anything, except I added a dash of Worcestershire and subbed beed broth for the water.
Wonderful! I’m so happy you enjoyed it.
I love a good goulash. I’m not a fan of peppers (texture). Instead i add corn & chopped potatoes & carrots. Its souper easy t throw together and save for meals later in the week.
Terrific recipe. You can also make this into soup by adding the main ingredients into 1 1/2 cups broth, if you like.
This is the best goulash I have ever eaten❤️
This is one of the recipes of yours that I double. I pull half out before the pasta is finished cooking and put in a container to cool and freeze. Perfect for when I’m having “one of those days”. Comforting!
I’m so happy you love the recipe, Lisa. Thank you for your feedback.
I will certainly try another of your recipes. So far they sound delicious.
I will get the ingredients an weeky meal planning soon. As I can ordering groceries.
I live alone was looking for meals for one..I found yours
Thank you very much
Just made. Tastes great! Similar to what my mom called Slumgullion. I’ll make again.
My mother made this when we were kids she’d add zucchini in the summer or canned wax beans in the winter I still make it this way but use zucchini all year round I freeze mine in the summer for this and other recipes
I made this goulash for supper yesterday. It was delicious. The recipe was quick and easy.
I grew up eating this … though we called it American Chop Suey. (Maybe a regional thing – I grew up in New England.) I still make it once in a while, but since I don’t liked peppers, I usually add mushrooms and/or black olives. Great with freshly baked Small French Loaf. YUM
I don’t care for green peppers, male or female, because of the bitterness. However, I sometimes add red, or yellow Peppers. Most of the time though, I add frozen peas & carrots, and after 5 minutes (to regain a simmer), I add the noodles. My kids LOVED it with wagon wheel pasta, but now I use multi-colored “twisties”.
Can another type of cheese be used?
Hi Katie,
Although the recipe doesn’t call for using cheese, you can add some as a topping if you’d like. I would recommend using any cheese you love. Shredded cheddar or smoked gouda would be good choices.
This was absolutely delicious. Possibly a little more than one serving, but so good I did eat the whole thing. I added a small amount of cheddar cheese.
Hi Bonnie,
I’m so happy you enjoyed the recipe! Cheddar cheese is a great addition. Thanks so much for taking the time to let me know you enjoyed the goulash.
Have a wonderful week.
Joanie
like bonnie mentioned more than enough for one.I added 1/8 of a teaspoon of hot smoked paprika 1/8 of Italian herbs a couple of drops of Worcestershire sauce for more flavour absolutely delicious.