Easy American Goulash

Estimated read time 4 min read

Oh my goulash, you guys. Wine is not something I often use in my cooking. However, there’s something special about adding red wine to beef. It’s something I can’t resist. I am fortunate to live near Aldi, so that I can buy a bottle for $5. It is good enough to use in my cooking and to drink with my meals. One pot of American Goulash is the perfect comfort food. It has the most delicious, richest red sauce you’ve ever tasted and comes with a splash of red wine. This one is a must-try.

Do I need RED WINE in my GOULASH?

Yes, if you want the dish to be as delicious as possible. You can substitute red wine for beef broth. It will still be a rockin’ red sauce, but it won’t be as good as “make me weak in my knees”.


This is American Goulash. It is beef, macaroni and red sauce. It is completely different from Hungarian Goulash. This isn’t the right choice if you want chunks of beef slow-simmered in a delicious, paprika-infused sauce. This is American comfort food.


Yes! Yes! This One Pot American Goulash recipe can be frozen. For long-term storage, cool the goulash in the fridge first. Then transfer it to the freezer. I recommend freezing the goulash for no more than three months. Remember to label and date all items that go in your freezer.

What can you eat with goulash?

This is what I call a “one-pot meal”. It includes all the ingredients you need for a meal, including carbs, proteins and vegetables. You might also want to add some crusty bread or a green salad for different vegetables.


Yes! This recipe can be adapted to include American Goulash and cheese. I would use medium or sharp cheddar to give it a cheesy taste.

What kind of pot should I use?

This recipe can be made in a large soup pot. You will need thick, heavy cookware to heat the pasta evenly. Cookware that is too thin will cause hot and cold spots in the pasta and make it cook unevenly.


American Goulash is a quick and easy recipe that can be made in one pot. It includes both pastas as well as beef.

Prep time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: Each 1.5 cup


  • 1 Tbsp olive oil ($0.16)
  • 1 yellow onion (0.32)
  • 4 cloves of garlic ($0.32)
  • 2 bell peppers ($1.58)
  • Ground beef 1 lb ($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)
  • Optional: 2 whole bay leaves ($0.30).
  • 1/2 tsp dried Oregano ($0.05).
  • 1/2 tsp dried Basil ($0.05)
  • 1/4 tsp crushed pepper ($0.02)
  • 1/2 cup water (0.00)
  • Two cups of elbow macaroni (approx. 1/2 lb. ($0.50)
  • Salt to taste ($0.05).


  • Chop the onion and mince garlic. Sauté in a large soup pot with the olive oil on medium heat until translucent. After the garlic and onion are done sauteing, chop the bell peppers and add them to a large soup pot. Continue to saute for approximately two more minutes.
  • Continue to saute the ground beef in the pot and the vegetables until it is fully cooked. Stir in the red wine and any brown bits from the bottom of your pot.
  • Add the tomato sauce, tomato sauce, soy sauce and bay leaves to the pot. Mix everything, cover the pot with a lid, and let it heat up. Turn the heat down to low once the sauce has boiled. Let the sauce simmer for 30 mins, stirring occasionally.
  • Stir in the macaroni after the sauce has simmered for 30 minutes. Let the macaroni simmer in sauce with the lid on for 10-12 minutes, stirring occasionally.
  • After the pasta has become tender, you can taste it and season it with salt. Serve the pasta with the bay leaves removed.


*Red wine can be made in any type you like, but avoid sweet wines. I used Cabernet Sauvignon.


1.5 cups Calories: 411.58 Kcal Carbohydrates : 42.23 G Protein : 22.12 Fat : 14.02 G Sodium : 948.2mg Fiber : 5.22 g


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