The Best Midwest Goulash Recipe (Cheesy, Beefy & So Simple!)

Let’s talk about a dish that’s been quietly feeding America’s heartland for decades, one pot at a time. Midwest Goulash. Is it fancy? No. Is it authentic Hungarian cuisine? Also no. Is it cozy, cheesy, beefy comfort food that tastes like a hug from your favorite aunt who wears fuzzy socks and calls you “honey”? Yes. Yes, it is.

So wait… what is Midwest Goulash?

Great question. Midwest Goulash (aka American Goulash) is basically what happens when you take pantry staples, throw them in one pot, and create something that feels like home. We’re talkin’ ground beef, elbow macaroni, a rich tomatoey sauce, and a whole lotta shredded cheese. It’s not glamorous. It’s not “trendy.” But somehow, it’s everything you want at 6:13 PM on a Tuesday when you have no clue what to make for dinner.

Fun fact: While Hungarian goulash is more of a slow-simmered beef stew seasoned with paprika, the American version became popular during the Great Depression. Families needed cheap, filling meals—and this one-pot wonder delivered. (We love a recipe with a backstory.)

Why you’ll love this recipe:

• One-pot magic. Fewer dishes = more time to binge-watch your comfort show. (The Office, anyone?)
• Totally customizable. Add veggies, swap the pasta, spice it up, cheese it down—you do you.
• Feeds a crowd. Or feeds you for three days straight. Either way, it’s a win.

What you’ll need:

• Ground beef
• Onion & garlic (aka the flavor foundation)
• Elbow macaroni (classic)
• Tomato paste
• Diced tomatoes & tomato sauce
• Beef broth
• Italian seasoning, paprika, salt & pepper
• Optional: cheddar cheese, because duh.

(Full ingredient list + measurements are in the recipe card below ↓)

How to make it (a vibe check):

1. Brown the beef. Add the onion and garlic and let those flavors become besties.
2. Make it saucy. Stir in tomatoes, broth, and seasonings. Simmer to let the flavors get cozy.
3. Pasta time. Toss in the uncooked macaroni and let it cook right in the sauce. It soaks up all the goodness.
4. Say cheese. Stir in a big handful (or two) of shredded cheddar at the end for extra creamy vibes.

Pro tips for peak goulash greatness:

• Don’t overcook the noodles. Al dente is the move.
• Want to sneak in veggies? Zucchini, corn, or spinach fit right in.
• Leftovers? Even better the next day. Like pizza, but pasta.

Serving ideas:

• Scoop into bowls and top with fresh parsley if you’re feeling fancy.
• Pair it with garlic bread or a side salad (aka: green things to balance the cheese).
• Serve with pickles. Yes, really. Midwestern moms everywhere swear by it.

In conclusion:

Midwest Goulash is the kind of meal that doesn’t care if you’re wearing sweats and have three tabs of Pinterest open looking for “easy weeknight dinners.” It’s here for you. Cheesy, beefy, simple, and always satisfying.

If you make this recipe, don’t forget to snap a pic, post it to Instagram, and tag me. I need to see your goulash glow-up.

The Best Midwest Goulash Recipe

We’re talkin’ ground beef, elbow macaroni, a rich tomatoey sauce, and a whole lotta shredded cheese.

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Ingredients

• 1 tablespoon avocado oil
• 1/2-1 yellow onion diced
• 1 red bell pepper diced
• 4 cloves garlic minced
• 2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 tablespoon paprika
• 1 pound ground beef
• 1/2 tablespoon Italian seasoning
• 1/2 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 15 ounce can tomato sauce
• 1 15 ounce can diced tomatoes
• 1 teaspoon brown sugar
• 2 bay leaves
• 2 cups water
• 2 teaspoons Better than bouillon beef
• 1 cup elbow macaroni – uncooked
• 2 cups cheddar cheese – shredded

Instructions

• Sauté the veggies: Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Toss in the diced onion + red bell pepper and sauté for 5–6 minutes until it starts to look soft and and the onions translucent. Stir often. Add the minced garlic and cook for about a minute, just until it smells amazing.
• Season it up: Reduce the heat to medium, then sprinkle in the salt, black pepper and paprika. Stir it all together so those veggies are coated in flavor.
• Brown the beef: Add the ground beef to the pot. Break it up with a wooden spoon and cook until it’s browned and no pink remains.
• Add flavor boosters: Stir in the Italian seasoning, Worcestershire sauce, and tomato paste. Mix it all together so the beef gets coated in that rich, tomato-y goodness.
• Tomato time: Pour in the tomato sauce and diced tomatoes. Add the brown sugar and bay leaves. Bring the mixture to a light simmer, then cover and reduce the heat to low. Let it simmer for 15–20 minutes, stirring occasionally to keep things from sticking.
• Pasta party: Stir in the water, bouillon (let it dissolve for a minute) then add elbow macaroni. Simmer for about 10-15 minutes, or until the noodles are perfectly al dente. Be sure to stir every couple minutes so nothing sticks to the bottom of the pot.
• Pull out the bay leaves before serving. Once the pasta’s done, take the pot off the heat and serve it up, top with the shredded cheddar cheese and maybe some sour cream!
• Optional but cute: Garnish with fresh parsley if you’re feelin’ a little fancy.

Servings: 4