admin1 There is something wonderfully comforting about a big pot of homemade goulash. Tender ground beef, soft pasta, tomatoes, onions, garlic, and savory seasonings come together in one hearty dish that is filling, flavorful, and easy enough for a busy weeknight. This classic American-style goulash is especially convenient because most of the cooking happens in a single pot, which means fewer dishes and plenty of flavor.
This recipe is different from traditional Hungarian goulash, which is generally a paprika-rich meat stew. American goulash is more like a cozy beef-and-pasta skillet or one-pot casserole. It is commonly made with elbow macaroni, ground beef, tomatoes, onions, and Italian-inspired seasonings. The result is a family-friendly meal that is inexpensive, satisfying, and perfect for leftovers.
Whether you grew up eating goulash or are making it for the first time, this recipe is an easy addition to your regular dinner rotation.
Why You’ll Love This Goulash
This homemade goulash has everything you want in a comfort-food dinner. It is hearty without being complicated, uses affordable pantry staples, and can be prepared in one pot.
The ground beef provides rich savory flavor, while onion and garlic create a delicious base. Tomato sauce and diced tomatoes add brightness and moisture, and paprika, Italian seasoning, and Worcestershire sauce give the dish additional depth. Elbow macaroni cooks directly in the tomato mixture, allowing the pasta to absorb all those wonderful flavors.
Another great thing about goulash is how flexible it is. You can add vegetables, change the seasonings, use another type of ground meat, or finish it with shredded cheese.
Ingredients
For the Goulash
- 1 pound (450 g) lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 cups uncooked elbow macaroni
- 1 bay leaf
- 1 cup shredded cheddar cheese, optional
- 2 tablespoons chopped fresh parsley, optional
Preparation Time and Cooking Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 45–50 minutes
Servings: 6
Cooking Temperature: Medium heat on the stovetop
How to Make Homemade Goulash
1. Brown the Ground Beef
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and cook for approximately 5–7 minutes, breaking it apart with a wooden spoon as it cooks.
Continue cooking until the beef is browned and no longer pink. If there is a large amount of excess grease, carefully drain it before continuing.
Keeping a little of the beef’s natural fat in the pot can add flavor, but lean ground beef works particularly well for a lighter goulash.
2. Cook the Onion and Garlic
Add the diced onion to the browned beef. Cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30–60 seconds. Be careful not to burn the garlic because burnt garlic can make the entire dish taste bitter.
3. Add the Tomato Ingredients
Stir in the tomato paste and cook for about one minute. This quick step helps deepen the tomato flavor.
Next, add the diced tomatoes with their juices, tomato sauce, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and black pepper.
Stir everything together until well combined.
4. Simmer the Sauce
Add the bay leaf and bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat to medium-low.
Allow the sauce to simmer for about 8–10 minutes. This gives the beef and tomato mixture time to develop a richer flavor.
Stir occasionally so that nothing sticks to the bottom of the pot.
5. Add the Pasta
Add the uncooked elbow macaroni directly to the pot. Stir well to make sure the pasta is distributed throughout the sauce.
Cover the pot and cook for approximately 10–12 minutes, or until the macaroni is tender.
Stir every few minutes to prevent the pasta from sticking together or settling on the bottom.
If the mixture becomes too thick before the pasta is fully cooked, add a small amount of extra beef broth or water.
6. Finish the Goulash
Once the pasta is tender, remove the bay leaf and taste the goulash. Adjust the salt and pepper if needed.
For a cheesy version, sprinkle shredded cheddar cheese over the top and stir until melted. You can also simply sprinkle cheese over individual servings.
Finish with chopped fresh parsley for a little color and freshness.
Recipe Tips for the Best Goulash
Use a large pot. Pasta expands as it cooks, so choose a pot that gives everything enough room to simmer comfortably.
Don’t overcook the pasta. The macaroni should be tender but not mushy. Remember that it can continue cooking slightly after you remove the pot from the heat.
Taste before serving. Canned tomatoes and broth can vary in saltiness, so taste the finished dish before adding additional salt.
Let it rest. Allowing the goulash to sit for 5 minutes after cooking gives the sauce time to thicken and cling to the pasta.
Use freshly grated cheese. If you’re making cheesy goulash, freshly grated cheddar melts smoothly and gives the dish a delicious finish.
Easy Variations
One of the best things about goulash is that it can easily be customized.
For a vegetable goulash, add diced bell peppers, mushrooms, zucchini, or shredded carrots along with the onion.
For a spicier version, add red pepper flakes, cayenne pepper, or diced jalapeños.
For a cheesy goulash, stir in 1–2 cups of shredded cheddar, mozzarella, Monterey Jack, or a combination of cheeses.
For a different protein, ground turkey or ground chicken can be substituted for beef. The flavor will be slightly lighter, but the recipe will still be hearty and satisfying.
For a more Hungarian-inspired flavor, increase the paprika and use sweet or smoked paprika. Keep in mind that this creates a different dish from classic American goulash.
What to Serve With Goulash
Goulash is substantial enough to serve as a complete meal, but a simple side can make dinner feel even more special.
Serve it with warm garlic bread, crusty bread, dinner rolls, or a simple green salad. Steamed broccoli or roasted vegetables are also excellent choices if you want to add more vegetables to the meal.
A spoonful of sour cream can provide a creamy contrast to the rich tomato sauce, while fresh parsley adds brightness.
How to Store Leftovers
Allow leftover goulash to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
The pasta will absorb some of the sauce as it sits. When reheating, add a splash of beef broth or water to loosen the mixture.
Reheat individual portions in the microwave, stirring halfway through. You can also reheat the goulash gently in a saucepan over medium-low heat.
Can You Freeze Goulash?
Yes, goulash can be frozen, although the pasta may become slightly softer after thawing and reheating.
For best results, cool the goulash completely and place it in freezer-safe containers. Freeze for up to approximately 2–3 months.
Thaw overnight in the refrigerator and reheat gently. Add a little broth or water if necessary.
Nutrition Information
Estimated nutrition per serving, based on 6 servings and without optional cheese:
- Calories: Approximately 430 kcal
- Protein: 25 g
- Carbohydrates: 52 g
- Fat: 14 g
- Fiber: 5 g
- Sugar: 9 g
- Sodium: Approximately 850 mg
Nutrition values can vary depending on the brand of beef, pasta, broth, tomatoes, and other ingredients used.
Frequently Asked Questions
Can I make goulash ahead of time?
Absolutely. Goulash reheats well and is often even more flavorful the next day. Prepare it as directed, cool it, and refrigerate it in an airtight container.
Why is my goulash too thick?
The pasta continues absorbing liquid as it cooks and cools. If your goulash becomes too thick, stir in a little beef broth or water until it reaches your preferred consistency.
Can I use another pasta shape?
Yes. Elbow macaroni is traditional for American-style goulash, but small shells, rotini, penne, or another short pasta can work. Cooking times may need to be adjusted according to the pasta package instructions.
Can I make it without cheese?
Definitely. Cheese is completely optional. The tomato, beef, garlic, and seasoning combination provides plenty of flavor without it.
