Macaroni and Tomato Recipe (Amish-style Goulash)

There's something so comforting about a big pot of macaroni and tomato, especially when it's quick, fuss-free, and full of savory flavor like this Amish-style goulash. This simple stovetop meal comes together fast using pantry staples like ground beef, pasta, and canned tomatoes, plus a few herbs to round it all out.

It's the kind of recipe that's perfect for busy weeknights or hot summer days when you don't want to turn on the oven. This herbed beef and macaroni is one of my go-to dinners year-round because it's so easy, frugal, and filling - just good old-fashioned comfort food.

Why You'll Love This Macaroni and Tomatoes With Ground Beef

What is Amish Goulash?

This simple dish, known as Amish goulash or sometimes just macaroni and tomatoes, is different from the spicy Hungarian version. Hungarian goulash is a paprika-heavy stew made with chunks of beef, while American goulash is a mild, tomato-based pasta dish made with ground beef and elbow macaroni.

This Amish-style version is a spin on American goulash. You'll find many variations among Amish families, with some skipping the meat and others adding onions, garlic, or even cheese.

Step by Step Instructions

1. Cook the macaroni.
   • Bring a large pot of salted water to a boil. Add the elbow macaroni, stir occasionally, and cook until just al dente - still slightly firm to the bite. Drain and set aside. Tip: Don't overcook.
2. Brown the ground beef.
   • While the pasta cooks, brown the ground beef in a skillet or large saucepan. Break it into small pieces as it cooks. Once no more pink remains, drain off the fat.
3. Add onion and garlic (optional).
   • If using, stir in chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant. This step adds great flavor, but you can skip it if you're in a hurry. You could add garlic and onion powder instead.
4. Add tomatoes and herbs.
   • Pour in your diced tomatoes (with their juices), seasonings, and dried herbs. Stir everything together and bring it to a boil. Cover and simmer for a few minutes.
5. Brown the butter
   • While the pasta is draining, melt the butter in the empty pasta pot, over medium heat. Let it cook until it turns golden brown and smells nutty. This step adds rich, deep flavor.
6. Combine it all
   • Pour the tomato and beef mixture into the pot with the browned butter. Stir well. Add the drained pasta and mix until everything is coated.
7. Finish with cheese and basil
   • Stir in shredded parmesan and chopped fresh basil. Taste and adjust seasoning if needed. Let it rest for a few minutes to allow flavors to blend.
8. Serve and enjoy
   • Spoon into bowls and serve hot. Enjoy it as-is or topped with a sprinkle of shredded cheese. Leftovers reheat well and make a great next-day lunch!

Variations and Ingredient Swaps

One great thing about this recipe is how flexible it is. Amish macaroni and tomatoes is meant to be frugal, forgiving, and adaptable to what you have on hand. Here are a few easy ways to make it your own:

Tomato Options
I use a can of petite diced tomatoes in tomato juice plus a can of diced tomatoes with green chilies. It adds just the right balance of acidity, flavor, and a little kick. If you don't like spice, replace the can of tomato with green chilies with something else.
Other great options include:

• Fire-roasted diced tomatoes - for a smoky depth
• Crushed tomatoes - for a chunkier texture
• Tomato sauce - for a smooth, cohesive base
• Stewed tomatoes (chopped) - for a slightly sweeter flavor
• Fresh Tomatoes (blanch, peel, and chop them before adding)

Meat Choices
Ground beef is classic, but feel free to use:

• Ground turkey - for a leaner version
• Sausage or ground pork - for extra flavor
• Leftover roast beef or ham - great for using up extras
• Or skip the meat for a vegetarian version

Pasta Swaps
Elbow macaroni is traditional, but other pasta shapes work too:

• Shells, penne, or rotini work great
• Use gluten-free pasta if needed
  Avoid long noodles - they don't hold up well.

Cheesy or Creamy Add-Ins
Keep it simple or dress it up:

• A small chunk of Velveeta makes it extra creamy and kid-friendly
• Stir in shredded cheese (cheddar or mozzarella)
• Add a splash of milk or cream to mellow the tomato tang

Basil Cubes: I love the flavor of fresh basil, but once frost hits my garden, it's gone for the season. That's why I make frozen basil cubes every summer -preserving fresh basil with olive oil in ice cube trays. It's an easy and excellent way to capture that fresh basil flavor and enjoy it all year long. (In the wintertime, I toss a couple of my basil cubes into this macaroni tomato dish instead of using fresh basil and garlic.)

What to Serve With Macaroni and Tomatoes

This dish is a meal on its own, but here are a few ideas if you want to round it out:

• Applesauce - a classic Amish-style side
• Cornbread or buttered toast
• Simple cucumber salad, coleslaw, or broccoli salad

More Amish Dinner Recipes

• Baked Potato Bar
• Potato and Chicken Casserole
• Chickenetti Casserole
• Easy Macaroni Casserole with Chicken, Ham, or Beef
• Chicken and Rice Casserole
• Hamburger Stuffing Casserole
• Shipwreck (7-layer Casserole)
• Underground Ham Casserole