This super easy Goulash Recipe is a comfort food classic! It’s filled with hearty ground beef and tender pasta in a rich tomato-based sauce and comes together in about 30 minutes!
I’m always looking for new and exciting ways to turn ground beef into dinner, but sometimes I just love the good old classics that bring me right back to my childhood. This Goulash Recipe is just that. It’s super affordable, quick to make and tastes like a warm hug on a cool evening.
Classic Goulash Recipe
Are you familiar with Goulash? If not, let me introduce you to this old fashioned recipe! This recipe is an American Goulash that’s great for busy weeknights, but I love to take this recipe to potlucks and parties because it makes a ton and is super affordable. It’s also great for picky eaters, I haven’t met one kid who doesn’t love this dish!
Goulash is filled with ground beef, onion and bell peppers along with macaroni noodles in a tomato-based sauce. I like to stir in some sharp cheddar cheese at the end to give it a creamy texture. My family loves it!
Goulash Ingredients:
- Onion – I like to use either a white or yellow onion
- Green Bell Pepper – you can use other colors of peppers if desired
- Ground Beef
- Garlic
- Tomato Sauce
- Diced Tomatoes – I love using the petite diced tomatoes here
- Beef Broth
- Worcestershire Sauce
- Seasoned Salt
- Italian Seasoning
- Bay Leaves
- Dry Macaroni Noodles – other small pastas would work too
- Cheddar Cheese
How To Make Goulash
- Start by browning the ground beef along with the onion and bell pepper. Drain any fat and then toss in garlic until fragrant.
- Pour in tomato sauce and diced tomatoes along with beef broth and Worcestershire sauce for some added depth of flavor.
- Add in the seasonings as well as dried macaroni noodles and let simmer until the noodles are cooked through.
- Finally stir in the cheddar cheese and dig in!
Tips and Variations:
- Make sure you use a big pot, as this recipe does make a lot!
- You can swap out the macaroni noodles for any other small pasta you have on hand.
- To make this an even leaner meal, you can use ground turkey in place of ground beef.
- Try adding in extra veggies like: corn, peas, diced carrots, green beans or even stirring in baby spinach at the end!
- Stir in a cup of sour cream at the end to give this recipe an even creamier base!
- The goulash is not quite soup consistency, but if you would like to add extra beef broth to make it more soupy you can definitely do that!
More Comfort Food Dinners
- Chicken Noodle Casserole
- Cabbage Soup Recipe
- Instant Pot Beef Stew
- Ground Beef Cheesesteak Pasta Skillet
Helpful Products To Make This Recipe
Here are some of my favorite tools to make this American Goulash Recipe:
- Cast Iron Dutch Oven (6 quarts)
- Wooden Spoon Set
- Cheese Grater
Easy Goulash Recipe
Ingredients
- 1 tbsp olive oil
- 1 cup onion, diced
- 1 green bell pepper, diced
- 2 lbs. ground beef, lean
- 3 tsp garlic, minced
- 2 15 oz cans tomato sauce
- 2 15 oz cans petite diced tomatoes
- 3 cups beef broth
- 3 tbsp Worcestershire Sauce
- 2 tsp seasoned salt
- 2 tbsp Italian Seasoning
- 3 bay leaves
- 2 cups macaroni noodles, uncooked
- 1 cup cheddar cheese, shredded
Instructions
- Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
- Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
- Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Spicy Italian Pinwheels Recipe
Allison Crowe
Lennart are you freaking serious?? No joke this is everything about “AMERICAN goulash this is our way of making it! DO YOU OWN ANY RIGHTS TO THE GOULASH RECIPE?? I GUESS NOT because I’ve never seen your name on any goulash recipe AMERICAN OR HUNGARIAN!!! Also you are obviously NOT from America with a name like that so do us AMERICANS a favor and go open up a can of beenie weenies(look those up) and sit your ass down and leave us AMERICANS alone.
YOURS TRULY,
ALLISON A Proud AMERICAN!!!
Grandma Alexander
My grandchildren love the goulash .they like to add catsup.
