American goulash is usually referred to in the midwestern and southern United States as simply "goulash".

It is a descendant or variant of Hungarian goulash.

[1] American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes.

[1][2] Originally a dish of seasoned beef,[2] core ingredients now include various kinds of pasta (usually macaroni or egg noodles), ground beef cooked with aromatics such as onions and garlic, and some form of tomatoes, whether canned tomatoes (whole, diced, or crushed are all common variants), tomato sauce, or tomato paste.

[3] Additionally, some variations of American goulash include cheese.