This goulash recipe is a delicious and classic one-pan dinner that everyone loves! With satisfying beef, tomatoes, and elbow macaroni, it’s the perfect dish to throw together on a weeknight.
Cozy beef goulash is comforting like Hamburger Helper and a bit quicker to cook than beef bourguignon. Just add a side of homemade cornbread!
I’ve made this goulash recipe a hundred times, whether it’s a weeknight with the family or a last-minute dinner party, and it’s always met with cleaned plates and rave reviews. As we can all agree, I think, there’s just something about the combination of beefy flavors, rich tomato sauce, and tender pasta! Maybe it’s the elbow macaroni? It places goulash alongside beefaroni as an all-time favorite comfort food. Which would also explain why we’re such fans of mac and cheese!
What Makes This Goulash Recipe a Comfort Food Classic
- Savory meat sauce. My goulash has an incredibly savory, beefy sauce. It reminds me a bit of Italian Bolognese, only more stew-like, with lots of tangy tomatoes and cheese.
- Ready in 40 minutes. Quickly sauté the beef and veggies, then let everything simmer with the pasta and sauce until it’s time to serve. Goulash is the type of hearty dinner that you can have on the table in under an hour.
- Crowd-pleasing flavors. This American goulash recipe keeps the spices mild and the ingredients family-friendly. You can also easily adapt the dish with extra seasonings, veggies, etc.
Goulash Ingredients
This is an overview of the important ingredients you’ll need for this recipe, along with notes. Scroll down to the recipe card for the printable ingredients list, amounts, and recipe details.
- Onion and Green Bell Pepper – Diced yellow onion and bell pepper, sautéed in oil, create the base of the tomato and meat sauce. You can swap green pepper for any color you have on hand.
- Beef – I make my easy weeknight goulash recipe with lean ground beef. You can use another cut of beef (see below) or, for a leaner option, make chicken goulash with ground chicken or boneless, skinless chicken.
- Garlic – Freshly minced. You can replace a fresh clove with ½ teaspoon of garlic powder or 1 tablespoon of jarred garlic.
- Tomatoes – Canned chopped tomatoes and tomato sauce. You can use homemade tomato sauce if you have it!
- Beef Stock – For a deeper flavor, try half beef stock and half red wine, like Cabernet Sauvignon, or white wine, like Chardonnay.
- Seasonings – Italian seasoning, salt, pepper, and a good few dashes of Worcestershire sauce to boost the flavors in the tomato sauce.
- Elbow Macaroni – The classic choice for goulash recipes. You can use another short pasta, like cavatappi or small shells.
- Shredded Cheese – I love the heat of Pepper Jack cheese, but sharp cheddar, Monterey Jack, or freshly grated Parmesan will also work. You can omit the cheese to make your goulash dairy-free.
The Best Meat for Goulash
Made with ground beef, this recipe is quick and family-friendly. If you’d like to swap the ground beef for another quick-cooking cut, I’d recommend sirloin steak, tip roast, or flank steak, like you’d use for stroganoff. Cut the steak into even, ½ or 1-inch cubes.
If you’d prefer to use a slow-cooking cut, like beef chuck, it will need significantly longer to cook. In this case, add the pasta to your goulash closer to the end of cooking so it doesn’t become mushy.
Recipe Tips
- Boost the flavors. Use a can of chopped tomatoes with green chilies (like Rotel) or fire-roasted tomatoes to add more flavor to the sauce.
- Add corn. Sometimes, I’ll stir in canned corn kernels at the end of cooking. Be sure to rinse and drain the canned corn first.
- Stir frequently. Remember to stir the goulash frequently while it simmers, ensuring even cooking and preventing the sauce from burning against the bottom of the pan.
- Watch the goulash while it cooks. The pasta absorbs some of the liquid as the goulash cooks, making it thicker. If needed, add more stock to make it more “stew-like”.
