- Ninja Foodi Pressure Cooker (6.5 qt or 8 qt)
- Mixing/Chopping Tool or Wooden Spoon
- Measuring Cups and Spoons
- Cutting Board and Sharp Knife
This American Goulash is one of those classic comfort food recipes that has been around forever, and for good reason. It is a hearty one-pot meal loaded with seasoned ground beef, tender elbow macaroni, fire-roasted tomatoes, and crushed tomatoes, all cooked together in your pressure cooker in about 30 minutes. The whole family is going to love this one.
Now, this is completely different from Hungarian goulash, so do not let the name confuse you. American goulash goes by a lot of names depending on where you grew up. Some people call it American chop suey, Johnny Marzetti, or just plain old goulash. Whatever you call it, it is a thick, beefy, tomatoey pasta dish that is perfect for busy weeknights and tastes even better the next day.
If your family loves beefy pasta dinners like this one, my Cheeseburger Macaroni is another one-pot favorite that tastes just like a cheeseburger in pasta form.
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The best way to make this is right in your Ninja Foodi or any electric pressure cooker. Everything goes into one pot, and instead of using a jar of prepared spaghetti sauce, we are building all the flavor from scratch with a simple seasoning blend and canned tomatoes. You can also top it with cheese and then broil to get a golden brown topping. Let's get into it!
Suggested Kitchen Tools for American Goulash
- Ninja Foodi Pressure Cooker (6.5 qt or 8 qt) or any electric pressure cooker
- Mixing/chopping tool or wooden spoon
- Measuring cups and spoons
- Cutting board and sharp knife
Ingredients & Substitutions
This goulash recipe uses basic ingredients you probably already have in your pantry, and the seasoning blend is what really makes the whole dish come together.
Ground Beef
Used in Recipe: 80/20 ground beef for the meat base of the goulash.
What it Does: The ground beef provides the hearty, savory backbone of this dish. The 80/20 blend has enough fat to keep everything flavorful and moist without needing to add any extra oil to the pot. If you prefer to drain the fat from the browned beef before pressure cooking, you absolutely can, but it does add flavor to the finished dish.
Substitutions: Ground turkey or leaner beef works as a substitute, but since it is leaner, add about two tablespoons of olive oil to the pot before adding the meat. You may also want to bump up the seasoning slightly if using turkey since it has a milder flavor than beef.
You can also omit the meat for a vegetarian version.
Onion
Used in Recipe: One large onion, diced.
What it Does: The diced onion softens during sautéing and melts into the meat sauce as it cooks under pressure, adding a natural sweetness and depth of flavor to the goulash.
Substitutions: Any type of onion works here. Yellow, white, or sweet onions are all great choices. You can also omit the onion entirely if you prefer, since onion powder is already part of the seasoning blend and will still provide some of that flavor.
Garlic
Used in Recipe: Whole garlic cloves, smashed, added near the end of the sauté step.
What it Does: The smashed garlic cloves break down during pressure cooking and distribute garlic flavor throughout the goulash without being overpowering. Adding them near the end of the sauté prevents them from burning and turning bitter.
Substitutions: You can mince the garlic instead of smashing whole cloves. If you go that route, use about one tablespoon of minced garlic rather than the full bulb, since minced garlic is more concentrated. Jarred minced garlic also works in a pinch.
Worcestershire Sauce
Used in Recipe: Worcestershire sauce added near the end of the sauté step along with the garlic.
What it Does: Worcestershire sauce adds a savory, slightly tangy depth to the meat that you cannot quite get from any other single ingredient. It rounds out the seasoning blend and helps build a rich, complex flavor in the finished goulash.
Substitutions: Soy sauce can be used as a substitute in a pinch. It will not taste exactly the same, but it provides a similar savory depth. Use the same amount. If you need to skip it entirely, the goulash will still taste good, but it will be missing that extra layer of flavor.
Seasoning Blend
Used in Recipe: A blend of fine grain sea salt, black pepper, onion powder, garlic powder, dried thyme, dried rosemary, and dried basil.
What it Does: Since we are not using a prepared spaghetti sauce, this seasoning blend does all the seasoning. It seasons the beef, the pasta, and the tomato sauce all at once. Half goes in during the sauté step to flavor the meat, and the other half gets sprinkled on top of the tomatoes before pressure cooking so it seasons the sauce as well.