Joseph
I recommend simmering the sauce for 20 mins to meld the flavors, then add the pasta, and cook it for the recommend time on its packaging.
Lori
I thought it would be too much Italian seasoning at first, but it seemed about right. This is a great recipe. I added another tablespoon of Worcestershire sauce, just because. 🙂
Amy Lomax
Goulash is like chili and macaroni – there are many different ways of making the dishes. I grew up with a waaaay different recipe and made it the same way for my friends and family, no one ever complained. My DIL made a recipe similar to this and it was over with my old recipe. I googled American goulash and this came out on top. It uses staples I keep in my pantry and was SO quick to make. My kids even ask for “the new goulash” now; love it!!
Lynn
Simple and delicious. The taste that you remember from childhood. Sprinkled a bit of Locatelli on too. Served with salad. Perfect.
Steve
Hey Rick! Where does this recipe say anything about “Hungarian” goulash?
Kathleen
Hungarian goulash is a stew. American goulash is a pasta, ground beef and tomato dish
Samantha
I have a question do you drain the diced tomatoes?
Steve
Heck no! Got to have that tasty juice in there, especially if you get the Italian seasoned kind.
Lennart
What a joke, “American Goulash”
Nothing American about the recipe or the origin there of. Jesus man, get your own recipes instead of stealing them from European countries
Rick
This is 100% American. It bears no resemblance to Hungarian goulash, where do you suppose this recipe came from?
Tia
This is unnecessarily aggressive over a recipe. It’s called American goulash. Nothing about it resembles the European version. The names are similar, which is true of a lot of dishes around the world.
Lucy Loo
Hangry Rick?
Kate
There has to be something more productive for you to do than to throw a tantrum about what strangers on the internet eat. I can’t think of anything that matters less. Taste is subjective, move along.
ERaf
Why do you care so much??? Lol, it’s a recipe, not a political statement… no modern recipe is created in a vacuum
Cici
Unbelievably rude!
Big B
Just pass it. You sound like an unhappy person. No need to denigrate others. You probably smell and eat hot pockets. You also sound cheap. You probably smell like stale cabbage and moth balls. You also sound like a thief and a cheapskate.
Big B
Lennart. Who is so unhappy that they troll a recipe website. Seek help
Allison Crowe
Lennart are you freaking serious?? No joke this is everything about “AMERICAN goulash this is our way of making it! DO YOU OWN ANY RIGHTS TO THE GOULASH RECIPE?? I GUESS NOT because I’ve never seen your name on any goulash recipe AMERICAN OR HUNGARIAN!!! Also you are obviously NOT from America with a name like that so do us AMERICANS a favor and go open up a can of beenie weenies(look those up) and sit your ass down and leave us AMERICANS alone.
YOURS TRULY,
ALLISON A Proud AMERICAN!!!
Michelle Block
Can I store the uneaten Goulash in the freezer, and if so, how do I reheat it?
Shawn
Yes! You definitely can. The noodles may be a little more mushy afterwards, but still a great way to save leftovers. I prefer to use my SouperCubes for stuff like this (https://amzn.to/48UKrSq)
Emily F
5 stars because my family loves it! It might not be my favorite (It’s good but I prefer my food spicy) but I have to double the dang recipe so these kids don’t fight over the leftovers!
Matthew Ashby
I wasn’t raised with Goulash mush and this is what this recipe can easily become. My mother made Goulash in an electric skillet and did not use uncooked pasta. It’s tricky to use uncooked pasta in any recipe. We like all pasta to be al dente (firm). We also enjoy Goulash that isn’t cheesy-mushy. This recipe may work if careful about overcooking.
Bee
We like it Al dente too so we cook for 15 mins then let sit in pan about 30 mins. The trick is to remove the goulash into another bowl after available it 30 mins to sit so that it doesn’t continue to “cook”.
Brian G Ojanpa
Agree about the macaroni doneness. Chew-taste after about 10 minutes. The prescribed 20 minutes likely will make them too mushy for al dente pasta tastes.
Lori
I’m glad I read this because I took it off the stove 6 minutes earlier and it didn’t get mushy.