Easy Goulash Recipe

When it comes to comfort food, few dishes hit the spot like a warm bowl of goulash. It’s hearty, flavorful, and surprisingly easy to whip up, making it a go-to meal for busy weeknights. This easy goulash recipe combines ground beef, tender elbow macaroni, and a rich tomato-based sauce seasoned with a blend of spices for a dish that’s both simple and satisfying. What I love most is how customizable it is—you can easily adapt it with whatever you have on hand, making it a true weeknight hero. Plus, it all comes together in one pot, which means fewer dishes (always a win, right?).

Now, let me tell you a little story. Growing up, my family had a tradition of making goulash every Sunday evening. My mom would throw everything into a big pot, and the entire house would be filled with the savory smell of simmering tomatoes, garlic, and beef. There was something so comforting about hearing that pot bubbling away while we sat around the kitchen table, catching up on each other’s week. I’ve carried that tradition into my own kitchen, tweaking the recipe here and there, but always staying true to its humble, feel-good roots. And every time I make it, it takes me right back to those cozy Sundays at home.

this RECIPE

🍲 Why this easy goulash recipe is a winner

There are plenty of reasons to love this goulash, but here’s what really makes it a standout. First of all, it’s incredibly versatile. You don’t need a long list of fancy ingredients—just some ground beef, elbow macaroni, canned tomatoes, and a few pantry staples like Italian seasoning and Worcestershire sauce. It’s also a one-pot wonder, so you won’t be stuck scrubbing pots and pans for an hour after dinner. Lastly, it’s perfect for feeding a crowd. Whether you’re serving it to family, friends, or just making a batch for the week ahead, this goulash delivers that satisfying, home-cooked goodness we all crave.

The backstory: from Hungary to your kitchen

Goulash may have Hungarian origins, where it was traditionally a beef and paprika stew, but the American version is a bit different. Often referred to as “American chop suey” in some regions, this dish has evolved into a simpler, pasta-heavy meal that’s a staple in many U.S. households. Unlike its Hungarian counterpart, which might require hours of slow cooking, this easy goulash recipe is designed for speed without sacrificing flavor. It’s all about finding that balance between tradition and convenience.

Let’s talk ingredients: simple, yet satisfying

• Ground beef: This is the backbone of your goulash, adding richness and texture. I typically use an 80/20 blend, but you can substitute ground turkey or even plant-based crumbles for a lighter version. Just be sure to drain any excess fat after cooking.
• Yellow onion: Onions add sweetness and depth to the dish. If you don’t have yellow onions, white or red onions work just as well. Try to chop them finely so they melt into the sauce.
• Garlic: Fresh garlic gives the dish an aromatic punch. If you’re in a pinch, garlic powder works too, but fresh really makes a difference here.
• Canned diced tomatoes and tomato sauce: These form the base of your goulash sauce. The diced tomatoes add texture, while the sauce gives it that smooth, velvety consistency. If you’re out of tomato sauce, you can blend canned whole tomatoes as a substitute.
• Elbow macaroni: The classic pasta for goulash, elbow macaroni soaks up all the flavors beautifully. You can swap in other short pastas like rotini or penne if that’s what you have in your pantry.
• Worcestershire sauce: This adds a layer of umami and depth. If you don’t have it, soy sauce or even a splash of balsamic vinegar can offer a similar complexity.
• Italian seasoning: A good Italian seasoning blend brings the herbs you need in one go—basil, oregano, thyme—without having to measure them individually. If you want to mix it up, feel free to add a pinch of paprika for extra warmth.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, a Dutch oven or a large saucepan is key. I love using my Dutch oven because it holds heat really well and is big enough for all the ingredients to fit comfortably. If you don’t have one, any large pot will do as long as it has a lid (you’ll need to cover the goulash while it simmers). Aside from that, you’ll need a trusty wooden spoon for stirring and a colander for draining the pasta if you decide to pre-cook it separately (though this recipe doesn’t require it).

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Brown the ground beef: Start by browning your ground beef over medium heat. Break it up with your spoon as it cooks, and once it’s no longer pink, drain the grease. (Trust me, draining the excess grease makes a big difference—it prevents the goulash from feeling too heavy).
2. Add aromatics: Toss in your finely chopped onion and garlic. Cook for about 3 minutes, just until the onions are soft and everything smells amazing. Be careful not to let the garlic burn—it can go from perfect to bitter in seconds if the heat’s too high!
3. Build the sauce: Now it’s time to stir in the diced tomatoes, tomato sauce, water, Worcestershire sauce, Italian seasoning, and seasoned salt. Give it a good stir to make sure everything is well combined.
4. Add the pasta: Here’s where things get easy. No need to cook the pasta separately—just toss the dry elbow macaroni straight into the pot. (This was a game-changer for me the first time I tried it!) Bring the whole mixture to a boil.
5. Simmer: Once it’s boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to make sure the pasta cooks evenly and doesn’t stick to the bottom. You’ll know it’s ready when the pasta is tender and the sauce has thickened.
6. Serve: Remove from heat and serve immediately! I like to top mine with a sprinkle of freshly chopped parsley for a pop of color.