Frequently Asked Questions
Authentic Hungarian goulash is the spicier, soupier cousin of American goulash. It’s a stew made with beef chunks and vegetables, seasoned heavily with paprika. Meanwhile, American goulash is milder and thicker, made with ground beef, pasta, and tomato sauce.
Yes. If the plan is to freeze your goulash, consider preparing the beef and tomato sauce, but leaving out the pasta. Let the sauce cool, and freeze it in an airtight container. When you’re ready to serve, thaw the sauce, add the macaroni, and simmer until the pasta has cooked through.
Serving Suggestions
Serve goulash with crusty bread slices, soft dinner rolls, or Macedonian kifli. It’s filling as-is, but you can always freshen up the meal with a chopped salad or a veggie side, like ratatouille. If you’re looking for a wine pairing with this American-style goulash, I’d suggest a full-bodied red, like Shiraz, Zinfandel, or Merlot. If you prefer white wine, try a Riesling.
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Make the base. Heat the olive oil in a large pot set over medium heat. Add the onion and bell pepper, and cook, stirring for 4-5 minutes.
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Cook the ground beef. Stir in the ground beef and cook at medium-high heat, breaking down the lumps with a wooden spatula, until the meat is no longer pink, about 4-6 minutes. Drain the excess fat, if any. Then return the pot to the heat, add the garlic, and cook for 1 minute.
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Add the rest of the ingredients. Add the diced tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and elbow macaroni. Season to taste with salt and pepper.
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Cook. Stir well and bring the mixture to a boil. Then, reduce the heat and simmer for 20 minutes, stirring occasionally. If it’s too thick for your liking, add a little more broth. See notes.
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Add cheese. Remove from the heat and stir in the pepper jack cheese.
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Rest and serve. Let the goulash rest for 5 minutes and serve it warm.
- Spice it up. For some extra flavor, you can use canned chopped tomatoes with green chilies.
- Add-ins. You can also add some canned corn at the end of cooking. It will be a delicious addition.
- Cheese options. If you do not have pepper jack cheese, use cheddar cheese or sharp cheddar cheese.
- Stir. Make sure you stir the goulash while it simmers.
- Consistency. If needed, add more broth or stock to your goulash. This recipe should be “stew-like”. The pasta will absorb some of the liquid, so keep an eye on that.
Calories: 305kcal | Carbohydrates: 29g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 1153mg | Potassium: 917mg | Fiber: 3g | Sugar: 7g | Vitamin A: 569IU | Vitamin C: 30mg | Calcium: 136mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make American Goulash
Like my quick beef stew and one-pot spaghetti, I prepare this beef goulash recipe in one pot in a little under an hour. These are the steps:
- Sauté the aromatics. First, add the onion and bell pepper to a large pot with oil. Sauté for 4-5 minutes, stirring often.
- Add the beef. Next, add the ground beef to the pot and cook, breaking up any lumps with a wooden spoon or spatula. Once the ground meat has browned, drain off any excess fat and stir in the garlic.
- Add the rest of the ingredients. Now, stir in the canned tomatoes and sauce, beef stock, and seasonings. Add the macaroni and stir well.
- Cook. Bring the pot to a boil, then lower the heat. Keep the goulash at a simmer for 20 minutes. Watch the goulash closely and add more stock as needed, so the pasta doesn’t get dry.
- Add cheese and serve. Lastly, take the pot off the heat and add the shredded cheese. Serve your goulash warm with thick hunks of bread.
How to Store and Reheat Leftovers
- Refrigerate. Store the goulash in an airtight container in the fridge for up to 4 days.
- Reheat. Warm leftovers in the microwave or on the stovetop. If you find that the pasta and sauce have become dry, add a splash of broth or water.
- Freeze. You can freeze the goulash with or without the pasta added for up to 2 months. If you’re freezing leftovers, you may notice that the pasta loses some texture when it’s thawed and reheated, but the flavors will still be good.
