Hearty One-Pot Hamburger Goulash: A Budget Family Meal

This classic hamburger goulash, an American-style goulash sometimes called Johnny Marzetti or American Chop Suey, combines ground beef, macaroni, and tomato sauce in one pot. The batch costs $15.16, or $1.90 per serving, and takes about 45 minutes from start to finish.

It uses common pantry ingredients and comes together in a single pot, so cleanup is minimal, and it works well for meal prep.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient notes and cheaper swaps

Ground Beef

Lean ground beef (like 80/20 or even 90/10) minimizes excess fat, but 70/30 works just fine and is often the cheapest option. Ground turkey or ground chicken can substitute if they’re on sale for less, though they may alter the flavor slightly. Using half ground beef and half finely chopped mushrooms further reduces meat cost.

Canned Tomatoes

Crushed tomatoes, regular diced tomatoes, or plain pureed tomatoes can replace the tomato sauce and petite diced tomatoes, though the texture will differ slightly. Store-brand canned goods offer the best value.

Macaroni Noodles

Elbow macaroni is traditional, but any small pasta shape works, such as penne, rotini, ditalini, or small shells. Choose whatever is on sale or already in your pantry.

Cheddar Cheese

Monterey Jack, colby, or a blend of mozzarella and provolone can replace the cheddar. To save more, reduce the cheese or omit it entirely.

How to Make Hamburger Goulash Step by Step

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Cook the diced onion and bell pepper for about 3 to 4 minutes, until softened and the onion is translucent. Add the ground beef, break it apart with a wooden spoon, and cook until fully browned and no longer pink. Drain off any excess fat.

Stir in the minced garlic and cook for about 30 seconds, until fragrant, without burning it. Add the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves, and the drained and rinsed kidney beans, and stir to combine.

Bring to a boil, then stir in the uncooked macaroni so it is fully submerged. Reduce the heat to a gentle simmer, cover, and cook for about 15 to 20 minutes, stirring occasionally so the pasta doesn’t stick. The goulash is ready when the macaroni is tender and most of the liquid has been absorbed.

Remove and discard the bay leaves, then stir in the shredded cheddar cheese until melted. The full quantities and steps are in the recipe card below.

Tips for the best results

• Don’t Overcook the Pasta: Start checking the macaroni around the 15-minute mark; it should be tender, not mushy.
• Adjust Seasoning: Taste before serving and adjust the seasoned salt or add a pinch of black pepper. Broth and tomatoes vary in sodium content.
• Use a Large Pot: Use a pot or Dutch oven of at least 5-6 quarts so the pasta cooks evenly without overflowing.

Storing, freezing and reheating

Refrigerate leftovers in an airtight container within two hours of cooking; they keep for 3 to 4 days.

To freeze, cool the goulash completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, in individual portions if you like, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat individual servings in the microwave in 1-minute intervals, stirring until hot, or warm larger portions in a pot over medium-low heat, stirring occasionally. Add a splash of beef broth or water to loosen the sauce if needed. Containers like these Basics Glass Food Storage make reheating easy.

Serving ideas and variations

• Garlic Bread or Toast: Warm garlic bread or buttered toast soaks up the sauce.
• Side Salad: A crisp green salad with a light vinaigrette.
• Add More Veggies: Stir in frozen peas, corn, or diced carrots during the last 10 minutes of cooking.
• Different Beans: Use cannellini or pinto beans instead of kidney beans.

Find more affordable options on Thrifty Skillet’s recipes page.

Emily Carter

Hamburger Goulash

A hearty, budget-friendly one-pot meal featuring ground beef, macaroni, and a rich tomato sauce, perfect for a family dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 cup onion diced
• 1 green bell pepper diced
• 1 lb ground beef lean (80/20 or 90/10)
• 3 teaspoons garlic minced
• 2 15 oz cans tomato sauce
• 2 15 oz cans petite diced tomatoes
• 3 cups beef broth
• 3 tablespoons Worcestershire Sauce
• 2 teaspoons seasoned salt
• 2 tablespoons Italian Seasoning
• 3 bay leaves
• 1 15 oz can kidney beans drained and rinsed
• 2 cups macaroni noodles uncooked
• 1 cup cheddar cheese shredded

Equipment

• 1 Large pot or Dutch oven (5-6 quart)
• 1 Cutting board
• 1 knife
• 1 colander for draining beans
• 1 wooden spoon
• 1 set Measuring cups and spoons

Method

 

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the diced onion and bell pepper and cook for 3-4 minutes until softened and the onion is translucent.
3. Add the ground beef and cook, breaking it apart with a spoon, until it is no longer pink and fully browned. Drain any excess fat.
4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
5. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves, and the drained kidney beans. Stir well to combine.
6. Bring the mixture to a boil, then add the uncooked macaroni noodles. Stir to ensure all noodles are submerged.
7. Reduce the heat to a gentle simmer, cover, and cook for about 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
8. Remove and discard the bay leaves. Stir in the shredded cheddar cheese just before serving until melted and creamy.

Notes

Feel free to swap macaroni for other small pasta shapes like penne or rotini. For extra veggies, stir in frozen peas or corn during the last 10 minutes of cooking. Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Frequently Asked Questions

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