Substitutions: If you do not want to measure out individual herbs, you can substitute about 2-3 teaspoons of Italian seasoning in place of the thyme, rosemary, and basil. Keep the salt, pepper, onion powder, and garlic powder the same. If you are using a jar of prepared spaghetti sauce instead of canned tomatoes, cut back on the seasoning blend since the sauce already contains seasoning.
Beef Broth
Used in Recipe: Beef broth added after the sauté step to provide the cooking liquid for pressure cooking.
What it Does: The broth provides the liquid the pressure cooker needs to come to pressure and cook the pasta. It also adds beefy flavor to the sauce, reinforcing the ground beef and making everything taste richer.
Substitutions: Low sodium beef broth works if you want to control the salt level. Chicken broth or bone broth can be used in a pinch, though the flavor profile will shift slightly. If using an 8 qt pot, add two extra tablespoons of water along with the broth to make sure there is enough liquid for the larger pot to come to pressure.
Elbow Macaroni
Used in Recipe: Elbow macaroni added to the pot before pressure cooking.
What it Does: The elbow macaroni is the traditional pasta shape for American goulash and cooks perfectly in the 3-minute pressure cook time. The pasta absorbs the seasoned broth and tomato sauce as it cooks, which is why every bite is packed with flavor.
Substitutions: Other small pasta shapes like rotini, penne, or macaroni noodles of a different size will work. Keep in mind that larger or thicker pasta shapes may need an extra minute or two of pressure cook time. Stick with 12 ounces regardless of the shape you choose.
Fire-Roasted Diced Tomatoes
Used in Recipe: One can of fire-roasted diced tomatoes poured over the pasta before pressure cooking.
What it Does: The fire-roasted diced tomatoes add a slightly smoky, charred flavor that deepens the overall taste of the goulash. They also go in first (before the crushed tomatoes) because the thinner liquid from the diced tomatoes helps without creating a thick layer on the bottom that could cause a burn notice.
Substitutions: Regular diced tomatoes work fine if you cannot find fire-roasted. The goulash will taste a little different without that smoky element, but it will still be delicious.
Crushed Tomatoes
Used in Recipe: One can of crushed tomatoes poured on top of the diced tomatoes before pressure cooking.
What it Does: The crushed tomatoes create the thick, saucy consistency that makes American goulash so satisfying. They go on last, right on top, and you do not stir them in. This keeps the thicker liquid away from the bottom of the pot where it could scorch and cause a burn notice.
Substitutions: Tomato sauce can be used as a substitute, though the consistency will be thinner. You could also use a jar of your favorite spaghetti sauce in place of both the diced and crushed tomatoes, but make sure to reduce the seasoning blend since prepared sauces are already seasoned. Tomato paste can be stirred in after cooking if you want an even thicker sauce.
Shredded Cheddar Cheese (Optional)
Used in Recipe: Shredded sharp cheddar cheese spread over the top of the goulash and broiled until melted and golden.
What it Does: The melted cheese topping adds a rich, gooey layer that takes this goulash from a classic comfort food dinner to something that feels a little more indulgent. It is completely optional, and the goulash is delicious without it.
Substitutions: Any shredded cheese you enjoy will work here. Colby jack, mozzarella, or a Mexican blend are all great options. You can also skip the cheese entirely and top individual servings with a sprinkle of parmesan cheese instead.
How to Make American Goulash
This goulash comes together fast and is a perfect weeknight dinner. The sauté takes about 8 to 10 minutes, and the pressure cook time is only 3 minutes. Here is everything you need to know!
Mise En Place
- Mix the seasoning blend together: 1½ teaspoons fine grain sea salt, 1 teaspoon black pepper, 1½ teaspoons onion powder, 1½ teaspoons garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and 2 teaspoons dried basil. Set aside.
- Dice one large onion into ¼-inch pieces (about 1 cup).
- Smash 8 to 10 garlic cloves (about 1 medium bulb), or measure out 1 tablespoon of minced garlic.
- Measure out 12 ounces of elbow macaroni, which is 2¼ cups by volume.
- Have the beef broth, canned tomatoes, and Worcestershire sauce ready to go.
