Easy Goulash Recipe

If you’re looking for a comforting, one-pot dinner that brings the whole family to the table, this easy goulash recipe is the answer. It’s hearty, full of flavor, and (best of all) requires minimal cleanup. There’s something so satisfying about a bowl of hot goulash—tender macaroni swimming in a savory, tomato-rich sauce, with juicy bites of ground beef and fragrant Italian seasoning. It’s a meal that’s cozy, uncomplicated, and absolutely delicious.

I first made this goulash on a chilly Sunday evening, one of those nights when I wanted something warm and filling but wasn’t up for spending hours in the kitchen. The aroma that filled the house brought my family into the kitchen even before it was ready! Over time, this simple, satisfying dish has become a regular in our rotation, especially during the colder months.

this RECIPE

A Brief History of Goulash

Goulash has its roots in Hungary, where the traditional version (or “gulyás”) was more of a soup than the thick, pasta-laden dish we think of today. Authentic Hungarian goulash features a beefy broth flavored with paprika and is typically served with crusty bread. However, the American adaptation—sometimes called “American Chop Suey” or “American Goulash”—is a heartier, tomato-based dish that incorporates ground beef and pasta, often with Italian-inspired seasonings. This version is beloved in the Midwest and Southern United States, where it’s a staple comfort food that can be stretched to feed a crowd.

Key Ingredients: Simple Staples with Big Flavor

Ground Beef

Ground beef is the backbone of this recipe, adding richness and depth. You can use ground turkey or even a plant-based ground “meat” if you’re aiming for a lighter or vegetarian version. If you do go with beef, I recommend a leaner cut (around 85% lean) to avoid excessive greasiness.

Onion & Garlic

These aromatics add a wonderful, savory base to the dish. The onion becomes sweet and tender, while the garlic brings in just a touch of spice. Fresh is best, but if you’re in a pinch, dried minced onion and garlic powder work too!

Diced Tomatoes & Tomato Sauce

The combination of diced tomatoes and tomato sauce gives the goulash its rich, slightly tangy flavor. The diced tomatoes provide texture, while the sauce pulls everything together. If you want to experiment, fire-roasted tomatoes can add a smoky depth.

Worcestershire Sauce

This ingredient might surprise you, but Worcestershire sauce adds a subtle umami richness that elevates the flavor. If you don’t have any on hand, a splash of soy sauce can be a decent substitute.

Italian Seasoning & Seasoned Salt

Italian seasoning brings in a blend of herbs—like oregano, basil, and thyme—that give this American goulash its comforting, slightly herby flavor. Seasoned salt is a quick way to add depth, but you could also use kosher salt and a pinch of paprika if you prefer.

Elbow Macaroni

The classic pasta shape for goulash, elbow macaroni holds up well in the sauce without getting mushy. If you’re out of macaroni, any short pasta like penne or rotini will do the trick. Whole-wheat or gluten-free pasta are also great options!

Essential Kitchen Tools (No Fancy Gadgets Required)

• Dutch Oven or Large Saucepan: The best choice for even cooking and enough room to mix everything without spilling.
• Wooden Spoon: Great for breaking up the ground beef and stirring the pasta without scratching your pan.
• Garlic Press: If you’re a garlic lover like me, a garlic press saves time and avoids sticky garlic hands.
• Measuring Spoons and Cups: To get the seasonings just right, especially the Worcestershire sauce!

Step-by-Step: Making This Goulash Is Easier Than You Think

Step 1: Cook the Beef

Start by browning the ground beef in your Dutch oven or saucepan over medium heat. Break it up as it cooks to ensure there are no large clumps. Once the beef is no longer pink, drain the grease. This step is key to avoiding a greasy final dish. I’ve forgotten to do this a couple of times, and while it’s still tasty, the texture isn’t quite the same!

Step 2: Add Onion and Garlic

Toss in the chopped onion and minced garlic. Stir them around for about 3 minutes until the onions turn soft and the garlic is fragrant. This step smells amazing, by the way—like you’re building the foundation of a truly comforting meal.

