The Best Hearty Goulash
American-style goulash with ground beef and elbow macaroni cooked together in a tomato sauce. The pasta goes into the pot uncooked and absorbs the broth as it simmers.
This is the beef-and-macaroni dish often called American goulash. It uses ground beef rather than the stew meat found in Hungarian goulash, and the pasta cooks right in the tomato sauce.
Break the beef into small crumbles as it browns, then drain excess fat. Once the macaroni goes in, keep the pot at a gentle simmer and stir occasionally, scraping along the bottom so the pasta does not stick.
Check the macaroni before the full cooking time is up. Different brands soften at different rates. If the sauce gets too thick while the pasta is still firm, add a small splash of hot water or broth and keep cooking.
Questions You May Have About This Recipe
Can I use ground turkey instead of beef?
Ground turkey or chicken can replace the beef, with a milder flavor. Cook ground poultry to 165°F rather than the 160°F required for ground beef.
What kind of pasta should I use?
Elbow macaroni is the size used here. Small shells or rotini are possible substitutions, but their cooking time and liquid needs can differ, so check for tenderness as they simmer.
Can I make this ahead of time?
Refrigerate in shallow containers within two hours, or one hour above 90°F. Keep at 40°F or below for up to four days. Reheat to 165°F, adding water or broth as needed. The pasta will soften and absorb more sauce during storage.
Can I freeze Goulash?
Yes. Divide it into shallow containers and refrigerate within two hours of cooking; do not leave it on the counter until completely cool. Once chilled, freeze for up to three months. Thaw in the refrigerator and reheat to 165°F.
What can I serve with Goulash?
Serve it with crusty bread or a simple green salad. It is also delicious with a sprinkle of cheddar cheese on top.
What You Need to Make Goulash
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Italian seasoning
2 cups elbow macaroni, uncooked
Salt and pepper to taste
1 cup shredded cheddar cheese (optional for serving)
How to Make Goulash
Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it up, until browned and it reaches 160°F. If using ground turkey or chicken, cook to 165°F. Drain any excess fat.
Add onion and garlic, then cook until softened.
Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, and Italian seasoning. Bring to a simmer.
Add macaroni, stir, and cover. Cook for 15 to 20 minutes, stirring occasionally, until pasta is tender and sauce thickens.
Season with salt and pepper. Serve hot, topped with shredded cheese if desired.
Tips
Use lean ground beef to keep the dish from being greasy.
Add a pinch of red pepper flakes for a little heat.
For extra flavor, stir in a handful of shredded cheddar or mozzarella before serving.
For firmer pasta, serve soon after cooking. Leftovers will be softer, even when reheated gently.
A dollop of sour cream adds a creamy finish.
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A TempPro TP19H instant-read thermometer (paid link) can help check cooking and reheating temperatures. Ground beef needs 160°F, ground poultry 165°F, and reheated leftovers 165°F. Take a quick reading without touching the hot pan; do not leave this thermometer in the pot.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was pure comfort food. My husband loved it and said it reminded him of his childhood.” Carol H.
⭐️⭐️⭐️⭐️ “Easy, filling, and tasty. I used ground turkey, and it still came out great.” Nancy J.
⭐️⭐️⭐️⭐️⭐️ “One of the best one pot dinners I have made. The pasta soaked up all the flavor perfectly.” Helen T.
⭐️⭐️⭐️⭐️ “Simple ingredients but big flavor. I will definitely make it again.” Diane R.
⭐️⭐️⭐️⭐️⭐️ “A family favorite now. It was quick to make and tasted even better the next day.” Janet M.
Printable Recipe
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The Best Hearty Goulash
A one pot beef and pasta dish simmered in a rich tomato sauce. Hearty, easy, and full of flavor, this classic meal is perfect for family dinners.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cups elbow macaroni, uncooked
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it up, until browned and it reaches 160°F. If using ground turkey or chicken, cook to 165°F. Drain any excess fat.
- Add onion and garlic, then cook until softened.
- Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, and Italian seasoning. Bring to a simmer.
- Add macaroni, stir, and cover. Cook for 15 to 20 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Season with salt and pepper. Serve hot, topped with shredded cheese if desired.
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