Brown the Ground Beef
Set your pressure cooker to Sear/Sauté on High and hit Start. Add the 1½ pounds of ground beef and the diced onion directly to the pot. You do not need to wait for the pot to preheat. Once you start hearing the beef sizzle on the bottom, begin breaking it up with a mixing chop tool or wooden spoon.
Here is an important tip: break the beef into the size pieces you want in your finished dish. If you like fine ground beef in your goulash, break it up small. If you prefer larger, chunkier pieces like I do, leave them bigger. The meat will not break up any further once it goes under pressure, so get it the way you want it now.
Sprinkle half of the seasoning blend over the meat and stir to combine. Continue sautéing for 8 to 10 minutes, stirring occasionally, until the beef is browned. It does not need to be cooked all the way through since it will finish cooking under pressure.
Near the end of the sauté time, add the 2 tablespoons of Worcestershire sauce and the smashed garlic cloves (or 1 tablespoon minced garlic). Stir for about 30 seconds until the garlic is fragrant. Do not add the garlic too early in the sauté or it will burn and turn bitter.
Quick Tip
Using 80/20 ground beef means you do not need to add any oil to the pot. The fat in the beef is plenty to keep everything from sticking. If you decide to use ground turkey instead, add about two tablespoons of olive oil to the pot before the meat goes in so it does not dry out.
Add the Pasta and Broth
Add the 12 ounces of elbow macaroni to the pot and give everything a stir. Pour in the 2 cups of beef broth and stir again, scraping the bottom of the pot to loosen any bits stuck to the surface. Try to push the elbow macaroni beneath the liquid as much as possible. This is the last time you will stir.
Quick Tip
If you are using the 8 qt Ninja Foodi, add 2 extra tablespoons of water along with the beef broth. The larger pot sometimes needs a little more liquid to come up to pressure properly.
Layer the Tomatoes and Pressure Cook
Pour the 14.5 ounces of fire-roasted diced tomatoes over the top of the pasta first, spreading them out evenly. Then pour the 15 ounces of crushed tomatoes directly on top. Do not stir. The order matters here. The thinner liquid from the diced tomatoes falls through without causing problems, but the thicker crushed tomatoes need to stay on the surface so they do not settle to the bottom and scorch.
Sprinkle the remaining half of the seasoning blend over the top of the tomatoes. Close the lid immediately and turn the sear/sauté off.
Quick Tip
Close the lid right away after adding the tomatoes and seasoning. If you walk away or take too long, the crushed tomatoes will start sinking to the bottom and you are much more likely to get a burn notice during pressure cooking.
Set the pressure valve to sealed position. Set to Pressure Cook on High for 3 minutes. The pot will take approximately 8 to 12 minutes to come to pressure before the 3-minute cook time begins.
When the time is up, release the pressure by turning the valve to vent.
When the cook time is complete, do an immediate Quick Release. Once the pin drops, open the lid. The goulash is going to look really soupy at first, and you will see all the seasonings still sitting right on top.
Let it sit for 1-2 minutes and give everything a thorough stir and the consistency will come together beautifully. The pasta will have absorbed a lot of the liquid and the sauce will thicken as you stir.
Taste and adjust the seasoning if needed. Add a sprinkle of red pepper flakes if you like a little spice.
Optional Cheese Topping
If you want to add a melted cheese topping to part of the goulash, but not all of it, here is a little trick. Place parchment paper over the part you don't want cheese the part you do not want cheese on and weigh it down with a pan that is safe to use in a pressure cooker. Spread your shredded cheese over the uncovered side. Switch to the Broil setting and broil for 3 to 5 minutes until the cheese is melted and golden brown. This way, anyone who wants cheese gets cheese, and anyone who does not gets their goulash just the way it is.
Quick Tip
Use the Broil setting rather than Air Crisp for the cheese topping. Broil runs at a high temperature with a slower fan speed, so it melts and browns the cheese evenly without blowing it all over the place.
Stovetop Cooking Instructions for American Goulash
- Stovetop in a large skillet or pot: Brown the ground beef and onion over medium-high heat. Add the garlic and Worcestershire sauce, then add the pasta, 3 cups of broth and tomatoes. Bring to a boil, then reduce to medium heat, cover, and simmer for about 15 to 20 minutes until the pasta is tender, stirring occasionally. Add a little water or a splash of broth if the liquid absorbs too quickly.