Variations and tweaks: make it your own

One of the best things about goulash is how adaptable it is. Want to make it gluten-free? Swap the elbow macaroni for your favorite gluten-free pasta. Just be sure to check the package for cooking times, as some gluten-free pastas cook faster.

For a vegetarian version, skip the beef and use plant-based crumbles or extra veggies like zucchini and bell peppers. I’ve tried this variation, and the flavors are just as hearty and delicious.

If you’re craving something spicier, try adding a pinch of red pepper flakes or a diced jalapeño. You can also experiment with different seasoning blends, like using smoked paprika for a smoky twist.

And let’s not forget seasonal variations! In the summer, toss in some fresh basil or cherry tomatoes from the garden. In the colder months, a handful of chopped spinach or kale adds a nice touch of green and a boost of nutrition.

Serving ideas: make it a meal

When it comes to serving goulash, I like to keep it simple. A little grated Parmesan cheese on top adds a salty, savory finish. You can also garnish with fresh herbs like parsley or basil for a burst of color and freshness.

For sides, a crisp green salad with a tangy vinaigrette pairs perfectly, cutting through the richness of the dish. Garlic bread is another classic accompaniment, perfect for soaking up every last bit of sauce.

what to serve

Pairing goulash with a refreshing drink can really round out the meal. I find that a cold glass of iced tea (unsweetened or lightly sweetened) works beautifully, especially with a squeeze of lemon for brightness. Another great option is a tall glass of lemonade, which complements the rich tomato flavors.

If you’re in the mood for something warm, a cup of herbal tea—like chamomile or mint—makes for a soothing accompaniment. For a more unique option, try serving sparkling water with a splash of cranberry or pomegranate juice. It’s light, refreshing, and adds just the right amount of fruity contrast.

Storing and reheating: leftovers to love

Goulash is one of those dishes that tastes even better the next day. To store leftovers, simply transfer them to an airtight container and pop them in the fridge. It’ll keep well for up to 4 days.

When it’s time to reheat, you can either microwave it in 1-minute intervals, stirring between each, or warm it up on the stovetop over medium heat. If the sauce has thickened too much in the fridge, add a splash of water or broth to loosen it up.

This dish also freezes beautifully. Just cool it completely before freezing, and it’ll stay good for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it on the stove or in the microwave.

Scaling the recipe: feeding a crowd (or just yourself)

Whether you’re cooking for two or ten, this goulash recipe is easy to scale. If you’re cooking for a smaller group, simply halve the ingredients. The only adjustment I’ve noticed when scaling down is that the pasta tends to cook a bit faster, so keep an eye on it around the 20-minute mark.

On the flip side, if you’re feeding a large group, doubling the recipe works perfectly. Just make sure your pot is big enough to hold everything, and you may need to simmer it a few minutes longer to ensure the pasta is fully cooked.

Encouragement to try this recipe

Goulash is one of those recipes that feels like a warm hug in a bowl, and I really hope you give it a try. It’s simple enough for weeknights but flavorful and comforting enough to serve when you’re craving something cozy. Plus, it’s super customizable, so you can easily make it your own. Whether you’re cooking for a family dinner or meal prepping for the week, this goulash will become a go-to in your recipe rotation.

Frequently asked questions

1. Can I use a different type of pasta?
Yes! While elbow macaroni is traditional, feel free to swap in other short pasta shapes like penne, rotini, or shells.

2. Can I make this ahead of time?
Absolutely! In fact, goulash tastes even better the next day. Just store it in an airtight container and reheat as needed.

3. How can I make this gluten-free?
Simply use a gluten-free pasta, and you’re good to go! Everything else in the recipe is naturally gluten-free.

4. What can I substitute for Worcestershire sauce?
If you’re out of Worcestershire sauce, soy sauce or balsamic vinegar can provide a similar depth of flavor.

5. How do I prevent the pasta from getting mushy?
Make sure not to overcook the pasta. Check it around the 25-minute mark, and if it’s tender, remove the pot from heat immediately.

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