Step 3: Add Tomatoes, Sauce, and Seasonings

Add the diced tomatoes (undrained), tomato sauce, water, Worcestershire sauce, Italian seasoning, and seasoned salt to the pot. Stir everything together until it’s well mixed. This blend of flavors will simmer down into a rich, hearty sauce that clings to every bite of pasta.

Step 4: Bring to a Boil, Then Simmer with Pasta

Add the elbow macaroni to the pan and mix it all together. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 25-30 minutes, or until the pasta is cooked through. Be sure to stir occasionally so the pasta doesn’t stick to the bottom. If you find the sauce is getting too thick, just add a splash of water.

Step 5: Serve and Enjoy

Once the pasta is perfectly tender, remove the pot from heat and give everything a final stir. Serve the goulash hot, straight from the pot, or ladle it into bowls. It’s comforting, delicious, and sure to warm you up from the inside out.

Variations & Adaptations

• Vegetarian Version: Swap out the ground beef for a plant-based ground “meat” or even hearty mushrooms like cremini or portobello.
• Gluten-Free: Substitute gluten-free pasta. Just keep an eye on cooking times, as some gluten-free pasta can cook faster than traditional pasta.
• Cheesy Goulash: For a gooey twist, stir in a cup of shredded cheddar cheese right before serving. It melts into the sauce and makes everything extra creamy.
• Spicy Kick: If you like a bit of heat, add some crushed red pepper flakes, or even a diced jalapeño when you cook the onions and garlic.
• Vegetable-Loaded: Add chopped bell peppers, zucchini, or even spinach for a burst of color and extra nutrients. Just add them along with the onions and garlic to let them soften up.

Serving Suggestions

I love serving goulash with a side of garlic bread or a simple green salad for some crunch. A sprinkle of fresh parsley on top of each bowl can add a pop of color and brightness. If you’re feeling fancy, a dollop of sour cream on top adds a creamy, tangy note that complements the rich tomato sauce.

Drink Pairings

For a comforting dinner like this, I recommend pairing goulash with a bold red wine, like a Merlot or Cabernet Sauvignon, which complements the savory tomato flavors. For beer lovers, a dark lager or a rich, malty ale works beautifully. If you’re keeping things non-alcoholic, a sparkling water with a splash of cranberry juice is refreshing and cuts through the richness nicely.

Storing and Reheating Leftovers

Leftover goulash stores well in the fridge for up to 4 days. Just transfer it to an airtight container once cooled. When reheating, you might need to add a splash of water or broth to bring back the sauce’s consistency. Microwave individual portions or reheat on the stovetop over low heat until warmed through.

For longer storage, goulash freezes beautifully. Portion it into freezer-safe containers, and it’ll keep for up to 3 months. Just thaw in the fridge overnight and reheat as usual.

Adjusting for Different Serving Sizes

This recipe serves around 6-8 people, but you can easily halve it for a smaller crowd. If you’re doubling it, make sure your pot is large enough to handle all the ingredients comfortably. You may need to extend the cooking time slightly if doubling.

Troubleshooting Tips

• Pasta Sticking: Stir frequently while it’s simmering, especially in the last 10 minutes.
• Too Thick: Add a little water or broth until you reach your desired consistency.
• Too Salty: If you find the goulash too salty, add a bit more water and simmer for a few extra minutes to dilute the flavors.

Final Thoughts

This easy goulash recipe is one of those feel-good meals that’s perfect for any night of the week. It’s adaptable, foolproof, and truly delicious. I hope you enjoy it as much as my family and I do, and remember—you can always tweak it to make it your own. Give it a try and let me know how it turns out!

FAQs

1. Can I use a different type of pasta?
Absolutely! Any short pasta will work, but keep an eye on cooking times as they may vary.

2. What can I use instead of Worcestershire sauce?
Soy sauce or a bit of balsamic vinegar can add similar depth.

3. Can I make this in a slow cooker?
Yes, just brown the beef first, then add everything to the slow cooker and cook on low for 4-6 hours, adding the pasta in the last hour.

4. Is goulash supposed to be soupy?
This American version is thicker, but if you prefer a soupier consistency, simply add more water or broth.

5. Can I freeze goulash?
Yes, goulash freezes very well! Store it in freezer-safe containers and thaw overnight in the fridge.

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