Storage & Reheating Instructions
How to Store Leftover American Goulash
This goulash stores well and actually tastes even better the next day once the flavors have had time to meld together.
- Refrigerator: Store in an airtight container for up to 4 days. The pasta will absorb some of the liquid as it sits, so it may thicken up in the fridge. Just add a splash of broth or a little water when reheating to bring the consistency back.
- Freezer: Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat American Goulash
- Steam in the Foodi : My favorite way to reheat pasta dishes is using the steam function on the Foodi. Put your leftovers in a covered container and add 2 cups of water to the pot. Put lid on and make sure it is vented. Select the steam function and the time for 10 minutes. When the time is up, check to make sure it is heated through and if not, you can add more time.
- the steam time depends on the amount of food being reheated and if it is frozen or thawed.
Frequently Asked Questions
No, they are completely different dishes. Hungarian goulash is a paprika-spiced stew with chunks of beef and root vegetables. American goulash is a tomato-based pasta dish made with ground beef and elbow macaroni. They share a name, but the flavors, ingredients, and preparation are very different.
Yes! A jar of your favorite spaghetti sauce can replace both the fire-roasted diced tomatoes and the crushed tomatoes. Just make sure to cut back on the seasoning blend since prepared sauces are already well seasoned. Start with about half the seasoning and taste after cooking to see if you need more.
The most common cause is stirring after the tomatoes have been added. The thicker crushed tomatoes need to stay on top so they do not settle to the bottom and scorch. Always add the diced tomatoes first, then the crushed tomatoes on top, and do not stir. Scraping the bottom of the pot after adding the broth also helps prevent sticking.
It is completely up to you. The fat from 80/20 ground beef adds flavor to the finished goulash, and I prefer to leave it in. If you would rather drain it, go ahead and do so after the sauté step before adding the pasta and broth. If you use a leaner ground beef like 90/10, there will not be much fat to drain.
Absolutely! Diced green peppers or bell peppers are a popular addition and can be sautéed right along with the onion. Mushrooms are another great option. You can also stir in fresh herbs like parsley after cooking for a pop of color and freshness.
Brown the ground beef and onion in a large skillet or pot over medium-high heat. Add the garlic, Worcestershire sauce, pasta, broth, and tomatoes. Bring everything to a boil, then reduce to medium heat, cover, and simmer for 15 to 20 minutes until the pasta is tender. Stir occasionally and add a little water or broth if the liquid absorbs too quickly.
American Goulash
Equipment
- Ninja Foodi Pressure Cooker (6.5 qt or 8 qt)
- Mixing/Chopping Tool or Wooden Spoon
- Measuring Cups and Spoons
- Cutting Board and Sharp Knife
Ingredients
Seasoning Blend
- 1½ teaspoon fine grain sea salt
- 1 teaspoon black pepper
- 1½ teaspoon onion powder
- 1½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 tsps dried basil
- 1½ lbs ground beef (80/20) ground turkey can be substituted; add 2 tablespoons olive oil if using turkey
- 1 large onion, diced about 1 cup, ¼-inch dice
- 8 whole garlic cloves, smashed about 1 medium bulb; or use 1 tablespoon minced garlic for a more concentrated flavor
- 2 tablespoon Worcestershire sauce
- 2 cups beef broth add 2 additional tablespoons of water if using an 8 qt pot
- 12 oz elbow macaroni other small pasta shapes can be substituted
- 14.5 oz fire-roasted diced tomatoes one 14.5 oz can; regular diced tomatoes can be substituted
- 15 oz crushed tomatoes one 15 oz can
- 1½ cups shredded sharp cheddar cheese optional; any shredded cheese of your choice works
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Instructions
- Mix the seasoning blend together: 1½ teaspoons fine grain sea salt, 1 teaspoon black pepper, 1½ teaspoons onion powder, 1½ teaspoons garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and 2 teaspoons dried basil. Set aside. Dice the onion into ¼-inch pieces. Smash garlic cloves.1½ teaspoon fine grain sea salt, 1 teaspoon black pepper, 1½ teaspoon onion powder, 1½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 2 tsps dried basil
- Set pressure cooker to Sear/Sauté on High and hit Start. Add the 1½ pounds of ground beef and diced onion directly to the pot. You do not need to wait for the pot to preheat.1½ lbs ground beef (80/20), 1 large onion, diced
- Once you hear the beef starting to sizzle, begin breaking it up with a mixing chop tool or wooden spoon. Break the beef into whatever size pieces you prefer in the finished dish. Add half of the seasoning blend and stir to combine. Sauté for 8 to 10 minutes, stirring occasionally, until the beef is browned but does not need to be fully cooked through.
- Near the end of the sauté time, add 2 tablespoons of Worcestershire sauce and the smashed garlic cloves (or 1 tablespoon minced garlic). Stir for about 30 seconds until fragrant.2 tablespoon Worcestershire sauce, 8 whole garlic cloves, smashed
- Add 12 ounces of elbow macaroni to the pot and stir. Pour in 2 cups of beef broth (add 2 extra tablespoons of water if using an 8 qt pot). Stir everything together and try to push the elbow macaroni beneath the liquid as much as possible. This is the last time you will stir.12 oz elbow macaroni, 2 cups beef broth
- Pour the 14.5 ounces of fire-roasted diced tomatoes over the top first, spreading them evenly. Then pour the 15 ounces of crushed tomatoes directly on top. Do not stir. Sprinkle the remaining seasoning blend over the surface. Close the lid immediately and set the pressure valve to Sealed.14.5 oz fire-roasted diced tomatoes, 15 oz crushed tomatoes
- Set to Pressure Cook on High for 3 minutes. The pot will take approximately 8 to 12 minutes to come to pressure before the 3-minute cook time begins.
- When cook time is complete, do an immediate Quick Release. Once the pin drops, open the lid. The goulash will look soupy and the seasonings will still be sitting on top. Give everything a thorough stir and the consistency will come together. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Optional cheese topping: Place a sheet of aluminum foil over half the pot (or none of the pot if everyone wants cheese). Spread 1½ cups of shredded cheddar cheese over the exposed goulash. Switch to the Broil setting and broil for 3 to 5 minutes until the cheese is melted and golden brown. Serve immediately.1½ cups shredded sharp cheddar cheese
Video
Notes
• Add the garlic near the end of the sauté time to prevent it from burning.
• DO NOT stir after adding the tomatoes. The thicker tomato liquid can settle to the bottom and scorch, causing a burn notice during pressure cooking.
• Pour the diced tomatoes in before the crushed tomatoes. The thinner liquid from the diced tomatoes helps without thickening the bottom layer. STORAGE
• Refrigerator: Store in an airtight container for up to 4 days. The pasta will absorb liquid as it sits. Add a splash of broth or a little water when reheating to restore the consistency.
• Freezer: Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Leftover goulash reheats best on the stovetop over medium heat with a splash of broth stirred in. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Variations
- Add vegetables: Dice up some green peppers, bell peppers, or mushrooms and sauté them right along with the onion for extra flavor and texture.
- Mexican-inspired goulash: Swap the Italian-style seasoning blend for taco seasoning and top with shredded Mexican blend cheese, sour cream, and diced jalapeños for a completely different take.
- Use prepared spaghetti sauce: Replace both cans of tomatoes with a jar of your favorite spaghetti sauce. Just remember to reduce the seasoning blend since the sauce is already seasoned.
- Spicy version: Add red pepper flakes or chili flakes to the seasoning blend, or stir them in after cooking for a spicy kick.
- Different pasta: Try rotini, penne, or any other small pasta shape in place of the elbow macaroni. Larger shapes may need an extra minute or two of pressure cook time.
- Cheesy goulash: Spread shredded cheddar, colby jack, or mozzarella over the top and broil for 3 to 5 minutes for a melted, golden cheese crust.
If you love the idea of a Mexican twist on goulash, you have to try my Southwestern Goulash with a Cornbread Topping — it is packed with bold Southwest flavors and has the most amazing cornbread crust on top.
More One-Pot Pasta Dinners You Will Love
If you love this American Goulash, you are going to want to try these other easy one-pot pasta dinners. Each one is packed with flavor, comes together fast, and the whole family will love them.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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